Abstract
Nanotechnology is the science behind the intentional formation, manipulation, and characterization of minute particles and macromolecules. It entails the engineering and manufacturing of materials at the atomic and molecular scale. Nanotechnology applications have ushered in novel improvements to the food sector including enhancement in sensory characteristics like color, flavor, and texture; targeted delivery of nutrients and medicines; embedding antimicrobial nanoparticles into food; improvement in the shelf life of processed food; detection of contaminants in food; development of better food storage and packaging materials including smart packaging; quality control of food through continuous monitoring using nanosensors, among others. The unique properties of nanomaterials open up possibilities of addressing issues related to food safety and quality in a totally new perspective.
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