Document Type

Article

Publication Date

2024

DOI

10.22037/afb.v11i2.46737

Publication Title

Applied Food Biotechnology

Volume

11

Issue

2

Pages

e7 (1-18)

Abstract

Background and Objective: Due to the growth of the global population, food demands are increasing. Hence, the need to develop more efficient methods for producing better quality, safer, and more sustainable food seems essential. In the past decades, the use of nanoscale materials has increased greatly due to the unique chemical, physical, and biological characteristics of nanomaterials compared to bulk materials. This research presents nanotechnology role in improving sensorial properties (taste, appearance, and texture) and safety aspects as well as processing and packaging of foods. The use of nano-omics-based technologies and artificial intelligence-nanotechnology-based technologies in the food industry is also discussed.

Results and Conclusion: Linking food science and nanotechnology as a multidisciplinary scientific field can help safeguard food security, production, processing, storage, and quality control. Although nanotechnology has addressed the challenges in different sectors of food biotechnology, there are still various problems and opportunities to improve the current conditions as well as the complications and health risks caused by nanotechnology.

Rights

© 2024 The Authors.

This open-access article distributed under the terms of the Creative Commons Attribution Non Commercial 4.0 International (CC BY-NC 4.0) License.

Original Publication Citation

Koushki, M., Amiri-Dashatan, N., Pourghadamyari, H., Khodabandehloo, H., Bagheri, F., Farahani, M., & Tayebi, L. (2024). An overview of the relationships between the food industry and nanotechnology. Applied Food Biotechnology, 11(2), e7. https://doi.org/10.22037/afb.v11i2.46737

ORCID

0000-0003-1947-5658 (Tayebi)

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