Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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Issue 9 (4) 2010 pp. 401-412

Lech Ozimek1, Edward Pospiech2, Suresh Narine3

1University of Alberta in Edmonton, Canada
Poznań University of Life Sciences, Poland
Trent University in Peterborough, Canada

Nanotechnologies in food and meat processing


This paper highlights the evolution of nanoscience and nanotechnologies from the global perspective and their potential application in food systems including meat processing. Nanotechnology has its roots in a talk delivered in 1959 by physicist Richard Feynman to the American Physical Society. Nanoscience refers to components properties at nanoscale and nanotechnology refers to process or processes used in the manufacture and/or biofabrication of new materials measured at nanoscale. Nanotechnology offers
a wide range of opportunities for the development of innovative products and applications in food system. Functional foods, nutraceuticals, bioactives, farmafoods, etc. are very recent example of it. Nanotechnology and nanomaterials are a natural part of food processing and conventional foods, because the characteristic properties of many foods rely on nanometer sized components. Some of the areas where nanotechnologies are set to make a difference in meat processing in near future relate to intelligent packaging of meat and meat products, meat derived bioactive peptides, pro- and pre-biotics inclusion in processed meat products, fat based nanoemulsions for antioxidant delivery, nanosensors and nanotracers for meat biosecurity tracing and nanostructured meat products with defined functions. New horizons for nanotechnology in meat science may be achieved by further research on nanoscale structures and methods to control interactions between single molecules. However, it shall be mentioned that nanotechnologies and nanomaterials are calling for their regulations and safety assessment as some of the materials are new and their safety never tested before.

Keywords: nanotechnology, nanomaterials, nanofoods, innovative products, bioactive molecules, regulations and safety of nanoproducts
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For citation:

MLA Ozimek, Lech, et al. "Nanotechnologies in food and meat processing." Acta Sci.Pol. Technol. Aliment. 9.4 (2010): 401-412.
APA Ozimek L., Pospiech E., Narine S. (2010). Nanotechnologies in food and meat processing. Acta Sci.Pol. Technol. Aliment. 9 (4), 401-412
ISO 690 OZIMEK, Lech, POSPIECH, Edward, NARINE, Suresh. Nanotechnologies in food and meat processing. Acta Sci.Pol. Technol. Aliment., 2010, 9.4: 401-412.