Nanotechnology and food safety

Syed S.H. Rizvi, Carmen I. Moraru, Hans Bouwmeester, Frans W.H. Kampers, Yifan Cheng

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

2 Citations (Scopus)


Nanoscale objects are not new; they have been known to exist for decades. Yet, it was the ability of scientists to see and engineer nanostructures via self- or directed assembly in the 1980s that catalyzed their rapid development. Nanotechnology has now evolved into a convergent discipline involving a variety of sciences (physical, chemical, biological, engineering, and electronic) designed to understand and manipulate structures and devices at nanoscale. The use of nano-based consumer products is growing rapidly and many such products are available in the market. To date, more than 1800 consumer products that are self-identified by the manufacturers as containing nanotechnology are included in the public database (Project on Emerging Nanotechnologies, 2018). Nano-based goods are projected by various sources to be an estimated $2.6 trillion global industry by 2014 (ScienceDaily, 2007) and a nano-dominated future is not too distant.

Original languageEnglish
Title of host publicationEnsuring Global Food Safety
Subtitle of host publicationExploring Global Harmonization
EditorsA. Martinović, S. Oh, H. Lelieveld
Number of pages16
ISBN (Electronic)9780128160114
ISBN (Print)9780128160121
Publication statusPublished - 1 Jan 2022


  • Atomic force microscope
  • Carbohydrates
  • Food system
  • Nanoscale
  • Quantum mechanics


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