Nanotechnology

"Nanotechnology is an area which has highly promising prospects for turning fundamental research into successful innovations. Not only to boost the competitiveness of our industry but also to create new products that will make positive changes in the lives of our citizens, be it in medicine, environment, electronics or any other field."
(European Commissioner for Science & Research, Janez Potocnik)

Nanotechnology is a field of applied sciences and technologies involving the control of matter on the atomic and molecular scale, normally less than 100 nanometers. Nanoparticulated substances may exhibit different physical and chemical properties compared with the same substances at normal scale, such as increased chemical reactivity due to greater surface area.
Experts believe that nanotechnology products could have a substantial impact on the food and feed sector in the future, offering benefits for industry and the consumer. Nanotechnology can enable the management of food ingredients on a molecular level. Companies and institutes worldwide are currently researching and developing applications in fields such as the treatment of the mechanical and sensorial properties of food - for instance to achieve changed taste or texture - and modified nutritional value. Nanotechnology may also be used in food packaging, for instance to ensure better protection or to detect how fresh food is.

As it applies to the food industry, nanotechnology involves using biological molecules such as sugars or proteins as target-recognition groups for nanostructures that could be used, for example, as biosensors on foods. Such biosensors could serve as detectors of food pathogens and other contaminants and as devices to track food products. Nanotechnology may also be useful in encapsulation systems for protection against environmental factors. In addition, it can be used in the design of food ingredients such as flavors and antioxidants. The goal is to improve the functionality of such ingredients while minimizing their concentration. As the infusion of novel ingredients into foods gains popularity, greater exploration of delivery and controlled-release systems for nutraceuticals will ocur.

Figure 1. Application matrix of nanotechnology in food science and technology

Increasing Applicability to Food
As developments in nanotechnology continue to emerge, its applicability to the food industry is sure to increase. The success of these advancements will be dependent on consumer acceptance and the exploration of regulatory issues. Ford producers and manufacturers could make great strides in food safety by using nanotechnology, and consumers would reap benefits as well. More than 200 companies are conducting research in nanotechnology and its application to food products, and as more of its functionalities become evident, the level of interest is certain to increase.

Risk assessment in the field of food and feed
Given the novelty of this technology, the safety of possible food and feed applications needs to be assessed and a need for risk assessment is expected in the context of:
1) The authorisation of regulated substances.
2) The presence of nanoparticles as contaminants in food and feed.
3) Replies to general requests such as whether the application of nanotechnologies in food production leads to changes in nutritional value or bioavailability.

EFSA’s role
Since 2006 EFSA has been following developments in nanotechnology within its remit. An internal working group on nanotechnology has reviewed the current state of knowledge and latest developments in nanotechnology with regard to food and feed.
On request from the European Commission, EFSA’s Scientific Committee is preparing an initial Opinion on the need for specific risk assessment approaches for nanotechnology applications in the field of food and feed. The Opinion has to identify the nature of possible hazards associated with current and foreseen applications of nanotechnology in this area. It should also give guidance on the data needed for the risk assessment of such technologies and applications.
EFSA has set up a working group on nanotechnology involving experts from national food safety authorities to help develop its Opinion. A draft is due to be put to public consultation in July 2008 and EFSA intends to finalize the Opinion in the autumn of 2008.

References
http://cordis.europa.eu/nanotechnology/
http://www.efsa.europa.eu/EFSA/KeyTopics/efsa_locale-
1178620753812_Nanotechnology.htm

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