Nanotechnology encompasses science, engineering, and technology involving at least one dimension at the nanoscale (approximately one thousand times smaller than a bacterium). Materials at the nanoscale exhibit unique physical, chemical, mechanical, and optical properties that their bulk counterparts do not. As such, there are many opportunities in food science presented by this advancing interdisciplinary field. However, practical industrial applications of many of these advancements are often stifled by the need for regulatory compliance.
Ryan Parente, M.S., Scientific and Regulatory Affairs Writer at Burdock Group, explores what nanotechnology is, how it can benefit the food sector, and the hurdles present in the current regulatory landscape.
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