Teaching GuideTerm
Faculty of Science
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Grao en Nanociencia e Nanotecnoloxía
 Subjects
  Nanotechnology in Food Industry
   Contents
Topic Sub-topic
1. Nanomaterials in food industry. Types and uses. Importance of nanotechnology in food industry. Types of nanomaterials used in food industry. Uses and applications of nanomaterials in food industry.
2. Food contact materials. Active and intelligent packaging. Concept of materials in contact with food. Functions and characteristics of active and intelligent packaging. Benefits and applications of active and intelligent packaging in food industry.
3. Functional nanofoods. Current concept of functional nanofoods. Development and applications of functional nanofoods. Advantages and disadvantages.
4. Food microencapsulation. Concept of microencapsulation. Substances to be encapsulated, agents used and techniques.
5. Emulsions. Concept of emulsions. Emulsions formation and applications. Nanoemulsions.
6. Hydrogels. Hydrogel concept. Hydrogels formation and applications. Micro and nanogels.
7. Foams. Foam concept. Foams formation and applications. Nanofoams.
8. Food quality and safety. Guidelines on risk assessment of nanomaterials applied in the food and feed chain. Standards and regulations related to quality and safety of nanomaterials in food industry. Control procedures and methods to guarantee the safety of nanomaterials in the food chain.
9. Ethical and legal aspects. Ethical considerations related to nanotechnology in food industry.
Directives and regulations in European framework for the application of nanotechnologies in food.
Legal implications and responsibility of manufacturers in the use of nanotechnology in food industry.
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