APPLICATION OF NANOTECHNOLOGY IN FOOD SCIENCE
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TITLE PAGE
APPLICATION OF NANOTECHNOLOGY IN FOOD SCIENCE
BY
---
EE/H2013/01430
DEPARTMENT OF ----
SCHOOL OF ---
INSTITUTE OF ---
DECEMBER,2018
APPROVAL PAGE
This is to certify that the research work, "application of nanotechnology in food science" by ---, Reg. No. EE/H2007/01430 submitted in partial fulfillment of the requirement award of a Higher National Diploma on --- has been approved.
By
--- . ---
Supervisor Head of Department.
Signature………………. Signature……………….
……………………………….
---
External Invigilator
DEDICATION
This project is dedicated to Almighty God for his protection, kindness, strength over my life throughout the period and also to my --- for his financial support and moral care towards me.Also to my mentor --- for her academic advice she often gives to me. May Almighty God shield them from the peril of this world and bless their entire endeavour Amen.
ACKNOWLEDGEMENT
The successful completion of this project work could not have been a reality without the encouragement of my --- and other people. My immensely appreciation goes to my humble and able supervisor mr. --- for his kindness in supervising this project.
My warmest gratitude goes to my parents for their moral, spiritual and financial support throughout my study in this institution.
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Nanotechnology deals with various structures of matter having dimensions of the order of a billionth of a meter. From the advent of nanotechnology, people realized that certain materials can exhibit different properties based on its size and shape. Recent innovations in nanotechnology have transformed a number of scientific and industrial areas including the food industry. Applications of nanotechnology have emerged with increasing need of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shelf-life extension of food and/or food products. This work summarizes the potential of nanoparticles for their uses in the food industry in order to provide consumers a safe and contamination free food and to ensure the consumer acceptability of the food with enhanced functional properties. Aspects of application of nanotechnology in relation to increasing in food nutrition and organoleptic properties of foods have also been discussed briefly along with a few insights on safety issues and regulatory concerns on nano-processed food products.
TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWELDGEMENT
ABSTRACT
CHAPTER ONE
- INTRODUCTION
- BACKGROUND OF THE PROJECT
- PROBLEM STATEMENT
- AIM AND OBJECTIVE OF THE STUDY
- PURPOSE OF THE STUDY
- BENEFIT OF THE BENEFIT
- RESEARCH QUESTIONS
CHAPTER TWO
LITERATURE REVIEW
- OVERVIEW OF THE STUDY
- DIFFERENT TYPES OF NANOPARTICLES
CHAPTER THREE
METHODOLOGY
- INTRODUCTION
- NANOTECHNOLOGY IN FOOD PROCESSING
- NANOTECHNOLOGY IN FOOD PACKAGING
- NANOSENSORS FOR PATHOGEN DETECTION
- SAFETY ISSUES OF NANOTECHNOLOGY
- CONCLUSION
REFERENCES
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Over the past few decades, nanotechnology has increasingly been considered as to be attractive technology that has revolutionized the food sector. It is a technology on the nanometer scale and deals with the atoms, molecules, or the macromolecules with the size of approximately 1–100 nm to create and use materials that have novel properties. The created nanomaterials possess one or more external dimensions, or an internal structure, on the scale from 1 to 100 nm that allowed the observation and manipulation of matter at the nanoscale. It is observed that these materials have unique properties unlike their macroscale counterparts due to the high surface to volume ratio and other novel physiochemical properties like color, solubility, strength, diffusivity, toxicity, magnetic, optical, thermodynamic, etc. (Rai et al., 2009; Gupta et al., 2016). Nanotechnology has brought new industrial revolution and both developed and developing countries are interested in investing more in this technology (Qureshi et al., 2012). Therefore, nanotechnology offers a wide range of opportunities for the development and application of structures, materials, or system with new properties in various areas like agriculture, food, and medicine, etc.
The rising consumer concerns about food quality and health benefits are impelling the researchers to find the way that can enhance food quality while disturbing least the nutritional value of the product. The demand of nanoparticle-based materials has been increased in the food industry as many of them contain essential elements and also found to be non-toxic (Roselli et al., 2003). They have been also found to be stable at high temperature and pressures (Sawai, 2003). Nanotechnology offers complete food solutions from food manufacturing, processing to packaging. Nanomaterials bring about a great difference not only in the food quality and safety but also in health benefits that food delivers. Many organizations, researchers, and industries are coming up with novel techniques, methods, and products that have a direct application of nanotechnology in food science (Dasgupta et al., 2015).
The applications of nanotechnology in food sector can be summarized in two main groups that are food nanostructured ingredients and food nanosensing. Food nanostructured ingredients encompass a wide area from food processing to food packaging. In food processing, theses nanostructures can be used as food additives, carriers for smart delivery of nutrients, anti-caking agents, antimicrobial agents, fillers for improving mechanical strength and durability of the packaging material, etc. whereas food nanosensing can be applied to achieve better food quality and safety evaluation (Ezhilarasi et al., 2013). In this study, we have summarized the role of nanotechnology in food science and food microbiology and also discussed some negative facts associated with this technology.
1.2 PROBLEM STATEMENT
During food processing and food packaging food-borne pathogens can be detected due to poor hygiene and wrong exposure. The application of nanoparticles in the food industry in order to provide consumers a safe and contamination free food and to ensure the consumer acceptability of the food with enhanced functional properties.
1.3 AIM AND OBJECTIVE OF THE STUDY
The main aim of this work is to study the role of nanotechnology in food science and food microbiology and also to discuss some negative facts associated with this technology. At the end of this work, applications of nanotechnology in relation to increasing in food nutrition and organoleptic properties of foods shall be discussed briefly along with a few insights on safety issues and regulatory concerns on nano-processed food products.
1.4 PURPOSE OF THE STUDY
The purpose of this work is to study how Nanotechnology can be applied to the food industry for production, processing, storage, and quality control of foods.
1.5 BENEFIT OF NANOTECHNOLOGY IN FOOD SCIENCE
Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties.
1.6 RESEARCH QUESTIONS
At the end of this study student involved shall be able to answer the following questions:
- What is nanotechnology used for in food?
- What are the applications of nanotechnology to food science and technology?
- What are the benefits of nanotechnology?
- Is Nanotechnology in Food Safe?
CHAPTER TWO: The chapter one of this work has been displayed above. The complete chapter two of "application of nanotechnology in food science" is also available. Order full work to download. Chapter two of "application of nanotechnology in food science" consists of the literature review. In this chapter all the related work on "application of nanotechnology in food science" was reviewed.
CHAPTER THREE: The complete chapter three of "application of nanotechnology in food science" is available. Order full work to download. Chapter three of "application of nanotechnology in food science" consists of the methodology. In this chapter all the method used in carrying out this work was discussed.
CHAPTER FOUR: The complete chapter four of "application of nanotechnology in food science" is available. Order full work to download. Chapter four of "application of nanotechnology in food science" consists of all the test conducted during the work and the result gotten after the whole work
CHAPTER FIVE: The complete chapter five of design and construction of a "application of nanotechnology in food science" is available. Order full work to download. Chapter five of "application of nanotechnology in food science" consist of conclusion, recommendation and references.
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