Increasing activity in the areas of nanoscience and nanotechnology has driven the development of manufactured nanomaterials designed and produced to possess specific properties different from those of their conventional counterparts. At present, certain nanoscaled products and utilities are used for food, food processing machines, packaging materials, construction materials, and modified surfaces.
Assessing the risk of nanomaterials
Owing to their large surface-to-volume ratio, nanomaterials are often biologically active, and therefore pose a potential risk to both human health and the environment. Because of these characteristics, the National Food Institute focuses on toxicological as well as beneficial effects of nanostructured materials. This includes the development of methods for nanoparticle characterization and quantification in biological tissues as well as assessment of toxicological and beneficial effects.
Areas for further study
The National Food Institute has identified several important areas for further study, including:
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Physico-chemical characterisation and quantification of nanosized materials before and after testing in biological systems |
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Migration of nanosized material from packaging materials to food simulants |
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