IFT International Food Nanoscience Conference

Conference Schedule Descriptions

Nanotechnology Applications and Developments in Non-Food Sectors
Nanomaterials have crept their way into virtually every industry sector resulting in a myriad of improved products impacting our daily life. This presentation will explore the depth and breadth of nanotechnology in today’s products and offer a glimpse into advances that can be expected in the days ahead.

John DiLoreto, NanoReg


Current and Emerging Nanotechnology Applications for the Global Food System
Innovative research and development in the area of food nanoscience/technology has been demonstrated by various groups throughout the world. Focusing primarily on Europe, the United States, and Asia, this presentation will highlight some of this exciting research ranging from food safety applications to nutrient delivery systems.


Activities and Perspectives Outside the United States
This presentation will feature some of the developments going on in the field of nanotechnology that have an international flavor. This will include selected applications, work addressing concerns about safety implications, and activities within and between governments.

Shaun Clancy, Evonik Corporation


Emerging Applications for Food System Sustainability


UVC Shows Potential for Improving the Quality and Safety of Liquid Dairy Products
UV light in the range of 200 - 280 nm (UVC) inactivates pathogens as a result of the absorption of the UV light by the nucleotides of DNA molecules. The nucleotides are dimerized by UVC and the subsequent chemical modification prevents DNA replication and transcription. This presentation will explore the significance of the germicidal effect of UVC for processing liquid dairy products in both developing and developed markets on its potential to improve raw milk quality, and address food safety issues around soft cheeses.

Gail Barnes, personify LLC

‘Greener’ Biomimetic  Synthesis of Nanomaterials  using Anti-oxidants from Plants and Microwaves
This presentation will focus on the utility of polyphenols and other natural products (such as sugars) from plants (tea, coffee, wine, beet root, etc.) to make greener nanoparticles and their sustainable applications. The presentation will illustrate how extracts from plants—such as green tea plants, sunflowers, coffee, fruit and peppers—have emerged as possible substitutes that can replace toxic substances normally used to make the nanoparticles. The use of microwave heating in such preparations will be highlighted.

Rajender Varma, U.S. Environmental Protection Agency


Nanotechnology Applications for the Food Sector: Implications for Consumer Safety and Regulatory Controls
As with other emerging technologies, nanotechnology may pose novel risks to human health and the environment. Existing regulatory frameworks must be applied and the question arises whether the legislation is sufficiently broad and general to address risks related to new hazards and exposure routes. The presentation will provide an update on FDA's current thinking on the factors to be considered when determining the regulatory status for a food substance already in the market and the current state of the science for assessing nanomaterial safety for use in foods and food packaging.

Michael Adams, U.S. Food and Drug Administration



The NanoRelease Project: Addressing the Challenge of Measuring What Remains as "Added Nano" in Food When Eaten
The NanoRelease Food Additive Project aims to strengthen the international risk assessment capacity for engineered nanomaterials in food by identifying and developing methods to detect and quantify them in food, including their release from food and their behavior and fate during passage through the gastrointestinal tract. This presentation reviews available knowledge on macroscopic and microscopic anatomical structures influencing the behavior and fate of intentionally ingested engineered food nanoparticles. It further highlights the dynamically changing luminal conditions along the gastrointestinal tract and consequently varying conditions for nanoparticle exposure.

Susann Bellmann, TNO


Current and Emerging Applications in Nutrition


Bioavailability of Nano-Delivered Alpha-Tocopherol
This presentation will include background on alpha-tocopherol bioavailability in free and entrapped form, as well as poly (lactide-co-glycolide) (PLGA) and PLGA/Chitosan nanoparticles as vehicles for improved bioactive bioavailability. The findings from in vivo studies completed in F344 rats that showed improved bioavailability of alpha-tocopherol delivered with polymeric nanoparticles also will be presented.

Susann Bellmann, TNO

The Application of a Dynamic In Vitro Gastrointestinal Model to Study the Behavior of Nanosized Layered Double Hyrdoxides (LDH)
The use of clay minerals is very old and has led to the development of synthetic anionic clay minerals, such as layered double hydroxides (LDHs), suitable candidates for intercalation of e.g. food additives. The evaluation of LDH based food additives during simulated gastrointestinal (GI) conditions is crucial, since they exert buffering effects after dissolution in the acidic gastric environment. This and the subsequent transition towards the rather neutral pH conditions in small intestine affect the release and availability for absorption of intercalated additives. This presentation describes the use of a dynamic and physiological relevant GI model (Tiny-TIM) to study the behavior nano-sized LDH based particles.

Lacey Simon, Louisiana State University


Applications of Nanoscience in Food Contact Materials – Potential Benefits and Risks
Nanocomposite plastics offer many advantages over traditional polymeric food contact materials. They are stronger, tougher, more biodegradable, more resistant to damage by fire, and offer higher barriers to gas migration and resistance to scalping and leaching of flavors, colors, and nutrients.  Moreover, because of the unique properties characteristics of the nanoscale, nanocomposites may offer a diverse range of useful functionality, including the ability to inhibit bacterial growth or the ability to sense chemical contaminants in packaged foods.  However along with these potential benefits are numerous risks, including potential release of nanoparticles into foods which are directly ingested by consumers. The goal of this session is to provide a scientific overview of nanotechnology-enabled plastics for food contact applications and discuss current efforts aimed at assessing issues related to release of nanoparticles from these materials.

Timothy Duncan, U.S. Food and Drug Administration


Consumer Perceptions, Education, Risk Communication
Consumer acceptance and response to the use of nanotechnology in foods has been receiving greater attention in the media.  This session will explore how best to address consumer perceptions and educate consumers on the benefits of food nanotechnology.

Mitchell Cheeseman, Steptoe & Johnson LLP