food nano science

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BY BETTY BUGUSU & MERYL LUBRANIFT 2007 Annual Meeting & Food Expo Review: Food Nanoscience Conerence

Fd NnscincINterNatIoNal

T he Institute o Food Technolo-gists held its 2nd InternationalFood Nanoscience conerence

on Wednesday, August 1, 2007,in conjunction with the 2007IFT Annual Meeting & FoodExpoSM in Chicago, Ill. More than200 participants rom industry,government, and academia

attended the conerence. Amongthe countries represented at theconerence were the United States,United Kingdom, Japan, Taiwan,the Netherlands, and Canada.

The theme o the conerencewas “Nanoscale Science o Food:Opportunities and Challenges,” andthe objectives were to review thestate o nanoscale science and tech-nology research worldwide and itsapplications in ood systems; surveyand discuss potential challenges

and opportunities resulting romadvancement and application o

nanoscale science and technology inood; and stimulate the mainstreamood science community to engagein the exploration o a ull rangeo topics associated with potential benets and risks o ood-relatednanoscience and nanotechnologies.

The conerence was sponsoredin part by IFT’s International

Division, the Royal NetherlandsEmbassy, Blue Pacic FlavorsInc., and Canada’s AdvancedFoods and Materials Network.

Nanoscience Around the WorldIFT President DennisHeldman highlighted the immenseopportunities that are possiblewith nanoscience as an evolvingscience in the areas o ood saetyand biosecurity, ood processing,ood packaging, and ingredient

technologies. He also highlightedIFT’s role as a research champion

and catalyst or science and itswell-established inrastructure orcommunication and technologydissemination.

Jochen Weiss o the University

o Massachusetts said that inthe U.S., nanoscale researchis coordinated by the NationalNanotechnology Initiative, amulti-agency ederal researchand development program. Foodresearch eorts are predominantlyunded by the U.S. Dept. o Agriculture. Private unding isalso increasing, as evidenced bythe number o patents granted.Advances in ood nanotechnologiesin the areas o packaging, process-

ing, and ingredient technologiesare increasingly nding their wayinto ood applications. Overall, hesaid, ood nanotechnology is one o the most active research rontiersin ood science and has garneredinterest rom ood manuacturerslooking toward commercialization.

Rickey Yada o AdvancedFoods and Materials Network/Uni-versity o Guelph, Canada, saidthat nanoscience research activitiesin Canada are managed by the

Advanced Foods and MaterialsNetwork. AFMNet, Canada’s

Conerence participants reviewthe state o nanoscale science and

technology research and its ood

applications worldwide.

Cnfnc


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IFT 2007 Annual Meeting & Food Expo Review: Food Nanoscience Conerence

national ood and bio-materialsresearch network, is designed to

discover new ideas and developnew biology-based technologiesthat will create new commercialopportunities. Its mission is or ahealthier Canada, and it partnerswith industry, government,not-or-prot organizations, andnational and international researchinstitutions. On-going projects arein the areas o biolms, hydrogels,cationic peptides, nutrient deliverysystems, and exploration o some o the ethical and social issues arising

rom nanoscience developments.Vic Morris o the Institute o

Food Research, United Kingdom,said that ood nanotechnology isan emerging area o interest in theUK and Europe in general. Uses ornanoparticles are being exploredin ood and ood contact materials.There is growing interest in the useo “inert” nanoparticles in ediblecoatings and barriers, preserva-tives, antimicrobials, and mineralsupplements. The main concern

rom a regulatory standpoint, hesaid, is with nanoparticles added toood, especially those that may notmetabolize, as there is inadequateinormation on potential or toxic-ity or bioaccumulation in the body.

Frans Kampers o Wageningen

UR, the Netherlands, discussedNano4Vitality , a new program in the

Netherlands or nanoscience in oodand health systems. Its purposeis to create application-drivennanotechnologies. Each projectwithin the program, he said, willhave an underlying business casewith an aim to apply the resultswithin three years. The majorthemes or the program are oodsaety and quality, including sensorsand analysis systems, tracking/trac-ing/monitoring devices, activepackaging, process technology, and

encapsulation and delivery systems.Shinya Ikeda o CP Kelco,

Japan, said that ood nanotechnol-ogy research in Japan is speciedas one o the priority researchtargets in the Third Science andTechnology Basic Plan that wasannounced by the government inMarch 2006, with a ocus on unc-tional oods. Tools and methods tocharacterize and measure nanoscalestructures (e.g., scanning probemicroscopes) have become increas-

ingly available to ood scientists.An-I Yeh o National Taiwan

University said that research andapplications o nanotechnology inood in Taiwan started about sixyears ago. A logo or nanoproductswas launched in 2004 by the Indus-

trial Bureau. The main activitiesare in academia, with a ocus on the

preparation and characterization o nanoparticles, utilization o nano-technology to enhance absorptiono active compounds in Chineseherbs, study o physiological eectso nanoparticles such as iron andcalcium, and other applications.

Applications in FoodThe session on “Nanotechnol-ogy Benets: Application Areasin Food,” moderated by RickeyYada o AFMNet and Peter Given

o Pepsi-Cola Co., provided a, provided asummary o the developmentso potential applications. Theseinclude creation o rapid detectionmethods such as sensors or oodsaety and quality; design o high-perormance packaging mate-rials; development o processingtechnologies; and development o novel delivery systems that betterprotect unctional ingredientsand allow or controlled releaseo encapsulated compounds.

Jeremy Tzeng o ClemsonUniversity discussed his researchon utilizing carbohydrate biounc-tionalized nanoparticles as potentialalternatives to antibiotics or theremoval and control o oodbornepathogens. These applicationstake advantage o the pathogenic bacteria’s ability to use carbohy-drate-binding proteins (adhesions)to adhere to specic host cellreceptors (carbohydrate receptors)to initiate inection. For example,

the multivalent D-mannose biounctionalized nanoparticles bound strongly with Escherichia coli ORN178, which expressed FimHadhesion, resulting in signicantnanoparticle-mediated bacterialaggregations. These nanoparticlesalso have potential application in biosensor development, he said.

Gary Maki o the University o Idaho discussed the developmento a biosensor or detection o theood pathogen Staphylococcus aureus.

He stressed the importance o integrating diverse disciplines such

Working Group Develops Plan

I

FT’s Food Nanoscience Working Group recently developed its long-

term strategic plan. The goal o the working group is to acilitate the

acquisition, generation, and communication o technical and saetydevelopments o nanoscale materials or ood applications in order to

advance the pursuit o scientic endeavors, encourage collaboration

among organizations with interest in ood nanoscience, and infuence

regulatory agencies, consumers, and the general public’s decision mak-

ing regarding nanoscience and ood.

The group’s objectives are to position IF T as a leader in the commu-

nity o researchers exploring the nanoscale science o ood and provide a

orum or s takeholder engagement; to leverage partnerships with leading

nanoscience research and policy institutions to encourage collaboration

and exchange o inormation, and to advocate or increased unding or

nanoscale science o ood.

More inormation is available at http://members.it.org/IFT/Communi-

ties/Committees/Food+Nanoscience+Working+Group/.



09.07 • www.it.org pg123

as surace chemistry, organicchemistry, molecular biology,and electronics to achievesignicant advancementsin the area o ood-relatednanotechnology.

Tara McHugh o the West-ern Regional Research Centerand Processed Foods ResearchUnit o USDA’s AgriculturalResearch Service discussed theapplication o nanoscience inood packaging. She mentionedsuch diverse uses as control o gas permeability; incorporationo antimicrobials; integrationo nanosensors or detectiono chemicals, pathogens, andtoxins; and repelling o dirt.

Among the commercializedtechnologies are nanocompositematerials used or improvedstrength, barrier properties,and stability to heat and cold,and use o silver nanoparticlesor antimicrobial activity.Future applications include useo nanosensors in ood packagesto detect chemicals, pathogens,and toxins in oods and use o radiorequency identicationtags in intelligent packaging.

Charles Brain o IngredientInnovations International

gave an overview o hownanoscience could be used toenhance ood, dietary supple-ments, and cosmetics. He alsodescribed specic benetso nanoscience ingredient

technology, including excellentdispersion and suspension o water-insoluble ingredientsin water-based products;reduced interaction withother ingredients in a product;reduced oxidation o sensitiveingredients; controlled release;and improved bioavailability.

Lekh Juneja o TaiyoKagaku Ltd. discussed theconcept o its Nutrient DeliverySystem in the development o

products currently marketedin Japan. Using NDS, Taiyohas been able to overcomeissues related to nutrient or-tication, such as taste, avor,stability, solubility, saety, and bioavailability. One successstory was iron orticationo milk products in Japan.

John Dutcher o theUniversity o Guelph discussedthe importance o understand-ing complex properties o oods

and ood materials using a com- bination o experimental and

computational techniques at thenanoscale level. He stressed theimportance o multidisciplinaryresearch, an approach used by AFMNet that is necessaryand critical to the successul

and efcient development o oods and ood products, aswell as novel ood applicationsusing science and technologyat the nanoscale level.

Daniel S. Kohane (shownin photo above) o the Labora-tory or Biomaterials and DrugDelivery at the MassachusettsGeneral Hospital o HarvardMedical School discussed biomedical drug-deliverysystems based on micro- and

nanoparticles. He providedseveral examples o how thedierence in size betweenthose two types o particlesaects distribution and efcacyo a drug and the implica-tions regarding ormulationand perormance. He alsoreviewed the scope o applica-tions or systemic and localdelivery/use and addressedsome o the challenges thatace the eld, such as the

potential ability o nanopar-ticles to penetrate cells.

The dierence in size between

[micro- and nanoparticles] aects

distribution and efcacy o a drug

and [has] implications regarding

ormulation and perormance.

»»



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IFT 2007 Annual Meeting & Food Expo Review: Food Nanoscience Conerence

Risk and RegulationThe session on “Nanotechnology:Risk Assessment, Regulation andToxicology” was chaired by Berna-dene Magnuson o the Universityo Maryland and Bart Sattler o the Netherlands Ofce or Science& Technology at the Royal Nether-lands Embassy in Washington, D.C.

Bernadene Magnuson outlinedsome o the potential issues and

challenges acing the ood industry,including the saety, consumer,environmental, and societal impactso using nanomaterials in oods.She discussed the risk assessmentapproach, which includes evalua-tion o both exposure and hazardassessment. She also identiedthe need or consumer educationto ensure consumer condenceand acceptance o ood productsthat either contain or have beenproduced using nanoscale materials

or technologies. Nanotechonol-ogy, she said, also oers a new wayto excite students to study oodscience. She concluded by sayingthat the potential environmentaland societal impacts o ood-relatedapplications o nanotechnology needto be considered during develop-ment o commercial applications.

Mitchell Cheeseman providedan update on the Food and DrugAdministration’s regulatoryoversight on ood applications o

nanotechnology. He discussed theunderlying statutes and regulations

governing ood ingredients, as wellas the scientic and regulatoryquestions raised by the use o nanotechnology in the productiono ood ingredients and ood.

He also discussed concerns andquestions specic to ood ingredientsproduced using nanotechnology andreerred to the recently releasedFDA Commissioner’s Task Forcereport on nanotechnology (www.

da.gov/nanotechnology/task-orce/report2007.html). The reportconsiders questions on the saetyo ood products produced usingnanotechnology and/or containingnanosized ingredients and theadequacy o current law, regulations,and science to ensure the saety o ood ingredients and ood products.

FDA, he said, acknowledges thatnanotechnology will present regula-tory challenges similar to thoseposed by other new technologies

that FDA has dealt with previously,as well as some potentially newchallenges. FDA’s authorities areexpected to be adequate to meetthese challenges, but in some casesthe evolving state o the science maywarrant a case-by-case approachto satisy the applicable statutoryand regulatory standards. Heurged industry to engage with FDAand use their expertise to assesshow potential applications may be viewed and what data may be

required or commercialization.Nigel Walker o the National

Institute o EnvironmentalHealth Sciences and its National

Toxicology Program described theNanotechnology Saety Initiativeo the NIEHS (http://ntp.niehs.nih.gov/go/nanotech). Research,he said, is on-going to evaluate thetoxicological properties o classes o nanoscale materials that representa cross-section o composition,size, surace coatings, and physico-chemical properties. The studies aredesigned to investigate undamentalquestions concerning how nanoscalematerials are absorbed and distrib-

uted in vivo and whether they canadversely impact biological systems.The current ocus is on nanoscalemetal oxides, quantum dots, andtitanium dioxide. Studies to assesssaety o oral exposure to nanosilverand nanogold are underway.

Reiterating the PotentialIn h is conerence wrap-up remarks,

John Floros , IFT’s then-President-Elect, reiterated the potentialor nanoscale science and related

technologies to positively impactthe ood industry, the saety o our ood supply, and the healthand wellness o the population. Herecognized the possible challengesand urged all stakeholders toturn them into opportunities.

He commended the variousresearchers or their eorts, andemphasized the need or collabora-tion among various institutions(government, academia, industry,and other organizations), and across

expertise (ood scientists, physicists,chemists, materials scientists andengineers, physicians, etc.), bothnationally and internationally.And he underscored the needor eective and open com-munication among stakeholdersto avoid past mistakes with otheremerging technologies. FT

Betty Bugusu, Ph.D. ([email protected]), is Research

Scientist, Institute of Food Technologists, 1025

Connecticut Ave., N.W., Washington, DC 20036. Meryl

Lubran ([email protected]) is a Ph.D. candidate at the University of Maryland, College Park.

The potential environmental and societal impacts

o ood-related applications o nanotechnology

need to be considered during development o

commercial applications.

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