Food and food packaging

Providing a growing population with food that is plentiful, affordable, attractive, healthy and safe will depend in part on the development of new technologies. Synthetic nanomaterials have the potential to improve production efficiency, increase food security, prolong shelf life, enhance the nutritional value and improve the aesthetic appearance of foods. Yet there are significant scientific and perceptual barriers regarding safety that need to be overcome if synthetic nanomaterials are to find widespread use in food products, in food processes or in food packaging.

 Completed research projects



In-vitro test to assess the risks from nanoparticles in foodstuffsIn-vitro test to assess the risks from nanoparticles in foodstuffs Hanspeter Nägeli
Safety of nano-iron compounds in foodSafety of nano-iron compounds in food Michael Zimmermann

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