Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

A Review on the Application of Nanotechnology in Food Processing and Packaging

  • Cho, Seong-In (Department of Biosystems Engineering, Seoul National University) ;
  • Kim, Yong-Rok (Department of Chemistry, Yonsei University) ;
  • Lee, Joon Woo (Information Analysis Center, KISTI) ;
  • So, Dae-Sup (Information Analysis Center, KISTI) ;
  • Cho, Yong-Jin (Bio-Nanotechnology Research Center, Korea Food Research Institute) ;
  • Suh, Hyun Kwon (Department of Biosystems Engineering, Seoul National University) ;
  • Park, Tu San (Department of Biosystems Engineering, Seoul National University) ;
  • Oh, Seoung-Im (Department of Chemistry, Yonsei University) ;
  • Im, Ji-Eun (Department of Chemistry, Yonsei University)
  • Received : 2010.09.01
  • Accepted : 2010.09.23
  • Published : 2010.11.30
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Abstract

Currently, nanotechnology is widely applied in various industrial fields and is rapidly emerging as a promising future technology. In food industries, nanotechnology is used to enhance food quality and safety. Numerous cutting-edge studies on the advantages of nanotechnology have been conducted in the fields of food processing, food ingredients and additives, food packaging, and food engineering for optimal health. The market for these areas of research has grown steadily, and is expected to continue to do so. Because of this, R&D for nanotechnology that can be used effectively in food industries is being performed by several companies, as well as in academic research institutions around the world. This review describes the recent global R&D trends that have been in progress for two key areas: food processing and food packaging.

Keywords

Acknowledgement

Supported by : Korea Food & Drug Administration

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