Nanotechnology in Food

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Topics: Nanotechnology, Food
Abstract Most of the time when we go to the grocery store and pick out our food, we aren’t thinking about the type of packing our food in contained in. We’ve become so accustomed to watching the label and expiration dates of a product that some people put as much faith into it as the look of the food itself. Heck, you can’t even look at some food until you get it home and open it. However, most types of food in that opaque packaging generally have a wide berth of days between when you pick it up, and when it expires. Our poultry and meats generally require more care than a bunch of Cheez-Its when it comes to packaging them safely. Despite the tough plastic wrap, absorbent Styrofoam, and a constantly cool temperature, poultry and meats still don’t have as long a shelf life as most other products in the store. In this modern, new technologies are being born every day that help solve seemingly menial problems such as the preservation and protection of our food. Nanotechnology is a new technology that hasn’t quite grasped the mainstream market. Now, researchers are arguing the pros and cons of using nanotechnology in our food packaging. Some of them say nanotech can greatly improve the shelf life of a quickly perishable food. Others say nanotech hasn’t been fully researched, and the potential side effects are still unknown. This research paper is dedicated to informing you of our research on using nanotechnology in food packaging so that an opinion may be reached by the reader, without them being exposed to a biased report.

What is Nanotechnology and what impact does it have on food?
Around the world there is an increase in interest in our food, health and environment. Where are products produced, how, why, by whom, how far have they travelled, how long have they been stored are many of the questions surrounding the production, packaging and storage of the fool we consumer around the world on a daily basis. From the root of these questions a



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