Advances in Food Science, Processing and Technology

Nanotechnology Applications in Food Systems

Nanotechnology is revolutionizing food science by enhancing safety, nutritional delivery, and quality control. Engineered nanoparticles and nanomaterials are being incorporated into food packaging to improve barrier properties, extend shelf life, and even indicate spoilage through color-changing sensors. In food formulation, nano-encapsulation systems enable the controlled release and targeted delivery of bioactive compounds, such as vitamins, antioxidants, or probiotics, improving their bioavailability and functional efficacy. Nanoscale emulsions are being utilized to improve texture, flavor release, and stability in processed foods. In safety applications, nanostructured sensors can detect microbial contamination and chemical residues at ultra-low concentrations, supporting rapid and accurate diagnostics. While these innovations offer numerous benefits, they also raise important questions around toxicity, migration, and long-term exposure. Regulatory bodies and researchers are working to establish frameworks for safety assessment and public transparency. As the technology matures, nanotechnology continues to unlock new frontiers in food processing, packaging, and nutritional science with vast potential for global food systems.