Nanotechnology in the Realm of Food Science | AIChE

Nanotechnology in the Realm of Food Science

Chair(s)

Zhong, Q., Iowa State University

Co-chair(s)

Sabliov, C., Lousiana State University

NNanotechnology is a broad interdisciplinary area of research that has the potential to affect virtually all disciplines. Research and application of nanotechnology in the context of food needs to address topics such as toxicity, regulatory restrictions, cost, and scalability. This session presents latest research in food nanotechnology. Possible topics include, but are not limited to (1) characterizing and understanding nanoscale structures and phenomena pertinent to food systems, (2) synthesis and fabrication of nanoscale structures aimed for food applications, (3) nanosensors for detecting pathogens and chemicals of concern to food safety, (4) engineering packaging materials with embedded/grafted nanoscale structures and materials, (5) fate of nanoscale systems during food processing, and (6) effects of incorporated nanoscale systems on food functionality and safety.

Presentations

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Paper abstracts are public but to access Extended Abstracts, you must first purchase the conference proceedings.

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Pricing

Individuals

2008 Annual Meeting
AIChE Pro Members $150.00
AIChE Graduate Student Members Free
AIChE Undergraduate Student Members Free
AIChE Explorer Members $225.00
Non-Members $225.00
Food, Pharmaceutical & Bioengineering Division only
AIChE Pro Members $100.00
Food, Pharmaceutical & Bioengineering Division Members Free
AIChE Graduate Student Members Free
AIChE Undergraduate Student Members Free
AIChE Explorer Members $150.00
Non-Members $150.00