Nano Technology in Food Industry
Over the past few years, nanotechnology has been increasing day-by-day, which had taken into consideration to be attractive that has revolutionized the food factor. It is mainly defined as the creation, utilization, manipulation of materials, devices, or systems. The majority of bioactive compounds like protein, carbohydrates, lipids, and vitamins are sensitive to high acidic environment and enzyme activity of the stomach and duodenum.
- Functional food development
- Food packing
- Food safety
- Self-life extension of food
Related Conference of Nano Technology in Food Industry
March 19-20, 2026
25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
Nano Technology in Food Industry Conference Speakers
Recommended Sessions
- Access: Affordability, Allocation and Preference of Food
- COVID-19 and Food Safety
- Current Advances in Nutrition & Food Sciences
- Food Analysis and Quality Control
- Food Biotechnology
- Food Chemistry and Biochemistry
- Food Hygiene & Public Health
- Food Microbiology
- Food Packaging
- Food Poisoning and Regulatory Toxicology
- Food Processing and Engineering
- Food Safety, Quality and Policy
- Food Science and Technology
- Food Storage and Preservation
- Global Impact of COVID-19 Pandemic on Food Industry
- Junk Food and Diabetes
- Management of Food Waste
- Nano Technology in Food Industry
- Utilization: Nutritional Value, Social Value and Safety of Food
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