The Role of Nanomaterials in Food Industry with Advantages and Risks On Human Health.

The Nanotechnology offers scientifically enhanced capabilities for food product development through the provision of novel functional ingredients and nutrient delivery systems, safety testing, packaging and authentication. However, there are still many uncertainties about the technology and its potential applications, as well as doubts about its efficacy and safety in the long term. As with all new sciences and technologies, rigorous safety testing and risk-to-benefit analyses will need to be undertaken in order to ensure that public and environmental concerns are addressed and any regulatory, ethical and policy challenges met. These include an assessment of the potential toxicity of nanotechnology applications in advance of any permission to market them. Problems arise if safety assessments lag behind nanoparticle development: this has the potential to damage consumer confidence and create a long-lasting mistrust similar to what has been experienced with genetic modification technology.