Nanotechnologies in Food (eBook)

Dr. Chaudhry is a Principal Research Scientist at the Food and Environment Research Agency (Fera) of the UK's Department for Environment, Food and Rural Affairs. He is also a member of the European Commission's Scientific Committee on Consumer Safety (SCCS), and a Visiting Professor at the University of Chester. Dr. Chaudhry is a Chemist and Biochemical Toxicologist by training. He currently leads a team of scientists at Fera who are undertaking research into the safety of nanomaterials to human health and the environment in a variety of products and applications, including food and food packaging. Dr. Chaudhry has published a number of research papers, review articles, and study reports on a range of safety and regulatory aspects of nanotechnologies. Dr. Laurence Castle Dr. Castle is a Principal Scientist in the Contaminants and Authenticity group at Fera. He and his co-workers have published more than 150 refereed journal papers dealing with chemical analysis of food additives and contaminants. Dr. Castle is an independent member of the CEF panel (contact materials, enzymes and flavourings) of the European Food Safety Authority and he was a member of the predecessor panel and working groups since 1996. He also has extensive experience working in other national and international risk assessment and standardisation groups including JECFA, WHO, DG-SANCO, CEN. CoE etc. Dr. Richard Watkins Dr. Watkins is Head of Environmental Risk Programme at the Food and Environment Research Agency (Fera). He leads a number of scientific teams that provide research and consultancy in risk management systems to assess and mitigate against the risks posed by conventional and emergent environmental contaminants (including nanomaterials). Dr. Watkins is author for over 40 peer-reviewed articles including two recent book chapters on food contaminants and the regulation for nanomaterials.

Chapter 1: Nanotechnologies in the Food Arena: New Opportunities, New Questions, New Concerns; Chapter 2: The Evolution of Food Technology, Novel Foods, and the Psychology of Novel Food 'Acceptance'; Chapter 3: Public Perceptions of Nanotechnologies: Lessons from GM Foods; Chapter 4: Natural Food Nanostructures, Chapter 5: Nanotechnology Applications for Food Ingredients, Additives and Supplements; Chapter 6: Nanotechnologies in Food Packaging; Chapter 7: Potential Benefits and Market Drivers for Nanotechnology Applications in the Food Sector; Chapter 8: Engineered Nanoparticles and Food - An assessment of exposure and hazard; Chapter 9: Potential Risks of Nano Food to Consumers; Chapter 10: Small Ingredients in a Big Picture: Regulatory Perspectives on Nanotechnologies in Foods and Food Contact Materials; Chapter 11: An Outline Framework for the Governance for Risks of Nanotechnologies in Food; Chapter 12: Knowns, Unknowns, and Unknown Unknowns; Subject Index