سال انتشار: ۱۳۹۰

محل انتشار: بیستمین کنگره ملی علوم و صنایع غذایی

تعداد صفحات: ۱۴

نویسنده(ها):

Maryam Zohri – Agricultural Biotechnology Research Center, North and West Region,Tabriz,Iran
Mohammad Amin Hejazi –

چکیده:

In today‟s competitive market technology is essential to keep leadership in the food and food processing industry. Consumers demand fresh authentic, convenient and flavourful food products. The future belongs to new products and new processes, with the goal of enhancing the performance of the product, prolonging the product shelf life and freshness, and improving the safety and quality of food. The present molecular biology techniques of genetic modification of crops are already forms of what has been termed nanotechnology. Nanotechnology can provide for the future development of far more precise and effective methods of, and other forms of, manipulation of food polymers and polymeric assemblages to provide tailor-made improvements to food quality and food safety. Nanotechnology promises not only the creation of novel and precisely defined material properties, it also promises that these materials will have self-assembling, self-healing and maintaining properties.