Food Nanotechnology improvises food processes that use enzymes to confer nutrition and health benefits. For instance, enzymes are added to food to hydrolyze anti-nutritive components to increase the bio-availability of essential nutrients such as minerals and vitamins. To make these enzymes highly active, long-lived and cost-effective, nanomaterials can be used to provide superior enzyme-support systems due to their large surface-to-volume ratios compared to traditional macroscale support materials. The study of food nanotechnology addresses the potential applications of nanotechnology for functional foods and nutraceuticals by applying new concepts and engineering approaches involved in nanomaterials to target the delivery of bioactive compounds and micronutrients. Nanomaterials allow better encapsulation and release efficiency of the active food ingredients, the development of nano-emulsions, liposomes, micelles, biopolymer complexes and cubosomes to improve properties for bioactive compounds protection, controlled delivery systems, and food matrix integration. This session discusses more about food nanotechnology.

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