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Cover of Nanotechnology in Food Products

Nanotechnology in Food Products

Workshop Summary


Washington (DC): National Academies Press (US); .
ISBN-13: 978-0-309-13772-0ISBN-10: 0-309-13772-1


On December 10, 2008, the Institute of Medicine (IOM) held a oneday workshop to further explore the use of nanotechnology in food. Specifically, the workshop was organized around three primary topic areas: (1) the application of nanotechnology to food products (“Session 1”); (2) the safety and efficacy of nanomaterials in food products (“Session 2”); and (3) educating and informing consumers about the applications of nanotechnology to food products (“Session 3”). Ten experts who have been involved in food nanotechnology since its inception and who are recognized as world authorities in the field were invited to give presentations. Each session comprised three or four presentations, followed by open discussion.

Leslie Pray and Ann Yaktine, Rapporteurs.

This study was supported by Contract Nos. AG-3A94-C-09-0025 (U.S. Department of Agriculture), N01-OD-4-2139 (National Institutes of Health), and HHSF223200811169P (Food and Drug Administration) between the National Academy of Sciences. Additional support came from Abbott Laboratories, Cargill, Coca-Cola Company, ConAgra Foods, General Mills, Kellogg Company, Kraft Foods, Mars, McDonalds, Mead Johnson Nutrition, Monsanto, and PepsiCo.

Suggested citation:

IOM (Institute of Medicine). 2009. Nanotechnology in food products: Workshop Summary. Washington, DC: The National Academies Press.

Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the organizations or agencies that provided support for this project.

NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine.

Copyright © 2009, National Academy of Sciences.
Bookshelf ID: NBK32730PMID: 20662124DOI: 10.17226/12633


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