this presentation was presented as part of internal exam

1. APPLICATIONS OF
NANOMATERIALS
IN FOOD AND
COSMETIC

2. INTRODUCTION
• ‘Nano’ – one billionth of a meter ( 10^-9 )
• First concept was presented in 1959 by Dr. Richard
Feynman.
• The term ‘Nanotechnology’ was coined by Norio
Taniguchi in 1974.
• Nanotechnology is the art and science of
manipulating matter at the Nano scale to create
new and unique materials and products with
enormous potential.

4. • What are nanomaterials
• How are they synthesized
• Different types of nanomaterials
• General applications
• Food
• Cosmetics
• Hazards
• References

5. WHAT ARE NANOMATERIALS ?
• Nanomaterials are defined as materials with at
least one external dimension in the size range
from approximately 1-100 nanometres.
• Naturally occurring - physically and chemically
heterogeneous and often termed ultrafine
particles .
• Engineered - designed with very specific
properties related to shape, size, surface
properties and chemistry.
• Nanomaterials ≠ Chemicals

6. PROPERTIES OF NANOMATERIALS
• Physical properties
 Size, shape, specific surface area, aspect ratio
 Agglomeration/aggregation state
 Size distribution
 Surface morphology/topography
 Structure, including crystallinity and defect structure
 Solubility
• Chemical properties
 Structural formula/molecular structure
 Composition of nanomaterial (including degree of purity, known
impurities or additives)
 Phase identity
 Surface chemistry (composition, charge, tension, reactive sites,
physical structure, photocatalytic properties, zeta potential)
 Hydrophilicity/lipophilicity

7. SYNTHESIS OF NANOMATERIALS
• Bottom up method
• Top bottom method

8. Types of nanomaterials
• Carbon based
• Metal based
• Dendrimers
• Composites

9. APPLICATIONS IN FOOD INDUSTRY

10. Applications of nanomaterials in FOOD

11. Thankyou slide