In the worldwide food industry, research is being conducted on how the quality of food products can be improved by using nanotechnology.

By using nanotechnology, we can intervene with products by changing microscopic particles (atoms and molecules). Policy makers, scientists and social organisations are concerned about the safety of nano-ingredients and demand more extensive research is undertaken on potential risks. The application of nanotechnology to change the properties of food therefore remains disputed.

Read the full article in the Food Inspiration Magazine.