ABSTRACT
This chapter focuses on how nanotechnology might impact traditional research in food processing and its potential application. The impact of nanotechnology on health, wealth, and lives of people will be at least the equivalent of the combined influences of microelectronics, medical imaging, computer-aided engineering, and man-made polymers developed in this century. Nanoscience and nanotechnology are the study and application of extremely small things widely in the field of chemistry, physics, engineering, material science, and biology. According to The European Commission, “nanotechnology is the study of phenomena and fine-tuning of materials at atomic, molecular and macromolecular scales, where properties differ significantly from those at a larger scale. Molecular self-assembly is a powerful tool in the synthesis of functional nanostructures through bottom-up fabrication technique. Though incorporation of nanoparticles in the packaging material improves tensile strength, heat resistance, and shelf life, there is anxiety amongst consumers about the migration of nanoparticles from the packaging material to the food content.
