Food Chemistry and Nanotechnology

The three basic components of food chemistry are carbohydrates, lipids, proteins and some are of water, enzymes and vitamins.Nano structure being developed to give a improved texture and taste. It increases the shelf life of the materials and reduces the wastage. This also can be control interactions of active ingredients with the food matrix and release the drug at the target in the specific time period.

  • Food safety
  • Food testing
  • Biological and non biological components interactions
  • DNA Nanotechnology
  • Nanomedicine
  • Unique properties like dimensions of nanoscale

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