Nanotechnology in a Food System Near You
Dr. Kristen Kulinowski, Faculty Fellow, Department of Chemistry, Rice University; Director for External Affairs, Center for Biological and Environmental Nanotechnology (CBEN); Director, International Council on Nanotechnology (ICON)
David Lewis, Chief Executive Officer, Guard N'Fresh
Jim Thomas, Program Officer, ETC Group

Nanotechnology refers to the control of matter on an atomic or molecular scale, generally between one and 100 nanometers (nm), or billionths of a meter.

Our ability to manufacture and manipulate materials at this scale opens a vast array of opportunities in many fields, including food production, safety and packaging, as well as personal care. It also raises concerns about our understanding of the actions and potential effects associated with introducing such materials into nature and our bodies. Estimates place the value of current nanotechnology products at $7 billion and rising. In the food industry, nanotechnology is being applied to detect bacteria in packaging and to enhance flavors and colorings.