NanoFOOD – Collaboration between Public Research Institutions and Private Industry

Food safety is one of the key issues of the food industry as e.g. contamination of foods with pathogen bacteria has consequences not only for the consumer who becomes ill, but also for the food producer who loses creditability and often suffers financial losses. Another important aspect is the impact of foods on health and disease prevention. These areas are of major public interest and require increased insight into material science with respect to the production facilities, analytical methods for detection and quantification of both food safety concerns and impact on food quality, and finally a more thorough understanding of chemical, molecular, and physical composition of foods and their effect on our well-being. These challenges call for the use of new methodologies including a number of available nanoscientific tools. The Danish food industry has a long track record when it comes to producing safe and healthy foods. The NanoFOOD Consortium was established in the summer of 2005 with the objective of ensuring that the food industry remains competitive through further collaboration with research institutions active within the areas of foods, nanoscience, nutrition, and information and communication technology. The mission is to provide nanoscience to the food industry, in order to ensure safe and healthy food products in the future.

Link to Regulations