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NANOTECHNOLOGY TO IMPROVE FOOD QUALITY, SAFETY AND NUTRITION

Investigators
McClements, D. Julian; Decker, E. A.; Nolden, Al, .; He, Li, .
Institutions
University of Massachusetts
Start date
2020
End date
2024
Objective
The goal of this proposal is to develop four nanotechnology enabled solutions to improve food quality, safety and nutrition.Specific objectives:Objective 1: Fabrication, characterization, and utilization of functional food-grade nanoparticles (PD: David Julian McClements)Objective 2: Association colloids as lipid oxidation nanoreactors (co-PD: Eric Decker)Objective 3: Quantify sensory attributes and consumer acceptance for functional food-grade nanoparticles (co-PD: Alissa Nolden)Objective 4: Development of Raman and surface enhanced Raman scattering methods for micro/nano particle contaminant detection in food (co-PD: Lili He)
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
MAS00559
Accession number
1023318
Categories
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants
Legislation and Regulations