SMTWTFS
12345
6789101112
13141516171819
20212223242526
2728293031
Training & Conferences

  • Innovation and Development / Product Development / Ingredients / Conferences /

    Nanotechnology in Food: Advances in Ingredient Functionality

    Description

    Chaired by Dr Neil Hargreaves, Consultant, Innovate Quality Food  

    Join colleagues in the food industry for a stimulating day of presentations, case studies and discussions at Nanotechnology in Food: Advances in Ingredient Functionality. The workshop aims to go beyond academic implications to the practical application of using nanotechnologies to manipulate “natural” ingredient and emulsion functionality for food and drink applications.

    Key highlights will include:

    • Overview of The House of Lords Science & Technology report on the use of nanotechnology in the food and drink industry
    • Manipulation of “Natural” food ingredients through nanotechnology
    • Overview of methodologies for detection and quantification of nanoparticles
    • The regulatory landscape for the food industry interested in using nanotechnologies
    • Case Study 1: Nanoemulsions
    • Case Study 2: Starch nanostructures and nanostarches: structure and function
    • Case Study 3: The use of NovaSOL® for nano-encapsulation of colours and vitamins
    • Case Study 4: Nanocellulose: production, properties and use in food applications
    • Case Study 5: Milk nanotubes and self-assembled structures in food applications

    The day will also include two panel discussions in which panellists will debate topical issues. To see the full programme, please click here.

    Nanotechnology in Food: Advances in Ingredient Functionality is the second in a series of workshops organised by Leatherhead Food Research, NanoCentral and NanoKTN. The first workshop – Nanotechnology and Food Contact Materials – took place in London on 8 June (click here to read the Workshop notes). The third workshop - The House of Lords - One Year On... - takes place on 19 January in London. The fourth and final workshop - Enhancing the Health & Nutritional Benefits of Food Products Through Nanotechnology - takes place at Leatherhead on 2 March 2011.

    Leatherhead Food Research actively monitors and evaluates the use of nanotechnologies in the food and drink industry through its NanoWatch© Working Group. 

    50% discount for NanoWatch© Working Group members
    A 50% discount on the first delegate place is available to members of Leatherhead's NanoWatch© Working Group. Please contact Catherine Haynes on T: +44 (0)1372 822314, E:     training@leatherheadfood.com to take advantage of this offer. The discount is not valid in conjunction with the Early Bird Discount or any other offer. 

    Leatherhead Food Research & NanoWatch© Working Group Member: GBP175.00 + VAT
    Non-Member but member of  NanoWatch© Working Group: GBP230.00 + VAT

    Leatherhead Food Research Logo NanoCentral Logo NanoKTN Logo

     

     

    » Show prices in £ € $
    Nanotechnology in Food: Advances in Ingredient Functionality aims to go beyond academic implications to the practical application of using nanotechnologies to manipulate

    Overview

    Programme

    09.15  Registration and Refreshments 
    09.45  An overview of The House of Lords’ Science and Technology Committee Report on the use of Nanotechnology in the food and drink industry
    Chairman: Dr Neil Hargreaves, Consultant, Innovate Quality Food 

    During the 2009-10 session The House of Lords Scientific and Technology Committee formed a sub committee to make an inquiry into the use and impact of nanotechnology in food. The inquiry essentially started in December 2008 with a ‘call for evidence’. The final report of the inquiry was published in January 2010.

    This talk will illustrate how the committee defined the scope of this inquiry, how it obtained the information it needed, the contributors to the inquiry providing this information and giving scientific guidance, and finally what conclusions it came to. These conclusions resulted in 32 recommendations that were addressed to government agencies, the food industry in general, the Research communities, legislative bodies and stakeholder groups.
    10.15  Manipulation of "natural" food ingredients through nanotechnology - food for thought!
    Kathy Groves, Joint Project Leader for NanoWatch©, Leatherhead Food Research

    The Government, industry and academics stress the need to use the benefits of nanotechnology however there are concerns about the safety of nanoparticles. These concerns might prevent the application of new technologies for the Food & Drinks Industry. The majority of these concerns revolve around "engineered" nanoparticles, which are a different category to "natural" nanoparticles. The potential for nanotechnologies to promote product development by manipulation of the size of "natural" ingredients in food and drink products is enormous and can bring advantages in terms of enhanced quality, stability and health benefits. Some thoughts on the "state of the science" and the debate of "safety vs. innovation" will be presented for discussion.
    10.45  An overview of methodologies for detection and quantification of nanoparticles
    Dr Alison Crossley, Manager, Oxford Materials Characterisation Services 

    Dr Alison Crossley will discuss the reasons for the need to detect and quantify nanoparticles. Sources and manufacture of nanoparticles will be described. Concentrating on inorganic nanoparticles, characterisation protocols will be outlined along with an overview of methods of detecting nanoparticles in various matrices such as liquids, composites as well as in naturally occurring inorganic and organic matter.
    11.15  Refreshments  
    11.45  The regulatory landscape for the food industry interested in using nanotechnologies
    Dr Anna Gergely, Director, EHS Regulatory, Steptoe & Johnson LLP 
    12.15  Panel Discussion
    Moderated by: Dr Alan Smith, Consultant 
    12.45  Lunch 
    13.30  Case Study I: Emerging technologies for preparation of stable nano-emulsions
    Dr Dan Gooding, Business Development Director, NanoCentral
    13.50  Case Study II: Starch nanostructures and nanostarches:  structure and function  
    Professor Vic Morris, Institute of Food Research  

    Starch contains natural crystalline nanostructures which determine functionality. The smallest native starch granules from pseudo-cereals are microns in size. However, starches can be processed to release naturally-occurring nanostructures or to generate novel nanostarch particles. Mutations in starch biosynthesis can change the crystalline nanostructures within granules and enhance the nutritional properties of starches.
    14.10 Case Study III: The use of Novasol for nano-encapsulation of colours and vitamins
    Frank Benham, Business Development, Aquanova AG

    Based on advanced colloidal technology NovaSOL® offers versatile formulations for technical and healthcare solutions in the food, supplement and cosmetic industry. NovaSOL® enhances the efficacy of a broad range of food grade actives and their scope of application. The liquid formulas (so called “solubilisates”) rely on a biomimetic micelle structure, which due to its thermal, mechanical and pH stability make it a reliable platform.
    14.30  Refreshments
    15.00  Case Study IV: Nanocellulose: Production, properties, and use in food applications
    Mikael Ankerfors, Research Manager, Innventia 

    Nanocellulose is a material that is extracted from wood-based fibres. With recent developments we can now produce the material in an industrially-viable way using little energy. The material has many interesting properties for use in food applications such as high viscosity, shear thinning behaviour and high water retention.
    15.20  Case Study V: Milk nanotubes and self-assembled structures in food applications
    Professor Kees de Kruif, Utrecht University 

    Self-assembly of proteins is rather a rule than an exception under the right conditions. To illustrate this I will give a few examples of various forms of self-assembly. The main part of the presentation will be on the formation and properties of nano-tubes from the milk protein alpha-lactalbumin.
    15.40 Panel Discussion
    Moderated by: Dr Barry Park, Theme Manager, NanoKTN
    16.15  Close 

    Speakers

    Dr Neil Hargreaves, Consultant, Innovate Quality Food  Dr Neil Hargreaves, Consultant, Innovate Quality Food
    Neil has been in the food industry for over 34 years working mainly in the Bakery and Confectionery sectors. He has worked both for multinational companies (Unilever and CSM) as well as working in the SME sector. Neil has accumulated more than 10 years general management experience at Board level. He has been involved with both FMCG products and food ingredients. Most recently he was Science Director at Leatherhead Food International for 3 years until starting his own consultancy in January 2009. He is currently working with various clients on the technical issues related to improving the quality of existing products or bringing new products to market. 
    Kathy Groves, Leatherhead Food Research Kathy Groves, Joint Project Leader for NanoWatch©, Leatherhead Food Research
    Kathy graduated in Biochemistry at the University of London and joined Leatherhead Food Research as a food microscopist. She now manages the microscopy section within Food Innovation. Kathy has over 30 years' experience in the food microscopy field, covering research into a wide range of products including protein functionality, meat product quality, emulsions and confectionery products, as well as product contamination.

    Kathy has presented many papers at international conferences, and is recognised as an expert in her field. She is a Fellow of the Royal Microscopical Society and has served on the electron microscopy committee. She is a member of the organising group of the Food Structure & Functionality division of the Association of Oil Chemists Society. 
    Dr Alison Crossley, Manager, Oxford Materials Characterisation Services Dr Alison Crossley, Manager, Oxford Materials Characterisation Services 
    Dr Alison Crossley CChem, MRSC is a senior research fellow in Oxford University’s Department of Materials. As Manager of Characterisation Services (BegbrokeNano) at the Begbroke Science Park, Alison and her team provide expertise to industry and other research groups. Alison is a recognised expert in the characterisation of surfaces with over 100 peer reviewed papers. Alison’s research interests are wide and varied but all apply the common theme of using characterisation as a tool to understand how materials interact with their environment. Alison gained her first degree in Chemistry at Liverpool University and subsequently a Ph.D. in surface science under the supervision of Professor Sir David King.
    Dr Anna Gergely, Director, EHS Regulatory, Steptoe & Johnson LLP Dr Anna Gergely, Director, EHS Regulatory, Steptoe & Johnson LLP 
    Dr Anna Gergely, in a role equivalent to partner, is Director of Environmental, Health and Safety (EHS) Regulatory of the International Law Firm Steptoe & Johnson LLP, based in Brussels. Anna is the firm’s Principal Scientist, with a PhD in analytical chemistry and quantum chemistry, and is a registered European patent attorney. She has more than 15 years of international law firm experience in Brussels, counseling companies on European environment, health and safety regulatory strategies. In addition to REACH and food contact compliance, Anna specialises in nanotechnology in relation to a broad spectrum of industry sectors. Her involvement in this field ranges from scientific and patent considerations to issues of corporate regulatory compliance and regulatory governance.
    Dr Alan Smith, Consultant Dr Alan Smith, BSc, PhD, FLS, CChem, FRSC, FIMMM
    Dr Smith’s career began as a lecturer before moving into industry, and is now the managing director of AZ-TECH. He is the author of numerous papers on nanotechnology, and lectures worldwide on the topic to schoolchildren, the general public, international experts, and Heads of State. He is also an advisor on nanotechnology for several governments. He has facilitated over 50 technology roadmaps in a variety of sectors for establishments in many countries. His latest publication is a book on roadmapping emergent technologies; and a booklet on nanotechnology for schools has been prepared for translation into a number of languages for ISESCO. 
      Dr Dan Gooding, Business Development Director, NanoCentral
    Dan has been in his current role as Business Development Director for NanoCentral for 4 years. Since NanoCentral's inception, Dan has been helping all sectors of UK industry to understand the new opportunities offered by nanomaterials and related technologies. Through focussing on the formation of industrial collaborations that address issues across the emerging nanomaterials supply chain and commercial landscape, Dan has helped UK companies achieve safe and profitable commercialisation of nanomaterials. Dan has 10 years experience in Sales, Marketing and Business Development and has a successful track record in driving business growth for science and technology companies. Dan has a PhD in Organic Chemistry from Leeds University. 
    Professor Vic Morris, Institute of Food Research Professor Vic Morris, Institute of Food Research  
    Current research interests include investigations of molecular structure and interactions at interfaces, starch structure and function, and the molecular basis for the bioactivity of pectin. The aim is to enable rational design of food nanostructures to enhance health benefits and provide protection against the development and progression of chronic diseases. Vic's research has been made possible through the use of novel probe microscopic methods that he pioneered in food science. These have allowed the solution of previously intractable problems in food science. 

    Vic is a fellow of the Institute of Physics, the Royal Society of Chemistry, the Institute of Food Science and Technology and the International Academy of Food Science and Technology, an ISI ‘highly-cited researcher’ in Agricultural Sciences and winner of the Food Hydrocolloids Trust Medal.
    Picture of Frank Benham, Business Development, AQUANOVA AG Frank Benham, Business Development, AQUANOVA AG
    Frank is responsible for the corporate and business development of AQUANOVA AG, manufacturer of innovative colloidal ingredient formulas (NovaSOL®). His university degree focused on industrial management and he has acquired broad application and technology expertise. Since he joined AQUANOVA in 2005, he has been proactively engaged in the nanotechnology industry and stakeholder dialogues. 
    Picture of Mikael Ankerfors, Research Manager, Innventia Mikael Ankerfors, Research Manager, Innventia 
    Mikael is manager for the Paper Chemistry and Nanomaterials Group at Innventia AB  with responsibility for the research activities on nanocellulose. Major research areas are production processes and applications for nanocellulose, chemical modifications, paper chemistry, and processes for nanocomposites. Mikael also coordinates the SustainComp project, a large scale project within EU's 7th framework program, and the DesignCell project within the WoodWisdome-NET programme.
    Professor Kees de Kruif, Utrecht University Professor Kees de Kruif, Utrecht University 
    Cornelis G. (Kees) de Kruif is currently active as research strategist at NIZO food research at Ede in The Netherlands. Before that he headed the Product Technology department. His own scientific interest is in food macromolecules, and the interaction of proteins and polysaccharides in relation to product stability and functionality. He holds a professorship in Applied Physical and Colloid Chemistry at the Van ’T Hoff Laboratory of the University of Utrecht. He has published over 250 refereed papers in thermodynamics, colloids and dairy food science. Kees' fields of interest include: food macromolecules, dairy and protein technology; interaction of proteins and polysaccharides; self assembly of proteins; soft condensed matter: scattering of light and neutrons, rheology and phase behaviour.
    Dr Barry Park, Theme Manager, NanoKTN Dr Barry Park, Theme Manager, NanoKTN
    Barry is Theme Manager for Chemical and Consumer Products for the Nanotechnology KTN and has his own consulting business, GBP Consulting Ltd. Until recently, Barry was Chief Operating Officer with Oxonica and had responsibility for Intellectual Property, Regulatory Affairs and product development of OptisolTM and EnviroxTM. Barry was a founding Board Member of the Nanotechnology Industries Association Ltd and was a member of the Secretariat that produced a report, Nanotechnology: a UK Industry View, which was submitted to the previous Government as part of an evidence collecting process prior to the Government launching its Strategy on Nanotechnology. 

    Locations & Pricing

» Forward to colleague

» Print this page