Nanotechnology and Nanomaterials

(Webinar length:  1h 21m)


Nanomaterials and nanotechnology is currently being used by nearly every industry around the world. Novel applications for use of nanotechnology in food and food processing are currently being developed and introduced to the marketplace. Nanomaterials and nanotechnology  can offer great improvements in the areas of food packaging, food safety and novel food ingredient development. The new applications of materials result from the fact that nanotechnology creates new and novel properties in materials. These new chemical and functional properties, however, may also lead to new biological properties that alter the safety of materials.

This webinar will provide an introduction to nanotechnology and nanomaterials, outline the developments of applications for the food industry, and address potential issues and concerns with the use of nanomaterials in food production, food processing and consumer products. A brief discussion of the current state of regulations specific for nanomaterials will also be presented. 

Questions to be answered in the webinar:

  • What is a nanomaterial?
  • Are nanomaterials currently being used in consumer products?
  • What are the characteristics of nanomaterials that affect their properties?
  • What advantages do nanomaterials and nanotechnology offer to the food, dietary supplement, and  ingredient industries?
  • What are the health and safety concerns regarding use of nanomaterials in products?
  • What are there specific regulations that apply to use of nanomaterials?

Who will benefit from this webinar:

  • QA and QC Managers
  • Production Managers
  • Food Scientists and Technologists
  • Government food inspectors
  • Microbiologists and Food Processing Engineers
  • Regulatory Affairs and Compliance Professionals
  • New Product Developers
  • Nutritionists
  • Raw material Purchasers
  • Health and Safety officers
  • Public relations officers

Presenter - Dr. Berna Magnuson

Dr. Berna Magnuson is an Associate Professor in the Faculty of Medicine at the University of Toronto.  She obtained a BSc. degree in food science, MSc degree in toxicology, and a PhD in Food and Nutritional Sciences from universities in Canada. She was a faculty member at the Universities of Idaho and Maryland, before recently returning to Canada.  She is also a consultant to companies in the areas of foods, food ingredients and dietary supplements, assisting clients with addressing ingredient safety and regulatory issues.

She has published over 50 peer-reviewed articles, book chapters, and professional articles, is on the editorial board of two journals, and is an active member of various professional associations. She was recently honored to become a Fellow of the Academy of Toxicological Sciences.

  • Item #: 0212eNano
  * Marked fields are required.
Price $289.00