Nanotechnology in the food industry I: applications

Nanotechnology is a multidisciplinary science that is having a boom today, providing new products with attractive physicochemical properties for many applications. In agri/feed/food sector, nanotechnology offers great opportunities for obtaining products and innovative applications for agriculture and livestock, water treatment and the production, processing, storage and packaging of food. To this end, a wide variety of nanomaterials, ranging from metals and inorganic metal oxides to organic nanomaterials carrying bioactive ingredients are applied. This review shows an overview of current and future applications of nanotechnology in the food industry. Food additives and materials in contact with food are now the main applications, while it is expected that in the future are in the field of nano-encapsulated and nanocomposites in applications as novel foods, additives, biocides, pesticides and materials food contact.

Nanotechnology in food industry II: risk assessment and legislation

Currently, there is increasing use of nanomaterials in the food industry thanks to the many advantages offered and make the products that contain them more competitive in the market. Their physicochemical properties often differ from those of bulk materials, which require specialized risk assessment. This should cover the risks to the health of workers and consumers as well as possible environmental risks. The risk assessment methods must go updating due to more widespread use of nanomaterials, especially now that are making their way down to consumer products. Today there is no specific legislation for nanomaterials, but there are several european dispositions and regulations that include them. This review gives an overview of the risk assessment and the existing current legislation regarding the use of nanotechnology in the food industry.

The consumer before the infoxication in the press discourse

In the media current context, the user is exposed every day to an informative saturation without precedents. The variety of the media by means of that it receives information, together with the revolution to all the levels that has supposed the Internet integration, it does that the consumer is bombarded literally by multitude of messages. But this bombardment does not imply an informative quality, but it can suppose an imbalance between the number of information and the quality of the same ones, avoiding so the user know the reality with veracity and depth. This article analyzes exhaustively the phenomenon of this overexposure named infoxication, the true dangers that it encloses, the possible solutions and how it affects the user and the Journalism in the production of written and audiovisual products through different mass media.