Nanotechnology in food science

What is nanotechnology?

• The branch of technology that deals with dimensions and tolerances of less than 100 nanometers

• Some experts

• People who discover dinosaur fossils

• Computer assistants

Which of the following is a key application of nanotechnology in food science?

• Enhanced color in fruits

• Improving texture without changing ingredients

• Enhancing food packaging and preservation

• Removing all fats from processed foods

Nanoencapsulation in food science is primarily used for:

• Flavoring only

• Controlled release of nutrients

• Adding preservatives
  

• Reducing calorie content

Which nanomaterial is commonly used for its antimicrobial properties in food packaging?

• Titanium dioxide

• Silicon

• Nano silver

• graphene oxide

Nanotechnology can improve the shelf life of food by:

• Adding more preservatives

• Reducing moisture loss

• Increasing calorie count

• None of the above

What is the purpose of nano sensors in food packaging?

• To add nutrients to the food

• To detect spoilage and contamination

• To increase flavor intensity

• To reduce cooking time

In nanotechnology, what is the typical size range for nanoparticles?

• 100 - 500 nanometers
  

• 1 - 100 nanometers

• 500 - 1000 nanometers

• 10 - 500 micrometers

How can nanotechnology help reduce food waste?

• By speeding up the cooking process

• By enhancing natural color of foods

• By creating packaging that detects spoilage

• By reducing the price of food

Nanoencapsulation can improve nutrient absorption because:

• It makes nutrients more palatable

• Nutrients are broken down by nanoparticles for easier absorption

• Nutrients are stabilized and protected from degradation

• It reduces the flavor intensity of nutrients

Nanotechnology can enhance food safety by:

• Altering the DNA of food

• Ensuring nutrients don't degrade over time

• Allowing for quick detection of contaminants

• Making food cheaper to produce