Application of Nanotechnology in Foods of Animal Origin

Authors

  • Dr Martina Gamit Kamdhenu University

Keywords:

Nanotechnology, Meat, Milk

Abstract

Nanotechnology deals with the control of materials at the nanoscale (1–100 nm), where distinctive physical, chemical, and biological properties enable broad scientific and technological applications. In food science, it improves quality, safety, processing efficiency, and packaging by enhancing texture, flavor, nutrient stability, and shelf life. Its applications in meat and dairy science include rapid detection of spoilage, controlled delivery of bioactive compounds, improved packaging, and better nutrient bioavailability. However, issues related to safety, cost, regulation, and consumer acceptance limit widespread use. With robust safety evaluation and regulatory support, nanotechnology has strong potential to promote sustainable and functional food systems.

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Published

2026-06-01

How to Cite

Gamit, D. M. (2026). Application of Nanotechnology in Foods of Animal Origin. LIFE SCIENCES LEAFLETS, 194, 28–32. Retrieved from https://petsd.org/ojs/index.php/lifesciencesleaflets/article/view/1915

Issue

Vol. 194 (2026): 1st JUNE 2026...ISSN 0976 - 1098(On Line) ISSN 2277 - 4297 (Print)

Section

Review

License

Copyright (c) 2026 LIFE SCIENCES LEAFLETS

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