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Erschienen in:
2008 | OriginalPaper | Buchkapitel
Nanotechnology in Food Materials Research
verfasst von : Jooyoung Lee, Xiaoyong Wang, Chada Ruengruglikit, Zafer Gezgin, Qingrong Huang
Erschienen in: Food Materials Science
Verlag: Springer New York
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Nanotechnology is an enabling science and technology that allow scientists and engineers to manipulate, measure, formulate, synthesize, and control nanostructured materials and devices so that novel properties and functions can be achieved. The term “nano” corresponds to dimensions in the order of 10-9. Therefore, one nanometer (nm) means one-billionth meter. According to the U.S. National Nanotechnology Initiative (www.nano.gov), the length scale of nanotechnology is in the range of 1–100 nm. More importantly, nanotechnology implies (1) novel phenomena, properties, and functions at nanoscale; and (2) the ability to manipulate matter at the nanoscale in order to change those properties and functions.