I chose nanotechnology as my topic area of ​​choice from the food innovation module. Nanotechnology is science, technology and engineering conducted at the nanoscale. The nanoscale ranges from 1 to 100 nanometers. Figure 1: Nanoscale image, this illustration shows how small things are at the nanoscale (nano.gov, 2013). Nanotechnology has found many potential applications in the field of functional foods by engineering biological molecules towards very different functions than they have in nature, opening up an entirely new area of ​​research and development. The food industry has been using nanotechnology for just over a decade now to change the way we grow and preserve our food. The use of nanotechnology in food has many advantages: it can give manufacturers the power to control the appearance, flavor and even shelf life of food. Listed below are the top ten uses of nanotechnology in food:1. Contamination sensor: flashes a light to reveal the presence of the E.coli.2 bacteria. Improved Nutrient Supply: Nano-encapsulation improves the solubility of antioxidants, vitamins, healthy omega oils and other neutralizing products3. Eco-friendly packaging: Nanofibers can be made from organic corn or lobster shells and are both antimicrobial and biodegradable.4. Antimicrobial Packaging: Edible films are produced that incorporate cinnamon, zinc, calcium, oregano oil or other materials that can kill bacteria.5. Improved Food Preservation: Nano-enhanced barriers are used to keep oxygen-sensitive foods fresher.6. Taste: The tongue can be tricked with bitterness blockers or sweet/salty enhancers.7. Consistency: Nano-sized crystals and lipids improve the spreadability and stability of some foods.8. Pesticide Reducti...... middle of paper ......the situation is becoming an epidemic, nanotechnology could be used to create foods that are low in fat, salt and sugar but are still dense in terms of nutritionally and have an exceptional flavour. Food is a naturally nanostructured material: simply boiling an egg causes many changes; the proteins in the egg white change shape and clump together to form a solid. We now have the opportunity to study what exactly happens in these nanoscale changes. Nanotechnology offers us many ways to ensure that our food is safe and waste is reduced. However, there are many concerns that this form of processing is another way to put more power in the hands of large food companies, yet food has never been safer than it is today, largely due to stringent sanitation practices followed by these companies. As the population continues to grow, the importance of new food technologies such as nanotechnology will also increase.