title: Nano-Science-Engineering-Technology Applications to Food and Nutrition.
abstract: Nanoscale Science, Engineering and Technology are applied to Food and Nutrition. Various delivery systems include nanoemulsions, microemulsions, solid lipid nanoparticles, micelles, and liposomes. The nanoscale systems have advantages, such as higher bioavailabitity, and other physicochemical properties. The symposium will provide an overview of the formulation, characterization, and utilization of nanotechnology-based food and nutrition.
authors.affiliation: University of Tsukuba.
authors.forename: Mitsutoshi
authors.initials: M
authors.lastname: Nakajima
authors.forename: Zheng
authors.initials: Z
authors.lastname: Wang
authors.forename: Qasim
authors.initials: Q
authors.lastname: Chaudhry
authors.forename: Hyun Jin
authors.initials: HJ
authors.lastname: Park
authors.forename: Lekh R
authors.initials: LR
authors.lastname: Juneja
mesh_terms: D019587:Dietary Supplements; D004655:Emulsions; D004738:Engineering; D005524:Food Technology; D055951:Functional Food; D006801:Humans; D008055:Lipids; D008081:Liposomes; D008823:Micelles; D053758:Nanoparticles; D036103:Nanotechnology
chemical_list: D004655:Emulsions; D008055:Lipids; D008081:Liposomes; D008823:Micelles