International Fresenius Conference “Nanotechnology in Food”

More and more producers add nanoparticles to their products to enhance specific food features like colour or durability. Consumer protectors are critical of the addition though. In their opinion, possible health risks are not sufficiently researched so far. The first International Fresenius Conference on "Nanotechnology in Food" from 19 to 20 May 2014 in Mainz/Germany attends to this and other aspects regarding the topic. Experts from Germany, other European countries and the United States are expected.


The event is divided into five topic areas. Presentations regarding "Nanotechnology and the food market" in general will make the start, including information about nano-related activities at EFSA, current US regulation in relation to nanotechnology and different opportunities to use nanoparticles in food. Another area will deal exclusively with "Medical issues and consumer safety". Among others there are presentations scheduled on topics like the processing of nanoparticles within the human body, routes of exposure or toxicological considerations. In the course of the conference the topic area "Analytical methods and scientific matters" will shine a light on the uptake of nanoparticles into plants and connecting questions of food quality, the particles' migration potential in food contact materials and on the state of affairs in the matter of method development to analyse nanoparticles. Other topics around particle addition, molecular effects, risk management and current EU initiatives are summarised in the area of "Regulatory aspects and industry practice". The last topic area deals with the industry's point of view on nanoparticles and illustrates future perspectives.


Joining the Conferences as lecturers are our DaNa-Experts Dr. Harald Krug and Dr. Frank van der Kammer !!!!



When: 19.-20. May 2014

Where: Atrium Hotel Mainz, Flugplatzstraße 44, 55126 Mainz, Germany


Further information on the conference, registration and programme can be accessed at



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