Nanomaterials in Food – Prioritisation & Assessment

10Citations
Citations of this article
37Readers
Mendeley users who have this article in their library.

This article is free to access.

Abstract

Nanomaterials (NMs) are of significant economic interest and have a huge impact on many industries including the food industry. The main application in food industry includes food additives and food packaging. However, the effects of NMs on human health are highly discussed, as well as the need of harmonised analytical methods and risk assessment methodologies. In line with these discussions, the French Agency for Food, Environmental and Occupational Health & Safety (ANSES) has started in 2017 a 2-year project focusing on NMs in food, to which the fellow was involved under the framework of the European Food Risk Assessment Fellowship Programme (EU-FORA). This technical report contains a description of the working program, the aims and the activities to which the fellow was involved during this placement. The main aims of the programme were to be involved in different steps of risk assessment process, to improve knowledge regarding food process, analytical and toxicological methods and to learn how to conduct expert assessments. All aims were linked with different kind of activities. Gaining hands-on experience on food risk assessment was achieved mainly by collecting occurrence data and performing exposure assessment calculations for the ‘of concern’ NMs, while scheduled visits to laboratories specialising in analytical methods of nanoparticles and toxicological studies helped to improve knowledge in these fields. Regular participation in the Working Group (GT) related to NMs in food and interaction with experts within ANSES facilitated the learning process of how to conduct collective expertise as well as to be further trained in risk assessment processes. Furthermore, apart from knowledge gained in risk assessment and NMs, the fellow was able to obtain transferable skills and knowledge that can be used to increase the scientific capacity of the fellow's home institute as well as to expand her scientific network, which could lead to collaboration opportunities in the future well beyond this fellowship.

References Powered by Scopus

Titanium dioxide nanoparticles in food and personal care products

1819Citations
N/AReaders
Get full text

Review of health safety aspects of nanotechnologies in food production

665Citations
N/AReaders
Get full text

Presence and risks of nanosilica in food products

373Citations
N/AReaders
Get full text

Cited by Powered by Scopus

Nanotechnology in aquaculture: Applications, perspectives and regulatory challenges

106Citations
N/AReaders
Get full text

Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation

83Citations
N/AReaders
Get full text

Food Safety Assessment: Overview of Metrological Issues and Regulatory Aspects in the European Union

20Citations
N/AReaders
Get full text

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Cite

CITATION STYLE

APA

Anastasi, E., Riviere, G., & Teste, B. (2019). Nanomaterials in Food – Prioritisation & Assessment. EFSA Journal, 17(S2). https://doi.org/10.2903/j.efsa.2019.e170909

Readers' Seniority

Tooltip

PhD / Post grad / Masters / Doc 11

58%

Researcher 8

42%

Readers' Discipline

Tooltip

Agricultural and Biological Sciences 5

42%

Chemistry 3

25%

Materials Science 2

17%

Nursing and Health Professions 2

17%

Save time finding and organizing research with Mendeley

Sign up for free