Case Study - Characterization of Nanomaterials in Food Products

Karen Tiede*, Agnieszka Dudkiewicz, Alistair Boxall, John Lewis

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review


In addition to factors such as consumer acceptance and the development of cost-effective applications of the developed products, the advancement of nanotechnology in food and food-related goods is dependent on comprehensive regulation being in place. However, for legislators to produce meaningful legislation, they will require access to high quality toxicological data, underpinned by accurate and robust analytical science. The opportunities presented by the unique properties of materials produced on a 'nano' scale also present a significant challenge to the scientists charged with their characterization and measurement. This is because most analytical techniques and procedures have been developed for use with materials in their 'bulk' state, and have been found lacking when applied to materials in a 'nano' form. Hence, one of the key goals of the analytical community is to develop and validate robust, analytical approaches for the detection, characterization and quantification of nanomaterials (NMs) in complex matrices, i.e. foodstuffs. This chapter therefore focuses on the characterization of engineered NMs in foodstuffs and food contact materials, and will cover approaches for sample preparation prior to analysis; the analytical techniques available for NM detection and characterization in food matrices; and the appropriateness of various QA and QC methodologies. Specific challenges associated with NM detection and analysis in food, beverages and nutraceuticals are also discussed.

Original languageEnglish
Pages (from-to)267-292
Number of pages26
JournalFrontiers of Nanoscience
Publication statusPublished - 2015


  • Analysis
  • Food
  • Food contact material
  • Imaging
  • Nanomaterials
  • Nanotechnology
  • Nutraceuticals
  • Sample preparation

Cite this