a regional network of academic institutions

Bioanalytical Charakterisation of Nanoparticles in Food

The project aims at increasing the knowledge about how nanoparticles in food can have an influence on how the food behaves when we consume it.

Lead partner in the INTERREG 4 A project is Flensburg University of Applied Sciences. From University of Southern Denmark, NanoSYD from the Mads Clausen Institute in Sønderborg, and the Institute for Biochemistry and Molecular Biology (BMB) in Odense are participating, and so does the food institute KIN e. V. in Neumünster, Germany.

Today, nanoparticles are often added to many modern foods. They are used to e.g. stop the ketchup from sticking to the inner side of the bottle, or to make the spicy salt more free flowing and avoid it from getting moist. Nanoparticles can also be found in a chocolate bar as a thin silicon or silicon oxide layer which ensures that it still tastes of chocolate months after its purchase.

The addition of nanoparticles in food can have an impact on the food’s biochemical processes, i.e. nanoparticles can have a negative effect on the behaviour of the food after we have eaten it. This effect can vary depending on the size of the nanoparticles, which have been added.

The researchers in the project want to investigate the influence of the differently sized nanoparticles on food, that is, on bacteria and animal cells, in order to find the size that is less dangerous for the human health. For this they intend to develop an analytical method as well as an apparatus, which can solve the task of evaluating the risk for the health through nanoparticles.

Besides these scientific aspects, the project can help increasing the awareness of nanoparticles in food in the German-Danish border region. It will also strengthen the collaboration of the research oriented institutions and open up for broad possibilities of technical and scientific exchange of experience, both in relation to research- and educational activities.

Leadpartner:

University of Applied Sciences Flensburg

Project partners:

• Syddansk Universitet, Center NanoSYD, Sønderborg
• Syddansk Universitet, Odense
• Lebensmittelinstitut KIN e.V., Neumünster

Duration of the project:

01.09.2010 - 31.12.2013