'Doorbreek de stilte rond nanotechnologie in voedsel'

Levensmiddelenbedrijven vertellen liever niet dat hun eten uit de fabriek komt. Gevaarlijk, zegt Frans Kampers van de Agrotechnolgy & Food Sciences Group. Want als er iets misgaat, zal een ongeïnformeerde consument helemaal in paniek raken

Advances in nanotechnologies. How they are creating better foods

Advances in nanoscale science and technologies offer opportunities to help solve some of the food and nutrition related problems the world faces. It can help make food production more sustainable and provide new protein rich products to the ever increasing world population. It will help people stay healthier in a preventive healthcare way of life. Opportunities will be created for food products that address certain food related health problems like obesity. With micro and nanotechnologies new devices will be developed that help to quickly assess the quality and safety of food products. New packaging concepts will offer longer shelf life of fresh products and convenience to consumers. But is it safe to use manmade nanostructured materials in food? Although not everything is yet known, it appears that health risks predominantly are associated with certain persistent nanoparticles. So far these are rarely used in food products. But still the consumer remains hesitant to accept nanotechnologies in food. Reliable communication about both the benefits and the risks can help to make informed choices and to build trust in the applications of nanotechnologies in foo

Einstein zou het nu in Nederland niet redden'

Nanotechnologie is nog volop in ontwikkeling. De overheid zou daar rekening mee moeten houden, door ook te investeren in fundamenteel onderzoek

Advances in nanotechnologies. How they are creating better foods

Advances in nanoscale science and technologies offer opportunities to help solve some of the food and nutrition related problems the world faces. It can help make food production more sustainable and provide new protein rich products to the ever increasing world population. It will help people stay healthier in a preventive healthcare way of life. Opportunities will be created for food products that address certain food related health problems like obesity. With micro and nanotechnologies new devices will be developed that help to quickly assess the quality and safety of food products. New packaging concepts will offer longer shelf life of fresh products and convenience to consumers. But is it safe to use manmade nanostructured materials in food? Although not everything is yet known, it appears that health risks predominantly are associated with certain persistent nanoparticles. So far these are rarely used in food products. But still the consumer remains hesitant to accept nanotechnologies in food. Reliable communication about both the benefits and the risks can help to make informed choices and to build trust in the applications of nanotechnologies in foo

EXAFS Study of the Influence of Hydrogen Desorption and Oxygen Adsorption on the Structural Properties of Small Iridium Particles Supported on Alumina.

Desorption of hydrogen at high temperature leads to a contraction of the Ir–Ir coordination distance of highly dispersed iridium metal particles. The long metal–support oxygen distance (2.55 Å) observed if the metal crystallites are covered with chemisorbed hydrogen disappears after treatment in vacuum at 623 K. Instead, a metal–oxygen coordination in the metal–support interface is now detected with a distance of 2.19 Å. It is concluded that the long metal-oxygen distances found for oxide–supported metal catalysts after reduction in H2 originate from an M0–(OH)– interaction or from the presence of chemisorbed hydrogen in the metal–support interface. Admission of O2 at 77 K does not lead to a corrosive oxidation of the metal particles. The adsorption of O2 resulted in the same type of Ir—O bonds as present in the metal–support after evacuatio