The Institute of Food Technologists convened its 6th Intl. Food Nanoscience Conference in Chicago July 12 to 13, 2013. The objectives were to: (1) serve as a unique forum for exchange of insights into research developments, technology trends and applications, and risk and safety assessments; and (2) facilitate dialogue examining potential policy implications, social issues, consumer perceptions, and risk communication. An inaugural student poster competition was held to engage students who are actively involved in nanoscience-related research. John DiLoreto presented the first of 2 keynote presentations, providing an overarching big picture of the current utility of nanotechnology in multiple industry sectors. Frans Kampers and Rickey Yada presented the 2nd keynote-a global perspective of applications for the food system and information on research and other trends. Shaun Clancy addressed activities and perspectives outside the United States. Others addressed ultraviolet light as a sustainable means for improving safety and quality of liquid dairy products (Gail Barnes), the sustainable synthesis of nanomaterials (Rajender Varma), safety evaluation of nanomaterials (Michael Adams), developments relating to safety assessment of engineered nanomaterials and the NanoCharacter initiative (Richard Canady), the NanoRelease project (Richard Canady, Steve Roberts, Rickey Yada, Susann Bellmann, and Timothy Duncan), application of a gastrointestinal model for studying the behavior of nanosized layered double hydroxides (Susann Bellmann), capability of nanodelivery systems to improve bioavailability of bioactives (Lacey Simon), potential benefits of applications of nanoscience in food contact materials (Timothy Duncan), food safety implications of nanoscience (Frans Kampers), and consumer perceptions of food nanoscience (Mitchell Cheeseman).
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