Understanding the Dynamic Hazard Potential of Nanomaterials in Response to Material Transformation along the Food Value Chain

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The proposed research program aims to understand the dynamic hazard potential arising from transformation of nanomaterials (NMs) in response to conditions of food processing, cooking, storage and biological processing ensuing consumption. The long term goal of this research program is to develop predictive toxicology, mitigation strategies based on safe-by-design of NMs and regulatory controls based on scientific evidence. Current market share for nanotechnology applications in food and agriculture sector is estimated to be 0.9 trillion USD. Novel functional properties imparted by NMs are exploited in, agriculture (nano-sized pesticides, veterinary medicines), food contact materials (packaging and processing surfaces), food processing (anti-caking agents) and food additives to improve the organo-leptic and shelf-life properties of food. However, possibility of human exposure to NMs added with the largely unknown biological consequences of NMs entering through oral route raises concerns over safety of NMs applied in food and agriculture. There are prominent knowledge gaps on the toxicity of NMs to the cells and tissues of relevance to gastro intestinal tract, and the transformation of NMs along the value chain of food production, processing, storage, and consumption.