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

点击翻译按钮获取中文摘要

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. It is hypothesized that the hazard potential of NMs applied in food will change along its value chain because of material transformation caused by environmental conditions prevailing the food processing and transition of NMs through the body. The short-term objectives (within five years) of the proposed project are to address the above mentioned knowledge gaps by developing compositional and combinatorial libraries of, high volume production NMs with application in food and agriculture sector (Silicon dioxide, Titanium dioxide, Zinc oxide, halloysite clay, cellulose and silver) and their variants generated by subjecting NMs to conditions of food processing, storage and consumption, characterization of these NMs for physicochemical properties and studying their hazard profile using in vitro and in vivo models relevant to gastro intestinal tract (GI tract). The data from physico-chemical characterization of NMs and their biological outcome will be used for computational modelling for generating property-activity relationships and hazard ranking of NM. Integrating knowledge gained from these studies is envisaged to yield realistic and relevant risk assessment of ENMs applied in food and agriculture.