THE ETHICAL IMPLICATION OF NANOTECHNOLOGY IN THE FOOD INDUSTRY

Abstract

The intensity to salvage the inadequacy of food production bothers on the relentless effort to upgrade the food science so as to meet the growing needs of the global population. Climate change, population growth, post-harvest losses and food insecurity are among the factors that have impeded the quality and availability of necessary foods. It becomes necessary for the emerging food science to collaborate with nanotechnology in order to measure up with the contemporary demands. One of such promising fields is nanotechnology, which has drawn considerable attention as a result of its wide pertinence and transformative potential across the various domains of human endeavours.  Nanotechnology is often considered as the viable and expeditious approach because of its plausibility in all spheres of life. It operates at the molecular and atomic levels, resulting into abundant advantage to the food industry. The use of nanoparticles in the food industry as additives, preservatives and packaging materials has shown earthshaking impact. It promotes packaging by increasing the food hygiene, preventing microbial contamination and lengthening the shelf-life of the consumers’ foods. Nano-encapsulation techniques improve nutrient delivery, give the varieties to enhancing the flavour of the foods and increase the possible minerals and vitamins, which may contribute positively to consumers’ health and well-being. As reasonable as this may sound, does that mean nanotechnology is completely free of challenges? Despite the numerous heart-breaking benefits of nanotechnology, there are implicit hazards and pitfalls involved. The crux of this paper is to examine how nanotechnology can be employed in the food industry; its necessary benefits as well as discussing the ethical challenges the use of nanotechnology could possibly pose.