摘要：Nanoscience and nanotechnology is developing rapidly as being one of the most important research and application area. This technology has various applications primarily for electronic, computer, material, textile and drug industry, in beside of the potential food and agricultural applications. Food processing, development of novel functional foods, transport and controlled release of bioactive materials, detection of pathogens, and extension of shelf-life by the improvement of novel packaging materials are some of the potential food applications of nanotechnology. Protein, carbohydrate and lipid based nanostructures can provide desired properties to food products in the meaning of content, texture and flavor. In this article, the researches and the foresights related to the applications of nanotechnology in food systems are reviewed. Besides, some information for food grade nanoparticles, their production and characterization, and safety of food products produced by nanotechnology are involved.
