Nanotechnology in food systems: opportunities and risks for human health

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Nanotechnology has emerged as a promising field with the potential to revolutionize several industries, including the food industry. It offers innovative solutions to critical challenges in food, such as safety, nutrition, waste reduction, and sustainability. This study examines the possibilities offered by nanotechnology in the food sector, with a focus on risk assessment, safety evaluation, and regulatory approaches. While nanotechnology in food applications presents many advantages, it also raises concerns about potential health risks. Due to their distinct characteristics, nanoparticles may interact with living organisms in unpredictable ways, creating challenges for risk assessment and management. This review also explores the possible hazards of using nanomaterials in the food system, highlighting the need for comprehensive toxicity studies and effective regulatory frameworks. Addressing these issues requires a multidisciplinary approach involving collaboration among scientists, regulators, policy-makers, and stakeholders to balance the benefits and risks of nanotechnology in the food system. As the food sector seeks novel approaches to meet rising global demand, it is crucial to thoroughly assess both the advantages and risks of nanotechnology to ensure its responsible and sustainable application while protecting human health and the environment.