سامانه همایش های موسسه پژوهشی علوم و صنایع غذایی

صفحه اصلی / سومین همایش ملی پژوهش های کاربردی امنیت غذایی: فرآوری، ایمنی و سلامت

Novel Nano-Technology-Based Food Processing Methods for Enhancing Food Security, Safety, and Health in Iran

نویسندگان :

Alireza Karbassi¹ Amene Nazari²

1- دانشگاه فردوسی مشهد 2- دانشگاه فردوسی مشهد

کلمات کلیدی :

Food Security،Novel Processing،Nanotechnology،Food Safety،Public Health،Iran

چکیده :

Food security, as one of the main pillars of sustainable development in Iran, faces challenges such as climate change, dependence on food imports (approximately 30-40% in grains and essential products according to a 2025 FAO report), and the prevalence of food insecurity in about 50% of households. This applied research emphasizes novel food processing methods focusing on nanotechnology, which can increase product shelf life, reduce microbial and chemical contaminants, and preserve nutritional quality. In this study, using experimental and analytical methods, nano-coatings based on silver nanoparticles (AgNPs) and zinc oxide nanoparticles (ZnO NPs) were applied to dairy products (such as milk and cheese) and fresh fruits (such as apples and oranges). Results showed that these methods reduce microbial growth by up to 90%, increase shelf life from 10 days to over 20 days, and preserve up to 85% of nutritional value such as vitamins, without creating side effects on consumer health. This approach not only enhances food safety but also helps reduce food waste (by up to 50%) and improve public health. It is suggested that Iranian policymakers focus investment on nanotechnology to achieve the United Nations Sustainable Development Goals (SDGs), particularly Zero Hunger.