Salvona LLC. is a privately held company founded in 1998. The company focuses on developing and commercializing a broad array of nanotechnology engineered controlled delivery systems and biodegradable...
Burrill & Company is a life sciences merchant bank focused exclusively on companies involved in biotechnology, pharmaceuticals, diagnostics, devices, human healthcare and related medical technologies,...
Article - 12 Aug 2005
Food manufacturing is set to undergo many changes through the use of nanotechnology methods, although some environmental groups have aired concerns about nano-foods. This article looks at the concerns...
News - 4 Mar 2009
Nutritionists are nearly unanimous in recommending that Americans should eat
significantly more omega-3 fatty acids and consume them in foods, not in vitamin
pills. The health-promoting fats...
News - 20 Jan 2014
Food scientist Hang Xiao of the University of Massachusetts Amherst recently received a four-year, $491,220 grant to study the biochemical fate of nanoemulsion-based food delivery systems in the...
Article - 7 Nov 2003
Researchers at the University of Massachusetts Amherst have developed a series of techniques that hold promise for applications from highly targeted pharmaceutical therapies, to development of...
Article - 21 Jul 2006
A nanocapsule is any nanoparticle that consists of a shell and a space, in which desired substances may be placed. A dendrimer is an artificially manufactured or synthesized large molecule comprised...
Article - 5 Mar 2013
Today, there is an increased dependence on processed foods, due to a complex combination of trends in culture, technology and markets. Many researchers in the food industry are now looking for ways to...
News - 18 Jan 2012
Dr Samiul Amin, Strategic Technology Group Manager at Malvern Instruments has collaborated with Dr Krassimir P. Velikov from Unilever R&D Vlaardingen to provide a chapter examining the 'Rheology...
News - 16 Dec 2009
The Institute of Food Technologists
released three review articles in the Journal of Food Science that were presented
at the IFT Annual Meeting in 2009. The articles provide greater detail on...