HYBRID EVENT: You can participate in person at Singapore or Virtually from your home or work.

8th Edition of World Nanotechnology Conference

March 18-20, 2024

March 18 -20, 2024 | Singapore
World Nano 2023

Sharda Sundaram Sanjay

Sharda Sundaram Sanjay, Speaker at Nanotechnology conferences
Ewing Christian College, India
Title : Nanotechnology's useful applications in the food industry


Food is the most crucial component of survival after air and water. A growing lack of agricultural land is a result of the growth in world population. We are all aware that nanotechnology is the study of exceptionally small materials, and researchers have started to consider how this can affect the food industry. The term "nano-food" describes products that have been produced, packed, or processed using nanotechnology techniques. Food processing, food packaging, the production of functional foods, food safety, the detection of pathogens that cause foodborne illness, and the designing  novel sensing and food packaging techniques are all areas where nanotechnology has the potential to assist the food industry. These new technologies could help with challenges that have plagued the food industry for years, like extending shelf life, cutting waste, assessing safety, and raising food quality. These are only a few of the various potential applications for nanotechnology that have emerged as a result of the growing need for nanoparticles in the fields of food science and food microbiology, which deal with nanomaterials and nano-systems that are typically smaller than 100 nanometres. The most often employed nanomaterials in consumer products include silver nanoparticles (AgNPs), titanium nitride nanoparticles, nano-titanium dioxide (TiO2), nano-silicon dioxide (SiO2: nanoclay), and nano-zinc oxide (ZnO). These nanoparticles are useful supplements for food packaging. Furthermore, nano-antioxidants successfully demonstrate their redox chemistry capabilities and become physiologically active, making them a fantastic additive to improve food quality. The benefits and prospective uses of nanotechnology have prompted many questions, but toxicological issues have also sparked some doubts about the risks to human health and the environment. Future research should concentrate on the secure application of nanotechnology in the food business as well as any possible consequences.

Audience Take Away:

  • The audience will learn about the numerous applications of nanotechnology in food products. Additionally, they will come across the toxicological problems that could endanger both human and environmental health.
  • This will undoubtedly assist the research fellows and other academics by offering a workable solution to their issues and will increase a concepttual ideas  or offer fresh data to help with a design issue.


Dr. Sharda Sundaram Sanjay has done M.Sc (Analytical Chemistry) and acquired D.Phil. degree from University of Allahabad, India. Working on : (i) mixed ligand complexes. And (ii) Synthesis, Characterization and functionalization of nanomaterials. Completed successfully a major research project entitled, “Synthesis , characterization of functional Nano-particles with special reference to their stimulatory action on living cells and hormones”. Authored 2 books on Nanotechnology, many papers and book chapters published in National & International Scientific publications. Delivered many invited talks were delivered in National and International conferences, seminars, workshops and webinars organised by various national and Internationally reputed institutions. Life Member of many reputed scientific associations. Presently Associate Prof. in Chemistry department of ‘Ewing Christian College, An Autonomous PG College of University of Allahabad.