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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Nanotechnology and Nanomaterials
(Webinar length:  1h 21m)

Overview:

Nanomaterials and nanotechnology is currently being used by nearly every industry around
the world. Novel applications for use of nanotechnology in food and food processing are
currently being developed and introduced to the marketplace. Nanomaterials and
nanotechnology  can offer great improvements in the areas of food packaging, food safety
and novel food ingredient development. The new applications of materials result from the fact
that nanotechnology creates new and novel properties in materials. These new chemical and
functional properties, however, may also lead to new biological properties that alter the safety
of materials.

This webinar will provide an introduction to nanotechnology and nanomaterials, outline the
developments of applications for the food industry, and address potential issues and
concerns with the use of nanomaterials in food production, food processing and consumer
products. A brief discussion of the current state of regulations specific for nanomaterials will
also be presented.

Questions to be answered in the webinar:

What is a nanomaterial?
Are nanomaterials currently being used in consumer products?
What are the characteristics of nanomaterials that affect their properties?
What advantages do nanomaterials and nanotechnology offer to the food, dietary
supplement, and  ingredient industries?
What are the health and safety concerns regarding use of nanomaterials in products?
What are there specific regulations that apply to use of nanomaterials?

Who will benefit from this webinar:

QA and QC Managers
Production Managers
Food Scientists and Technologists
Government food inspectors
Microbiologists and Food Processing Engineers
Regulatory Affairs and Compliance Professionals
New Product Developers
Nutritionists
Raw material Purchasers
Health and Safety officers
Public relations officers

Presenter - Dr. Berna Magnuson



Dr. Berna Magnuson is an Associate Professor in the Faculty of Medicine at the University of
Toronto.  She obtained a BSc. degree in food science, MSc degree in toxicology, and a PhD
in Food and Nutritional Sciences from universities in Canada. She was a faculty member at
the Universities of Idaho and Maryland, before recently returning to Canada.  She is also a
consultant to companies in the areas of foods, food ingredients and dietary supplements,
assisting clients with addressing ingredient safety and regulatory issues.

She has published over 50 peer-reviewed articles, book chapters, and professional articles,
is on the editorial board of two journals, and is an active member of various professional
associations. She was recently honored to become a Fellow of the Academy of Toxicological
Sciences.

Webinar Price ($289)
Click here to buy it

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