Q. Chaudhry, The Food and Environment Research Agency, UK
A. Gergely, Steptoe & Johnson LLP, Belgium
D Bowman, University of Michigan, USA and Faculty of Law, KU Leuven, Belgium
This chapter begins with an overview of the use of nanotechnology for food and healthfood applications. It discusses the likely benefits of such applications to the food chain. It then reviews the potential risks that the use of nanomaterials in food-related applications may pose to the consumer, and reviews the current regulatory frameworks that are in place to control such risks in different jurisdictions. The chapter also highlights the current knowledge gaps that may pose a limitation ...