Nanofortified Foods – Nutrient-Enriched Diet for Public Health

Nanofortified Foods – Nutrient-Enriched Diet for Public Health

Online Workshop

Workshop Highlights

Introduction to Nanofortified Foods

• Concept and definition of nanofortification

• Difference between conventional fortification and nano-enabled nutrition

• Importance of micronutrient enrichment for public health

Need for Nutrient-Enriched Diets

• Global issues of malnutrition and micronutrient deficiency

• Bioavailability challenges in traditional fortified foods

• Role of nanotechnology in improving nutrient absorption

Role of Nanotechnology in Food Fortification

• Nanoencapsulation of vitamins, minerals, and bioactives

• Controlled and targeted nutrient release mechanisms

• Protection of nutrients from degradation during processing and storage

Types of Nanonutrients Used

• Nano-iron, nano-zinc, and nano-calcium

• Nano-vitamins (A, D, B-complex)

• Nano-encapsulated omega-3 fatty acids and antioxidants

Applications of Nanofortified Foods

• Staple foods: rice, wheat flour, salt, and milk

• Functional foods and beverages

• Infant nutrition and clinical nutrition products

Case Studies and Real-Time Examples

• Nano-iron fortified rice for anemia control

• Nano-zinc enriched dairy products

• Encapsulated curcumin and probiotics in functional foods

Safety, Regulations, and Public Health Impact

• Toxicity and safety assessment of nano-ingredients

• Regulatory frameworks and approval challenges

• Role of nanofortified foods in sustainable public health nutrition

Challenges and Future Scope

• Consumer acceptance and ethical considerations

• Large-scale production and cost challenges

• Future trends in personalized and smart nutrition

Program Particulars