Investigation of Knowledge and Awareness about Food Nanotechnology of Nutrition and Dietetics Students
DOI:
https://doi.org/10.56479/ipeak.2023.12171Keywords:
nanotechnology, nano food, knowledge and awareness, studentAbstract
In this study, it was aimed to examine the knowledge and awareness levels of nutrition and dietetics department students about food nanotechnology. This descriptive study was conducted with 242 students aged 18 and over who were studying at the Department of Nutrition and Dietetics.52.1% of the participants are 22 years old and over, and 66.9% have heard of the concept of food nanotechnology (nano food). In the study, it was determined that the level of knowledge and awareness about food nanotechnology was high among those who had heard of the concept of food nanotechnology (nano food) before (p=0.017) and those who had knowledge of food nanotechnology (nano food) (p=0.000). Those who think that smart packaging systems that provide information about the quality of packaged food during storage and transportation will not be useful (p=0.001), those who think that smart packaging methods will be preferred instead of traditional packaging techniques with the development of nanotechnology (p=0.000), have ethical concerns about the use of nanotechnology in the field of food. The level of knowledge and awareness about food nanotechnology was found to be high among those who thought that the use of nanotechnology in the field of food was very low (p=0.000) and those who stated that the perceived risk level was very low (p=0.000). It shows that nutrition and dietetics students have limited knowledge about the wide application of food nanotechnology.
References
Akhavan, S., Assadpour, E., Katouzian, I., & Jafari, S. M. (2018). Lipid nano scale cargos for the protection and delivery of food bioactive ingredients and nutraceuticals. Trends in Food Science and Technology, 74, 132-146.
Alshammari Hamad, F., Han, J. H., Kim, B. C., & Rather, I. A. (2018). The intertwine of nanotechnology with the food industry. Saudi Journal of Biological Sciences, 25(1), 27-30. https://doi.org/10.1016/j.sjbs.2017.09.004
Anandharamakrishnan, C. (2014). Techniques for nanoencapsulation of food ingredients. New York, NY: Springer.
Aydın Sayılan, A., & Mercan, Y. (2016). Hemşirelik öğrencilerinin nanoteknoloji bilgi düzeyleri ve bilgi düzeyini etkileyen faktörler. Journal of Human Sciences, 13(3), 5706-5720. https://doi.org/10.14687/jhs.v13i3.4256
Baybek, H., Çatalkaya, D., Kıvrak, A., & Tozak Yıldız, H. (2017). Hemşirelik öğrencilerinin nanoteknoloji tutumlarının belirlenmesi. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi, 6(4), 1-11.
Çakır, M. A. (2020). Timol yüklü kitosan nanopartiküllerinin optimizasyonu ve karakterizasyonu. Yıldız Teknik Üniversitesi.
Chaudhry, Q., & Castle, L. (2011). Food applications of nanotechnologies: An overview of opportunities and challenges for developing countries. Trends in Food Science and Technology, 22(11), 595-603. https://doi.org/10.1016/j.tifs.2011.01.001
Dağ, A. (2014). Nanoteknolojinin gıdalara uygulanması ve sağlık üzerine etkisi. Beslenme ve Diyet Dergisi, 42(2), 168-174.
Dey, T. K., Koley, H., Ghosh, M., Dey, S., & Dhar, P. (2019). Effects of nano-sizing on lipid bioaccessibility and ex vivo bioavailability from EPA-DHA rich oil in water nanoemulsion. Food Chemistry, 275, 135-142. https://doi.org/10.1016/j.foodchem.2018.09.084
Duncan, T. V. (2011). Applications of nanotechnology in food packaging and food safety: Barrier materials, antimicrobials and sensors. Journal of Colloid and Interface Science, 363, 1-24.
Elmarzugi, N. A., Keleb, E. I., Mohamed, A. T., Benyones, H. M., Bendala, N. M., Mehemed, A. I., & Eid, A. M. (2014). Awareness of Libyan students and academic staff members of nanotechnology. Journal of Applied Pharmaceutical Science, 4(6), 110-114. https://doi.org/10.7324/JAPS.2014.40617
Farshchi, P., Sadrnezhaad, S. K., Moharram Nejad, N., Mahmoodi, M., & Ibrahimi Ghavam Abadi, L. (2011). Nanotechnology in the public eye: The case of Iran, as a developing country. Journal of Nanoparticle Research, 13(8), 3511-3519. https://doi.org/10.1007/s11051-011-0274-6
Frewer, L. J., Gupta, N., George, S., Fischer, A. R. H., Giles, E. L., & Coles, D. (2014). Consumer attitudes towards nanotechnologies applied to food production. Trends in Food Science and Technology, 40(2), 211-225. https://doi.org/10.1016/j.tifs.2014.06.005
Gardner, G., Jones, G., Taylor, A., Forrester, J., & Robertson, L. (2010). Students’ risk perceptions of nanotechnology applications: Implications for science education. International Journal of Science Education, 32(14), 1951-1969. https://doi.org/10.1080/09500690903331035
Grobe, A., Renn, O., & Jaeger, A. (2008). Risk governance of nanotechnology applications in food and cosmetics. Geneva.
Hekmat, S., & Dawson, L. N. (2019). Students’ knowledge and attitudes towards GMOs and nanotechnology. Nutrition and Food Science, 49(4), 628-638. https://doi.org/10.1108/NFS-07-2018-0193
Ho, S. S., Looi, J., Leung, Y. W., Bekalu, M. A., & Viswanath, K. (2020). Comparing the knowledge gap hypothesis in the United States and Singapore: The case of nanotechnology. Public Understanding of Science, 29(8), 835-854. https://doi.org/10.1177/0963662520952547
Ho, S. S., Scheufele, D. A., & Corley, E. A. (2011). Value predispositions, mass media, and attitudes toward nanotechnology: The interplay of public and experts. Science Communication, 33(2), 167-200. https://doi.org/10.1177/1075547010380386
Huang, Q., Yu, H., & Ru, Q. (2010). Bioavailability and delivery of nutraceuticals using nanotechnology. Journal of Food Science, 75(1). https://doi.org/10.1111/j.1750-3841.2009.01457.x
Jafari, S. M. (2017a). An overview of nanoencapsulation techniques and their classification. In Nanoencapsulation of Food Bioactive Ingredients (pp. 1-34). Elsevier Inc.
Jafari, S. M. (Ed.). (2017b). Nanoencapsulation of food bioactive ingredients. Elsevier.
Kim, H., & Kim, M. (2013). Analysis on the perception and willingness to purchase of college students for strategy for risk communication and social acceptance of nanotechnology-based foods. Journal of the East Asian Society of Dietary Life, 23(4), 496-507.
McClements, D. J., Decker, E. A., Park, Y., & Weiss, J. (2009). Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Critical reviews in food science and nutrition, 49(6), 577-606.
Müller, R. H., & Keck, C. M. (2008). Second generation of drug nanocrystals for delivery of poorly soluble drugs: SmartCrystal technology. European Journal of Pharmaceutical Sciences, 34(1), S20-S21. https://doi.org/10.1016/j.ejps.2008.02.049
Nerlich, B., Clarke, D. D., & Ulph, F. (2007). Risks and benefits of nanotechnology: How young adults perceive possible advances in nanomedicine compared with conventional treatments. Health, Risk & Society, 9(2), 159-171. https://doi.org/10.1080/13698570701306856
Ni, S., Hu, C., Sun, R., Zhao, G., & Xia, Q. (2017). Nanoemulsions-based delivery systems for encapsulation of quercetin: Preparation, characterization, and cytotoxicity studies. Journal of Food Process Engineering, 40(2), 1-13. https://doi.org/10.1111/jfpe.12374
Nickols Richardson, S. M. (2007). Nanotechnology: Implications for food and nutrition professionals. Journal of the American Dietetic Association, 107(9), 1494-1497. https://doi.org/10.1016/j.jada.2007.06.016
Pogarska, V., Pavlyuk, R., Tauber, R. D., Pogarskiy, A., Berestova, A., Kravchuk, T., Stukonozhenko, T., & Kakadii, I. (2017). Development of the extraction method of inactive forms of pectin substances from fruits to easy-digestible active form during the obtaining of nanofood. EUREKA: Life Sciences, 6(November), 57-64. https://doi.org/10.21303/2504-5695.2017.00520
Sağlam, S., & Var, I. (2015). Gıda endüstrisinde nanoteknoloji uygulamaları. Gıda, 40(2), 101-108. https://doi.org/10.15237/gida.GD14040
Sahin, N., & Ekli, E. (2013). Nanotechnology awareness, opinions and risk perceptions among middle school students. International Journal of Technology and Design Education, 23(4), 867-881. https://doi.org/10.1007/s10798-013-9233-0
Saka, E., & Terzi Gülel, G. (2015). Gıda endüstrisinde nanoteknoloji uygulamaları. Gıda, 26(2), 52-57.
Schummer, J. (2004). Multidisciplinarity, interdisciplinarity, and patterns of research collaboration in nanoscience and nanotechnology. Scientometrics, 59(3), 425-465. https://doi.org/10.1023/B:SCIE.0000018542.71314.38
Senocak, E. (2014). A survey on nanotechnology in the view of the Turkish public. Science, Technology and Society, 19(1), 79-94. https://doi.org/10.1177/0971721813514265
Silva, H. D., Cerqueira, M. Â., & Vicente, A. A. (2012). Nanoemulsions for food applications: Development and characterization. Food and Bioprocess Technology, 5(3), 854-867. https://doi.org/10.1007/s11947-011-0683-7
Van Giesen, R. I., Fischer, A. R. H., & Van Trijp, H. C. M. (2018). Changes in the influence of affect and cognition over time on consumer attitude formation toward nanotechnology: A longitudinal survey study. Public Understanding of Science, 27(2), 168-184. https://doi.org/10.1177/0963662516661292
Walia, N., & Chen, L. (2020). Pea protein based vitamin D nanoemulsions: Fabrication, stability and in vitro study using Caco-2 cells. Food Chemistry, 305(September 2019), 125475. https://doi.org/10.1016/j.foodchem.2019.125475
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 International Journal of Gastronomy Research
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Licensing (CC BY-NC) : It is permitted to remix, adapt, and create derivative works for non-commercial purposes, with the requirement that proper attribution is provided to IJGR. Authors are also free to share their complete publications without any limitations.