FOOD NANO-BIOTECHNOLOGY ROADMAP FOR SRI LANKA By O.I--LN. PERERA This Thesis was submitted to the Department of Chemical & Process Engineering of the University Of Moratuwa in partial fulfillment of the requirement for the Degree of Master of Science DEPARTMENT OF CHEMICAL & PROCESS ENGINEERING UNIVERSITY OF MORA TUWA MORATUWA SRI LANKA 2009 93891 '-J E' ~.," } r, -j -J,. '\ i\ ~ ;, - -- ,- -, • \ ,,; 1 ; \, r t " I ccnilv that this thesis docs not incorporate without acknowledgement any material previously submitted for a degree or diploma in any university and to the best or Illy Knowkdgc and belief. it does not contain any material previously published. written or orullv communicated by another person except where due reference is made ill the text. -----------~----------------- D.I LN. Perera K . J( .]) -J . R~~vJe{t:.. r. K. K. D. S. Ranaweer.l Head I Department of Food Sc. & Tach. Faculty of Ap~nedSciences niv.r~it.y of Sri J~yewardeneputa G~ngoaawlia, Nu9ligoda, Sri Liirlka. Prof Ajith P. de A)Msssc Eng iMoretuwa), PhO (cambridge) Professor of Chemical and Proce~sengiOeefing ",- .- b C i< "I',iOH\n -;-, (,~ - :-1/-'\11~'-\ ~,,},t. \I w t." '} .1,_ J I ...~ ~1 t I would like to express my sincere gratitude (0 my supervisors Prof. Ajith de Alwis. Senior Lecturer or the Department of Chemical and Process Engineering. University or ~loratuwa and Team Leader of the Sri Lanka Institute of Nanotechnology (Pvt) Ltd. and Dr, "-.K.D,S. Ranawccra. Head of the Department of Food Science and Tcchnologv. University of Sri Jaycwardencpura far the guidance. dedication and patient paid through out my research. ~vly heartiest gratitude is due to Dr. Saliya de Silva, Senior Lecturer in University or I'cradcniva: Dr, Raymond Fernando. Arthur C Edwards Endowed Chair and Director or Polymers and Coatings Program in California Polytechnic State University: PmI'. Vijaya Kum;IL Chairman or the Industrial Technology Institute and Professor l.mcriius in 1 'uivcrsity of Pcradcniya; and Dr. Samuel l Ialim. Post-doctoral Researcher in Swiss Federal Institute of Technology Zurich for sharing their knowledge and literature resources for success of this research. I would also like to thank Mr. Dhammika Gunasekara, President of the Sri Lanka Food Processors Association (SLFPA) far his commitment to share his ideas on the Sri Lankan food industry and its current situation. r-..lyspecial thank goes to llimantha for his encouragement. care and support through out the research and for his dedication to send me the literature required. I wish to thank to Ms. Pradesha Warnasooriya and my friends Suranga. Charnila and I.akmini for their support to make the food industrial survey a success. Also. I would like to mention the generosity of Cmdr. Ivan Attanayakc. who shared his sample of nanoscalc Ti02 with me for research work. I am thankful to Ms. Shrirnala Bandara. Lecturer in Department of Textile and Clothing Technology for sharing her knowledge and literature on nanotechnology. My special thanks are clue to Dinuka, Asanthi, Thanuja. Dinithi, Umanga AHa and {III other friends Cor their dedication to support me in the hour of need. I would also like to thank technical officers, Mr. Sornanatha Cor giving me the facilities to carry out the research and Ms. Amali and Mr. Asank a Cor their assistance with laboratory work. . Advice. support and encouragement from my family were excellent and finally. loner !l1V heartiest thanks to them. II ,. l\BBh~ a 'I f'1 T" (: •. ,IS'\1 if\ ! i "h\l, --......,--.---- ••.•.•.~ .••--""' ..•..•••••.'"••••.•..•~,.......,...•••.,,.,.....,..-.,,..,••..•,,.-,,,, ••""_ ••••".,•...,.,:,~'V",=.,, .•..'""'...,..."......'¥---~- ,_¥ "•• ,,_ •••• _~ ••• ~_ •••••• ¥,._._. __ _.. ".. AFM Ag CNTs C02 I)I)C ('VI) IT HI FAO FI)A (iRAS ISO Lce MRI NLMS Ni"MU NIOSII NIPO NNC NNRC NNTL NT 1'('1 RFACI I SiN Si02 SIXI'I SNOM SWCNT Tell Ti02 UK US/USA XRD Atomic Force Microscope Silver Carbon Nanotubcs Carbon Diox ide Dcwi Decimal Classification Chemical Vapor Deposition European Commission European Union rood and Agriculture Organization of the United Nations Food and Drug Administrative Generally Recognized as Safe International Organization for Standardization Library of Congress Classification Magnetic Resonance Imaging Nano Electronic Mechanical Systems Nano Facility Management Unit United States National Institute of Occupational Safety and l Icalth National Intellectual Property Office (NIPO National Nanotechnology Centre National Nano Resource Center National Nanotcch Laboratory Nanotechnology Patent Cooperation Treaty Registration. Evaluation. Authorization and Restriction of Chemicals (in European Union) Silicon Nitride Silicon Dioxide Sri Lankan Food Processing Industry Scanning Near-field Optical Microscopy Single-walled Carbon Nanotubcs Technology Commercialization Unit Titanium Dioxide United Kingdom United States X-ray Diffraction III " Table of Contents DECLARATION . ACKNOWLEDGEMENT . ABBREVIATIONS . ABSTRACT.. .. . .... .. I .. ....•.•..•...•.•...•....•.....•.•.•.•.•...•.......•....•..........•....•....•..... 11 .. .•.••.•...•.....•.•..•.•.•.••.•...•.•....•.•...••....•.•....•...•...•........... 111 ........ .. 1\ CIIAPTER I 1 INTI{()I)lJCTI()N 1 1.1 INTRODUCTION TO NANOTECHNOLOGy I 1.1.1 Nanoscalc Properties :................................ .. 2 I.I.~ Applications of Nanotechnology . 4 1.1.:; Historical Development of Nanotechnology 5 1.1.'1 Nanotechnology and Food 7 1.2 WHY A FOOD NANO-BIOTECHNOLOGY ROADMAP? g 1.3 ABOUT THE FOOD NANO-BIOTECHNOLOGY ROADMAP 10 CHAPTER 2 13 ANALYSIS OF TIlE SRI LANKAN FOOD-PROCESSING INDUSTRY (SLFPI) 13 2.1 INTRODUCTION 13 2.2 THE OVERVIEW OF THE FOOD PROCESSING INDUSTRy 14 2.3 SWOT ANALYSIS FOR SLFPI.. 15 2.3.1 Strengths of the SLFPI 15 2"'.2 Weaknesses of the SLFPI 18 2.:;.3 Opportunities for the SLFPI 19 ~..,.ll Threats to the SLFPI... 20 2.3.5 The Results ofthe SWOT Analysis 22 CIIAPTER J 2.• CI.OBAI, P()SITI()N 2.• 3.1 INTRODUCTION 24 3.2 SYSTEMS AND PROGRAMS IN DIFFERENT COUNTRIES 27 3.2.1 The United States 27 3.2.2 Japan 30 3.2.3 China 32 :;.2.<1European Union 3·1 :;.2.5 The United Kingdom (UK) 36 3.2.r, India 38 3.2.7 South Korea 40 3.2.8 Taiwan 42 3.3 INTERNATIONAL COLLABORATION 44 3.3.1 Collaboration between countries and organizations 44 3.3.2 Asia Nano Forum (ANF) 45 3.3.3 Conferences and Seminars 43' o' 3.4 THE GLOBAL MARKET AND THE KEY PolAYERS 46 3.4.1 The Major Players 46 3.4.2 The Start-ups 46 3.4.3 Products Entering the Market 47 3.4.5 The Future Market for Nanofood 47 3.5 CONCERNS OVER TOXICOLOGICAL EFFECTS 48 3')'1 Ingestion ofNanoparticles 49 3.5.2 Risks Associated with Inhalation 51 3.5.3 Risks Associated with Dermal Penetration 52 3.5.4 Environmental Impacts 54 3.6 SOME MISCONCEPTIONS ON NANOTECHNOLOGy 55 3.6.1 Risk in Use of Nanornaterials 55 3.6.2 Economic Disruption by Nanotechnology 56 IV 3.6.3 Wealth Accumulation 'i6 3.6.·llIealth Risks of Nanofood 'i7 3.7 DEVELOPMENT OF SAFETY MEASURES AND REGULATIONS 57 3.7.1 Occupational Safety 'i7 3.7.2 Consumer Safety . 'iR 3.8 REQUIRED DEVELOPMENTS FOR BETTER FUTURE 'i9 3.R.1 Improving the Economy and Quality or Products .59 3.8.2 Regulation Development 60 (,IIAPTER 4 61 SPECIFIC FIEI,DS FOR INNOVATION (,1 4.1 INTRODUCTION ..61 4.2 NANOEMULSIONS 63 4.2.1 lntruduction 63 4.2.2 Methods for Preparation 64 4.2.3 Specially applicable areas in Sri Lankan food industry 68 4.3 NANOADDITIVES AND NANOINGREDIENTS 69 4.3.1 lntruduction (,l) 4.3.2 Methods for preparation 70 4.3.3 Specially applicable areas in Sri Lankan food industry 73 4.4 NANOENCAPSULATION 74 4.4.1 Introduction 74 4.4.2 Types of nanocapsules and methods for preparation 75 4.4.3 Specially applicable areas in Sri Lankan food industry 81 4.5 PACKAGING 82 4.'i.1 lntroduct ion 82 4.5.2 Antibacterial Packaging R3 4.'i.3 Improved Packaging R9 4.5.~ !·:dible packaging .. l),~ 4.5.'i Smart I'ackaging............................................................................................................ ... 95 4.'i.6 Specially applicable areas in Sri Lankan rood industry 96 4.6 NANOSENSORS 97 4.6.1 Introduction 97 4.(1.2 Types or Nanoscnsors and Materials used 98 4.6.3 Specially applicable areas in Sri Lankan food industry 102 4.7 NANOMEMBRANES FOR FILTRATION 102 4.7.1 Introduction 102 4.7.2 Types of Nanomernbranes 103 4.7.3 Methods for Preparation 105 4.7.4 Some of the applicable areas in Sri Lankan food industry 107 4.8 OTHER ApPLICATIONS OF NANOTECHNOLOGY IN FOOD INDUSTRy · 107 4.8.1 Textile for the food Industry........................................................................................ .. 107 4.8.2 Wastewater Treatment 108 4.8..3 Coatings and Paints 109 CHAPTEI~ 5 110· .' TilE PATII TO SUCCESS : 110 5.1 INTRODUCTION ~ IIO 5.2 DEVELOPMENT OF R&D PROGRAM AND POLICIES III 5.3 INFRASTRUCTURE AND FACILITY DEVELOPMENT SYSTEM 112 5.3.1 National Nano Centre (NNC) 112 5.3.2 National Nanotech Laboratory (NNTL) 115 5.3.2 National Nano Resource Centre (NNRC) 119 5.3.3 Nano Facility Management Unit (NfMU) 121 5.12.1 The Time Frame for Infrastructure Development 124 5.4 FUNDING MECHANISM FOR RESEARCH 125 5.4.1 funding Sources 125 5.4.1 Effective Distribution or Funding 126 v 5.4.2 Multilevel Approach 127 5.4.3 Investigator-driven Mechanisms 127 5.5 DEVELOPMENT OF THE RESEARCH COMMUNITY In 5.5.1 Acquisition or Experience Based Knowledge In 5.5.2 Programs and Systems for Development or Researchers 129 5.6 R&D PROCESS AND INTELLECTUAL PROPERTIES 131 \(,. I Organ izat ion and Coordinat ion . . 13 I 5.(,2 Identification or Research Topics.................................................................. . 132 5.6 ..' Publishing and Protecting Intellectual Properties....................................... . 136 5 J,,4 The Time frame for R& D 138 5.7 TECHNOLOGY TRANSFER 139 5.7.2 Methods to Acquire Technology for the Industry : 139 5.7.3 System Development for Technology Transfer. 143 5.8 WORKFORCE DEVELOPMENT FOR THE INDUSTRY 143 5.X.1 Engineers and Scientists 144 5.X.::! Technicians 145 5.X.2 Managerial Personnel 146 5.9 ENTREPRENEURSHIP AND BUSINESS : 147 5.9.1 Types of Businesses with Nanotechnology 147 59.2 Facilitating Entrepreneurship 149 5.9 ..\ Capital for Nanotechnology Business 150 5.9.4 Marketing Strategies 15 I 5.9.5 The Time Frame for Technology Transfer and Commercialization 153 5.10 REGULATION DEVELOPMENT AND IMPLEMENTATION 154 5.10 REGULATION DEVELOPMENT AND IMPLEMENTATION 154 5.10.1 Industrial Regulations 154 5.10.2 Market Regulations 157 5.10.3 Ethics for Nanomatcrials and Products 158 CII APT ER 6 159 EXAM I'LL NANOENCAI'SULA TED LYCOI'EN E 159 6.1 INTRODUCTION 159 6.2 THE RESEARCH PROPOSAL AND FUNDS 160 6.2 CARRYING OUT THE RESEARCH 161 6.2.1 The Research Environment 161 6.2.2 Initial Literature Survey 161 6.2 ..' Experimental and Analytical Studies 162 6.2.4 Special Considerations 163 6.2.5 Research Outcomes 164 6.3 BUSINESS DEVELOPMENT AS A NNTL SPIN-OFF I G4 G.3.1 Developing the Spin-off 164 6.3.1 Spin-off as a Nanoencapsulated Lycopene Supplier to SLFPI 165 G.3.1 Spin-off as a Nanofood Manufacturer 165 6.3 MARKETING STRATEGY 165 6.3.1 Focusing on consumers looking for fat-free Iycopene products 166 6.3.2 Focusing on highly susceptible age groups .; 166 6.3.3 Focusing on organic food consumers 166 6.3.3 The Blue Ocean Strategy Canvas 167 ('11 A PT F R 7 .............................•.......................................................................................................... 168 CONCLUSION 168 BIBLIOGRAPHY REFERENCES VI ~. ANNEXURE Annc« I: Nanotechnology Nomenclature Annex 2: National Level Nanotechnology Implications in Other Countries Annex 3: Food Nano-Biotechnology R&D in the world (Research Institutions