nanoscience

In food safety, nanoscience is the study of very small materials (nanomaterials) and structures at the nanometre scale and how their tiny size affects their properties and behaviour. In the food safety area, nanoscience helps understand how extremely small particles used in food, packaging, or agriculture may act differently from larger materials.

EFSA uses knowledge from nanoscience to assess the safety of nanomaterials in the food chain. It examines how these materials interact with food, how they are absorbed and processed by the body, and whether they could cause harmful effects. EFSA also develops scientific guidance on nanoscience to ensure that risks are properly assessed and that any use of nanotechnology in food is safe for consumers.