Introduction to Nanoscience Online Course

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This course will provide a basic understanding of nanoscience and its potential to revolutionize the food sector through improvement of existing products and development of novel applications in areas such as food packaging, food safety, food processing and ingredient technologies. The course will also address possible ethical, societal and environmental considerations, and the governmental regulations surrounding nanoscience research and development.

You will be able to:
  • Describe and Define Nanoscience
  • Describe how to fabricate and characterize nano materials
  • Identify challenges of the application of Nanoscience in food pertaining to safety, Ethical, societal and environmental considerations
Intended Audience:
  • Academics
  • Dieticians
  • Food Scientists
  • Management
  • New Product Managers and Technologists
  • Technical Personnel who interact with R&D
  • Product Developers
  • Quality Control/Quality Assurance
  • R&D
  • Regulators
  • Researchers
  • Sales & Marketing
  • Food Safety Personnel
  • Food Inspectors
  • Writers/Reporters/Media
  • Government Regulators
  • Pharmaceutical
  • Chemical
  • Scientists with a concentration in areas other than Food Science
  • Students
Learning Level:
  • Beginner - A person with no knowledge of Nanoscience, but has knowledge of other basic sciences (e.g., chemistry, biochemistry, biology, engineering)
  • Intermediate - A person with limited knowledge of Nanoscience concepts (e.g., Nanoscience terms). A person who has not worked with Nanoscience. A person with limited or no knowledge of potential areas of Nanoscience application in food
Course Modules:

Introduction to Nanoscience

  • History of nanoscience in food and other areas
  • Definitions
  • Naturally occurring
  • Intentional
  • Examples of nano materials
  • Overview of government regulatory guidelines and current status

Fabricating and characterizing nano materials

  • Methodology
  • Tools for measurement
  • Standards and specifications

Nanoscience application challenges

  • Food Quality & Safety
  • Ethical and environmental considerations
  • Regulations and societal issues - Manufacturing and detection technology; Intellectual Property - breadth and scope of establishing IP
  • Consumer education and acceptance
Course Instructors:

Rickey Yada, Ph.D., Canada Research Chair in Food Protein Structure, Department of Food Science, University Of Guelph

Cristina Sabliov, Ph.D., Assistant Professor, Biological and Agricultural Engineering, Louisiana State University

Lorraine Sheremeta, LL.M., Research Officer, National Institute for Nanotechnology, Research Associate, Health Law Institute, Faculty of Law, University of Alberta, Special Advisor, Strategic Development Nanotechnology, Alberta Innovates Technology Futures

List Price:$400.00
Member Price:$300.00


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