Consumers will accept nanotechnology in packaging to prolong the shelf life of food, but are less keen on its use to modify the colour, taste and proportion of nutrients in the food, according to a study. the research, carried out by professor michael siegrist at the institute for environmental decisions at eth zurich, asked nearly 350 people from switzerland About their risk perception for various kinds of food and packaging that could benefit from the functions of nanoparticles.These included "individually modifiable foods", Such as ready meals, products containing cancerpreventative additives, a chemical salmonella detector, the nanoencapsulation of vitamins, green tea, and packaging that protects food from uv light.
