In cooperation with the Engineers Union / Damascus branch, Mother Syria Assembly MSA held its fourth lecture for the second phase of the series of scientific lectures specialized in nanotechnology, on Sunday at the union headquarters in Mazza.
The lecture entitled “Applications of Nanotechnology in Food and Agriculture” was delivered by Dr. Yinal Al-Qudsi and Eng. Tahani Al-Ayadi in the presence of MSA President Dr. Mahmoud al-Irk and specialists concerned.
Dr. al-Qudsi talked on the applications of nanotechnology in agriculture, stressing that the agricultural field faces many challenges, including climate change, increasing consumption of agricultural products and the shrinking cultivated area, a situation which necessitates the promotion of agricultural development to achieve economic and agricultural stability.
He indicated the importance of using nanotechnology in addressing many agricultural problems, pointing that nanotechnology makes remarkable achievements in dealing with agricultural problems and the advancement of agriculture, which has the greatest impact on community service and environmental development.
He continued that to this end, scientists have been thinking about nanotechnology as a result of recession and decline in crop yields – Decreased organic materials, multiple nutrient deficiencies – Climate change, decreasing arable land and non- availability of water, resistance to GM crops and labor shortage.
Dr. al-Qudsi pointed out that the applications of nanotechnology in the field of agriculture is through: Food technology, crop improvement, seed technology, nanomaterials for balanced nutrition of crops, diagnosis of plant diseases, water management, biometric sensors, agricultural engineering topics, in the field of Zoology, fisheries and aquaculture, and in Pest and weed management
For her part Dr. al-Ayadi talked about the application of nanotechnology in the field of food industries, stressing that this technology aimed to obtain safe and non-contaminated food and an increased consumer acceptance of food products by improving their sensory characteristics and backing them with effective compounds to obtain functional food.
She explained several forms of application of nanotechnology technique in the field of food processing, by using nanoparticles (titanium oxide and silicon oxide), and in the field of packaging through active packaging (covers containing layers of silica nanoparticles), which are known for light weight and heat resistant and for preventing exhausting gases and moisture into the food product. Aromatic oils and nanoparticles have also been added to the packaging because they are disincentive to microorganisms that cause food spoilage, a matter which has contributed to the preservation of food damage.