Nanotechnology has a long history dating back thousands of years. More recently, Richard Feynman is considered the father of nanotechnology for his 1959 talk exploring building things at the atomic scale. The document discusses various aspects of nanotechnology in food science and animal nutrition including:
1. Nanoparticles exhibit different properties than bulk materials due to their high surface area to volume ratio, such as changes in melting point, optical, electrical and magnetic properties.
2. Nanotechnology is being used in food science for nutrient delivery, food preservation, and packaging to improve safety and nutrition. It allows for better absorption of nutrients.
3. Nanoparticles like selenium, copper and zinc are being added to animal feed to