BANGALORE: The mighty chocolate factory owner Willy Wonka’s eccentric inventions have taken the nano world by storm. One strip of the prototype sample of Wonka’s Magic Chewing Gum could deliver a full three course dinner. Imagine living in a world where Roald Dahl’s fantasy fiction turns to reality. With the urgent need for a more scientific and contemplated management of food; the emerging trend of nano seems to hold the answers. Exploring the mystery of nanotechnology, Dr P Sadananda Maiya has broken new grounds with his research on adaptation of the same in food packaging and processing. City Express finds out more about the potential benefits of enhanced flavour and nutrition in nanofood.A pioneer in food processing technology, Dr P Sadananda Maiya made brand MTR a household name globally. He has been extremely successful in conducting research on adaptation of nano technology in food packaging. His innovative new technology for processing traditional food in a scientific manner has brought laurels to India at the global level. Said Maiya, “Nano technology can change your life forever. It can be very broadly defined as a process that enables or initiates reduction in size of a structure. Generally the technology deals with structures sized between 1 to 100 nanometer in at least one dimension. It is the manipulation of matter on an atomic or molecular level. Not only can it detect bacteria but also extends food shelf life, add health benefits and improve flavour. The usefulness of this technology in food security is remarkable. I will be presenting my research paper titled anti bacterial and antioxidant properties of transition metal ion doped nano titanium dioxide particles for food bio packing applications at the International Conference on Processing and Manufacturing of Advanced Materials at Quebec. The paper analyses the preparation of nano items by using Sal-gel technology and adopting the method of examining through electron microscope. This research work has been conducted in collaboration with the Departments of Physics and Chemistry, Tumkur University.”Food preservation and quality are the need of the hour. And, Maiya’s restaurant in Jayanagar provides an unparalleled opportunity for indulging taste buds with sumptuous culinary specialties. “When milk is subjected to the process; it is astonishing to notice that the entire structure behaves differently. We specialise in making food that is both delectable and simple. For instance, coffee (served here) will be creamy and refreshing sans the cream coagulation. Well, kharabath has 40 per cent water content and is known for losing its moisture every one hour. Using nanotechnology we encapsulate water in ghee by particle size reduction. This provides consistency and ample nutrient content. However, risks assosiated with such procedures is negligible as no genetic modification of food is done. This ensures absolute authenticity,” he further added.
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