Novel Nano-Technology-Based Food Processing Methods for Enhancing Food Security, Safety, and Health in Iran

Food security, as one of the main pillars of sustainable development in Iran, faces challenges such as climate change, dependence on food imports (approximately ۳۰-۴۰% in grains and essential products according to a ۲۰۲۵ FAO report), and the prevalence of food insecurity in about ۵۰% of households. This applied research emphasizes novel food processing methods focusing on nanotechnology, which can increase product shelf life, reduce microbial and chemical contaminants, and preserve nutritional quality. In this study, using experimental and analytical methods, nano-coatings based on silver nanoparticles (AgNPs) and zinc oxide nanoparticles (ZnO NPs) were applied to dairy products (such as milk and cheese) and fresh fruits (such as apples and oranges). Results showed that these methods reduce microbial growth by up to ۹۰%, increase shelf life from ۱۰ days to over ۲۰ days, and preserve up to ۸۵% of nutritional value such as vitamins, without creating side effects on consumer health. This approach not only enhances food safety but also helps reduce food waste (by up to ۵۰%) and improve public health. It is suggested that Iranian policymakers focus investment on nanotechnology to achieve the United Nations Sustainable Development Goals (SDGs), particularly Zero Hunger.

کلیدواژه ها:

Food Security ، Novel Processing ، Nanotechnology ، Food Safety ، Public Health ، Iran