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Nanotechnology in food — often called nano-foods — is about controlling structures at extremely small scales to change how ingredients behave, how nutrients are delivered, and how food is stored and consumed. Many of the techniques build on familiar food science (emulsions, encapsulation, coatings), but making those structures deliberately nanoscale opens new practical possibilities across

Solar energy is widely seen as a key element in modern energy systems, but practical hurdles remain as designers and manufacturers work to make photovoltaic technology more efficient and affordable. One promising direction gaining attention among researchers and engineers is the use of nanostructures to change how light interacts with solar materials. By shaping surfaces

Nanotechnology has quietly shifted from a niche research topic into a broad enabling force for materials and manufacturing. By manipulating matter at extremely small scales, scientists and engineers can tune properties such as strength, conductivity, repellency, and flexibility in ways that were previously difficult to achieve. The result is a wave of subtle but meaningful

Nanotechnology — the science of manipulating materials and structures at extremely small scales — is steadily reshaping products found in homes, workplaces, and public spaces. Once considered futuristic, nano-enabled solutions now appear across industries, often without drawing attention to themselves. People encounter them through improved durability, enhanced cleanliness, better electronic performance, and advanced medical applications,

Invisible to the naked eye yet active across continents, environmental nanoparticles and colloids are quietly shaping the behaviour of air, water, and soil. These tiny particles originate from natural geological processes, biological activity, and atmospheric events, influencing how contaminants travel, how nutrients cycle, and how ecosystems respond to change. As global environmental concerns intensify, scientists