• Nano-Code: 2020-1-BG01-KA226-HE-095017
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he-lp6

HE Undergraduates in nanotechnology (EQF 7):

HE-LP6COVID-19 risks associated with food production
SummaryThe mechanisms affecting viral properties and approaches aimed at utilizing viral particle characteristics are presented in this training unit. It gives information about the development of innovative nano-enabled fabrics and textiles that provide increased personal protection. The training material is focused on the cleaning and sanitizing procedures for SARS-CoV-2, physical distancing, and involvement of food business operators and food workers in minding of global food safety standards and assurance of coherency in the quality and safety of food products. The various physical factors and antiviral food components that effect SARS-CoV-2 transmission are described. Emphasis is given to the input of the nanotechnologies and nanomaterials in antiviral food packaging. The emergency of nanoethics as a new bioethical subdiscipline and the nanoethics aspects of mRNA vaccines as genetic engineering products are discussed. Some fields of application of nanomedicine in the surrounding of mRNA technology are also commented in light of COVID-19.
ULOs
Knowledge & Skills		Upon completion of HE-LP6 the trainee will be able to:
  • Know the mail characteristics of viruses and their importance in terms of structure, taxonomy, and mechanism of viral action;
  • Understand the functional nanoparticles and their antiviral activity;
  • Explain the strategies for the construction of Virus-Based Nanoparticles (VNPs) and their application in therapeutic interventions and drug delivery;
  • Present the immunization and immunotherapy approaches based on virus-derived structures.
  • Explain the need for personal protective equipment due to the spread of SARS-CoV 2;
  • Know about the presence and persistence of SARS-CoV 2 on different inanimate surfaces;
  • Understand the contribution of nanotechnology in the global fight against new coronavirus disease;
  • Distinguish the main categories of Nanotechnology-enabled Personal Protective Equipment (PPE);
  • Reveal the safety of nano-based PPE product
  • Reveal the pandemic impact on the food sector in terms of remote diffusion of COVID-19 through Food;
  • Know the basics of the guidelines for preventing COVID-19 influence on food businesses
  • Apply the standard cleaning and sanitizing procedures for SARS-CoV-2 virus, physical distancing demands;
  • Know the safety measures in the food sector envisaged for the operational bodies in the food processing and packaging industries and food supply and catering services;
  • Explain the measures foreseen for the transformation of the food systems after COVID-19.
  • Evaluate the effect of temperature, pressure, humidity, acidity, and irradiation on SARS-CoV-2 transmission;
  • Assess the impact of COVID-19 on food packaging
  • Know the uses of nanomaterials (nanoparticles and nanocomposites) in food packaging
  • Present the characteristics of the active food packaging and Smart / Intelligent food packaging systems
  • Comprehend the antiviral mechanism of nanoparticles’ activity in food packaging systems.
  • describe the most important tasks of ethical reflection with regard to the application of new technologies using the example of nanotechnology in the field of the development of molecular genetically based vaccines (functions of "nanoethics");
  • understand the basic concerns of technology-related bioethics in the sense of a technology assessment encompassing all social, health and political aspects (risks and chances);
  • distinguish and weight the different issues of bioethics in the field of nanobiotechnology, so that the special problems of "nanoethics" in the medical field become clear;
  • exemplify and discuss the different ethical problems that arise in connection with the development of mRNA vaccines;
CompositionLO 1.1. Viral particles and functional nanomaterials crossing point
LO 1.2. Nanotechnology-enabled personal protection equipment
LO 5.1. Food and COVID-19
LO 5.2. Transmission of COVID-19 by food and food packaging
LO 6.1. Integration of social and ethical studies into nanotechnology developments
(Self)AssessmentHE-LP6 Test
Credit points6
ValidationCertificate
This project has been funded with support from the European Commission. This web-site reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.