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Defects and heterogeneities degrade the strength of glass with different surface and subsurface properties. This study uses surface nanostructures to improve the bending strength of glass and investigates the effect of defects on three glass types. Borosilicate and aluminosilicate glasses with a higher defect density than fused silica exhibited 118 and 48 % improvement, respectively, in bending strength after surface nanostructure fabrication. Fused silica, exhibited limited strength improvement. Therefore, a 4-μm-deep square notch was fabricated to study the effect of a dominant defect in low defect density glass. The reduced bending strength of fused silica caused by artificial defect increased 65 % in the presence of 2-μm-deep nanostructures, and the fused silica regained its original strength when the nanostructures were 4 μm deep. In fragmentation tests, the fused silica specimen broke into two major portions because of the creation of artificial defects. The number of fragments increased when nanostructures were fabricated on the fused silica surface. Bending strength improvement and fragmentation test confirm the usability of this method for glasses with low defect densities when a dominant defect is present on the surface. Our findings indicate that nanostructure-based strengthening is suitable for all types of glasses irrespective of defect density, and the observed Weibull modulus enhancement confirms the reliability of this method.

The emergence of nanotechnology in food technology is having an impact in several application areas, such as functional food delivery systems, packaging applications, and food safety. Advances in nanostructure fabrication techniques allow food scientists and food technologists to manipulate and navigate the novel and interesting functionalities of foods at the nanoscale that can lead to safe foods with better health benefits and stability that are environmentally sustainable. This chapter summarizes selected studies from the food nanotechnology literature, including our own laboratory, focusing on nanostructured materials, nanoencapsulation and nanoemulsion forming technology for delivery systems, and the application of microfluidic devices for food safety and food analysis.

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