INVESTIGATING THE ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF SELENIUM NANOPARTICLES AND THEIR POTENTIAL APPLICATION TO INCREASE FOOD SAFETY AND PROTECT FOOD QUALITY

Our specific goals include: 1) Optimize microbial synthesis of selenium nanoparticles for their application in food protection; 2) Examine the antimicrobial and antioxidant activity of selenium nanoparticles in vitro; 3) Test the potential of selenium nanoparticles in protecting and stabilizing food quality; 4) Investigate the safety and toxicity and related mechanisms of selenium nanoparticles via in vitro and in vivo methods. This project will generate information regarding the effects of selenium nanoparticles on protecting food quality and increasing food safety. Furthermore, the outcomes of this project will provide guidance on the safe use of selenium nanoparticles as food supplements. The multi-disciplinary nature of this project provides a great platform at AAMU to subject diverse student/scientist populations to research on nanotechnology, microbiology, food safety and toxicology, thus integrating capacity building in both research and teaching in multiple disciplines.