APPLICATION OF NANOBIOTECHNOLOGY IN FOOD PRODUCTION
The term "nanotechnology" was first introduced by Japanese scientist Norio Taniguchi in the late 60s of XX century. By nanotechnology, he proposed to understand the process of creating new substances or materials by manipulating atoms or particles less than one billionth of a meter. Nanobiotechnology is a field of science at the intersection of biology and nanotechnology. Typically, this term is used in the application of nanotechnology devices and nanomaterials in biotechnology and the use of biological molecules for nanotechnology purposes. The sizes of nanobiological macromolecules (DNA, RNA), enzymes, antibodies are within the range of nanoscale. The results of developments in the field of nanobiotechnology have found practical application in medicine, food industry, etc. the Main purpose of Nanobio technology is to improve human health. The article shows the main directions of nanobiotechnology in food production, touched upon the problems of nanobiotechnology in the Russian Federation, considered the future benefits and feasibility of nanobiotechnology in food production.