Please use this identifier to cite or link to this item: http://hdl.handle.net/1893/23497
Appears in Collections:Economics Newspaper/Magazine Articles
Title: Nanotechnology could make our food tastier and healthier – but can we stomach it?
Authors: Erdem, Seda
Contact Email: seda.erdem@stir.ac.uk
Issue Date: 22-Jun-2016
Publisher: The Conversation Trust
Citation: Erdem S Nanotechnology could make our food tastier and healthier – but can we stomach it?, The Conversation.
Abstract: First paragraph: Every mouthful of food we eat isteeming with chemical reactions. Adding ingredients and cooking helps us control these reactions and makes the food taste better and last longer. So what if we could target food at the molecular level, sending in specially designed particles to control reactions even more tightly? Well, this is exactly what scientists are trying to do and it has already produced some impressive results – from food that tastes salty without the health risks of adding salt, to bread that contains healthy fish oil but without any fishy aftertaste.  Access this article on The Conversation website: https://theconversation.com/nanotechnology-could-make-our-food-tastier-and-healthier-but-can-we-stomach-it-60349
Type: Other
URI: http://hdl.handle.net/1893/23497
URL: https://theconversation.com/nanotechnology-could-make-our-food-tastier-and-healthier-but-can-we-stomach-it-60349
Rights: The Conversation uses a Creative Commons Attribution NoDerivatives licence. You can republish their articles for free, online or in print. Licence information is available at: http://creativecommons.org/licenses/by-nd/4.0/
Affiliation: Economics

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