Please use this identifier to cite or link to this item:
|Appears in Collections:||Economics Newspaper/Magazine Articles|
|Title: ||Nanotechnology could make our food tastier and healthier – but can we stomach it?|
|Author(s): ||Erdem, Seda|
|Contact Email: ||firstname.lastname@example.org|
|Issue Date: ||22-Jun-2016|
|Publisher: ||The Conversation Trust|
|Citation: ||Erdem S (2016) Nanotechnology could make our food tastier and healthier – but can we stomach it?, The Conversation, 22.06.2016.|
|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: ||Newspaper/Magazine Article|
|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/|
Items in the Repository are protected by copyright, with all rights reserved, unless otherwise indicated.
If you believe that any material held in STORRE infringes copyright, please contact email@example.com providing details and we will remove the Work from public display in STORRE and investigate your claim.