Article in Newspaper/Magazine
Erdem S (2016) Nanotechnology could make our food tastier and healthier – but can we stomach it?, The Conversation, 22.6.2016.
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.
|Publication date online||22/06/2016|
|Publisher||The Conversation Trust|
|Place of publication||London|