Nanoetech spurs dreams of food scientists, concerns of environmentalists

07-27-2009

Interest grows in food nanotechnology - manipulating matter at a scale one-1,000th the width of a human hair. Grocery trade group says likely first applications for food ingredients will be technologies that add nutrients, antioxidants, or even flavors. But others want more environmental health, safety studies. And: Nanoparticles could risk water, soil ecosystems, studies show (click 'See also').

See also 

Read the story at Boston Globe


Tags: butyric acid, David Julian McClements, David Weitz, FDA, food scientist, Grocery Manufacturers Association, Jeffrey Barach, milk, Mitchell Cheeseman, nanotech, nanotechnology, omega-3 fatty acids, Pew Charitable Trusts, Project on Emerging Nanotechnologies, Todd Kuiken, University of Massachusetts at Amherst, USDA, Woodrow Wilson International Center for Scholars




blog comments powered by Disqus