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February 6th, 2007
Future foods: friend or foe?
It looks, at first sight, like any normal laboratory; scientists in white coats, playing with test tubes and hi-tech machines.
But at Wageningen University, in central Holland, the equipment on-hand also includes a kitchen blender, a bottle of oil and a supply of eggs.
These researchers are busy designing new kinds of food using nanotechnology, a branch of science that looks at manipulation at the molecular scale.
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