Home > News > Old food meets new technologies, leaves food for thought
March 2nd, 2007
Old food meets new technologies, leaves food for thought
Abstract:
From fields to grocery store shelves, nanotechnology - technology that allows the control of unique, sub-molecular properties of matter - is revolutionizing the way food is produced, packaged and distributed, leaving many grappling with nanotechnology's numerous implications.
Sue Selke and John Stone, from the Institute for Food and Agricultural Standards at Michigan State University, were among a group of experts who addressed questions surrounding the union of agriculture and nanotech during the symposium, "What is Agrifood Technology?: Technical, Ethical, Legal and Social Questions," at the American Association for the Advancement of Science annual meeting in February.
Source:
msutoday.msu.edu
Related News Press |
Interviews/Book Reviews/Essays/Reports/Podcasts/Journals/White papers/Posters
Simulating magnetization in a Heisenberg quantum spin chain April 5th, 2024
Discovery points path to flash-like memory for storing qubits: Rice find could hasten development of nonvolatile quantum memory April 5th, 2024
Food/Agriculture/Supplements
Silver nanoparticles: guaranteeing antimicrobial safe-tea November 17th, 2023
Night-time radiative warming using the atmosphere November 17th, 2023
DGIST and New Life Group launched a research project on "Functional beauty and health products using the latest nanotechnology" May 12th, 2023
Human Interest/Art
Drawing data in nanometer scale September 30th, 2022
Scientists prepare for the world’s smallest race: Nanocar Race II March 18th, 2022
Graphene nanotubes revolutionize touch screen use for prosthetic hands August 3rd, 2021
JEOL Announces 2020 Microscopy Image Grand Prize Winners January 7th, 2021
The latest news from around the world, FREE | ||
Premium Products | ||
Only the news you want to read!
Learn More |
||
Full-service, expert consulting
Learn More |
||