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March 2nd, 2007
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.
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