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October 24th, 2006
Nanotechnology and the food industry
Abstract:
Richard Jones: The use of nanotechnology in the food industry seems to be creeping up the media agenda at the moment. The Times on Saturday published an extended article by Vivienne Parry in its “Body and Soul” supplement, called Food fight on a tiny scale. As the title indicates, the piece is framed around the idea that we are about to see a rerun of the battles about genetic modification of food in the new context of nano-engineered foodstuffs. Another article appeared in the New York Times a few weeks ago: Risks of engineering a better ice cream.
Source:
Soft Machines
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