The Science of Food

Food Nanotechnology

The National Nanotechnology Initiative defines nanotechnology as “the understanding and control of matter at dimensions of roughly 1 to 100 nanometers, where unique phenomena enable novel applications.”

The Institute of Food Technologists (IFT) has issued a Scientific Status Summary on potential applications of nanotechnology in the food industry. According to the Summary, nanotechnology as it applies to the food industry, may involve using biological molecules to detect food pathogens and other contaminants, to track food products, to develop controlled-release delivery of food ingredients such as flavors, antioxidants, and nutraceuticals. [MORE]

Is there a need for more safety information? This from an article in the March 2008 edition of Scientific American - "Do Nanoparticles in Food Pose a Health Risk?"

Also, FDA Readies for More ‘Nanoscale’ Challenges

Scientists aim for lab-grown meat

An international research team has proposed new techniques that may lead to the mass production of meat reared not on the farm, but in the laboratory [MORE].

Here's the original article in the Journal of Tissue Engineering

Genetic Engineering

Depending on whom you ask, the technology will either end world hunger or damage health and environment. Maybe neither... or both?

The GEO-PIE Project website explores the complex scientific and social issues associated with genetic engineering, to help readers consider those issues for themselves.

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