Food scientists that I’ve interviewed recently say that every major manufacturer of food products in the U.S. has either its own in-house team evaluating the use of nanotechnology or has contracted with outside experts for the knowledge.

The race is on to create these manmade nanoparticles – the size of atoms and molecules – and modify them to enhance the safety, taste, color, texture, nutritional value and shelf life of food.

Many food scientists are

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It sounds great on the surface as many ideas do.

Scientists at Cornell University think they’ve solved a widespread public healt

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