Could Nanotechnology Make An Average Donut Into Health Food?
ScienceDaily (Feb. 18, 2009) — European food companies already use nanotechnology in consumer products, but few volunteer the information to consumers, said Dutch food scientist Frans Kampers. He is among the panelists gathered in Chicago for the American Association for the Advancement of Science annual meeting symposium “From Donuts to Drugs: Nano-Biotechnology Evolution or Revolution.” Kampers from Wageningen University and Research Center in the Netherlands will take a look at food science issues in his presentation, “What Nanotechnology Can Do for Your Average Donut.” “All of us as scientists are being impacted by nano-bioscience and there are many issues. The interdisciplinary aspect is just one of them,” said Rod Hill, a University of Idaho professor and symposium organizer. The panel includes two graduate students, Jessica Koehne of the University of California, Davis, and Kristina Kriegel of the University of Massachusetts, are working on projects combining, nanotechnology wit
