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Engineering food at the level of molecules


By csep - Posted on 25 August 2010

TitleEngineering food at the level of molecules
Publication TypeNewspaper Article
Year of Publication2006
AuthorsFeder, Barnaby J.
NewspaperNew York Times
PaginationC-1
Date PublishedOctober 10, 2006
Type of ArticleNewspaper Article
Publication Languageeng
ISSN Number03624331
Abstract

Mindful of the adverse reaction from some consumers over the introduction of genetically engineered crops, the food industry hopes regulators will come up with supportive guidelines that will also allay consumers' fears. That has put a spotlight on the Food and Drug Administration's first public hearing on how it should regulate nanotechnology, with a portion of the agenda specifically about food and food additives.

URLhttp://www.nytimes.com/2006/10/10/technology/10nano.html