Volume 8, Number 2, p.p. 55–60
The potential contribution of nanotechnology to nutritional well being
Jeremy J. Ramsden, †,‡
† Division of Biosystems, Tokyo Medical and Dental University (TMDU), 2-3-10 Kanda-Surugadai, Chiyoda-ku,Tokyo 101-0062, Japan
‡ Centre for Microsystems and Nanotechnology, Cranfield University, Bedfordshire, MK43 0AL, UK
The history of food production, ranging from agriculture to industrial processing, is briefly surveyed. The potential contributions of nanotechnology, direct, indirect and conceptual, are assessed, both in the short and long terms. Both technological and political challenges are addressed.
Keywords:
agriculture, food production, malnutrition, processing