THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Food scientists are hoping for big things from small particles

Disease, obesity are latest targets of nanotechnology

David Julian McClements is a food scientist at UMass. David Julian McClements is a food scientist at UMass.
By Carolyn Y. Johnson
Globe Staff / July 27, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

More than a half-century ago, scientists helped eliminate rickets and goiter by fortifying food with Vitamin D and iodine. Now, scientists are altering the very structure of ingredients in laboratories, hoping to make things like milkshakes and mayonnaise into a new generation of healthier foods that fight cancer and obesity. (Full article: 786 words)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?

Non-Subscribers

Purchase an electronic copy of the full article. Learn More

  • $9.95 1 month archives pass
  • $24.95 3 months archives pass
  • $74.95 1 year archives pass