Creating convenience food based on human nutritional requirements

Anthony Robson 1, *
* Auteur correspondant
Abstract : Nanoscale science and technology are now enabling us to understand many natural and unnatural processes. Studying nanostructures at the cell and DNA level, gives us insight in to the working of these processes and how to manipulate, prevent and/or enhance them for the benefit of mankind. Emergent technologies can and must help correct the food system by creating modern convenience foods on a mass scale that mimic and improve on the nutritional value of the most nutritious cooked wild foods for humans. Thus, helping to prevent mental ill health, heart disease, cancer, obesity and other postprandial insults.
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Contributeur : Anthony Robson <>
Soumis le : samedi 2 février 2013 - 21:57:52
Dernière modification le : mercredi 29 novembre 2017 - 15:11:40

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  • HAL Id : hal-00783887, version 2

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Anthony Robson. Creating convenience food based on human nutritional requirements. Azo Nanotechnology, 2010, pp.2635. 〈hal-00783887v2〉

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