Skip to Main content Skip to Navigation
New interface
Journal articles

Creating convenience food based on human nutritional requirements

Anthony A. Robson 1, * 
* Corresponding author
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.
Complete list of metadata

Cited literature [19 references]  Display  Hide  Download
Contributor : Anthony Robson Connect in order to contact the contributor
Submitted on : Saturday, February 2, 2013 - 9:57:52 PM
Last modification on : Monday, October 11, 2021 - 2:23:11 PM


Publisher files allowed on an open archive


  • HAL Id : hal-00783887, version 2



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



Record views


Files downloads