1. Nanofood 2014 The new production of Food By Ellie Blu Wheatley 6 th class nano science project

2. Introduction Chocolate that doesn’t make you fat!!!!!!! Brussels spouts that actually taste nice!!!! and Burgers with the same amount of calories as ArugUla Well thanks to nanotechnology we can make this happen!!!!!

3. What is nanofood? Nanotechnology is basically the science of very, very, very small. They’re measured in billionth of a metre (100cm). These are called nanoparticles, funny enough that is actually takes thousands of them to fit inside a red blood cell. Now scientists are using this method to make new and amazing food types.

4. Playing with flavours Ever wishing that yummy food would linger in your mouth? Well…. Molecular gastronomy is a brand-new area in which food scientists collaborate with high quality chefs so they can make that kind of experience happen. But now Salvona Technologies have created a very, very tiny gel cap that Nanoencapsulated flavours that clings to the mouth, keeping the taste sensation.

5. Taste Explosion

6. Playing with flavours part 2 Scientists are only just beginning to unlock the top secrets of taste. By creating nanoparticles that fasten onto taste receptors in the human tongue, so that they could control how we taste individual flavours. By changing the chemical bonds that hold our molecular and atoms together, so like very tiny building blocks can be put together to make salt saltier and sweet sweeter.

7. The Food Printer Phillips have made a machine called The Food Printer. What it does is you add a basic ingredient to it and you can play with the flavour. You could make chocolate that tastes like pasta, rib bones that melt in the mouth and ice-cream that doesn’t melt. These are only a few things we could do with it. Then on the Apple itunes store you download the nitrogen cooking plug-ins for the additional flavours for your machine. But sadly they’ll only be able to buy in the next four years, they will be around 2oo Euro and the plug-ins will be 79 cent each

9. The Dangers A lot of people think that if we add more nanoparticles and chemicals ( than normal) to the foods it might cause side effects to sickness and maybe even death. So the molecular gastronomy scientists need to be more cautious about what they put in to it!!!

11. Thank You !!!!!!!!!!!!!!!!!!!!! I hope you enjoyed my project and remember you could make an invention some day using nanofood