Biotechnology in food: a blessing and a curse
Biotechnology has been a blessing for our food production, processing, quality and safety. It has also allowed food producers and retailers to hide ingredients, clean up labels (not products) and mislead consumers. Author and microbiologist Rosanne Hertzberger shows several examples of these mixed effects and takes a consumers viewpoint. Why don't we trust food science? Why don't we like engineers in the kitchen?