Harvard University, U.S.A.
The features of man-made delivery systems underlying the trillion-dollar food and beverage industry often contrast poorly with those of natural systems. Natural foods involve little or no environmental waste, encourage portion control, and efficiently deliver functional nutrition in mobile circumstances. These and other qualities, having insured the sustainable nourishment of animals and humans for many thousands of years, can be critically absent in today's food industry. This talk highlights the current revolution in the redesign of nutrition delivery aimed at meeting the health and environmental challenges of the 21st century. It especially highlights recent breakthroughs from our labs in the fields of aerosol foods and edible and biodegradable food packaging.