Designing healthier foods — particle by particle: UMass scientist works at the nanoscale to fortify foods with vitamins and probiotics

January 07 2020

We use nanotechnology to try to increase the viability of vitamins A, D and E or other healthy ingredients in food, like carrots and peppers, that often have low viability,” McClements said in a recent interview. “Only a little gets absorbed by the human body and we are trying to design food matrix to increase the amount absorbed by the body.