FOOD OF TOMORROW. “Author Josh Schonwald has found US bio-tech researchers are already far ahead with the nutrition of the future. As he reveals in his book, The Food of Tomorrow, the labs at the University of California-Davis are gene-splicing to create “grapes spiked with jellyfish, tomatoes spiked with carp…” and lettuce that will last on the shelf for weeks.”
http://lnkd.in/dgJVnpH
linkedin post 2022-06-29 05:12:48
Nigel Fleming
September 21, 2022