Technologies are also playing an increasing role in breeding, agriculture, processing and logistics of food production – especially in these times of booming consciousness of the significance of ‘natural’ products. In order to examine this development, this project uses approaches as they are developed by science and technology research with regard to scientific objects and then applies them to the area of foodstuffs and the practices connected to it.
How has technology’s role changed in the context of nutrition?
Under techno-social conditions, the distinction between nature and culture has become more dynamic, since ‘natural’ is not equated with ‘unprocessed’ ‑ it is more like ‘processed with technologies that are known to us and seem to be safe’. The acceptance of such technologies is increasing, if only in part.