Most food is perishable, and food that spoils before it is consumed is a waste. Plus foods can sometimes contain dangerous microbes that can make us sick. Enter nanotechnology. There are a lot of compounds that can inhibit the growth of microorganisms in foods, but keeping them active is a challenge. Scientists from China have been using nanotechnology to make little capsules that can carry compounds like nisin (a natural antibiotic) and rosemary oil. Particles are about 200 nanometers in size and could reduce microbial numbers by 100 times or more without a yucky taste.