New York Times: “Researchers Create Nanostructures, and Whip Up a Recipe, Too”

Class of 2010 Ph.D. graduate Jeremiah Gassensmith is now a member of a research team Northwestern University that is working to create a class of structures known as metal-organic frameworks (MOFs) that are rigid and porous. The group’s edible nanostructures were featured in a recent New York Times article stating, “Because they are made from widely available compounds used in the food industry, the Northwestern nanostructures are cheaper and easier to make than previous metal-organic frameworks, which are generally synthesized out of petroleum products.”