For centuries, humans have considered the way in which we sense smell. We obtained the answer to this question mainly in the last twenty years. Naturally, the answer is still incomplete: recent discoveries keep opening new fascinating questions.
There is a new flavour in the kitchen: the umami, named by the Japanese scientist Kikunae Ikeda when he discobered a new teste different from the four basics already known: sour, sweet, salty and bitter.
Nanoscience, nanotechnology. Nowadays, nanotechnoscience is one of the most promising areas in terms of potential social and economic transformation.
Nano-objects, nanomaterials, nanotubes. New functional materials