Protein engineering is a technology of molecular machines - of molecular machines that are part of replicators - and so it comes from an area that already raises some of the issues that nanotechnology will raise.

But while doing that I'd been following a variety of fields in science and technology including the work in molecular biology genetic engineering and so forth.

A molecular manufacturing technology will let us build molecular surgical tools and those tools will for the first time let us directly address the problems at the very root level.

We can grow crops less expensively because molecular manufacturing technology is inherently low cost.

There's a new science out called orthomolecular medicine. You correct the chemical imbalance with amino acids and vitamins and minerals that are naturally in the body.

You can find academic and industrial groups doing some relevant work but there isn't a focus on building complex molecular systems. In that respect Japan is first Europe is second and we're third.

My cooking philosophy what I try to do is to make a cuisine where the produce and the product shines compared to some current trends that are maybe more adding additional things like molecular cuisine with a lot of additives and chemicals which are now showing that they could be bad for your health.

Disease and ill health are caused largely by damage at the molecular and cellular level yet today's surgical tools are too large to deal with that kind of problem.

I had been impressed by the fact that biological systems were based on molecular machines and that we were learning to design and build these sorts of things.