What can a nano technique such as atomic force microscopy (AFM), more commonly associated with surface science labs, do for such an overtly macro and everyday material as food? The answer lies in the relationship between the structure of food and its function. Many of the desirable properties of the food that we enjoy rely upon nano-or micro-scale phenomena. In addition, the importance of structure on the nutritional impact of food is beginning to be understood both in terms of delivering nutrie…