{"version":"1.0","provider_name":"Department of Chemistry","provider_url":"https:\/\/carleton.ca\/chemistry","author_name":"cuthemeedtr5","author_url":"https:\/\/carleton.ca\/chemistry\/author\/cuthemeedtr5\/","title":"The Future of Food - Department of Chemistry","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"xuJeaYCPp2\"><a href=\"https:\/\/carleton.ca\/chemistry\/2025\/the-future-of-food\/\">The Future of Food<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/carleton.ca\/chemistry\/2025\/the-future-of-food\/embed\/#?secret=xuJeaYCPp2\" width=\"600\" height=\"338\" title=\"&#8220;The Future of Food&#8221; &#8212; Department of Chemistry\" data-secret=\"xuJeaYCPp2\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/carleton.ca\/chemistry\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/carleton.ca\/chemistry\/wp-content\/uploads\/sites\/138\/Food.png","thumbnail_width":767,"thumbnail_height":507,"description":"The Future of Food New Lab Cooking Up Innovative 3D Printed Meals By Dan Rubinstein About&nbsp;one in six&nbsp;people suffer from&nbsp;dysphagia, a medical term that means difficulty swallowing. Symptoms can include pain, gagging and an inability or reluctance to eat, and while the condition can develop at any age, it\u2019s most common amongst older adults. Dysphagia [&hellip;]"}