Since SMELL is a molecular shape, then for healthier diet, can we change the molecular shape of wheat grass into chocolate cake and pancakes?

I don’t know that I would like ice cream with the texture of broccoli….

Texture has a lot to do with the foods we find pleasing so I think that if were going to go about manufacturing health food that tastes good ( a feat that’s been attempted and poorly executed for a long time now) that we may as well just fabricate foods that not only taste good but also mimic satiation and have a pleasing texture to chew on. With very little calories and lots of nutrients please. :)

Probably safer though just to eat a balanced diet of regular foods that were grown the old fashioned way.

Please feel free to correct me on any of this, because I am by no means an expert.

I am pretty sure that molecular shape is a fairly unchangeable thing. Molecules of a particular compound are the same shape because the shape is determined by electrostatic forces which are extremely strong at the molecular level. So I don’t think you could change its shape without changing its composition, and that means you would also be altering its nutritional value.

If of course, somebody did find a way to change molecular shapes while preserving chemical composition, that would be pretty cool.

Sure we could in theory genetically engineer wheat grass to give off a different odor.

Don’t mess with broccoli, please, but feel free to chocolatize any and all squash. Thank you.

@Mariah is effectively correct, molecular geometry cannot be altered without changing the molecular composition in most circumstances. However, it can change under certain conditions, i.e. radiation, though said changes are more random mutations than they are engineered alterations, and I would question the safety of consuming food exposed to such radiation.

As far as I know, there are ways to mess around with smell. However, you can’t just arbitrarily change the shape of a molecule to be different. I would think it would mess with the color, taste, health properties, etc… of the food.