Future Foods: How Modern Science Is Transforming the Way We Eat
Author:   David Julian McClements
Publisher:   Springer Nature Switzerland AG
Edition:   2019 ed.
ISBN:  

9783030129941


Pages:   395
Publication Date:   08 May 2019
Format:   Paperback
Availability:   Manufactured on demand   Availability explained
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Future Foods: How Modern Science Is Transforming the Way We Eat


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Author:   David Julian McClements
Publisher:   Springer Nature Switzerland AG
Imprint:   Springer Nature Switzerland AG
Edition:   2019 ed.
Weight:   0.861kg
ISBN:  

9783030129941


ISBN 10:   3030129942
Pages:   395
Publication Date:   08 May 2019
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Chapter 1: The Science of Foods: Designing our Edible Future.- Chapter 2: Food Architecture: Building Better Foods.- Chapter 3: The Science of Deliciousness.- Chapter 4: Food Gastrology: The Science of Digestion.- Chapter 5: Are You What You Eat?.- Chapter 6: Nutraceuticals – Superfoods or Superfads.- Chapter 7: Feeding the World Inside Us: The Gut Microbiome, Diet, and Health.- Chapter 8: Personalized Nutrition – Customizing Our Diets for Better Health.- Chapter 9: Food Biotechnology: Sculpting Genes with Genetic Engineering.- Chapter 10: Food Nanotechnology: Harnessing the Power of the Miniature World That Surrounds Us.- Chapter 11: Towards a More Ethical and Sustainable Edible Future: One Burger at a Time.- Chapter 12: The Future of Foods?

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David Julian McClements was born in the north of England but has lived in California, Ireland, France, and Massachusetts since then.  He is currently a Distinguished Professor in the Department of Food Science at the University of Massachusetts where he specializes in the areas of food design and nanotechnology. He has written numerous books, published over 900 scientific articles, been granted a number of patents, and presented his work at invited talks around the world.  He is currently the most highly cited author in the food and agricultural sciences.  He has received awards from numerous scientific organizations in recognition of his achievements and is a fellow of the Royal Society of Chemistry, American Chemical Society, and Institute of Food Technologists. His research has been funded by the United States Department of Agriculture, National Science Foundation, NASA, and the food industry.  

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