David Julian McClements

I was born in the north of England but have lived in California, Ireland, France, and Massachusetts since then. I am currently a Professor at the Department of Food Science at the University of Massachusetts where I specialize in food design and nanotechnology. I love studying and writing about the science of foods.

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Meat Less: The Next Food Revolution (Copernicus Books)
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Future Foods: How Modern Science Is Transforming the Way We Eat
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How to be a Successful Scientist: A Guide for Graduate Students, Postdocs, and Professors
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Next-Generation Plant-based Foods: Design, Production, and Properties
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Food Emulsions: Principles, Practice, and Techniques
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Food Nanotechnology (De Gruyter STEM)
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Food Emulsions: Principles, Practices, and Techniques, Third Edition
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Oxidation in Foods and Beverages and Antioxidant Applications: Management in Different Industry Sectors (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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