University of Massachusetts Amherst
David Julian McClements is a Distinguished Professor at the Department of Food Science at the University of Massachusetts, an Adjunct Professor at Zhejiang Gongshang University, and a Visiting Professor at the School of Public Health at Harvard University. He specializes in food biopolymers and colloids, with a special emphasis on using structural design principles to improve the quality, safety, shelf-life and nutrition of foods. He is the author of several books, including "Next generation plant based foods" 2022, “Future Foods: How Modern Science is Transforming the Way We Eat (2019), “Food Emulsions: Principles, Practice and Techniques” (2015) and “Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Components” (2014). He has published over 1200 articles in scientific journals as well as numerous book chapters. He is currently the most highly cited author in food science and agriculture (H-index 168 – Google Scholar), 12 patents, as well as numerous edited books, book chapters, and conference proceedings. Prof. McClements has received awards from the American Chemical Society, American Oil Chemists Society, Society of Chemical Industry (UK), International Union of Food Science and Technology, Institute of Food Technologists, Foss Scientific, and the University of Massachusetts in recognition of his scientific achievements. He is a fellow of the Royal Society of Chemistry, American Chemical Society, and Institute of Food Technologists. His research has been funded by grants from the United States Department of Agriculture, National Science Foundation, US Department of Commerce, NASA, and the food industry.
Tuesday, October 4, 2022
1:30 PM – 2:00 PM CDT (Chicago, USA; UTC-5)