David Julian McClements
Distinguished Professor at the University of Massachusetts, an Adjunct Professor at Zhejiang Gongshang University, and a Visiting Professor at Harvard University.
Specialized in food biopolymers and colloids, with an emphasis on using structural design principles to improve the quality, safety, shelf-life, sustainability, and nutrition of foods.
His recent research focusses on food nanotechnology, colloidal delivery systems, designing healthier processed foods, and creating next generation plant-based foods.
Author of ten books, including “How to be a Successful Scientist” (2024). “Meat Less: The Next Food Revolution” (2023), “Food Nanotechnology” (2022), “Next Generation Plant-based Foods” (2022), and “Future Foods: How Modern Science is Transforming the Way We Eat” (2019). He has published over 1600 articles in scientific journals (>170,000 citations; H-index 203, Google Scholar, 2024).
