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Future Foods

How Modern Science Is Transforming the Way We Eat

Authors: McClements, David Julian

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  • Discusses scientific and technological advances in the science of food in an engaging way 
  • Highlights how modern science is being used to improve the health of our bodies and our planet 
  • Addresses concerns with modern technologies such as gene editing, nanotechnology, and artificial intelligence
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eBook 22,99 €
price for Spain (gross)
  • ISBN 978-3-030-12995-8
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover 29,11 €
price for Spain (gross)
  • ISBN 978-3-030-12994-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules
About this book

We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed.  Food architecture is being used to construct healthier, tastier, and more sustainable foods.  Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease.  These foods are fortified with nutraceuticals or probiotics to improve our mood, performance, and health.  The behavior of foods inside our guts is being controlled to increase their healthiness.  Precision nutrition is being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms.  Gene editingnanotechnology, and artificial intelligence are being used to address modern food challenges such as feeding the growing global population, reducing greenhouse gas emissions, reducing waste, and improving sustainability.  However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health.  

Some of the questions addressed in this book are:  What is food architecture?  How does sound and color impact taste?  Will we all have 3D food printers in all our homes?  Should nanotechnology and gene editing be used to enhance our foods?  Are these new technologies safe?  Would you eat bug-foods if it led to a more sustainable food supply?  Should vegetarians eat themselves?  Can nutraceuticals and probiotics stop cancer?  What is the molecular basis of a tasty sustainable burger?  

David Julian McClements is a Distinguished Professor in food science who has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30 years.  He has published over 900 scientific articles and 10 books in this area and is currently the most highly cited food scientist in the world.  He has won numerous scientific awards for his work.  The aim of this book is to highlight the many exciting advances being made in the science of foods, and to show their application for solving important problems related to the modern food supply, such as tackling chronic diseases, feeding a global population, reducing food waste, and creating healthier and tastier foods. 


About the authors

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.  


Table of contents (12 chapters)

Table of contents (12 chapters)
  • The Science of Foods: Designing Our Edible Future

    Pages 1-25

    McClements, David Julian

  • Food Architecture: Building Better Foods

    Pages 27-60

    McClements, David Julian

  • The Science of Deliciousness

    Pages 61-97

    McClements, David Julian

  • Food Gastrology: A Voyage Through Our Guts

    Pages 99-121

    McClements, David Julian

  • Are You What You Eat?

    Pages 123-165

    McClements, David Julian

Buy this book

eBook 22,99 €
price for Spain (gross)
  • ISBN 978-3-030-12995-8
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover 29,11 €
price for Spain (gross)
  • ISBN 978-3-030-12994-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules
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Bibliographic Information

Bibliographic Information
Book Title
Future Foods
Book Subtitle
How Modern Science Is Transforming the Way We Eat
Authors
Copyright
2019
Publisher
Copernicus
Copyright Holder
Springer Nature Switzerland AG
eBook ISBN
978-3-030-12995-8
DOI
10.1007/978-3-030-12995-8
Softcover ISBN
978-3-030-12994-1
Edition Number
1
Number of Pages
XXI, 395
Number of Illustrations
5 b/w illustrations, 88 illustrations in colour
Topics