58. The Case for Food Processing & Future of Foods | Dr. David Julian McClements


Manage episode 239239798 series 1435983
By Fahad Ahmad. Discovered by Player FM and our community — copyright is owned by the publisher, not Player FM, and audio is streamed directly from their servers. Hit the Subscribe button to track updates in Player FM, or paste the feed URL into other podcast apps.

In this guns-blazing, unique and extremely loaded podcast, we talk about the role and importance of food processing and get an in-depth look at various food technologies and functional foods that are in the pipeline in the food industry. You don't want to miss out on this one!


David Julian McClements is a Distinguished Professor at the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, and in particular on the development of food-based structured delivery systems for bioactive components. McClements received his Ph.D. in Food Science (1989) at the University of Leeds (United Kingdom) in ultrasonic spectrometry. He then did Post-Doctoral Research at the University of Leeds, University of California (Davis) and University College Cork (Ireland). McClements is the sole author of "Future Foods: How Modern Science is Changing the Way We Eat" (2019), three editions of “Food Emulsions: Principles, Practice and Techniques” (1999, 2005, 2015) and of “Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Components” (2014), co-author of “Advances in Food Colloids” (1996) with Prof. Eric Dickinson, and co-editor of “Developments in Acoustics and Ultrasonics”, "Understanding and Controlling the Microstructure of Complex Foods”, “Designing Functional Foods”, “Oxidation in Foods and Beverages (Volumes 1 and 2)” and “Encapsulation and Delivery Systems for Food Ingredients and Nutraceuticals”. In addition, he has published over 1000 scientific articles in peer-reviewed journals (with an H-index of 104 on Web of Science, and >128 on Google Scholar), 12 patents, as well as numerous book chapters and conference proceedings. Prof. McClements has previously received awards from the American Chemical Society, American Oil Chemists Society, Society of Chemical Industry (UK), Institute of Food Technologists, and University of Massachusetts in recognition of his scientific achievements. Dr. McClements is a fellow of the Royal Society of Chemistry, American Chemical Society (Agricultural and Food Division), 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. He is the co-editor of Annual Reviews in Food Science and Technology, and a member of the editorial boards of a number of other journals. He has organized numerous workshops, symposia, and international conferences in the field of food colloids, emulsions, and delivery systems


0:15 – A discussion about processed foods at Ketogeek

10:149 – How did you become a food scientist?

12:32 – What is an emulsion?

13:16 – Is honey a solution?

13:57 – What are nanoparticles in food?

15:26 – How do nanoemulsions work?

17:14 – How do you create nanoemulsions?

17:52 – Are there any applications of nanoparticles?

19:58 – How do respond to “processed foods are bad”?

22:38 – What is INFOGEST model for simulating gastrointestinal tract?

24:21 – Could you simulate and predict the hormonal or caloric response using such a model?

25:13 – the Would this model incorporate the microbiome?

25:59 – What results have been yielded with this model?

27:07 – What are “Excipient Emulsions” and how they improve the bioaccessibility of nutrients?

28:22 – Can nanoemulsions be used in solids and semi-solid foods?

30:02 – As a food scientist, when you look at a long list of ingredients in a product, what are you thinking?

31:25 – Addressing the concern with additives and preservatives

35:15 – What is the future of the foods?

36:58 – What is the “Science of Deliciousness”?

39:02 – What would you do to make something way too delicious?

41:01 – Obesity as the side effect of the success of the food industry & potential solutions

43:12 – Why chasing one macronutrient alone is not a solution to obesity

45:55 – What would you do with a billion dollars?

47:04 – What is “Food Structure” & “Food Architecture” and how it related to global obesity and diabetes?

51:38 – How do you address the concerns of “Conflict of Interest” biasing research?

52:43 – What technologies are you excited about?

54:19 – Your latest research and final Plugs



69 episodes