Comments Off on Reinventing the Future of Food
AMHERST, Massachusetts, January 7, 2021 (ENS) – Technologies like 3-D printing and lab-based meat now enable us to create food in new ways that have left the whole world with an array of new possibilities.
“There are so many exciting things going on in the food science area,” says David Julian McClements, professor of food science at the University of Massachusetts Amherst. “We’re in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed.”
McClements’ most recent book, “Future Foods: How Modern Science is Transforming the Way We Eat,” investigates the intersection of food and science today, not just for students but also for the general public. The book explores the use of technology and design principles to create foods of the future that are more sustainable, healthier, and tastier than foods are today.
Reinventing the Future of Food
AMHERST, Massachusetts, January 7, 2021 (ENS) – Technologies like 3-D printing and lab-based meat now enable us to create food in new ways that have left the whole world with an array of new possibilities.
“There are so many exciting things going on in the food science area,” says David Julian McClements, professor of food science at the University of Massachusetts Amherst. “We’re in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed.”
McClements’ most recent book, “Future Foods: How Modern Science is Transforming the Way We Eat,” investigates the intersection of food and science today, not just for students but also for the general public. The book explores the use of technology and design principles to create foods of the future that are more sustainable, healthier, and tastier than foods are today.