Coming to your household soon: 3-D food printers, nano foods and bug burgers

phys.org | 5/7/2019 | Staff
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David Julian McClements, Distinguished Professor of Food Science at the University of Massachusetts Amherst and among the world's most highly cited researchers, has written a new book that explores the brave new world of science and food.

For the first time, the acclaimed researcher and academic author has geared a book about food science toward a general audience, encouraged by his teenage daughter, who did research in his lab on plant-based foods as a high school student and is heading to Vassar College in the fall.

Things - Food - Science - Area - McClements

"There are so many exciting things going on in the food science area," McClements says. "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."

In "Future Foods: How Modern Science Is Transforming the Way We Eat" (Springer Nature, 2019), McClements poses and explores an array of science-meets-food questions, such as: What is food architecture? It's the use of architectural and design principles to construct healthier, tastier and more sustainable foods. Will we all one day have 3-D food printers in our homes? Yes, and they are already available. Should nanotechnology and gene editing be used to enhance our foods? It's a very complicated area, but McClements concludes we need to harness new technology to feed the world and sustain the planet. What's the best way to customize your diet for better health? Hint: one size does not fit all.

Book - Efforts - Foods - Nutraceuticals - Probiotics

The book discusses efforts to create functional foods, which are fortified with nutraceuticals or probiotics to address malnutrition in developing countries and combat chronic disease, such as cancer, diabetes and obesity. While he stresses the need for consuming more fruits, vegetables and other fresh foods, McClements points out that this is not "practical"...
(Excerpt) Read more at: phys.org
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