David Julian McClements has been sought after to answer pressing questions about the future of the food we eat, especially in the growing area of plant-based alternative proteins.
University of Leeds: Ph.D., Food Science
University of Leeds: Bachelor of Science, Food Science
Media Coverage (7)
How sustainable are fake meats?
Knowable Magazine online
Professor David Julian McClements discusses his work to create realistic textures in plant-based meat substitutes in a story examining efforts to make products like Impossible Burger and Beyond Meat not only taste and feel like the real thing but also have far lighter environmental footprints.
Stress-testing sausages may give vegan products a meat-like mouthfeel
David Julian McClements comments on how stress-testing sausages may help make eating vegan products feel more like eating meat.
Massachusetts' food scientists work to improve the texture of meat alternatives
UMass Amherst's David Julian McClements says it's critical that we create a sustainable food supply because the global population is growing and we have to feed all these people without damaging the planet for future generations
Have We Reached Peak Plant Milk? Not Even Close.
The New York Times online
David Julian McClements says plant-based foods are “a really hot topic at the moment,” says McClements, whose research in the last five years has focused entirely on plant-based foods “because that is one of the main trends in the food industry at the moment for sustainability, ethical and health reasons.”
Why plant-based doesn’t necessarily mean healthy
New Food magazine online
Distinguished Professor David Julian McClements is the author of a paper in the new Nature journal, “Science of Food,” that explores how food scientists are focusing on ways to create healthier, better-tasting and more sustainable plant-based protein products that mimic meat, fish, milk, cheese and eggs.
Scientists Take Their Shot At Making Plant-Based Meat Tastier
"A lot of academics are starting to work in this area and are not familiar with the complexity of animal products and the physicochemical principles you need in order to assemble plant-based ingredients into these products, each with their own physical, functional, nutritional and sensory attributes" says food scientist David Julian McClements, UMass Amherst Distinguished Professor and lead author of a paper in the new Nature journal, Science of Food, that explores the topic.
In Defense Of Processed Foods: Scientist Says Tech Helps Solve Global Food Dilemmas
New England Public Radio radio
There's a lot of debate about the safety and value of food that's been processed, from genetic modification to nutritional enhancement. UMass Amherst food scientist Julian McClements often wades right into the middle of those debates.
Future Foods: How Modern Science Is Transforming the Way We Eat (BOOK)Copernicus
David Julian McClements
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.