A colloid science approach to next-generation plant-based milks
More and more people are interested in switching from animal-based to plant-based food products due to health, environmental, and ethical reasons. However, a major barrier to the adoption of plant-based products is that they often do not have the same desirable functional and sensory attributes as their conventional animal-based counterparts. Join Dr. Julian McClements—Distinguished Professor in Food Science at the University of Massachusetts Amherst—as he outlines the fundamental science behind the development of next-generation plant-based milks to close the functional and sensory gap. Julian will take us through recent research advancements in utilizing structural design principles in colloid science to improve the quality and nutritional attributes of plant-based milks.
Meet the speaker: David Julian McClements is a Distinguished Professor of Food Science at the University of Massachusetts, an Adjunct Professor at Zhejiang Gongshang University, and a visiting Professor at the School of Public Health at Harvard University. He specializes in the areas of food biopolymers and colloids, with a special emphasis on using structural design principles to improve the quality, safety, shelf-life and nutritional attributes of foods 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). Prof. McClements has previously received awards from the American Chemical Society, American Oil Chemists Society, Society of Chemical Industry (UK), International Union of Food Science and Technology, Institute of Food Technologists, and University of Massachusetts in recognition of his scientific achievements.
Time: Oct 28, 2020 10:00 AM in Pacific Time (US and Canada)