Future Foods How Modern Science Is Transforming the Way We Eat
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. Food architecture is being used to construct healthier, tastier, and more sustain
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FUTURE FOODS HOW MODERN SCIENCE IS TRANSFORMING THE WAY WE EAT
Future Foods
David Julian McClements
Future Foods How Modern Science Is Transforming the Way We Eat
Copernicus Books is a brand of Springer
David Julian McClements Department of Food Science University of Massachusetts Amherst Amherst, MA, USA
ISBN 978-3-030-12994-1 ISBN 978-3-030-12995-8 (eBook) https://doi.org/10.1007/978-3-030-12995-8 © Springer Nature Switzerland AG 2019 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Copernicus imprint is published by the registered company Springer Nature Switzerland AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
Dedicated to my daughter Isobelle and wife Jayne
Preface
“It is very hard to predict, especially the future.” Niels Bohr Foods are wonderfully complex and endlessly exciting materials. I have spent my entire working life, over three and a half decades, trying to understand and control the properties of these seemingly commonplace objects. Nothing could be further from the truth. The richness and diversity of the science underpinning the design, creation, and consumption of foods are unappreciated by most people, including the majority of scientists. This is surprising given the central role foods play in all of our lives – providing us with both nourishment and pleasure. It is even more remarkable considering their massive impact on the well-being of both us and our planet. In some parts of the world, people are still starving or malnourished because the quantity or quality of food available is insufficient. In other regions, large segments of the population are dying early because of chronic diseases caused by overeating such as obesity, diabetes, heart disease, and stroke. There are clearly some problems with the way we currently produce, distribute, and promote foods. Moreover, the global pop
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