Monday, March 25th, 6 pm
***Union Station, Northampton***
Future Foods: How Modern Science is Transforming the Way We Eat
What is food architecture?
How does sound and color impact taste?
Will we all have 3D food printers in our homes?
Should nanotechnology and gene editing be used to enhance our foods?
Would you eat bug-foods if it led to a more sustainable food supply?
Should vegetarians eat themselves?
Can nutraceuticals or probiotics stop cancer?
What is the molecular basis of a tasty sustainable burger?
Professor Julian McClements
Julian McClements is a Distinguished Professor at the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, and in particular on the development of food-based structured delivery systems for bioactive components.
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 sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or robiotics to improve our mood, performance, and health. The dissimulation of foods inside our guts and assimilation by our bodies is being controlled to increase their healthiness. Precision nutrition is being used to tailor diets to person’s unique genetic profile, microbiome, and metabolism. Gene editing, nanotechnology, and artificial intelligence are being used to address challenges such as feeding the growing global population, reducing greenhouse gas emissions, and improving sustainability. This presentation highlights some of the interesting scientific advances being made in the food area and the role of structural design to create a better food future.
For more information, see Professor McClements’ website here.
SciTech Cafe events are open all those with curious minds regardless age and background. Our events, prizes and snack are free, but donations are appreciated.
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