The Author

Dr. David Julian McClements has been an Assistant Professor in the Department of Food Science at the University of Massachusetts since 1994. He received a B.S. (Hons) in food science (1985) and a Ph.D. in "Ultrasonic Characterization of Fats and Emulsions" (1989) from the University of Leeds (United Kingdom). He then did postdoctoral research at the University of Leeds, University of California at Davis, and the University College Cork in Ireland, before joining the University of Massachusetts. Dr. McClements' research interests include ultrasonic characterization of food emulsions, food biopolymers and colloids (focusing on emulsions, gels, and micellar systems), protein functionality, and physicochemical properties of lipids.

Dr. McClements has co-authored a book entitled Advances in Food Colloids with Professor Eric Dickinson and co-edited a book entitled Developments in Acoustics and Ultrasonics with Dr. Malcolm Povey. In addition, he has published over 100 scientific articles as book chapters, encyclopedia entries, journal manuscripts, and conference proceedings. Dr. McClements recently received the Young Scientist award from the American Chemical Society's Division of Food and Agriculture in recognition of his achievements.

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