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Future Foods: How Modern Science Is Transforming the Way We Eat, Paperback/David Julian McClements - Copernicus Books


Future Foods: How Modern Science Is Transforming the Way We Eat, Paperback/David Julian McClements
199.99 Lei

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(06-07-2024)
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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.
His research has been funded by the United States Department of Agriculture, National Science Foundation, NASA, and the food industry..
He has received awards from numerous scientific organizations in recognition of his achievements and is a fellow of the Royal Society of Chemistry, American Chemical Society, and Institute of Food Technologists .
He is currently the most highly cited author in the food and agricultural sciences.
He has written numerous books, published over 900 scientific articles, been granted a number of patents, and presented his work at invited talks around the world.
He is currently a Distinguished Professor in the Department of Food Science at the University of Massachusetts where he specializes in the areas of food design and nanotechnology.
About the Author David Julian McClements was born in the north of England but has lived in California, Ireland, France, and Massachusetts since then.
The aim of this book is to highlight the many exciting advances being made in the Science of foods, and to show their application for solving important problems related to the Modern food supply, such as tackling chronic diseases, feeding a global population, reducing food waste, and creating healthier and tastier foods.
He has won numerous scientific awards for his work.
He has published over 900 scientific articles and 10 books in this area and is currently the most highly cited food scientist in the world.
Some of the questions addressed in this book are: What is food architecture? How does sound and color impact taste? Will we all have 3D food printers in all our homes? Should nanotechnology and gene editing be used to enhance our foods? Are these new technologies safe? Would you eat bug-foods if it led to a more sustainable food supply? Should vegetarians eat themselves? Can nutraceuticals and probiotics stop cancer? What is the molecular basis of a tasty sustainable burger? David Julian McClements is a Distinguished Professor in food Science who has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30 years.
However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health.
Gene editing , nanotechnology , and artificial intelligence are being used to address Modern food challenges such as feeding the growing global population, reducing greenhouse gas emissions, reducing waste, and improving sustainability.
Precision nutrition is being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms.
The behavior of foods inside our guts is being controlled to increase their healthiness.
These foods are fortified with nutraceuticals or probiotics to improve our mood, performance, and health.
Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease.
Food architecture is being used to construct healthier, tastier, and more sustainable foods.
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


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