Future Foods: from 3D printing to gene editing

Abstract

David Julian McClements, a leading figure in the field of food science, unfolds a comprehensive collection of subject-area chapters that showcase his profound expertise and commitment to evidence-based research. Published in 2019, the book's topics remain remarkably relevant, attesting to the enduring significance of McClements’ contributions.

The book reads like a compilation of reports, offering readers a peek into McClements’ life work. McClements, with his accessible writing style, succeeds in making complex topics engaging for both professionals in the field and the general audience. While the book may pose challenges for those less familiar with food law, policy, or science, his scientific approach and clear explanations serve as a bridge for understanding.

Navigating through the chapters reveals the landscape of modern food challenges, where McClements explores scientific and technological advances shaping the industry: from the impact of sound and colour on taste to the ethical aspects related to gene editing, nanotechnology, and artificial intelligence in food production. The author skilfully guides readers through diverse topics.

In essence, McClements offers a compelling journey that balances research-based facts and accessibility. His exploration of global challenges and consumer concerns adds depth, making this work not only informative but also thought-provoking. Whether you’re deeply immersed in the world of food science or a curious reader seeking insights into the future of our food, McClements’ book provides a valuable and engaging resource.