Congratulations to David Julian McClements for winning the Alton E. Bailey Award.
The Alton E. Bailey Award recognizes outstanding research contributions and exceptional service in the field of fats, oils, lipids and related disciplines. The award is sponsored by Archer Daniels Midland (ADM).
This spotlight will help you get to know Dr. McClements including an overview of his current research and how AOCS has helped develop his career.
Plan to attend Dr. McClements's award presentation on March 30, 2021, 9:30-10:30 a.m. CDT (Chicago USA; UTC-5). You can join the livestream on our website, on FaceBook Live, or on YouTube Live. Advance registration is not required. The abstract for this presentation is at the end of this blog post.
A brief biography: David Julian McClements is a distinguished professor in the department of food science at the University of Massachusetts, an adjunct professor at Zhejiang Gongshang University, and a visiting professor at the School of Public Health at Harvard University. Current work in the McClements lab is focused on encapsulation strategies for the delivery of bioactive components and the use nanotechnology and structural design principles to improve the health and sustainability of processed foods. He is also working to develop next-generation plant-based foods, such as plant-based milk, meat, and fish. Dr. McClements is the author of five books, including Future Foods: How Modern Science is Transforming the Way We Eat (2019), Food Emulsions: Principles, Practice and Techniques (2015) and Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Components (2014). He has published over 1100 articles in scientific journals and is currently the most highly cited author in food science and agriculture. His work has been recognized by numerous awards including the AOCS Stephen S. Chang Award in 2010, and the Supelco AOCS Research Award in 2016.
Can you tell us about current research?
Our lab is using nanotechnology and structural design principles to improve the health and sustainability of processed foods. In particular, we are interested in developing next-generation plant-based foods, such as milk, meat, and fish.
What was your reaction when you learned you had won the award?
I was delighted. It is a real honor to have my contributions to the field of food science recognized by my peers.
How has AOCS helped develop your career?
AOCS has been a great resource for communicating research findings through the journals and conferences, for finding out the advances in the field, and for meeting colleagues.
Connect with Dr. McClements on Twitter!
Award presentation abstract
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation
Emulsion technology is widely used in the food industry because many food products are emulsions, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, the potential utilization of these advanced technologies is critically assessed, such as nanoemulsions, Pickering emulsions, high internal phase emulsions (HIPEs), multiple emulsions, solid lipid nanoparticles (SLNs), and multilayer emulsions. In this presentation, a brief description of each type of emulsion is given, their formation and properties are described, and then their potential applications within the food industry are critically appraised.
No comments:
Post a Comment