Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives
Several challenges are associated with newer plant-based foods, including allergen, chemical, quality, and microbiological concernsRead More
David Julian McClements, Ph.D., is a Professor at the Department of Food Science at the University of Massachusetts, Amherst. He uses structural design principles, particularly nanotechnology, to enhance the nutritional value, safety, quality, shelf life, and diversity of foods. He holds a Ph.D. in Food Science from the University of Leeds.
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