Future foods :
McClements, David Julian,
Future foods : how modern science is transforming the way we eat / David Julian McClements - ©2019 - 395 p:
The Role of Our Brains in Eating
Includes bibliographical references
Intro; Preface; Acknowledgments; Contents; About the Author; Chapter 1: The Science of Foods: Designing Our Edible Future; A Local Food Challenge: Breakfast in New England; Global Food Challenges: Feeding the World; Meeting Basic Nutritional Needs; Managing Our Edible Environment: Sustainability; Reducing Food Waste; Keeping Foods Safe; Ensuring a Healthy Population; Nurturing Food Culture: Community, Pleasure, and Status; The Importance of Being Scientific; The Food Scientists; The Food Producers; The Food Designers; Foods as Built Materials; Microbial Friends and Enemies Greener Foods: But, Just Because Its Natural, Doesn't Mean It's SafeSensory Perception: The Science of Desire; Food Context: Psychology, Consumer Science, and Marketing; The Food Constructors; The Food Detectives; The Food Gastrologists; Future Food Science; Chapter 2: Food Architecture: Building Better Foods; Astronauts, Gastronauts, and Mathematicians; Food Architects, Designers, and Structural Engineers; Historical Movements in Food Architecture and Design; Early Days; The Middle Ages; Modern Times; Molecular Gastronomy; Edible Bricks and Mortar; Water: The Forgotten Ingredient Crystal ScaffoldingUniversal Solvent; Molecular Lubricant; Proteins: Body Builders; Life's Versatile Miniature Machines; Jellifying: The Science of the Hard-Boiled Egg; Emulsifying: Overcoming Love-Hate Relationships; Imitation Is the Sincerest Form of Flattery; Carbohydrates: Thick and Sweet; Structure Determines Function; Thickening Starches; Versatile Dietary Fibers; Fats: Smooth and Creamy; Multifaceted Fats; Impersonating Fats; Colors, Flavors, and Additives: Special Effects; Decorating Our Foods; Are Additives Bad for Us?; Keeping Us Safe; Are Natural Additives Better? Structural Design: Putting It All TogetherFood Cement; Why Do Molecules Stick Together?; Molecular Glues; Structural Transformations; Prefabricated Structures; Computer Assisted Design; Food Design with Honey and Bunny; Edible Architecture: Chocolate; The Chocolate Engineers; The Chocolate Architects; 3D Food Printing; The Future of Food Architecture; Chapter 3: The Science of Deliciousness; It Has to Taste Good!; Sampling the World: Hard-Wired Deliciousness; First Impressions: Does It Look Good?; The Physics and Chemistry of Food Beauty Great Expectations: The Sociopsychology of Food AestheticsShould I Eat It or Not?; Does It Taste Like It Should?; Is It Healthy?; How Much Should I Eat?; Dining in the Virtual World; Food Flavor: The Chemical Bouquet; The Lexicon of Flavor; Taste: A Sea of Flavors; Aroma: A Mist of Flavors; The Matrix: What Is the Flavor Reality?; Willy Wonka and the Flavor Release Factory; Personalized Tasting; Flavor Perception and Health; Trigeminal: Feel the Burn; Oral Processing and Mouthfeel: The Sound and the Puree; Crumbly Science; Smooth Operator: The Science of Creaminess
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. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or probiotics to improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness. Precision nutrition is being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms. 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. However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health. 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. 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. He has won numerous scientific awards for his work. 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.
9783030129941
com.springer.onix.9783030129958 Springer Nature
GBB990905 bnb
Food--Biotechnology
Food industry and trade--Technological innovations
Electronic books
Print books.
TP248.65.F66 / M33 2019
Future foods : how modern science is transforming the way we eat / David Julian McClements - ©2019 - 395 p:
The Role of Our Brains in Eating
Includes bibliographical references
Intro; Preface; Acknowledgments; Contents; About the Author; Chapter 1: The Science of Foods: Designing Our Edible Future; A Local Food Challenge: Breakfast in New England; Global Food Challenges: Feeding the World; Meeting Basic Nutritional Needs; Managing Our Edible Environment: Sustainability; Reducing Food Waste; Keeping Foods Safe; Ensuring a Healthy Population; Nurturing Food Culture: Community, Pleasure, and Status; The Importance of Being Scientific; The Food Scientists; The Food Producers; The Food Designers; Foods as Built Materials; Microbial Friends and Enemies Greener Foods: But, Just Because Its Natural, Doesn't Mean It's SafeSensory Perception: The Science of Desire; Food Context: Psychology, Consumer Science, and Marketing; The Food Constructors; The Food Detectives; The Food Gastrologists; Future Food Science; Chapter 2: Food Architecture: Building Better Foods; Astronauts, Gastronauts, and Mathematicians; Food Architects, Designers, and Structural Engineers; Historical Movements in Food Architecture and Design; Early Days; The Middle Ages; Modern Times; Molecular Gastronomy; Edible Bricks and Mortar; Water: The Forgotten Ingredient Crystal ScaffoldingUniversal Solvent; Molecular Lubricant; Proteins: Body Builders; Life's Versatile Miniature Machines; Jellifying: The Science of the Hard-Boiled Egg; Emulsifying: Overcoming Love-Hate Relationships; Imitation Is the Sincerest Form of Flattery; Carbohydrates: Thick and Sweet; Structure Determines Function; Thickening Starches; Versatile Dietary Fibers; Fats: Smooth and Creamy; Multifaceted Fats; Impersonating Fats; Colors, Flavors, and Additives: Special Effects; Decorating Our Foods; Are Additives Bad for Us?; Keeping Us Safe; Are Natural Additives Better? Structural Design: Putting It All TogetherFood Cement; Why Do Molecules Stick Together?; Molecular Glues; Structural Transformations; Prefabricated Structures; Computer Assisted Design; Food Design with Honey and Bunny; Edible Architecture: Chocolate; The Chocolate Engineers; The Chocolate Architects; 3D Food Printing; The Future of Food Architecture; Chapter 3: The Science of Deliciousness; It Has to Taste Good!; Sampling the World: Hard-Wired Deliciousness; First Impressions: Does It Look Good?; The Physics and Chemistry of Food Beauty Great Expectations: The Sociopsychology of Food AestheticsShould I Eat It or Not?; Does It Taste Like It Should?; Is It Healthy?; How Much Should I Eat?; Dining in the Virtual World; Food Flavor: The Chemical Bouquet; The Lexicon of Flavor; Taste: A Sea of Flavors; Aroma: A Mist of Flavors; The Matrix: What Is the Flavor Reality?; Willy Wonka and the Flavor Release Factory; Personalized Tasting; Flavor Perception and Health; Trigeminal: Feel the Burn; Oral Processing and Mouthfeel: The Sound and the Puree; Crumbly Science; Smooth Operator: The Science of Creaminess
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. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or probiotics to improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness. Precision nutrition is being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms. 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. However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health. 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. 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. He has won numerous scientific awards for his work. 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.
9783030129941
com.springer.onix.9783030129958 Springer Nature
GBB990905 bnb
Food--Biotechnology
Food industry and trade--Technological innovations
Electronic books
Print books.
TP248.65.F66 / M33 2019