Future Foods : How Modern Science Is Transforming the Way We Eat.

ISBN:

9783030129958

Title:

Author:

McClements, David Julian.

Personal Author:

McClements, David Julian.

Physical Description:

1 online resource (406 pages)

Contents:

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 Safe -- Sensory 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 Scaffolding -- Universal 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 Together -- Food 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 Aesthetics -- Should 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 th Burn -- Oral Processing and Mouthfeel: The Sound and the Puree -- Crumbly Science -- Smooth Operator: The Science of Creaminess -- The Role of Our Brains in Eating -- Cross-Modal Correspondence: It All Makes Sense -- The Importance of Context: Exterior Decorating -- Quantifying Desire -- Human Taste Testers: Sensory Science -- Robot Taste Testers -- Computer Vision -- Electronic Noses -- Mechanical Mouths -- Microphone Ears -- Machine Touch -- Artificial Brains -- The Future of Deliciousness -- Chapter 4: Food Gastrology: A Voyage Through Our Guts -- Our Guts: The Gateway to Our Health -- Gut Evolution -- The Rise of the Food Gastrologists -- Ingestion: Starting the Journey -- Dissolution and Assimilation: Building & Maintaining Our Bodies -- The Mouth: Spit and Tooth Machine.

Fragmentation and Dissolution: The Art of Chewing -- Fast Eaters, Slow Eaters, Fast Foods, and Slow Foods -- The Stomach: Acid Bag -- William Beaumont: The Father of Gastroenterology -- Julian and the Gastronauts -- Small Intestine: Super Absorber -- Colon: Home of Our Extended Family -- Distribution & Metabolism: Keeping the Whole Thing Running -- Excretion: Peeing, Pooping, and Farting -- Poop Science -- Pee Science -- Fart Science -- The Food-Brain-Gut Axis -- Food and Mood -- The Brain and Eating Behavior -- Following the Journey of Foods Through Our Bodies -- Humans: The Real Thing -- Animals: The Next Best Thing -- Simulated Guts: The Most Convenient Thing -- The Future of Food Gastrology -- Chapter 5: Are You What You Eat? -- What Should I Eat? -- Total Calorie Reduction -- Fat Mimetics and Anal Leakage -- Fat Simulators: Impersonating Fats -- Multitalented Fat Droplets -- Thickening Starches -- Milk Balls -- Gummy Hairs -- Sugar Replacers: Natural and Artificial -- Biomimetic Starch Granules -- Optimizing Macronutrient Composition -- Are All Calories Created Equal? -- Carbohydrates -- Are All Carbohydrates Created Equal? -- Are Sugars the Root Cause of the Diabetes Epidemic? -- Do All Sugars Have the Same Effects? -- Should I Avoid Eating Sugar? -- Why Doesn't Fruit Cause Obesity and Diabetes? -- How Do Dietary Fibers Exhibit their Beneficial Effects? -- What is the Optimum Carbohydrate Content? -- Fats -- Are All Fats Created Equal? -- Which Are the Best Fats for a Healthy Heart? -- Margarine: A Cautionary Tale for Food Scientists -- Are Polyunsaturated Fats Always Healthy? -- Proteins -- Challenges to Creating High Protein Foods -- Are Proteins Really Healthier? -- Allergies -- The Role of Food Digestibility -- The Glycemic Index -- Modulating Appetite and Satiety -- Salt Reduction -- What Should I Eat Then?

The Problem with Dieting: The Defended Weight Range -- When Should I Eat? -- Creating a Healthier Food Environment -- The Role of Government -- The Role of Industry -- The Role of the Consumer -- Future Diets -- Chapter 6: Nutraceuticals: Superfoods or Superfads? -- Chapter 7: Feeding the World Inside Us: Our Gut Microbiomes, Diet, and Health -- The World Inside Us -- What Is the Gut Microbiome? -- Microbes and Their Functions -- Characterizing the Human Microbiome -- Traditional Methods -- Gene Sequencing -- Omics Technologies -- Bioinformatics -- Fecal Transplants and Germ-free Mice -- The Life Story of Our Microbiomes -- Do We Know What a Good Microbiome Looks Like? -- The Microbiome and the Food-Gut-Brain Axis -- How Does the Gut Microbiome Impact Our Health? -- Strengthening Our Immune Systems -- Inflammatory Bowel Disease and Irritable Bowel Syndrome -- Obesity -- Diabetes -- Heart Disease -- Cancer -- Mental Health -- Towards a Healthier Microbiome -- Optimizing Our Diets -- Taking Probiotics and Prebiotics -- Avoiding Certain Food Additives -- Microbial Gastronauts: From Mouth to Colons -- But Will They Stay When They Get There? -- The Future of the Gut Microbiome -- Chapter 8: Personalized Nutrition: Customizing Your Diet for Better Health -- One Size Does Not Fit All -- Systems Biology: Disentangling Complexity -- Biometric Data: Decoding Who We Are -- Genome: The Instructions -- DNA: A Primer -- Transcriptome: Reading the Instructions -- Proteome: Molecular Machines -- Metabolome: Molecular Products -- Microbiome: Extended Family -- Phenome: Personal Characteristics -- Foodome: The Molecules on Our Plates -- Big Data Analysis -- Biometric Sensors: Getting the Measure of Ourselves -- Artificial Intelligence and Machine Learning: Pattern Recognition -- Diet and Disease -- Omic Forensics: The Power of ;Biometry -- Gene Sequencing: Reading DNA.

Chromatography: Divide and Discriminate -- Mass Spectrometry: Smash and Graph -- Nuclear Magnetic Resonance: Spinning Tops -- Challenges to Personalized Nutrition -- We Are All Different -- Our Diets Are All Different -- Food Matrix Effects -- The Future of Personalized Nutrition -- Chapter 9: Food Biotechnology: Sculpting Genes with Genetic Engineering -- Rise of the Gene Editing Nano-Bots -- Sculpting the Gene -- A Brave New World -- Black-Box Genetic Engineering: The Early Days -- What Is Modern Genetic Engineering? -- The Gene Editing Revolution -- A Brief History of CRISPR -- Can We Genetically Engineer a Healthier, More Sustainable Food Supply? -- Biofortification: Tackling Micronutrient Deficiencies -- Optimizing Nutritional Profiles -- Eliminating Potentially Harmful Substances from Foods -- Improving Food Sustainability -- Improving Food Quality -- Improving Livestock -- Optimizing Traditional Selective Breeding -- Creation of Laboratory Animals -- Is Genetic Engineering Safe? -- Is Genetic Engineering Ethical? -- Should Genetically Modified Foods Be Labeled? -- The Future of Genetic Engineering -- Chapter 10: Food Nanotechnology: Harnessing the Power of the Miniature World Inside Our Foods -- Honey, I Shrank the Food -- What Is Nanotechnology? -- A Brief History of Nanotechnology -- The Birth of Food Nanotechnology -- Food Nanomaterials -- Inorganic Nanomaterials -- Organic Nanomaterials -- How Do We Make Nanoparticles? -- How Do We See and Measure Nanomaterials? -- Why Do Nanomaterials Have Unique Properties? -- Nanotechnology in Agriculture -- Nano-Enabled Water Treatment -- Protecting Crops with Nano-Pesticides -- Feeding Plants with Nano-Fertilizers -- Precision Agriculture: Nano-Enabled Monitoring and Control -- Sustainable Nanomaterials -- Nanotechnology in Food Production -- Nano-Tooled Bug Blasters: Improving Safety and Reducing Waste..

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Food -- Biotechnology.

Food industry and trade -- Technological innovations.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2019

Publication Information:

Cham :

Springer International Publishing AG,

2019.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.024 MCC	1:E-BOOK	1	1:ONLINE	Searching... Unknown

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Summary

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.

Author Notes

David Julian McClements was born in the north of England but has lived in California, Ireland, France, and Massachusetts since then. 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. 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 the most highly cited author in the food and agricultural sciences. 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 . His research has been funded by the United States Department of Agriculture, National Science Foundation, NASA, and the food industry.