David Julian McClements is a Distinguished Professor at the University of Massachusetts, an Adjunct Professor at Zhejiang Gongshang University, and a Visiting Professor at Harvard University.  He specializes in food biopolymers and colloids, with a special emphasis on using structural design principles to improve the quality, safety, shelf-life, sustainability, and nutrition of foods. He is the author of five books, including “Future Foods: How Modern Science is Transforming the Way We Eat (2019).  He has published over 1100 articles in scientific journals (H-index 148, Google Scholar).