Future Foods: How Modern Science Is Transforming the Way We Eat
暫譯: 未來食品：現代科學如何改變我們的飲食方式
McClements, David Julian
相關主題
商品描述
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.
商品描述(中文翻譯)
我們正處於一個前所未有的快速科學和技術進步的時代，這些進步正在改變我們食品的生產和消費方式。食品架構被用來構建更健康、更美味和更可持續的食品。功能性食品正在被創造出來，以對抗肥胖、癌症、糖尿病、中風和心臟病等慢性疾病。這些食品添加了營養補充品或益生菌，以改善我們的情緒、表現和健康。我們腸道內食品的行為正在被控制，以提高其健康性。精準營養被用來根據我們獨特的基因特徵、微生物組和新陳代謝來量身定制飲食。基因編輯、納米技術和人工智慧被用來解決現代食品挑戰，例如滿足不斷增長的全球人口需求、減少溫室氣體排放、減少浪費和改善可持續性。然而，這些技術的應用正面臨來自消費者的反彈，他們擔心這些技術對人類和環境健康可能帶來的風險。
本書探討的一些問題包括：什麼是食品架構？聲音和顏色如何影響味道？我們的家中會不會都有3D食品打印機？應該使用納米技術和基因編輯來增強我們的食品嗎？這些新技術安全嗎？如果能導致更可持續的食品供應，你會吃昆蟲食品嗎？素食者應該吃自己嗎？營養補充品和益生菌能否阻止癌症？美味可持續的漢堡的分子基礎是什麼？
David Julian McClements是一位食品科學的傑出教授，他利用物理學、化學和生物學改善食品的質量、安全性和健康性已有超過30年。他在這一領域發表了超過900篇科學文章和10本書籍，並且目前是全球被引用最多的食品科學家。他因其工作獲得了眾多科學獎項。本書的目的是突顯食品科學中許多令人興奮的進展，並展示它們在解決與現代食品供應相關的重要問題方面的應用，例如應對慢性疾病、滿足全球人口需求、減少食品浪費，以及創造更健康和更美味的食品。
作者簡介
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.
作者簡介(中文翻譯)
大衛·朱利安·麥克萊門茲（David Julian McClements）出生於英格蘭北部，但自那時起已在加州、愛爾蘭、法國和馬薩諸塞州生活。他目前是馬薩諸塞州大學食品科學系的傑出教授，專注於食品設計和奈米技術領域。他撰寫了多本書籍，發表了超過900篇科學文章，獲得了多項專利，並在全球各地的邀請演講中展示他的研究成果。他目前是食品和農業科學領域中被引用次數最多的作者。他因其成就獲得了多個科學組織的獎項，並且是皇家化學學會、美國化學學會及食品技術學會的院士。他的研究得到了美國農業部、國家科學基金會、NASA以及食品產業的資助。
