David Julian McClements

Plant-based foods; Ultra-processed foods; Natural ingredients; Food biopolymers and colloids; Oral delivery systems; Gastrointestinal fate of nutrients and nutraceuticals; Food nanotechnology

David Julian McClements is a Distinguished Professor at the Department of Food Science at the University of Massachusetts.  He specializes in food biopolymers and colloids, with an emphasis on creating healthier and more sustainable foods.  He received his Ph.D. in Food Science (1989) at the University of Leeds (UK) in ultrasonic spectrometry.  He then did Postdoctoral research at the University of Leeds, University of California (Davis) and University College Cork (Ireland).  He is the sole author of three editions of “Food Emulsions: Principles, Practice and Techniques” (1999, 2005, 2015), “Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Components” (2014), “Future Foods: How Modern Science is Transforming the Way We Eat” (2019), “Food Nanotechnology” (2022), “MeatLess: The New Food Revolution” (2023), and “Beyond the Ultra-processed Label: The Science Behind Food Processing and Health” (2026). He is also co-author of “How to be a Successful Scientist” (2023), “Next-generation Plant-based Foods” (2022), and “Advances in Food Colloids” (1996).  He has also edited or co-edited numerous other books.  He has published over 1700 scientific articles in peer-reviewed journals (H-index of 220, Citations > 220,000, Google Scholar), 13 patents, and numerous book chapters and conference proceedings.  He has received awards from the American Chemical Society, American Oil Chemists Society, Society of Chemical Industry (UK), Institute of Food Technologists, International Union of Food Science and Technology, and University of Massachusetts in recognition of his achievements.  His research has been funded by grants from the United States Department of Agriculture, National Science Foundation, US Department of Commerce, NASA, and the food industry.  He has secured funding worth over $25 million as a PI or co-PI while working at UMASS.  He is an editor or editorial board member of numerous journals, and has organized workshops, symposia, and international conferences in the field of food colloids, emulsions, delivery systems, and ultra-processed foods.

Professional Experience

• 2016-Present: Distinguished Professor, Department of Food Science, University of Massachusetts, Amherst
• 2019 to 2025: Adjunct Professor, School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.
• 2016 to 2020: Visiting Professor, Center for Nanotechnology and Nanotoxicology, T.H. Chan School of Public Health, Harvard University, Boston,
• 2014 to 2016: Adjunct Professor, Department of Biochemistry, King Abdulaziz University, Jeddah, Saudi Arabia
• 2005 to 2016: Professor, Department of Food Science, University of Massachusetts, Amherst
• 2000 to 2005: Associate Professor, Department of Food Science, University of Massachusetts, Amherst
• 1994 to 2000: Assistant Professor, Department of Food Science, University of Massachusetts, Amherst
• 1994 to 1994: Senior Research Fellow, Department of Food Chemistry, University College Cork, Ireland
• 1992 to 1994: Senior Research Fellow, Department of Food Science and Technology, University of California, Davis
• 1989 to 1992: Research Fellow/Senior Research Fellow, Department of Food Science, University of Leeds, UK

The primary objective of the biopolymer and colloids research group is to establish the molecular-colloidal basis for the physicochemical and physiological properties of foods and their components, such as their texture, flavor, appearance, shelf-life, and nutrition. A better understanding of this subject will enable food scientists to design and manufacture high-quality healthful food products in a more systematic and cost-effective fashion. Particular research projects include: (i) development of structural design approaches to improve emulsion stability and performance; (ii) development of novel encapsulation and delivery systems; (iii) determination of physicochemical basis of the bioactivity of nutrients and nutraceuticals; (iv) creation of healthy and sustainable next-generation plant-based foods (meat, seafood, egg, and dairy analogs); (v) creation of healthier processed foods.

Analysis of Food Products (FD SCI 581: 4 Credits). Physical, chemical, microbiological and microscopic methods of examining food products.  With laboratory.  1995-2012.

Food Chemistry 1 (FD SCI 541: 3 Credits). Physicochemical properties of water, proteins, carbohydrates and lipids.  2011-present.

Physical Phenomena in Foods (FD SCI 761: 3 Credits).  Physical and functional properties of foods: origin and modification of surface forces; electrophysical phenonena; colloidal aggregates and dispersions; stability of emulsions and foams; adsorption phenomena; properties of food polymers in solution; interfacial charge effects; structure and formation of gels. Fall 1995 - present. 

Graduate Seminar (FD SCI 797: 1 Credit). Readings, reports and discussions on current literature in area of food. 1994-present.

Food Colloids (FD SCI 797B: 2 Credits). Readings, reports and discussions on current literature and research in the area of food colloids. Spring/Fall 1996- present.

Future Foods (FD SCI 796F: 3 Credits).  Food architecture; Food gastrology; The Science of Deliciousness; Diet and Health; Nutraceuticals; The Gut Microbiome: Bioengineering; Food Nanotech; Food Sustainability.

Sustainable Foods (FD SCI 794: 3 Credits). Co-taught with Prof. Lutz Grossmann.  Impact of food production on the environment; Plant-based foods: Mycelium-based foods; Cultured Meat: Precision Fermentation: Life Cycle Analysis; Food and Health

Distinguished Lipid and Flavor Science Award in honor of Stephen S. Chang. This award honors an individual who has provided innovative contributions to the advancement of lipid or flavor science and technology. Institute of Food Technologists, 2026.

Chancellors Distinguished Professor Medal, University of Massachusetts, Amherst, 2025.  

Alton Bailey Award, American Oil Chemist’s Society, for “outstanding research contributions and exceptional service in the field of fats, oils, lipids and related disciplines”, 2021.

Nils Foss Excellence Prize, ($110,000) for “lifetime of pioneering work in food science and technology”.  Foss Award Committee, Copenhagen, Denmark, 2019

Nicolas Appert Award.  The top award at IFT, which recognizes “preeminence in and contributions to the field of food technology”. Institute of Food Technology, 2019.

Lifetime Achievement Award. International Union of Food Science and Technology, IUFoST, 2018.

Distinguished Professor, University of Massachusetts, 2016 

#1 Cited Author, Agricultural Sciences, Essential Science Indicators (ISI Thomson Scientific), 2017-2019

Supleco/Nicholas Pelick – AOCS Research Award, Recognizing outstanding original research in fats, oils, lipid chemistry or biochemistry. American Oil Chemists Society, USA, 2015.

Babcock-Hart Award, Contributions to Food Science and Nutrition, Institute of Food Technologists, USA, 2015

Elected Fellow, Institute of Food Technologists, USA, 2015

Elected Fellow, American Chemical Society, USA, 2015

Elected Fellow, Royal Society of Chemistry, London, U.K., 2014.

Hilditch Memorial Award, 2012, Society of Chemical Industry, London, U.K.

Research Award, College of Natural Sciences, 2010, University of Massachusetts.

Marcel Loncin Research Prize ($50,000). for Basic Research in Foods, Institute of Food Technologists, USA, 2010

Academy Lectures Series Award, ConAgra Foods, February, 2010.

Stephen S. Chang Award.  Outstanding accomplishments in lipid research, American Oil Chemists Society, USA,2010.

Research and Creative Activity.  University of Massachusetts, Amherst Faculty Convocation, USA, 2008.

Fergus M. Clydesdale Professor of Food Science.  Endowed Chair.  7/1/07 – 6/30/12.

Highly Cited Author in Agricultural Sciences, ISI Thomson Scientific, Philadelphia.

Research and Development Award, Institute of Food Technologists, USA, 2007

8^th Ranked Internationally, Highly Cited Author in Agricultural Sciences, 1996-2006 (Ranked by Total Citations).  Science Watch, ISI Thomson Scientific, Philadelphia: DJM – 125 Papers, 1,300 citations.

Award for the Advancement of Agricultural and Food Chemistry. Agricultural and Food Chemistry Division, American Chemical Society, USA, 2006

Food Chemicals Codex (2005-2006), National Academies – Committee Member.

Samuel Cate Prescott Award.  Outstanding Ability in Research in Food Science and Technology, Institute of Food Technologists, USA, 1999

Young Scientist Award. Agricultural and Food Chemistry Division, American Chemical Society, USA, 1996

Books

1. D.J. McClements (2026).  Beyond the Ultra-processed Label: The Science Behind Food Processing and Health, 300 pages. Springer Scientific, New York.
2. D.J. McClements, I.F. McClements, and J. McClements (2024). How to be a Successful Scientist: A Guide for Graduate Students, Postdocs, and Professors.  Springer Scientific, New York.
3. D.J. McClements (2023).  Meat Less: The Next Food Revolution, 350 pages. Springer Scientific, New York.
4. D.J. McClements (2022).  Food Nanotechnology, De Gruyter, Boston.
5. D.J. McClements and L. Grossmann (2022). Next-generation plant-based foods: Design, Production, and Properties, 572 pages. Springer, New York, NY.
6. D.J. McClements (2019). Future Foods: How Modern Science is Transforming the Way We Eat, Springer, New York, NY.
7. D.J. McClements (2015).  Food Emulsions: Principles, Practice and Techniques, 2nd Edition, 609 pages. CRC Press.  Boca Raton, Florida.
8. D.J. McClements (2014). Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Components.  CRC Press.  
9. N. Garti.and D.J. McClements (2012). Encapsulation and Delivery Systems for Food Ingredients and Nutraceuticals. Editors.  Woodhead Publishing, Cambridge, UK.
10. R. Elias, D.J. McClements & E.A. Decker (2010).  Oxidation in foods and beverages and antioxidant applications (I). Editors.  Woodhead Publishing, Cambridge, UK.
11. R. Elias, D.J. McClements & E.A. Decker (2010).  Oxidation in foods and beverages and antioxidant applications (II). Editors.  Woodhead Publishing, Cambridge, UK.
12. D.J. McClements & E.A. Decker (2009).  Designing Functional Foods. Editors.  Woodhead Publishing, Cambridge, UK.
13. D.J. McClements (2007).  Understanding and Controlling the Microstructure of Complex Foods. Editor.  Woodhead Publishing, Cambridge, UK.
14. D.J. McClements (2005).  Food Emulsions: Principles, Practice and Techniques, 2nd Edition, 609 pages. CRC Press.  Boca Raton, Florida.
15. D.J. McClements (1999).  Food Emulsions: Principles, Practice and Techniques. CRC Press.  Boca Raton, Florida, 378 pages.
16. E. Dickinson and D.J. McClements (1995).  Advances in Food Colloids, Blackie Academic and Professional, Glasgow.
17. M.J.W. Povey and D.J. McClements (1992) Editors.  Developments in Acoustics and Ultrasonics.  Institute of Physics Publishing Ltd, U.K.

Publications in Journals

Google Scholar (DJM)