Julian McClements

Dr. Julian McClements is a Distinguished Professor in the Department of Food Science at the University of Massachusetts Amherst. He also holds adjunct/visiting roles at Zhejiang Gongshang University (China), Harvard University, and King Abdulaziz University (Saudi Arabia). His research focuses on food biopolymers, colloids, and delivery systems for nutrients/nutraceuticals, with over 1,200 peer-reviewed articles and 12 patents. He has secured $11.5M in grants and authored seminal books like *Future Foods* and *Food Emulsions*. Awards include the Nicolas Appert Award (IFT’s highest honor) and multiple fellowships.

Education: Ph.D. in Food Science (1989), University of Leeds, UK. Postdoctoral training at UC Davis, University College Cork, and Leeds.

Research Interests: Designing plant-based foods, food nanotechnology, encapsulation systems, and gastrointestinal fate of nutrients. His lab explores emulsion stability, hydrogel matrices, and sustainable food architectures.

Achievements:

• Top-cited author in Agricultural Sciences (ISI)
• Over 1200 publications (H-index 162)
• Recipient of 12 patents
• Editorial roles at *Annual Reviews in Food Science and Technology* and other journals

Advising & Grants: Advised numerous students (not listed) and secured grants from USDA, NSF, NASA, and industry partners. Research emphasizes healthful, sustainable food systems.

Labs/Teams: Leads the Biopolymer and Colloids Research Group, organizing international conferences on food colloids and delivery systems.