Expert Interview: The Future of Food with Prof. Julian McClements

What will it take to create foods that are nutritious, sustainable, appealing and scientifically sound?

In this special interview, we speak with Prof. Julian McClements, one of the leading voices in food science, food colloids and plant-based food design. Together, we explore the role of food structure, ingredient functionality and rheology in shaping the next generation of food products.

Prof. McClements will share his perspective on current developments in alternative proteins, the importance of scientific food design and the opportunities ahead for more sustainable and healthier food systems. The conversation will also highlight why rheological understanding remains essential for connecting formulation, processing, texture and consumer experience.

Join this expert conversation and gain a forward-looking perspective on the science shaping the future of food.

Our special guest:
Prof. Julian McClements
Distinguished Professor, Department of Food Science
University of Massachusetts Amherst

Register now and hear from one of food science’s leading experts on the future of alternative proteins and food design.