David Julian McClements

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.