David Julian McClements is a Professor at the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, and in particular on the development of food-based structured delivery systems for bioactive components. He had published over 1000 scientific articles in peer-reviewed journals (with an H-index of 104, Web of Science; H-index of 126, Google Scholar), 12 patents, as well as many chapters and conference proceedings. Dr McClements has previously received awards from the American Chemical Society, American Oil Chemists Society, Society of Chemical Industry (UK), Institute of Food Technologists, and University of Massachusetts in recognition of his scientific achievements.