Julian mcclements (73 Ergebnisse)
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How to be a Successful Scientist: A Guide for Graduate Students, Postdocs, and Professors
McClements, Isobelle Farrell,McClements, David Julian,McClements, Jake
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hardcover. Zustand: Fine.
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Paperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Weitere Bilder- Softcover
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Softcover. Zustand: As New. Leichte Kratzer / Abnutzungen / Druckstellen. The aim of this book is to highlight the many exciting advances being made in the science of foods, and to show their application for solving important problems related to the modern food supply, such as tackling chronic diseases, feeding a global populati…on, reducing food waste, and creating healthier and tastier foods.
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Paperback. Zustand: Brand New. 268 pages. 9.25x6.10x0.57 inches. In Stock.
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How to be a Successful Scientist: A Guide for Graduate Students, Postdocs, and Professors
McClements, David Julian; McClements, Jake; McClements, Isobelle Farrell
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How to be a Successful Scientist: A Guide for Graduate Students, Postdocs, and Professors
McClements, David Julian; McClements, Jake; McClements, Isobelle Farrell
- Hardcover
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Sprache: Englisch
Verlag: de Gruyter 2022
Serie: De Gruyter STEM, Buch 158 von 256. Buch 158 von 256 - De Gruyter STEM
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How to Be a Successful Scientist: A Guide for Graduate Students, Postdocs, and Professors
McClements, David Julian/ Mcclements, Isobelle/ Mcclements, Jake
- Hardcover
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Hardcover. Zustand: Brand New. 300 pages. 9.25x6.10x9.21 inches. In Stock.
Sprache: Englisch
Verlag: de Gruyter 2022
Serie: De Gruyter STEM, Buch 158 von 256. Buch 158 von 256 - De Gruyter STEM
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Sprache: Englisch
Verlag: Springer, Berlin|Springer Nature Switzerland|Springer 2024
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Paperback. Zustand: Brand New. 395 pages. 9.25x6.25x1.00 inches. In Stock.
Sprache: Englisch
Verlag: De Gruyter 2022
Serie: De Gruyter STEM, Buch 158 von 256. Buch 158 von 256 - De Gruyter STEM
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Paperback. Zustand: Brand New. 395 pages. 9.25x6.25x1.00 inches. In Stock.
Sprache: Englisch
Verlag: De Gruyter 2022
Serie: De Gruyter STEM, Buch 158 von 256. Buch 158 von 256 - De Gruyter STEM
- Softcover
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- Softcover
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Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Reducing the amount of meat in our diet would have major environmental benefits, including reducing greenhouse gas emissions, pollution, deforestation, and biodiversity loss. Moreover, it would have wide-ranging ethical benefits by decreasing the hug…e number of livestock animals confined and killed each year for food. For consumers, there may also be health benefits from a meat-less diet, provided it was carefully planned. Advances in modern science and technology, including plant-based, microbial, lab-grown, and insect meats, are revolutionizing the food industry and making it easier for consumers worldwide to maintain a meat-less diet.InMeat Less: The Next Food Revolution I outline my own journey as a food scientist who became a vegetarian in solidarity with my daughter.In writing this book I take the viewpoint that there are no easy answers and that everyone must make the decision to eat meat or not based on their own values. The first chapters examine the impact of meat consumption on the environment, human health, and animal welfare, including the important questions of how much does eating meat really contribute to greenhouse gas emissions, pollution, and biodiversity loss, what are the ethical implications of raising and killing animals for food, and the impact of reducing meat consumption on human nutrition and health. I then discuss some of the new technologies that are being developed to create alternatives to meat, including plant-based meat, cultured (lab-grown) meat, microbial meat, and insect meat. I present the science behind these new technologies and their potential for making a difference to climate change and human health.In the final chapter, I discuss why I remain a vegetarian and have decided to dedicate the rest of my scientific career to finding sustainable and healthy alternatives to meat, presenting my vision of the human diet in 2050.
- Hardcover
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Hardcover. 392 S. Ex-library with stamp and library-signature in good condition, some traces of use. R15102 9780849380082 Sprache: Englisch Gewicht in Gramm: 550.
- Softcover
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Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed.Food architectureis being used to construct healthier, tastier, and more sustainable foods.Fu…nctional foodsare being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified withnutraceuticalsorprobioticsto improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness.Precision nutritionis being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms.Gene editing,nanotechnology, andartificial intelligenceare being used to address modern food challenges such as feeding the growing global population,reducing greenhouse gas emissions, reducing waste, and improving sustainability. However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health.Some of the questions addressed in this book are: What is food architecture How does sound and color impact taste Will we all have 3D food printers in all our homes Should nanotechnology and gene editing be used to enhance our foods Are these new technologies safe Would you eat bug-foods if it led to a more sustainable food supply Should vegetarians eat themselves Can nutraceuticals and probiotics stop cancer What is the molecular basis of a tasty sustainable burger David Julian McClements is a Distinguished Professor in food science who has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30years. He has published over 900 scientific articles and 10 books in this area and is currently the most highly cited food scientist in the world. He has won numerous scientific awards for his work. The aim of this book is to highlight the many exciting advances being made in the science of foods, and to show their application for solving important problems related to the modern food supply, such as tackling chronic diseases, feeding a global population, reducing food waste, and creating healthier and tastier foods.
- Softcover
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Taschenbuch. Zustand: Neu. Future Foods | How Modern Science Is Transforming the Way We Eat | David Julian Mcclements | Taschenbuch | xxi | Englisch | 2019 | Springer | EAN 9783030129941 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbi…eter: preigu.
Sprache: Englisch
Verlag: De Gruyter 2022
Serie: De Gruyter STEM, Buch 158 von 256. Buch 158 von 256 - De Gruyter STEM
- Softcover
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Zustand: New.
Sprache: Englisch
Verlag: Woodhead Publishing 2007
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Buch 59 von 301. Buch 59 von 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
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Zustand: Good. Good+; Hardcover; Covers are clean and glossy with a few minor handling-marks; Unblemished textblock edges; Highlighting/notes to about 35 pages, otherwise text pages are all clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; M…edium Format (8.5" - 9.75" tall); 2.8 lbs; Gray and tan covers with title in whiet lettering; 2007, Woodhead Publishing; 792 pages; "Understanding and Controlling the Microstructure of Complex Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)," by D. Julian McClements.
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Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book provides important advice to scientists at all stages of their careers on how to be a more effective and impactful researcher. It provides tips on: designing, performing, and analyzing experiments; writing, submitting and revising manuscripts; pre…paring and giving scientific talks and posters; writing grant proposals; and writing and defending a graduate thesis. It also provides advice on soft skills, like communication, networking, creativity, critical thinking, and working in teams. A major emphasis of the book is the importance of writing and publishing scientific manuscripts, as this is the main way that scientific knowledge is disseminated, as well as being an important element for building a strong curriculum vitae. The book should be an extremely valuable resource for graduate students throughout their studies but should also be useful for postdocs and professors who want to hone their research skills.The book is written by three scientists from the same family who are each at different stages in their careers and can therefore provide different perspectives. David Julian McClements is a distinguished professor who is currently the most highly cited author in Food Science in the world. He has published over 1300 scientific articles and numerous books. Jake McClements is beginning his career as a lecturer in the United Kingdom, while Isobelle Farrell McClements is just starting her career as a graduate student in the United States.
- Softcover
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Zustand: Sehr gut. Zustand: Sehr gut | Seiten: 272 | Sprache: Englisch | Produktart: Bücher | Reducing the amount of meat in our diet would have major environmental benefits, including reducing greenhouse gas emissions, pollution, deforestation, and biodiversity loss. Moreover, it would have wide-ranging ethical benefits by decr…easing the huge number of livestock animals confined and killed each year for food. For consumers, there may also be health benefits from a meat-less diet, provided it was carefully planned. Advances in modern science and technology, including plant-based, microbial, lab-grown, and insect meats, are revolutionizing the food industry and making it easier for consumers worldwide to maintain a meat-less diet.In Meat Less: The Next Food Revolution I outline my own journey as a food scientist who became a vegetarian in solidarity with my daughter. In writing this book I take the viewpoint that there are no easy answers and that everyone must make the decision to eat meat or not based on their own values. The first chapters examine the impact of meat consumption on the environment, human health, and animal welfare, including the important questions of how much does eating meat really contribute to greenhouse gas emissions, pollution, and biodiversity loss, what are the ethical implications of raising and killing animals for food, and the impact of reducing meat consumption on human nutrition and health. I then discuss some of the new technologies that are being developed to create alternatives to meat, including plant-based meat, cultured (lab-grown) meat, microbial meat, and insect meat. I present the science behind these new technologies and their potential for making a difference to climate change and human health. In the final chapter, I discuss why I remain a vegetarian and have decided to dedicate the rest of my scientific career to finding sustainable and healthy alternatives to meat, presenting my vision of the human diet in 2050.
- Softcover
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Zustand: Hervorragend. Zustand: Hervorragend | Seiten: 272 | Sprache: Englisch | Produktart: Bücher | Reducing the amount of meat in our diet would have major environmental benefits, including reducing greenhouse gas emissions, pollution, deforestation, and biodiversity loss. Moreover, it would have wide-ranging ethical benefits… by decreasing the huge number of livestock animals confined and killed each year for food. For consumers, there may also be health benefits from a meat-less diet, provided it was carefully planned. Advances in modern science and technology, including plant-based, microbial, lab-grown, and insect meats, are revolutionizing the food industry and making it easier for consumers worldwide to maintain a meat-less diet.In Meat Less: The Next Food Revolution I outline my own journey as a food scientist who became a vegetarian in solidarity with my daughter. In writing this book I take the viewpoint that there are no easy answers and that everyone must make the decision to eat meat or not based on their own values. The first chapters examine the impact of meat consumption on the environment, human health, and animal welfare, including the important questions of how much does eating meat really contribute to greenhouse gas emissions, pollution, and biodiversity loss, what are the ethical implications of raising and killing animals for food, and the impact of reducing meat consumption on human nutrition and health. I then discuss some of the new technologies that are being developed to create alternatives to meat, including plant-based meat, cultured (lab-grown) meat, microbial meat, and insect meat. I present the science behind these new technologies and their potential for making a difference to climate change and human health. In the final chapter, I discuss why I remain a vegetarian and have decided to dedicate the rest of my scientific career to finding sustainable and healthy alternatives to meat, presenting my vision of the human diet in 2050.
