The Knowledge-Hungry Endeavor of Creating Meat Replacements — Julian McClements

Creating products that can replace meat requires a staggering amount of knowledge of molecular biology, physics, chemistry, physiology, psychology, engineering, and social sciences. Julian McClements, Professor at the Department of Food Science at the University of Massachusetts and co-Editor of the Annual Review of Food Science and Technology, says that’s what it takes to create sustainability while pleasing meat lovers. Annual Reviews Editor-in-Chief Richard Gallagher interviewed him about it.