{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"The Knowledge-Hungry Endeavor of Creating Meat Replacements: Julian McClements","description":"Creating products that can replace meat requires a \u201cstaggering amount of knowledge of molecular biology, physics, chemistry, physiology, psychology, engineering, and social sciences.\u201d Julian McClements, Professor at the Department of Food Science at the University of Massachusetts, Amhurst and Co-Editor of the Annual Review of Food Science and Technology, says that\u2019s what it takes to create sustainability while pleasing meat lovers. He is the author of Future Foods: How Modern Science Is Transforming the Way We Eat, published last year, and Annual Reviews Editor-in-Chief Richard Gallagher interviewed him about creating meat replacements. Transcript: https:\/\/www.annualreviews.org\/shot-of-science\/multimedia\/creating-meat-replacements Dr. McClements' book: https:\/\/www.springer.com\/gp\/book\/9783030129941 ","author_name":"Shot of Science","author_url":"https:\/\/www.annualreviews.org\/shot-of-science\/multimedia","html":"