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Aug 18, 2020

Imagine coming home from work and your 3D food printer has just finished preparing you favorite dish, filet mignon with garlic herb butter and au gratin potatoes. It’s delicious, you didn’t have to prepare it, and it has the perfect combination of nutrients for just you at that specific moment. That’s the future of food!


In this episode I got to talk with David Julian McClements, the author of Future Foods: How Modern Science Is Transforming the Way We Eat.

Tune in to learn What food architecture is, How sound and color impact taste, If we will all have 3D food printers in all our homes, Can nanotechnology and gene editing be used to enhance our foods, Are these new technologies safe, How bug-foods can lead to a more sustainable food supply, and most importantly, Not be afraid of implementing science into our food.


Grab your copy of Julian’s book, Future Foods, here:




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