[1] He graduated from the University of Leeds with a bachelor's degree in 1985[2] and a PhD in food science in 1989.
[4] David J. McClements was hired as an assistant professor at the University of Massachusetts Amherst in 1994.
He was named a distinguished professor at UMass Amherst in 2016 in its Department of Food Science.
[3] McClements researches the structure of colloids, the functionality of biopolymers, use of nanotechnology in foods, and the bioactivity of nutraceuticals.
[5] McClements became a co-editor of the Annual Review of Food Science and Technology with Michael P. Doyle as of 2019.