An expedition into the future of food

The first thing to note about Future Foods by David McClements, Distinguished Professor in the Department of Food Science, University of Massachusetts, is that it is a kind of Cook's Tour of developments in food science and technology.

The book is wide ranging, presenting a wealth of knowledge and insight into food science and technology: past, present and future. The second thing to note is that the book appears, at first sight, not to be aimed particularly at the experienced food scientist or technologist, as it travels quickly through topics often without addressing substantial technical depth.

However, as one progresses through the work, even the food‐knowledgeable reader will find information and ideas that are new and stimulating. This said, the more expert reader may at times be left with a hunger for detail. The book is clearly written for a wide readership, inexpert and expert alike. But this is no disadvantage, as it serves well to open the mind to possibilities in the processing, modification and creation of food products. The third thing to note is that the book is written in the first person. Indeed, in places it presents an autobiographical tone, recalling, for instance, the author's early life and university education in England before, ultimately, shipping off to the New World and a life in cutting edge food science research.

The book covers food itself as a substance of nutritional importance, which also provides hedonic pleasures, the nature of which can be altered and manipulated by food science and technology. It delves into the workings of digestion, metabolism, diet and health, addressing possibilities in food design, nutraceuticals and personalised nutrition. In this respect the author has clearly set out to express ideas concerning not just what is, but also what might be. Indeed, as the journey progresses, the reader is ultimately taken into the topics of food biotechnology, nanotechnology and sustainability, with a nod to food ethics. The book itself is logically structured and well presented, using clear and easy to assimilate illustrations to enhance understanding. There are no significant material issues, such as typesetting errors to detract from the quality of the work.

Because of its breadth and the fact that it does not enter into the level of detail common to standard food science and technology texts, it is difficult to say who will gain the most benefit from what is clearly an inclusive work. The general food‐interested reader and serious foodie will find much of interest in Future Foods, and it will complement works by authors such as Michael Pollan, Tim Spector and Robert Lustig. This should not, though, deter the expert food scientist or technologist who seeks stimulation, ideas and thoughts about possible futures in food.

At 395 pages including references and a bibliography, Future Foods is a substantial read, although not complicated. For those studying food technology at school, or food science and technology at university, the book will provide much stimulation and an excellent overview of the subject area. It will also be of use to academics intending to broaden their thinking in relation to food and the extensive reference list may prove useful. For many in the food industry, Future Foods will also offer the potential to plug gaps in knowledge and to gain understanding of what the future may hold.

Future Foods is an easy, enjoyable read, but in terms of style one might gain the impression that the book was written quickly. There are passages in which the phrasing could be improved and there are elements of repetition, particularly in relation to autobiographical detail. But these points do not detract from the value of the work and there is much to be gained from the expedition it offers into the future of food.

FUTURE FOODS

HOW MODERN SCIENCE IS TRANSFORMING THE WAY WE EAT

Author David Julian McClements

Publisher Springer Nature Switzerland AG

Price £24.99 (paperback) at Waterstones

ISBN 978‐3‐030‐12994‐1

978‐3‐030‐12995‐8

Reviewer Ralph Early, F.R.S.B, F.I.F.S.T, F.Inst.M,

Independent Food Scientist, Food Ethicist and Food Writer Formerly, Professor of Food Industry, Harper Adams University.

email

ralph@theethicalfoodie.co.uk

Article available online at onlinelibrary.wiley.com/doi/10.1002/fsat.3501_16.x

中文翻译：

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阅读和摘录

远征粮食的未来

马萨诸塞州大学食品科学系杰出教授David McClements关于未来食品的第一件事要注意的是，这是库克在食品科学与技术发展中的一种旅行。

这本书内容广泛，展示了对食品科学和技术的丰富知识和洞察力：过去，现在和未来。要注意的第二件事是，乍一看，这本书似乎并没有特别针对有经验的食品科学家或技术专家，因为它经常快速浏览主题，而没有涉及大量的技术深度。

但是，随着工作的进行，即使是对食品有知识的读者也会发现新颖而令人兴奋的信息和想法。话虽这么说，但更专业的读者有时可能会渴望获得更多细节。这本书显然是为广泛的读者编写的，无论是专家还是专家。但这并不是不利条件，因为它很好地使人们对食品的加工，改性和创造开阔了胸怀。第三点要注意的是，这本书是第一人称的。确实，它在某些地方表现出了自传的语调，例如，使人想起了作者在英国的早期生活和大学教育，最终使他回到了新世界，并从事了尖端食品科学研究。

该书将食物本身视为具有营养重要性的物质，还提供享乐享受，其性质可以通过食品科学和技术加以改变和操纵。它研究消化，新陈代谢，饮食和健康的工作原理，探讨食品设计，营养保健品和个性化营养方面的可能性。在这方面，作者显然已着手表达关于什么是什么以及可能是什么的想法。的确，随着旅程的进行，读者最终被带入了食品生物技术，纳米技术和可持续性等主题，并向食品伦理致敬。这本书本身在逻辑上结构合理，呈现清晰，使用清晰易懂的插图来加深理解。没有重大的实质性问题，

由于它的广度以及它没有进入标准食品科学和技术文本所共有的细节层次的事实，很难说谁将从显然是一项包容性工作中获得最大利益。对食品感兴趣的一般读者和忠实的美食家将会对Future Foods感兴趣，这将补充Michael Pollan，Tim Spector和Robert Lustig等作家的作品。但是，这不应阻止要寻求有关食品未来可能的刺激，想法和想法的专业食品科学家或技术专家。

Future Foods长达395页，包括参考文献和参考书目，虽然不复杂，但可以阅读大量内容。对于那些在学校学习食品技术或在大学学习食品科学与技术的人来说，这本书将提供很多启发，并很好地概述了该主题领域。它也将用于打算扩大其与食品有关的思想的学者，并且广泛的参考文献清单可能被证明是有用的。对于食品行业中的许多人来说，未来食品还将提供填补知识空白并加深对未来前景的理解的潜力。

《 Future Foods》是一本轻松有趣的书，但是从风格上来说，它可能会给人以为这本书写得很快的印象。有一些段落可以改善措辞，并且有重复的元素，特别是在自传细节方面。但是，这些要点并不影响工作的价值，而且从远征军到粮食的未来将有很多收获。

未来食品

现代科学如何改变我们的饮食方式

作者戴维·朱利安·麦克克莱门特

出版商Springer Nature Switzerland AG

Waterstones售价£24.99 （平装）

ISBN 978‐3‐030‐12994‐1

978‐3‐030‐12995‐8

审稿人Ralph Early，FRSB，FIFST，F.Inst.M，

独立食品科学家，食品伦理学家和食品作家，曾任哈珀·亚当斯大学食品工业教授。

电子邮件

ralph@theethicalfoodie.co.uk

文章可在线访问onlinelibrary.wiley.com/doi/10.1002/fsat.3501_16.x