Periodically someone comes into a field and forces a change in direction, a paradigm shift. Owen Fennema was such a person in food science and technology. When he started his academic career, curricula in food science and technology had courses describing how to process plant produce and animal tissue into safer food with an extended shelf life. The "why" was often overlooked. Owen changed all that. He participated in and greatly contributed to a paradigm shift in teaching food science by editing one of the most important textbook series in food science and technology. In addition, his research on water and ice as they impacted the chemical, physical, and biological characteristics of plant and animal tissues extended the bounds of knowledge. He did the same for edible bilayers with research done in his laboratory. Who was this man, and how could he have such impact? Hopefully, this review provides some insights into Owen Fennema, Renaissance man.

中文翻译：

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Owen Fennema：食品化学家非凡。

周期性地有人进入一个领域并迫使方向改变，范式转变。欧文·芬纳玛（Owen Fennema）就是食品科学和技术领域的人。当他开始他的学术生涯时，食品科学与技术课程开设了描述如何将植物产品和动物组织加工成具有更长保质期的更安全食品的课程。“为什么”常常被忽略。欧文改变了这一切。他参与编辑食品科学和技术领域最重要的教科书系列之一，并为食品科学教学范式的转变做出了巨大贡献，并为此做出了巨大贡献。此外，他对水和冰的研究影响了植物和动物组织的化学，物理和生物学特性，从而扩大了知识的范围。在实验室进行的研究中，他对可食用双层食品也采取了同样的措施。这个人是谁 他怎么会产生这样的影响？希望这篇评论为文艺复兴时期的人Owen Fennema提供一些见解。