David Julian McClements, a leading figure in the field of food science, unfolds a comprehensive collection of subject-area chapters that showcase his profound expertise and commitment to evidence-based research. Published in 2019, the book's topics remain remarkably relevant, attesting to the enduring significance of McClements’ contributions.
The book reads like a compilation of reports, offering readers a peek into McClements’ life work. McClements, with his accessible writing style, succeeds in making complex topics engaging for both professionals in the field and the general audience. While the book may pose challenges for those less familiar with food law, policy, or science, his scientific approach and clear explanations serve as a bridge for understanding.
Navigating through the chapters reveals the landscape of modern food challenges, where McClements explores scientific and technological advances shaping the industry: from the impact of sound and colour on taste to the ethical aspects related to gene editing, nanotechnology, and artificial intelligence in food production. The author skilfully guides readers through diverse topics.
In essence, McClements offers a compelling journey that balances research-based facts and accessibility. His exploration of global challenges and consumer concerns adds depth, making this work not only informative but also thought-provoking. Whether you’re deeply immersed in the world of food science or a curious reader seeking insights into the future of our food, McClements’ book provides a valuable and engaging resource.
Fermentation has a rich and diverse history in the context of food production, and involves the production of fermented foods and food ingredients, the latter through both traditional and more modern, precision fermentation processes. Significant scientific and technological advances have taken place over centuries, which have transformed the production of fermented foods from art to science, and this is likely to continue as their dietary and nutritional role is increased, and as the world becomes more multicultural. On the other hand, precision fermentation offers a considerable opportunity to innovate in order to address important societal and environmental food system challenges1, 2
Fermented foods have been part of human diet for more than 7,000 years and were among the first ‘processed foods’ produced as the means for extending the shelf life of raw materials and drastically modifying their organoleptic and textural properties. The first fermented foods included beverages; wine and beer were made in pre-historic China and Sumeria as early as 4000 BC, respectively, whereas soy sauce was first made in China in the form of a thick paste called jiang and was originally a blend of soybean, meat, grains and salt used as a condiment to preserve food and to enhance its flavour as at that time salt was an expensive commodity1. Bread production is evidenced in 4000 BC by the Egyptians who discovered that carbon dioxide generated through the fermentation process could leaven bread, whereas ‘Dahi’, a yoghurt-like fermented milk product of India, was mentioned in about 6000 to 4000 BC in ancient sacred books of the Hindus2. The humans of the pre-historic period made the discovery that spontaneously fermented foods could be stored for longer than the raw materials and sometimes they tasted better. Over the years, they developed knowledge on how to control the environmental conditions (e.g. storage, process) and the type and properties of the raw materials to produce consistent fermented products of good quality, and this resulted in the development of small scale production; an example of this is a 4,500-year-old bakery discovered near the pyramids of Giza. Fermentation became a widespread production practice during the Roman Empire and by the Middle Ages, the production of fermented foods had become an established trade activity, often carried by monks in monasteries. The key scientific discoveries that provided the basis of fermentation industrialisation during the 18th and 19th centuries and the significant increase in the volume and complexity of operations and products, was the discovery by Louis Pasteur that each type of fermentation was mediated by a specific microorganism. To this end, he described in a series of scientific publications the lactic acid fermentation and ethanol fermentation pathways focusing on the metabolic activities of lactic acid bacteria and yeast, respectively. He a
4 Editorial
4 International and Home News
8 IFST News
20 Food waste: a changing landscape Kavya Krishnamurthy advocates a collaborative approach to combat food waste. stressing the need for public funding and applied research.
25 Chronicles of Safety: Evolution of laws UK Food Standards Garry Warhurst travels through time to review the key milestones in food safety regulations.
30 Adulteration analysis: modern strategies Catherine Frankis and Christina Holt explore the context of food fraud and the evolving methods used to combat it.
35 Global Food Systems: Science, Solutions, Sustainability Jack A. Bobo illustrates how innovative food science solutions can transform the global food landscape, fostering sustainability and resilience.
39 Food Tech: 100 Years of Innovations Craig Leadley takes us through a journey along the evolution of Food Technologies, through the lens of Campden BRI.
42 Fermenting Forward: Tradition meets Trend Rodrigo Ledesma-Amaro, Shirin Bamezai and Dimitris Charalampopoulos embark on a journey through the rich history of fermentation, from its ancient roots to precision fermentation.
46 A new era of healthy fats Great things are happening at the University of Helsinki and Perfat Technologies, where groundbreaking research on oleogels as alternatives to saturated fats is taking place.
52 Decarbonising food - the second green revolution Read how the 53 Project, serves as a practical demonstration of Science Based Targets. utilising digitalisation, automation. and workforce engagement to encourage adoption. across the food and beverage industry. for a sustainable and decarbonised future.
56 Careers and training in the food and drink sector
62 Book reviews
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