论食品安全学的理论基础与技术体系  

Theoretical and Technical Systems of Foodsafetiology

作　　者：魏益民[1] 徐俊[2] 安道昌[3] 吴永宁[4] 周乃元[3] 潘家荣[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100094 [2]科技部社会发展科技司,北京100862 [3]中国生物技术发展中心,北京100081 [4]中国疾病预防控制中心营养与食品安全研究所,北京100050

出　　处：《中国工程科学》2007年第3期6-10,共5页Strategic Study of CAE

基　　金："十五"国家重大科技专项基金资助项目(2001BA804A42)

摘　　要：食品安全学(foodsafetiology)是研究食物对人体健康危害的风险和保障食物无危害风险的学问,是食品科学的一个分支,也是近30年来发展起来的一门新兴学科。讨论、交流和理解食品安全学的理论基础与技术体系将有助于促进食品安全学的科学研究、学科建设和人才培养,有助于加强国家食品安全管理和监管能力建设。在研究大量有关国际组织文件、学术报告、会议文集,以及作者亲自考察、学术研究、自身理解的基础上,提出了食品安全学的概念,归纳了食品安全学的理论基础和技术体系,探讨了食品安全学的学科构架。oodsafetiology is the sum of human knowledge on food safety, It is a branch of food science that studies specially the risk of food hazards on human health and protects human health from risk of food hazards It is a new developing knowledge in the last 30 years. Discussing, exchanging and understanding theoretical and technical systems of foodsafetiology will be conducive to scientific research, scientific subject building and human resource training, and also to strengthening the national management and control capacity for food safety. On the basis of papers of international organizations, academic presentations, proceedings, as well as author＇ s scientific research, study and understanding, the paper proposed the definition of foodsafetiology, induced its theoretical and technical systems, and discussed the scientific framework of foodsafetiology.

关 键 词：食品 食品安全 食品安全学 

分 类 号：TS201.6[轻工技术与工程—食品科学]