2010-2014年食品科学学科国家自然科学基金申请和资助情况分析  

Analysis of Applied and Approved NSFC-Funded Projects in the Field of Food Science Discipline from 2010 to 2014

作　　者：刘源[1,2] 王彦波[3] 周辉[4] 杨新泉[1,5] 

机构地区：[1]国家自然科学基金委员会生命科学部,北京10085 [2]上海海洋大学食品学院,上海201306 [3]浙江工商大学食品与生物工程学院,杭州310018 [4]湖南农业大学食品科学技术学院,长沙410128 [5]石河子大学食品学院,新疆石河子832003

出　　处：《中国食品学报》2015年第4期1-12,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31440014)

摘　　要：食品科学基础研究是保障食品科学技术进步和食品工业可持续性发展的重要推力。随着资助额度和数量的加大,国家自然科学基金发挥着越来越重要的作用。本文统计分析了食品科学学科近5年以来国家自然科学基金项目的申请、资助情况。在此基础上剖析了目前存在的问题,探讨了未来主要资助方向。结果表明,近5年来食品科学学科的基金申请数量呈年度变化,2012年最高达2 303项,其中青年基金申请量从2010年的401项增加到2014年的978项,增加了143.89%。资助项目数量递增显著,2014年与2010年比较增加了61.23%,其中青年基金增加了150.00%。资助经费也呈递增趋势,2014年是2010年的2.77倍。从依托单位和各分支学科角度分析项目申请和资助情况,数量上差异较大,位列第一的依托单位为江南大学,分支学科为食品加工的生物学基础(C2005)。此外,2014年食品学科受资助项目发表标注论文的数量达到1 030篇,是2013年的2.31倍。总体来看,近年来基金不断加大对食品学科的支持,尤其是对青年科研人员的培养。食品学科基础研究虽不断深入、系统,学科体系初步形成,但研究力量在地域、单位、研究领域的差异显著,领军人才和骨干力量数量不足。今后国家自然科学基金将继续瞄准学科前沿,优先支持关系国民营养与健康和制约我国食品产业发展的重要科学问题,加大人才培养力度,促进食品学科基础研究健康发展。The basic research of food science is the important force to ensure the progress of food science and technology and the sustainable development of food industry. With the increases of funding and projects amount, the National Natural Science Foundation of China（NSFC） has been proven to be more and more important roles in the related researches. The status of applications and projects approved by NSFC within recent five years was run through in the present study using statistical analysis method. The current problems and future directions were also discussed based on these data. The results indicated that the number of applications changed in different years, and the number was up to2303 in 2012. The applications of Young Scientists Fund increased from 401 in 2010 to 978 in 2014 with a ratio of143.89%. However, the number of approved projects increased significantly by 61.23% in 2014 compared with that in2010. In addition, the approved projects for the Young Scientists Fund increased by 150% in 2014 compared with that in 2010. The funding also showed an increasing trend in 2014 and was 2.77 times of that in 2010. The status of applications and approved projects was discussed from the view of various discipline branches. As for the discipline branches,the biological basis of food processing ranked the first. In addition, the published papers marked the supports from NSFC were up to 1030 in 2014 and was 2.31 times than those in 2013. Overall, NSFC has been strengthening the supports for the food science discipline, especially for the young researchers training in recent years. The basic research in food science discipline is deepen and systematized and the discipline system has been initially formed. However, there are significant differences in the research abilities among the regions, homeinstitution and research field. The number of leading talents and elites is still insufficient. In the future, the NSFC will continue to aim at the discipline frontier fields and give the priority to support the projects of i

关 键 词：国家自然科学基金 食品科学学科 基础研究 项目申请 项目资助 

分 类 号：TS201[轻工技术与工程—食品科学]