国家重点研发计划“食品安全关键技术研发”专项解析  

Analysis on National Key Research&Development Program Research of Key Technologies for Food Safety

作　　者：王萌[1] 郑床木[2] WANG Meng;ZHENG Chuang-mu(Department of Science and Technology Administration,Chinese Academy of Agricultural Sciences,Beijing 100081,China;Institute of Quality Standard and Testing Technology for Agro-products,Chinese Academy of Agricultural Sciences,Beijing 100081,China)

机构地区：[1]中国农业科学院科技管理局,北京100081 [2]中国农业科学院农业质量标准与检测技术研究所,北京100081

出　　处：《中国食物与营养》2020年第5期23-28,共6页Food and Nutrition in China

基　　金：中国农业科学院基本科研业务费专项(项目编号:Y2020ZK27)。

摘　　要：介绍了国家重点研发计划“食品安全关键技术研发”专项立项背景、已有研究基础、专项总体目标、研究任务及项目设置等,分析了项目牵头承担单位的项目数量、经费总量、地区分布以及项目负责人相关情况,提出严格遵循实施方案,加快立项前期流程;培育企业创新主体,促进产学研一体化;规范申报资格条件,推进项目组织实施等对策建议。This paper briefly introduced the background of the National Key Research&Development Program Research of Key Technologies for Food Safety,the research foundation,the overall goal of the program,the research tasks and project settings,analyzed the number of projects,the total amount of funds,the regional distribution and the relevant fact of the project host,then suggested to strictly follow the implementation plan,speed up the preliminary process of project approval,cultivate the innovation subject of enterprises,promote the integration of production,teaching and research,standardize the qualification conditions for application,and promote the implementation of project organization.

关 键 词：国家重点研发计划 食品安全 项目立项 

分 类 号：F42[经济管理—产业经济]