未来食品:机遇与挑战  

Future Foods: Opportunity and Challenge

作　　者：李兆丰[2] 孔昊存 刘延峰 刘元法[2] 陈坚 Li Zhaofeng;Kong Haocun;Liu Yanfeng;Liu Yuanfa;Chen Jian(Science Center for Future Foods,Jiangnan University,Wuxi 214122,Jiangsu;School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu;School of Biotechnology,Jiangnan University,Wuxi 214122,Jiangsu)

机构地区：[1]江南大学未来食品科学中心,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]江南大学生物工程学院,江苏无锡214122

出　　处：《中国食品学报》2022年第4期1-13,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：中国工程科技发展战略天津研究院战略研究项目(21ZLGCGX00070)。

摘　　要：随着新一轮科技革命和产业变革的纵深演进,新一代前沿技术与装备等在食品领域不断渗透融合,驱动全球食品产业向高技术、全营养、智能化、可持续方向快速发展。未来食品受到食品领域研究人员和民众的广泛关注,可为传统食品工业制造模式的变革提供关键支撑。针对未来食品发展的时代背景,本文将以植物基食品、食品感知科学、食品智能制造、食品生物技术和食品组学为代表,探讨未来食品面临的机遇与挑战,并展望我国食品科技的发展愿景与重点任务。The new round of scientific and technological revolution and industrial transformation has accelerated the integration of novel cutting-edge technology and equipment in the food field. This drives the rapid development of the global food industry towards the direction of high technology, full nutrition, intelligence, and sustainability. Future foods are widely concerned by food researchers and the public, which provide critical support for the transformation of traditional food industry manufacturing mode. This review focused on the background of food industry development in the future and discussed the opportunities and challenges of future foods, such as plant-based food, food perception science, intelligent food manufacturing, food biotechnology, and food omics. In the end, this review analyzed the prospects and critical tasks for the development of food science and technology in China.

关 键 词：未来食品 植物基食品 食品感知科学 食品智能制造 食品生物技术 食品组学 

分 类 号：TS20[轻工技术与工程—食品科学]