摘要
在大食物观及"双碳"战略下,推动畜产与海洋食品加工链绿色制造和可持续发展已刻不容缓.本文分析了我国畜产与海洋食品领域研究及产业发展现状和国家重大需求,凝练了该领域亟需解决的4个关键基础科学问题,包括解析畜产与海洋食品品质劣变机制,阐明其储运、加工和综合利用的生物学基础,建立加工过程危害物控制、品质提升及营养健康理论与技术,构建动物肉和营养组分生物合成的细胞工厂.对未来研究方向提出建议:基于多学科交叉的食品科技创新,布局低碳加工、生物制造、智能制造、细胞工厂、大数据、精准营养新业态,建立新型畜产与海洋食品低碳绿色加工与减损技术体系,使畜产与海洋食品满足人民群众对营养、健康、安全、美味、个性化的需求.
Abstract
Under the big food concept and the'dual carbon'strategy,it is urgent to promote the green manufacturing and sustainable development of livestock and marine food processing chains.This paper analyzed the research and indus-trial development status and major national requirements in the field of livestock and marine food in China,and summa-rized four key fundamental scientific issues that need to be solved urgently in this field,including analyzing the quality deterioration mechanism of livestock and marine food,clarifying the biological basis of its storage,transportation,pro-cessing and comprehensive utilization,and establishing the theory and technology of hazardous substances control,quality improvement and nutrition and health in processing,constructing the cell factories for biosynthesis of animal meat and nutrient components.In addition,based on interdisciplinary innovation in food science and technology,this paper also put forward suggestions for future research directions,lay out new formats of low-carbon processing,bio-manufacturing,intelligent manufacturing,cell factory,big data and precision nutrition,establish a new low-carbon green processing and loss reduction technology system,so that livestock and marine food to meet the people's nutrition,health,safety,deli-cious,personalized in needs.
维普
万方数据