食品科学 ›› 2017, Vol. 38 ›› Issue (9): 287-292.doi: 10.7506/spkx1002-6630-201709045

• 专题论述 • 上一篇    下一篇

食品生物制造的研究现状及展望

王守伟,陈 曦,曲 超   

  1. 中国肉类食品综合研究中心,北京食品科学研究院,国家肉类加工工程技术研究中心,肉类加工技术北京市重点实验室,北京 100068
  • 出版日期:2017-05-15 发布日期:2017-05-22

Current Status and Future Prospects of Food Biological Manufacturing

WANG Shouwei, CHEN Xi, QU Chao   

  1. Beijing Key Laboratory of Meat Processing Technology, China Meat Processing and Engineering Center,Beijing Academy of Food Sciences, China Meat Research Center, Beijing 100068, China
  • Online:2017-05-15 Published:2017-05-22

摘要: 近年来,基因工程、细胞工程、发酵工程、酶工程等生物技术促进了食品新材料和新技术的发展,大大提高了生物质原料的利用效率,有效改善了食品品质和营养结构,为食品工业的飞速发展奠定了良好的基础。食品生物制造已经成为未来社会可持续发展的重要途径。本文综述了食品生物制造的概念、研究内容和方向,分析了食品生物制造领域的研究进展和存在问题,并对食品生物制造的发展趋势提出了展望,旨在为食品生物制造领域的研究和产业发展提供参考和指导。

关键词: 食品生物制造, 生物技术, 食品工业, 食品品质, 营养结构

Abstract: Recently, biotechnologies such as genetic engineering, cell engineering, fermentation engineering and enzyme engineering have propelled the development of new materials and technologies in food manufacturing. They can improve the efficiency of biomass utilization, food product quality and nutrition structure as well as overall performance, thus providing a good foundation for the rapid development of food industry. The food biological manufacturing has become an important way for sustainable social development in the future. In this article, the concept, research contents and directions of food biological manufacturing, as well as the current research trends and existing problems are reviewed. The future prospects of food biological manufacturing are also addressed in order to provide a reference and guidance for future research and industrial development.

Key words: food biological manufacturing, biotechnology, food industry, food product quality, nutrition structure

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