中国食品科技:从2020到2035 : = Food Science and Technology in China:from 2020 to 2035
本文首先阐述了目前中国食品科技的发展现状、存在的问题以及发展的趋向。其次,针对未来食品需要应对的挑战,讨论未来食品在供给和功能方面需要达到的要求。基于食品合成生物学的"人造食品"以及基于食品感知科学的基础和应用研究将成为未来食品科技发展的关键技术,促进未来食品的研究与应用。最后,对我国食品科技发展的趋势进行总结和展望。.
In this paper, current status, issues and development trends of food science and technology in China were firstly introduced. Next, to face up to challenges in the future food, requirements of supply approaches and functions of future food were systematically discussed. The research and application of future food will be greatly facilitated by food synthetic biology in combination with basic and applied research of sensory perception science. Finally, future trends of food science and technology in China were summarized and discussed..
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2019-12-31 2019 |
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| Erschienen: |
2019-12-31 |
| Enthalten in: |
Zur Gesamtaufnahme - year:2019 |
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| Enthalten in: |
Zhong guo shi pin xue bao - (2019), 12 vom: 31. Dez., Seite 1-5 Original Letters: Enthalten in 中国食品学报 (DE-600)2989933-3 (DE-600)2989933-3 北京市 |
| Reihe: |
China Academic Journals (CAJ), J, 经济与管理科学 = Economics & Management |
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| Sprache: |
Chinesisch |
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| Weiterer Titel: |
Food Science and Technology in China:from 2020 to 2035 |
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| Beteiligte Personen: |
陈坚 [VerfasserIn] |
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| Links: |
oversea.cnki.net [lizenzpflichtig] |
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| Anmerkungen: |
Author info:Chen Jian;Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
CAJ645345598 |
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| 520 | |a 本文首先阐述了目前中国食品科技的发展现状、存在的问题以及发展的趋向。其次,针对未来食品需要应对的挑战,讨论未来食品在供给和功能方面需要达到的要求。基于食品合成生物学的"人造食品"以及基于食品感知科学的基础和应用研究将成为未来食品科技发展的关键技术,促进未来食品的研究与应用。最后,对我国食品科技发展的趋势进行总结和展望。 | ||
| 520 | |a In this paper, current status, issues and development trends of food science and technology in China were firstly introduced. Next, to face up to challenges in the future food, requirements of supply approaches and functions of future food were systematically discussed. The research and application of future food will be greatly facilitated by food synthetic biology in combination with basic and applied research of sensory perception science. Finally, future trends of food science and technology in China were summarized and discussed. | ||
| 610 | 2 | 4 | |a 江南大学工业生物技术教育部重点实验室 |
| 610 | 2 | 4 | |a 江南大学粮食发酵工艺与技术国家工程实验室 |
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| 650 | 4 | |a Economics & Management | |
| 650 | 4 | |a 中国食品科技的发展 | |
| 650 | 4 | |a 未来食品 | |
| 650 | 4 | |a 食品合成生物学 | |
| 650 | 4 | |a 感知科学 | |
| 650 | 4 | |a development of food science and technology in China | |
| 650 | 4 | |a future food | |
| 650 | 4 | |a food synthetic biology | |
| 650 | 4 | |a sensory perception science | |
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