食品化学学科的作用和现状与发展前景

The present situation and prospects of the subject of Food Chemistry.

食品化学是食品科学与工程学科的支柱之一，也是化学学科一门新兴的学科分枝．它从化学角度和分子水平研究食品的组成、结构、理化性质、营养与功能性质，以及它们在食品贮藏、加工和运销中的变化，为改善食品品质、开发食品资源、革新食品加工工艺和贮运技术、改进食品包装、加强食品质量控制及提高食品原材料深加工和综合利用水平奠定了广泛深入和扎实可靠的理论基础．食品化学的研究成果和方法已不断被食品工业科技界所吸收和应用，为食品工业的发展注入了巨大活力．我国目前的食品化学教学和科研中存在六大问题亟待解决，但本学科的发展前景十分广阔．

Food chemistry is a basical learning of Food Science and Technology, and a new branch of Chemistry. Food chemical composition and their structure, physical and chemical properties, nutritive value and functional properties, and thier change in processing and preservation are its key research substances. It contributes reliable and basical theories and useful methods to improving the food prescription, developing food resources, innovating in techniques of food processing and preservation, renewing the food package, tightening the quality control and rising the standards of deep processing and comprehensive utilization of raw and semifinished materials. Having been used in food industry it have been vitalizing the industry greatly. Today, there still are many troubles in Food Chemistry's teaching and research in our country. However, it has a good developing prospect.