论食品安全学的理论基础与技术体系

About the Theoretical and Technical Systems of Foodsafetiology

食品安全学(Foodsafetiolo)gy是研究食物对人体健康危害的风险和保障食物无危害风险的学问,是食品科学的一个分支,也是20世纪70年代以来发展的一门新兴学科。讨论、交流和理解食品安全学的理论基础与技术体系将有助于促进食品安全学的科学研究、学科建设和人才培养,有助于加强国家食品安全管理和监管能力的建设。在研究大量有关国际组织文件、学术报告、会议文集以及作者亲自考察、学术研究和自身理解的基础上,提出了食品安全学的概念,归纳了食品安全学的理论基础和技术体系,探讨了食品安全学的学科构架。

Foodsafetiology is the sum of human knowledge on the food safety, it is a branch of food science, that studies specially the risk of food hazards on the human health and protects no risk of food safety on the human health, and it is a new developing knowledge in the last 30 years. To discussing, exchanging and understanding theoretical and technical systems of foodsafetiology will be promoted scientific research, scientific subject building and human resource training, and also strengthened the national management and control capacity for food safety. On the based of papers of international organizations, academic presentations, proceedings, as well as author＇s study, scientific research and understanding is proposed the definition of foodsafetiology, concluded the theoretical and technical systems, and discussed the scientific framework of foodsafetiology.