摘要
2000—2016年共有74项食品科研成果获得国家科技奖励,其中技术发明奖16项、科技进步奖58项。文章分析了获奖成果领域分布与单位情况,梳理了在食品生物化学、食品加工、食品安全、贮藏保鲜、发酵酿造等方向的研究进展,提出应更加重视基础研究,提升食品科学原始创新水平,实现国家自然科学奖的突破;同时聚焦全产业链品质质量过程控制,研发食品加工关键工艺与核心技术,创制新型装备与技术标准,为食品应用研究提供科技支撑。
From 2000 to 2016,a total of 74 food research achievements obtained State Science and Technology Awards and including 16 State Technological Invention Award and 58 State Science and Technology Advancement Award.Based on the analysis on the distribution of areas and award winning organizations,the paper summarized the most recent updates in food biochemistry,food processing,food safety,storage and preservation,fermentation etc.,and proposed that basic research should be given more focus to enhance the original innovation level of food science so that breakthrough in State Natural Science Award can be expected.At the same time,the paper also proposed to focus on the whole chain quality control and promoted research and development of key technology of food processing,new equipment and technical standards in order to provide support for applied research in food science.
作者
郑床木
陈天金
吴蕾
王萌
ZHENG Chuang-mu CHEN Tian-jin WU Lei WANG Meng(Institute of Quality Standard and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing 100081, China Department of International Cooperation, Chinese Academy of Agricultural Scierwes, Beijing 100081, China Agriculture Information Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China Department of Scienee and Technology Administration, Chinese Academy of Agricultural Sciences, Beijing 100081, China)
出处
《中国食物与营养》
2017年第9期5-8,共4页
Food and Nutrition in China
基金
中央科研院所基本科研业务费项目(项目编号:Y2017ZK05)
关键词
食品科学
国家科技奖励
研究进展
food science
National Science and Technology Award
research progress
