肉类营养与人体健康研究的战略思考
Perspectives of Meat Nutrition and Human Health
Perspectives of Meat Nutrition and Human Health
作者
李春保(南京农业大学 教育部肉品加工与质量控制重点实验室, 农业农村部肉品加工重点实验室, 江苏省肉类生产与加工质量安全控制协同创新中心, 食品科学技术学院 南京 210095)
印遇龙(中国科学院亚热带农业生态研究所 畜牧健康养殖中心 长沙 410125)
周光宏(南京农业大学 教育部肉品加工与质量控制重点实验室, 农业农村部肉品加工重点实验室, 江苏省肉类生产与加工质量安全控制协同创新中心, 食品科学技术学院 南京 210095)
印遇龙(中国科学院亚热带农业生态研究所 畜牧健康养殖中心 长沙 410125)
周光宏(南京农业大学 教育部肉品加工与质量控制重点实验室, 农业农村部肉品加工重点实验室, 江苏省肉类生产与加工质量安全控制协同创新中心, 食品科学技术学院 南京 210095)
中文关键词
肉类营养;人体健康;战略规划;政策建议
英文关键词
meat nutrition;human health;strategy plan;policy proposal
中文摘要
近30年，我国肉类加工业取得了快速发展，其产值达到1.3万亿元人民币，成为我国农产品加工和食品加工业的支柱产业，以及畜牧业供给侧改革的重要支撑点和突破点。随着经济社会的发展，肉类营养与人体健康得到越来越广泛的关注。文章在分析国内行业发展和国家战略的基础上，总结了发达国家的经验教训，剖析了我国2020—2035年肉类营养与人体健康研究的前沿科学技术问题，提出了我国肉类营养与人体健康领域的发展战略目标、战略思路、实施路径、战略内容、任务布局和保障措施。希望在国家战略层面上，围绕肉类营养与人体健康，加强生产、加工和消费环节的重大基础研究、重大技术攻关和重大产品开发，对于指导畜牧业，引领肉品加工业，推进健康食品产业可持续发展，保障国民健康等具有重要的战略意义。
英文摘要
In recent 30 years, China's meat industry has developed very fast and its productive value amounts to 1300 billion RMB. It is a pillar industry for agricultural products process and food processing, and a critical support point and breakthrough point for the reform of the supply side of animal husbandry as well. As economic and social development, meat nutrition and human health have been paid more and more attention. In this paper, China's meat industry and relevant national strategies were reviewed, and events that happened in developed countries were summarized. Several key scientific and technological questions were put forward on meat nutrition and human health during the period from 2020 to 2035. A new strategy including targets, roads, tasks, and measures, is proposed to start key basic research, key technology development, and key product design on meat nutrition and human health, which attaches the importance to leading the development of animal husbandry, meat industry, and healthy food industry, and to improve Chinese people health status.
DOI10.16418/j.issn.1000-3045.2019.02.008
作者简介
李春保 南京农业大学教授,博士。2006年获得南京农业大学博士学位, 2009年9月-2011年2月在瑞典农业大学从事博士后研究, 2011年入选教育部新世纪人才计划, 2018年入选科技部中青年科技创新领军人才计划。主要研究领域为肉品营养基因组学、肉品加工与质量控制,先后承担国家自然科学基金重点项目、重点研发计划课题等国家和部省级课题10余项,合作发表SCI论文80余篇,申请专利20余项(含国际专利4项),获得授权中国发明专利12项,获国家科技进步奖二等奖和教育部科技进步奖一等奖各1项(均排名第5)。兼任Asian Australasian Journal of Animal Sciences副主编。
E-mail:chunbao.li@njau.edu.cn
LI Chunbao Professor, Nanjing Agricultural University, He got his Ph.D. degree in 2006 at the same university. He had a postdoc experience at Swedish University of Agricultural Sciences from September 2009 to Feburary 2011. Li was nominated "New Century Talent (MOE)" in 2011 and "Young and Middle-aged Science and Technology Innovation Leading Talents (MOST)" in 2018. Dr. Li's main research interests cover meat nutrigenomics, meat processing, and quality control. He has undertaken more than 10 national and local projects, including key program of NSFC. He published more than 80 peer-reviewed SCI indexed papers, and applied for over 20 patents, of which 4 were international patents and 12 invention patents were authorized. He achieved one National Science and Technology Advancement Award (rank 5) and one MOE Science and Technology Progress Award (rank 5). Dr. Li is also an Associate Editor-in-Chief of Asian Australasian Journal of Animal Sciences.
E-mail:chunbao.li@njau.edu.cn
周光宏 南京农业大学校长、教授,博士。长期从事肉品加工与质量控制方面的教学与研究。主持完成"冷却肉品质控制关键技术及装备创新与应用"获得国家科技进步奖二等奖、"传统肉制品品质形成机理及现代化生产研究与示范"和"低温肉制品质量控制关键技术及装备研制与产业化应用"分获2006年和2018年教育部科技进步奖一等奖,主编《畜产品加工学》《肉品学》《肉品加工学》等专著和教材,主持制定多项国际和国家肉品标准,发表论文200余篇(SCI收录100多篇),培养博士40余名。兼任国家肉品质量安全控制工程技术研究中心主任和首席科学家,中国畜产品加工研究会会长,中国农学会副会长,中国食品科学技术学会副理事长,国际标准化组织(ISO)"肉禽鱼蛋及其制品委员会"主席,全球农业与生命科学高等教育协会联盟(GCHERA)副主席。2018年当选美国食品工程院院士(IFT Fellow)和国际食品科学院院士(IAFoST Fellow)。
E-mail:ghzhou@njau.edu.cn
ZHOU Guanghong Distinguished Professor and President of Nanjing Agricultural University. He is prominent international scholar in food science and technology, and is broadly recognized for his original work to elucidate the biochemical mechanisms behind the texture quality of muscle foods and flavor formation in traditional Chinese meat products. He has successfully conducted several national research programs regarding to quality and safety control on chilled fresh meat and Chinese traditional food products. The outcome of his research has made exemplary contributions to China's meat industry. In addition, he led the drafting of three UNECE international meat standards, as well as dozens of national or industrial food standards in China. He hs published over 200 papers, of which more than 100 are indexed by SCI. He was appointed as ISO chairperson for meat, poultry, fish, eggs and their products in 2017, and elected IFT Fellow and IAFoST Fellow in 2018.
E-mail:ghzhou@njau.edu.cn
E-mail:chunbao.li@njau.edu.cn
LI Chunbao Professor, Nanjing Agricultural University, He got his Ph.D. degree in 2006 at the same university. He had a postdoc experience at Swedish University of Agricultural Sciences from September 2009 to Feburary 2011. Li was nominated "New Century Talent (MOE)" in 2011 and "Young and Middle-aged Science and Technology Innovation Leading Talents (MOST)" in 2018. Dr. Li's main research interests cover meat nutrigenomics, meat processing, and quality control. He has undertaken more than 10 national and local projects, including key program of NSFC. He published more than 80 peer-reviewed SCI indexed papers, and applied for over 20 patents, of which 4 were international patents and 12 invention patents were authorized. He achieved one National Science and Technology Advancement Award (rank 5) and one MOE Science and Technology Progress Award (rank 5). Dr. Li is also an Associate Editor-in-Chief of Asian Australasian Journal of Animal Sciences.
E-mail:chunbao.li@njau.edu.cn
周光宏 南京农业大学校长、教授,博士。长期从事肉品加工与质量控制方面的教学与研究。主持完成"冷却肉品质控制关键技术及装备创新与应用"获得国家科技进步奖二等奖、"传统肉制品品质形成机理及现代化生产研究与示范"和"低温肉制品质量控制关键技术及装备研制与产业化应用"分获2006年和2018年教育部科技进步奖一等奖,主编《畜产品加工学》《肉品学》《肉品加工学》等专著和教材,主持制定多项国际和国家肉品标准,发表论文200余篇(SCI收录100多篇),培养博士40余名。兼任国家肉品质量安全控制工程技术研究中心主任和首席科学家,中国畜产品加工研究会会长,中国农学会副会长,中国食品科学技术学会副理事长,国际标准化组织(ISO)"肉禽鱼蛋及其制品委员会"主席,全球农业与生命科学高等教育协会联盟(GCHERA)副主席。2018年当选美国食品工程院院士(IFT Fellow)和国际食品科学院院士(IAFoST Fellow)。
E-mail:ghzhou@njau.edu.cn
ZHOU Guanghong Distinguished Professor and President of Nanjing Agricultural University. He is prominent international scholar in food science and technology, and is broadly recognized for his original work to elucidate the biochemical mechanisms behind the texture quality of muscle foods and flavor formation in traditional Chinese meat products. He has successfully conducted several national research programs regarding to quality and safety control on chilled fresh meat and Chinese traditional food products. The outcome of his research has made exemplary contributions to China's meat industry. In addition, he led the drafting of three UNECE international meat standards, as well as dozens of national or industrial food standards in China. He hs published over 200 papers, of which more than 100 are indexed by SCI. He was appointed as ISO chairperson for meat, poultry, fish, eggs and their products in 2017, and elected IFT Fellow and IAFoST Fellow in 2018.
E-mail:ghzhou@njau.edu.cn
