营养安全视角下的食品加工应用研究

粮食和营养安全是当前全球关注的一项重要议题,预计到2050年全球人口将达到90亿,意味着需要通过继续增加粮食产量来解决日益复杂的粮食安全问题。与此同时减少从生产到消费整个供应链环节的食物损失浪费,以及通过食品加工为人类提高食品保存期限、营养质量以及食品安全也引起了极大的重视。本文通过文献梳理描述了初级食品生产系统的发展,以及食品加工对人类健康以及营养安全的作用。从未来的发展趋势来看,无论是农业生产部门还是食品加工部门都将面临用更少的资源来生产更多食品的问题。因而本文认为面对世界资源的日益紧张,必须对食品的能量和营养含量加以平衡,促进食品加工环节营养安全的提高,不失为一个良策。

Application research of food processing from the perspective of nutrition safety

food and nutrition security is a major challenge globally. It is estimated that the global population will reach 9 billion by 2050, which means that increasing food production is needed to solve increasingly complex food security problems.At the same time, it is essential to reduce food loss and waste throughout the supply chain from production to consumption, and to provide sustainable improvement of food preservation duration, nutritional quality and food safety through food processing.This paper describes the development of primary food production system and the effect of food processing on human health, food and nutrition safety through literature review.Emphasis is placed on the need to base consumer attitudes and values in order to better understand the factors that may lead to negative perceptions of food processing.This paper argues that the energy and nutrient content of food must be balanced in the face of the increasing shortage of world resources.From the perspective of future development trend, both agricultural production departments and food processing departments will face the challenge of using less resources to produce more food.