未来食品的发展:植物蛋白肉与细胞培养肉
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Future of Food: Plant-Based and Cell-Cultured Meat
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    随着人们对健康、环保及美味食品追求,未来食品成为食品领域研究人员和民众广泛关注的话题。生物科学与食品技术的快速发展,越来越多的未来食品将走向人工合成制造的道路,成为今后很长一段时期内食品高技术发展的引导与驱动。合成生物学与食品科学技术在人造肉等未来食品定制化生产方面已经取得了一系列突破,并开始逐步实现商业化,成为现有传统农业与食品行业的有效补充和替代。作者以植物蛋白肉、细胞培养肉等典型的未来食品为例,通过分析其生物制造过程中的关键任务和主要挑战,综述合成生物学、组织工程、发酵工程等生物技术在未来食品中的应用,进一步展望了未来食品在生物制造中多学科交叉集成的前景。

    Abstract:

    Future food has gained extensive attention from the public and food researchers with the pursuit of health, environmental protection and delicious food. With the rapid development of biological science and food technology, more and more foods will be biosynthesized in the future, which will become the guide and drive for the development of high-tech food in a long period. At present, advanced synthetic biology and food science and technology have made a series of breakthroughs in the customized food production such as artificial meat, becoming an effective supplement and alternative to the existing traditional agriculture and food industry. In this review, we analyze the key tasks and major challenges for the biomanufacture of typical future foods such as food-plant based meat and cell-cultured meat, and introduce the application of synthetic biology, tissue engineering, fermentation engineering in the future food industry. Furthermore, we also summarize the potential challenges in future food industry such as the multidisciplinary integration of food in biological manufacturing.

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周景文,张国强,赵鑫锐,李雪良,堵国成,陈坚.未来食品的发展:植物蛋白肉与细胞培养肉[J].食品与生物技术学报,2020,39(10):1-8.

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  • 在线发布日期: 2021-01-15

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