未来食品视角下的谷物科学及加工技术

doi:10.3864/j.issn.0578-1752.2026.19.016

中国农业科学 ›› 2026, Vol. 59 ›› Issue (19): 4391-4399.doi: 10.3864/j.issn.0578-1752.2026.19.016

未来食品视角下的谷物科学及加工技术

魏益民¹(), 卢淑雯², 刘景圣³, 张浩³, 张波¹, 沈群⁴, 佘永新⁵, 胡新中⁶, 关二旗⁷, 张影全¹, 李明¹, 郭波莉¹()

¹ 中国农业科学院农产品加工研究所/农业农村部粮油加工综合利用技术集成实验室，北京 100193
² 黑龙江省农业科学院食品加工研究所，哈尔滨 150086
³ 吉林农业大学食品科学与工程学院，长春 130118
⁴ 中国农业大学食品科学与营养工程学院，北京 100083
⁵ 中国农业科学院农业质量标准与检测技术研究所，北京 100081
⁶ 陕西师范大学食品工程与营养科学学院，西安 710119
⁷ 河南工业大学粮油食品学院，郑州 450001

收稿日期:2026-02-03 接受日期:2026-04-29 出版日期:2026-10-01 发布日期:2026-10-10
通信作者:
魏益民，E-mail：weiyimin36@126.com。
郭波莉，E-mail：guoboli2007@126.com
基金资助:
国家重点研发计划(2025YFD2100304); 国家重点研发计划(2025YFD2100305); 国家现代农业产业技术体系建设专项(CARS-03); 中国农业科学院科技创新工程(CAAS-ASTIP)

Cereal Science and Processing Technology from the Perspective of Future Food

WEI YiMin¹(), LU ShuWen², LIU JingSheng³, ZHANG Hao³, ZHANG Bo¹, SHEN Qun⁴, SHE YongXin⁵, HU XinZhong⁶, GUAN ErQi⁷, ZHANG YingQuan¹, LI Ming¹, GUO BoLi¹()

¹ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Technology Integration Laboratory for Comprehensive Utilization of Grain and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193
² Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086
³ College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118
⁴ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083
⁵ Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081
⁶ College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119
⁷ College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001

Received:2026-02-03 Accepted:2026-04-29 Published:2026-10-01 Online:2026-10-10

摘要/Abstract

摘要：

未来食品旨在系统性解决食物供给质量安全、营养健康、环境友好及智能化生产等重大问题，这为传统谷物科学与加工技术带来了前所未有的挑战与机遇。当前谷物科学与加工技术领域主要面临的挑战包括：智能在线检测和区块链追溯系统的高成本与产业化渗透率低，跨品种和场景应用精度不足；谷物多组分协同机制缺乏全面理论体系，个性化营养与加工路径尚待优化；绿色生产技术发展不足，单点技术缺乏集成应用，有效性和经济性亟待提升；交叉融合技术尚未突破规模化生产难题，传统产业面临自主创新和关键装备瓶颈；食品安全快测技术面临地域性差异、模型稳定性不足等。基于未来食品科学与工程的战略视角，本文梳理和凝练了谷物科学与加工领域的重点研究方向与核心技术，具体如下：（1）数字化与智能化驱动的谷物加工技术，包括谷物原料在线质量检测与分级、AI工艺参数优化和实时调控、区块链追溯系统等；（2）精准营养导向的谷物组分与健康食品加工，包括谷物组分定量健康效应、靶向功能因子递送系统、个性化食品定制方案；（3）可持续与绿色化谷物加工工艺，包括非热加工技术应用、全组分利用与副产物高值转化、清洁生产技术优化等；（4）新型谷物资源发掘与传统食品产品创新，包括新型物理改性与生物加工、传统食品升级与产品创新等；（5）食品质量安全智能化保障体系，包括快速检测技术集成、智能化风险预测平台构建和应用。未来食品的研究方向将推动数字化、智能化、精准营养与可持续发展理念的深度融合，为保障国家粮食安全、乡村产业振兴、提升国民健康水平提供重要支撑，服务于“健康中国”战略的全面实施。

关键词: 未来食品, 谷物科学, 加工技术, 智能化, 可持续发展

Abstract:

Future foods aim to systematically address major issues, such as food supply, quality and safety, nutrition and health, environmental sustainability, and intelligent production, bringing unprecedented challenges and opportunities to traditional cereal science and processing technologies. Currently, the field of cereal science and processing technology is challenged by several key issues, including the high cost and low adoption rates for intelligent online detection and blockchain traceability systems, coupled with their limited accuracy across diverse crop varieties and production scenarios; the absence of a comprehensive theoretical framework for understanding the synergistic interactions among cereal components, which hinders the optimization of personalized nutrition and processing routes; the slow progress, insufficient integration, and limited cost-effectiveness of stand-alone green production technologies; the inability of interdisciplinary technologies to overcome scalable production barriers, and a persistent lack of independent innovation and key equipment in traditional industries; and rapid food safety testing technologies struggle with regional variations and model instability. From the strategic perspective of future food science and engineering, this paper consolidated and refined key research directions and core technologies in the fields of cereal science and processing technology, as follows: (1) Digital and intelligence-driven cereal processing technologies, including online quality detection and grading of cereal raw materials, AI-based process parameter optimization and real-time control, and blockchain traceability systems; (2) Precision nutrition-oriented cereal component and healthy food development, including quantitative health effects of cereal components, targeted delivery systems for functional factors, and personalized food solutions; (3) Sustainable and green cereal processing technologies, including non-thermal processing, full-component utilization and high-value conversion of by-products, and optimized clean production methods; (4) Exploration of novel cereal resources and innovation in traditional food products, including novel physical and bioprocessing techniques, as well as the upgrading and reinvention of traditional foods; (5) Intelligent food quality and safety assurance systems, including the integration of rapid detection technologies with the development and deployment of intelligent risk prediction platforms. Looking ahead, research on future food science will drive the deep integration of digitalization, intelligence, precision nutrition, and sustainable development. These efforts would provide the crucial support for ensuring national food security, revitalizing rural industries, and enhancing public health, thereby contributing to the full implementation of the “Healthy China” strategy.

Key words: future foods, cereal science, processing technology, intelligence, sustainability

魏益民, 卢淑雯, 刘景圣, 张浩, 张波, 沈群, 佘永新, 胡新中, 关二旗, 张影全, 李明, 郭波莉. 未来食品视角下的谷物科学及加工技术[J]. 中国农业科学, 2026, 59(19): 4391-4399.

WEI YiMin, LU ShuWen, LIU JingSheng, ZHANG Hao, ZHANG Bo, SHEN Qun, SHE YongXin, HU XinZhong, GUAN ErQi, ZHANG YingQuan, LI Ming, GUO BoLi. Cereal Science and Processing Technology from the Perspective of Future Food[J]. Scientia Agricultura Sinica, 2026, 59(19): 4391-4399.

图/表 1

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未来食品视角下的谷物科学及加工技术

Cereal Science and Processing Technology from the Perspective of Future Food

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