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

Abstract

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

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.

Figures/Tables 1

Fig. 1

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