Strengthen basic, original and leading scientific research on food nutrition and health

Our reporter Wang Wei

In the fierce international scientific and technological innovation environment, facing the frontiers of food science and technology, and facing food nutrition and health, strengthening basic, original and leading scientific research is the obligatory responsibility of the majority of food scientists

Precise nutrition requires efforts in mechanism research

Nie Shaoping, Dean of the School of Food Science of Nanchang University, said in a report on "Research Status and Prospects of Polysaccharide Structure and Immune Function of Edible Mushrooms" that there are more than 350 kinds of edible fungi in China

According to Nie Shaoping, through searching relevant literature, it was found that in addition to function, structure-activity relationship, maximization of resource development and reuse of mushroom waste have become research hotspots

In his report on "Research Issues and Prospects of Plant Polyphenols", Ye Xingqian said that phytochemicals, plant polyphenols, are becoming the focus of modern scientific research as new nutrients

Wang Jing, Dean of the School of Food and Health, Beijing Technology and Business University, gave a report on "miRNAs: New Targets for Food and Nutrition Prevention and Control of Chronic Diseases".

Wang Jing introduced that in terms of chronic disease prevention and control, sarcopenia is a common muscle disease in the elderly and critically ill patients, resulting in loss of muscle mass and functional impairment

"miRNAs may be important mediators for the prevention and control of chronic diseases with dietary nutrition.

Focus on food function design and development

Zhai Qixiao, a professor at the School of Food Science of Jiangnan University, shared the research progress of gut microbiota-targeted foods

Zhai Qixiao said that the search literature found that there are many high-level studies on the interaction between intestinal flora and diet, but these studies are often only based on known dietary patterns or dietary components that have been identified to observe its impact on intestinal flora.

"The study found that probiotics play a healthy role not only by regulating intestinal flora, but also by regulating intestinal metabolites through the action of probiotics

Fang Yapeng, deputy dean of the School of Agriculture and Biology, Shanghai Jiao Tong University, shared the contents of food colloids and food functional design

Fang Yapeng said that how to use food colloids to design future food is a hot spot in current food science research

Li Xiang, director of research and development at Abbott Nutrition North Asia, pointed out in the report "Coping with the Challenges of China's Aging Society—Future Opportunities for Medical Foods" that the COVID-19 epidemic has brought huge impacts to the world in many aspects, and it has also made people fully aware of Health is the foundation of everything

　　According to Li Xiang, a study of adult hospitalized patients in the United States found that taking oral nutritional supplements can significantly improve hospitalization outcomes and reduce medical insurance expenses

　　While China's food nutrition and functional industries are advancing rapidly, food safety testing technology is also developing rapidly

　　Cheng Nan, associate professor of the School of Food Science and Nutritional Engineering, China Agricultural University, introduced the two sub-fields of food safety testing, nanomaterials and 3D printing equipment

"China Food News" (03 edition on April 20, 2022)

　　(Editor-in-charge: Han Songyan)