IAFP：全球携手应对食品安全挑战——访国际食品保护协会执行总监David Tharp先生

2010年11月10日,＂第四届中国国际食品安全与质量控制会议暨检测仪器设备展览会＂（CIFSQ）在上海召开,主办方IAFP（国际食品保护协会）和中国国家质检总局等单位召集来自全球范围的食品安全专家来共同探讨如何应对日益严峻的食品安全挑战。     

在确保食品安全中检验检测工作面临的重任和挑战

<正> 食品安全问题最令人关注,是热点问题,也是敏感问题,有误区,也有误解和误导,但总体形式不断好转。而且,我国全面启动和建设食品安全保障体系,完善的体系应体现为:体系的完备、法律法规及标准的健全、机构人员和装备的完善、检验检测技术和仪器设备的先进,以及监控和检测的及时有力。其中技术支撑是指检测技术方法和仪器设备,这正是我国的薄弱环     

我国有机食品面临的挑战与机遇

近几年,有机食品在我国的迅速发展固然满足了部分消费者消费安全食品的愿望,但有机食品短时间内的迅速增长使得消费者对其真实性画上问号。本文就有机食品发展所面临的挑战和机遇进行分析并提出相应的对策建议。     

我国染料工业突飞猛进的60年

建国60年来,我国染料工业经过公私合营、大跃进、工业学大庆、全面整顿和改革开放取得了持续、快速的增长.从20世纪90年代起,世界染料工业在环境制约、生态要求、纺织转移、布局调整、资源配置、技术更新、用途拓展、营销变化和价格压力等多种因素的影响下,染料的生产与供应中心从欧美国家向亚洲转移,促进了亚洲染料工业的发展.     

Food Engineering and Physical Properties

Coverage of original research on quantitative aspects of unit operations associated with food preservation/processing and food waste recovery, with emphasis on systems design and analysis, modeling, simulation, optimization, physical properties measurement and instrumentation, thermodynamic relationships, sensors and automation, and materials science, including surface properties and interactions, rheology, mass transport properties, water activity, and glass transitions     

Food Engineering and physical Properties

Coverage of original research on quantitative aspects of unit operations associated with food preservation/processing and food waste recovery, with emphasis on systems design and analysis, modeling, simulation, optimization, physical properties measurement and instrumentation, thermodynamic relationships, sensors and automation, and materials science, including surface properties and interactions, rheology, mass transport properties, water activity, and glass transitions     

大蒜的除臭及在食品加工中的应用

主要讨论了大蒜的除臭和在食品加工中的应用,并对大蒜食品的前景作了展望。     

食品挤压加工与传统加工的分析研究

本文通过将挤压蒸煮方法与传统加工方法在一些产品的加工方面进行对比，显示了挤压加工的优势和经济性，指出食品挤压加工是今后食品工业发展的一个方向。     

发酵面食设备工程的现状与发展

发酵馒头是以小麦粉、发酵剂和水为原料制成。发酵面食的工业化生产已列入议事日程。目前馒头工程设备规格少、技术含量低，没有专业性研究机构和相关标准。馒头机有挤出型、压延型、捲卷型3种工作原理，应当满足组合、连续性生产和自动化要求3个条件，才能适用于工业化生产．     

Challenges in Food Safety as Part of Food Security: Lessons Learnt on Food Safety in a Globalized World

Food safety should accomplish food and nutrition security. A key challenge to scale up food safety globally is to better leverage existing capacity and research working towards evidence-based decisions. At Ghent University since 2009 an annual 3-months international Intensive Training Program on Food Safety, Quality Assurance and Risk Analysis has been organized (www.itpfoodsafety.UGent.be). The trainees were asked to express their opinion on food safety concerns in their country and to select a case study to work on throughout the course. Main food safety issues had to do with bacterial pathogens, pesticide residues and mycotoxins which were challenged by lack of food safety knowledge and appropriate legislation and enforcement by government. They welcomed education and training on these topics in particular to elaborate on control measures including good hygienic practices, implementation of certified food safety management systems and setting of appropriate criteria. A number of topics are highlighted here in particular as these topics were shown to have a common ground of interest by several participants in several countries and throughout the years. These topics include among others safety of street foods, safe milk and cheese production, and risk assessment to control Salmonella and pathogenic E. coli in meat (and other foods). Although some recurring food safety issues could be identified, other topics are of particular concern in selected countries because of specific cultural appropriate eating habits. The world is changing fast. Problems change and the information stream is very intense. Leaders in food security should be aware about food safety as well, and will have to develop an attitude of continuous learning, critical thinking and be given the right tools(“know how”) to develop local solutions to address the emerging societal and environmental challenges to provide sufficient, safe, healthy, nutritious and sustainable produced food to the world's population.     

Continuous-Flow UV Liquid Food Pasteurization: Engineering Aspects

Ultraviolet (UV)-C treatments are a promising technology for liquid food pasteurization as an alternative to heat treatments. However, the design of efficient UV reactors to reduce pertinent microorganisms and comply with current food safety goals is still an engineering challenge due to the low penetration depth of UV light in liquid foods with high UV absorbance and suspended particles, and the variations in the residence time of the product in the UV reactors. This review focuses on physical aspects of UV radiation related to the essential product and processing parameters for the design of UV reactors. The UV equipment available for liquid food processing is described and the main drawbacks and advantages are discussed.     

木糖和木糖醇行业十年回顾和展望

一、十年回顾: (一)木糖醇和木糖两产品的性质、用途及生产等主要情况简介: 1木糖醇的性质、用途: 木糖醇学名戍五醇,分子式C5H12O5,分子量152.15,熔点94.5℃,属斜方晶型.食用木糖醇为白色细小结晶体,外观象蔗糖,热量与葡萄糖相同,甜度与蔗糖相当,无异味,口尝凉甜清爽,具有吸湿性,易溶于水,微溶于甲醇、乙醇、醋酸中,不溶于乙醚、氯仿中.     

Relating Food Engineering to Cooking and Gastronomy

Modern consumers are increasingly eating meals away from home and are concerned about food quality, taste, and health aspects. Food engineering (FE) has traditionally been associated with the industrial processing of foods; however, most underlying phenomena related to FE also take place in the kitchen during meal preparation. Although chemists have positively interacted with acclaimed chefs and physicists have used foods as materials to demonstrate some of their theories, this has not been always the case with food engineers. This review addresses areas that may broaden the vision of FE by interfacing with cooking and gastronomy. Examples are presented where food materials science may shed light on otherwise empirical gastronomic formulations and cooking techniques. A review of contributions in modeling of food processing reveals that they can also be adapted to events going on in pots and ovens, and that results can be made available in simple terms to cooks. Industrial technologies, traditional and emerging, may be adapted to expand the collection of culinary transformations, while novel equipment, digital technologies, and laboratory instruments are equipping the 21st‐century kitchens. FE should become a part of food innovation and entrepreneurship now being led by chefs. Finally, it is suggested that food engineers become integrated into gastronomy's concerns about safety, sustainability, nutrition, and a better food use.     

基因工程在食品工业中的应用进展

基因工程 (包括蛋白质工程 )技术给食品工业带来新的革命。综述了基因工程在食品工业诸方面的应用,论及了近年来受到广泛关注的基因工程食品的安全性问题,展望了基因工程的发展前景。