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Theoretical and Technical Systems of Foodsafetiology
Wei Yimin,Xu Jun,An Daochang,Wu Yongning,Zhou Naiyuan,Pan Jiarong
Strategic Study of CAE 2007, Volume 9, Issue 3, Pages 6-10
Foodsafetiology is the sum of human knowledge on food safety, It is a branch of food science that studies specially the risk of food hazards on human health and protects human health from risk of food hazards It is a new developing knowledge in the last30years. Discussing, exchanging and understanding theoretical and technical systems of foodsafetiology will be conducive to scientific research, scientific subject building and human resource training, and also to strengthening the national management and control capacity for food safety. On the basis of papers of international organizations, academic presentations, proceedings, as well as author's scientific research, study and understanding, the paper proposed the definition of foodsafetiology, induced its theoretical and technical systems, and discussed the scientific framework of foodsafetiology.
Keywords： food food safety foodsafetiology
Characteristics of European Science and Technology Scheme of Food Safety and Their Revelation
Pan Jiarong,Wu Yongning,Wei Yimin,Ye Zhihua,An Daochang,Zhou Naiyuan
Strategic Study of CAE 2006, Volume 8, Issue 7, Pages 16-20
The characteristics of food safety science and technology in EU were reviewed as a result of a scientific visit of food safety science and technology to EU member states Germany, Denmark and Sweden. Independence, reliability and notarization of food safety science and technology in EU member states were secured in two ways, i. e. the scientific research institutions of food safety were completely independent of food safety regulatory agencies in compliances with national constitutions, laws or regulations, and funding for food safety science and technology activity was subject to national budget. Food safety priorities were mediated in consistent with the features of national food production, status of national food safety and particularity of food trade in international market. The priorities of food safety science and technology mainly consist of risk assessment, establishment of Rapid Alert and Response System for food and feed and evaluation of interaction between nutrition and health. At the same time, all food safety activities, in particular risk assessment, in EU member states were implemented in broad cooperation with European Food Safety Authority, EU Commission and international organizations(FAO, WHO,CAC,OIE, etc.). The better understanding of trends and priority of EU food safety research would provide a reference for setting national food safety strategy, designing national food safety priority and figuring out the key issues of national food safety science and technology and strengthening the national food safety controlling system for China.
Keywords： EU food safety science and technology
Optimization of Organizational Model of Public Food Safety Emergency Management in China
Peng Sixi, Zhang Rixin
Strategic Study of CAE 2022, Volume 24, Issue 6, Pages 88-98 doi: 10.15302/J-SSCAE-2022.06.009
This study aims to explore approaches to integrating multiple stakeholders to participate jointly in public food safety emergency management. We analyzed the evolution and characteristics of organizational models of public food safety emergency management in China and revealed the organizational crux thereof, that is, the deficient bureaucratic model caused by fragmented management. This causes an internal bureaucratic dilemma for government supervision and triggers organizational problems in terms of environmental adaptability, plan operability, information transmission, multi-sector governance, and policy dependence of decision-making and execution. Furthermore, we proposed a three-system-integrated organizational mode and analyzed its operation mechanism from the aspects of organizational structure as well as planning, information, decision-making, and support mechanisms. The three-system-integrated model is the evolution direction for China's public food safety emergency management and will play an active role in encouraging the effective participation of diverse social subjects in social co-governance of food safety risks.
Keywords： public food safety emergency management organization system integration of three systems
Editorial for the Special Issue on Food Safety and Health
Qingping Wu
Engineering 2020, Volume 6, Issue 4, Pages 375-375 doi: 10.1016/j.eng.2020.02.005
Study on the Priority of Food Safety Science and Technology in China
Wei Yimin,Wu Yongning,Zhou Naiyuan,Pan Jiarong
Strategic Study of CAE 2005, Volume 7, Issue 11, Pages 1-4
China is facing challenge of food safety due to that the food consumption for the whole society turns its focus on food quality and safety, while developing economy. This paper, from the angle of developing national food safety strategy and strengthening food safety science and technology, puts forward four priorities for the food safety in China: Firstly, risk analysis is the scientific basis of food safety, and risk assessment is the key technology of food safety, it is suggested to be the first priority of food safety strategy. Secondly, “from farm to table” comprehensive control system is the theoretical basis of food safety technology and practice all along the food chain, which provides the technical assistance for surveillance of food safety. Thirdly, inspection and monitoring technology is the support blocks of alerting, prevention and emergence response, emphasized effort should be taken to exploit a series of rapid detection technology and standardized detection technology for on-line control and lab inspection. Fourthly, the management conception with government, producers and consumers as responsible bodies is the basic principle of food safety, all responsible parties should bear the responsibility for food quality and safety.
Keywords： food safety science and technology of food safety strategy of food safety priority of food safety
Martin Cole, Mary Ann Augustin
Engineering 2020, Volume 6, Issue 4, Pages 391-392 doi: 10.1016/j.eng.2020.01.010
Food Safety and Health—Past Problems and Future Solutions
Christopher J. Smith
Engineering 2020, Volume 6, Issue 4, Pages 384-388 doi: 10.1016/j.eng.2020.03.001
Hazard and Management of Emerging Environmental Pollutants in Food of China
Chen Ling , Yang Xiao , Zhang Linyu , Hu Haidong, Wang Jinfeng , Wu Bing , Ren Hongqiang
Strategic Study of CAE 2022, Volume 24, Issue 6, Pages 99-106 doi: 10.15302/J-SSCAE-2022.07.003
The occurrence of emerging environmental pollutants brings new challenges to food safety in China, which needs to be systematically researched. This study focused on the distribution, hazard characteristics, and sources of antibiotics, endocrine disrupting chemicals (EDCs), perfluorinated compounds (PFCs), and microplastics (MPs) in major foods such as vegetables, fruits, grains, meat, aquatic products, eggs, and milk. It was found that fluoroquinolones showed a high detection rate in aquatic products, vegetables, and milk. Fluoroquinolones were mainly derived from the use of agricultural and veterinary drugs. Bisphenol A (one of phenolic EDCs) was frequently detected in canned food and aquatic products, and nonylphenol was mostly detected in aquatic products. Both EDCs were mainly from food packages. PFCs possessed a high detection rate in aquatic products, livestock meat, poultry meat, and eggs. PFCs were mainly from wastewater treatment plants and food packages. MPs showed a very high detection rate in aquatic products, which were mainly imported by contaminated environmental media. Ingestion of environmental emerging pollutants through food may lead to disease risk of human. Thus, it is recommended to monitor more types of emerging environmental pollutants in the scope of food safety, systematically plan the scientific rules of usage of the chemicals, and formulate a multi-departmental joint management and control mechanism to better cope with the issue of food safety caused by emerging environmental pollutants and effectively ensure food safety.
Keywords： food safety emerging environmental pollutants antibiotics perfluorinated compounds endocrine disrupting chemicals microplastics
Conference Date: 13 Mar 2020
Conference Place: 兰阿姆斯特丹
Administered by: ICFSN 2020
2019年国际食品安全与健康大会 International Forum on Food Safety and Health
Conference Date: 16 Apr 2019
Conference Place: 中国/北京/海淀
Administered by: 中国食品科学技术学会；国际食品科技联盟
New Trend of Agricultural Development and Food Security in China
Lu Liangshu
Strategic Study of CAE 2005, Volume 7, Issue 4, Pages 30-35
Since the founding of the People's Republic of China, especially since 1978, China has gained significant achievements in agricultural development. However, at present China is facing new challenges and must further push ahead the process of modernized agricultural construction. In 2003, While the per capita GDP exceeded 1 000 USD in for the first time in history, China was faced with the strategic opportunity of strengthening food and nutrition work. Food security involves quantity, quality, nutrition, resource of food as well as many aspects of work in food industry. It is essential to establish the thought of concerning the vital interests of the people and scientific development outlook, take the “Development Program of Food and Nutrition in China” as the guide, and assure the food security in China in the new era. The 14 years of development of Green Food Cause in China has made important contributions to food security. However, it is essential to do more solid work in green food development scale, technical support and management system, so as to promote even greater development of green food cause and make even greater contributions to food security in the new era and to building a well-off society in an all-round way.
Keywords： agricultural development food security green food
Advantage and Development of Chinese Health Food
Li Lianda,Jing Yuzhen
Strategic Study of CAE 2003, Volume 5, Issue 5, Pages 35-39
The combination of Traditional Chinese Medicine with modern nutriology and food science is the most obvious characteristic and advantage of Chinese health food, which has a long history and has developed rapidly in recent years. In this article, the history, status quo, fundamental theories, techniques, administrative management, market supervision, concomitant questions and solutions of Chinese health food were discussed.
Keywords： health food traditional Chinese Medicine food science
Title Author Date Type Operation
Theoretical and Technical Systems of Foodsafetiology
Wei Yimin,Xu Jun,An Daochang,Wu Yongning,Zhou Naiyuan,Pan Jiarong
Journal Article
Characteristics of European Science and Technology Scheme of Food Safety and Their Revelation
Pan Jiarong,Wu Yongning,Wei Yimin,Ye Zhihua,An Daochang,Zhou Naiyuan
Journal Article
Optimization of Organizational Model of Public Food Safety Emergency Management in China
Peng Sixi, Zhang Rixin
Journal Article
Study on the Priority of Food Safety Science and Technology in China
Wei Yimin,Wu Yongning,Zhou Naiyuan,Pan Jiarong
Journal Article
Academician Sun Baoguo Talks about Food Safety (2019-5-31)
孙宝国(院士)
1 Dec 2021
Conference Videos
Hazard and Management of Emerging Environmental Pollutants in Food of China
Chen Ling , Yang Xiao , Zhang Linyu , Hu Haidong, Wang Jinfeng , Wu Bing , Ren Hongqiang
Journal Article
第7届食品安全与营养国际会议(ICFSN 2020)
13 Mar 2020
Conference Information
2019年国际食品安全与健康大会 International Forum on Food Safety and Health
16 Apr 2019
Conference Information
2020年食品安全与环境工程国际学术会议（FSEE 2020）
17 Apr 2020
Conference Information
Hu Qiuhui: Based on AOM / DSS Colon Cancer Model to Explore the Difference of Biological Activity between Cordyceps Sinensis and Cordyceps Militaris (2019-9-19)
胡秋辉(高级职称)
20 Jan 2021
Conference Videos
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