在全球推进“工业4.0”背景下，厘清我国传统发酵食品这一重要民生产业的技术现状、技术升级面临的挑战和未来转型升级方向，提出我国传统发酵食品产业转型升级战略和政策建议具有重要意义。通过实地调研、问卷调查和文献分析发现，传统发酵食品产业集中度不高，智能制造水平较低，绿色制造体系不完善；同时面临核心技术装备自主研发能力弱、转型升级路径不清等诸多挑战。因此，应当通过深入挖掘发酵代谢机制，开发自主成套装备等推进核心技术提升，进一步加强技术标准统一，推动端到端的集成。最后，通过加强顶层设计与战略引导，推动关键理论与技术基础突破，培育共享制造新模式，强化政策和保障措施，建设行业标准和生态体系，建设完善面向中国制造2025 的新型传统发酵食品产业。

With Industry 4.0 being promoted globally, the technical status, challenges, and upgrading directions need to be clarified for China’s traditional fermented food industry; strategies and policy suggestions are required for the upgrading of the industry. Field research, questionnaire survey, and literature analysis reveal that China’s traditional fermented food industry is decentralized, intelligent manufacturing has not been properly applied to the industry, and a green manufacturing system has not yet been completed. Meanwhile, the industry faces many challenges such as weak capability in independent research and development of core technologies and equipment as well as lack of a clear upgrading path. Therefore, key technologies should be enhanced by unearthing the fermentation metabolism mechanism and developing independent complete equipment, and standardization shall be strengthened to promote end-toend integration. To establish a novel fermented food industry, China should strengthen top-level design and strategic guidance, promote breakthroughs in key theoretical and technological foundations, nurture a new model of shared manufacturing, encourage policies and support measures, and improve industry standards and ecosystems.