摘 要
食品生物技术作为现代食品科学的重要分支，为食品加工领域带来了革命性变革。本研究以食品生物技术在食品加工中的创新应用为核心，旨在探索其对食品品质提升、功能化开发及可持续生产的关键作用。通过综合运用基因工程、酶工程技术及发酵工艺优化等方法，系统分析了生物技术在改良食品营养成分、增强风味特性及提高加工效率方面的潜力。研究发现，基于基因编辑的原料改良显著提升了食品的功能性，而新型酶制剂的应用则有效改善了食品的质地与保质期。此外，微生物发酵技术的创新为绿色食品生产提供了可行路径。本研究不仅验证了食品生物技术在实际加工中的可行性与优越性，还提出了未来发展方向，特别是在个性化食品设计与资源高效利用方面具有重要指导意义。研究成果为推动食品工业向智能化、绿色化转型提供了理论支持和技术参考。
关键词：食品生物技术；基因编辑；酶制剂
Abstract
Food biotechnology, as a crucial branch of modern food science, has brought about revolutionary changes in the field of food processing. This study focuses on the innovative applications of food biotechnology in food processing, aiming to explore its key roles in enhancing food quality, developing functional foods, and promoting sustainable production. By integrating methods such as genetic engineering, enzyme engineering technology, and fermentation process optimization, a systematic analysis was conducted on the potential of biotechnology to improve nutritional components, enhance flavor characteristics, and increase processing efficiency. The findings indicate that raw material improvements based on gene editing significantly enhance the functionality of food products, while the application of novel enzymatic agents effectively improves texture and shelf life. Moreover, innovations in microbial fermentation technology provide feasible pathways for green food production. This study not only verifies the feasibility and superiority of food biotechnology in practical processing scenarios but also outlines future directions, offering significant guidance particularly in personalized food design and efficient resource utilization. The research outcomes provide theoretical support and technical references for advancing the transformation of the food industry towards intelligence and sustainability.
Keywords: Food Biotechnology；Gene Editing；Enzyme Preparation
目 录
引言 1
一、食品生物技术概述 1
（一）食品生物技术定义与范畴 1
（二）食品生物技术发展历程 2
（三）当前研究热点与趋势 2
二、生物技术在食品加工中的基础应用 2
（一）发酵技术的创新应用 3
（二）酶工程技术的功能提升 3
（三）基因编辑技术的初步探索 3
三、创新驱动下的食品品质改良 4
（一）提升食品营养价值的技术路径 4
（二）改善食品口感与风味的方法 4
（三）延长食品保质期的生物策略 5
四、食品生物技术的未来挑战与机遇 5
（一）技术瓶颈与解决方案 5
（二）法规与伦理问题探讨 5
（三）市场需求与发展方向 6
结 论 6
致 谢 8
参考文献 9
