AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home Food Science Article
PDF (3.5 MB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Review | Publishing Language: Chinese | Open Access

Analysis of the Scientific and Technological Innovation Capability of the Food Industry in China Based on the Scientific and Technological Innovation Achievements

Xiaoman LI1 , Wenyue WANG2, Mingwu ZANG1 ( ), Hui ZHANG2, Yucen BAI2, Jinghong LI2, Kai YUAN3, Dan LI1, Kaihua ZHANG1, Zheqi ZHANG1
China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China
China Rural Technology Development Center, Beijing 100045, China
COFCO Nutrition and Health Research Institute Co., Ltd., Beijing 102209, China
Show Author Information

Abstract

The high-quality development of the food industry is inseparable from scientific and technological innovation as an important engine. In recent years, the food industry in China has made great progress in scientific and technological innovation, and scientific and technological achievements have continued to emerge. Based on the status of national and provincial science and technology awards, intellectual property rights and recently published research papers in the food field, recent research achievements in this field are analyzed in order to reflect the current situation, characteristics and trends of innovations in the food industry. This article aims to provide decision-making references for scientific and technological innovation and policy formulation in the food industry.

Keywords

food industryscientific and technological innovationachievement analysispatented technology
CLC number: TS201.1 Document code: A Article ID: 1002-6630(2022)15-0345-12

References

【1】
【1】
 
 
Crossref Google Scholar
Food Science
Volume 43 Issue 15,
August 2022
Pages 345-356
DOI: 10.7506/spkx1002-6630-20211210-123

{{item.num}}

Comments on this article

Go to comment

< Back to all reports

Review Status: {{reviewData.commendedNum}} Commended , {{reviewData.revisionRequiredNum}} Revision Required , {{reviewData.notCommendedNum}} Not Commended Under Peer Review

Review Comment

Cite this Report
Close
Close
Cite this article:
LI X, WANG W, ZANG M, et al. Analysis of the Scientific and Technological Innovation Capability of the Food Industry in China Based on the Scientific and Technological Innovation Achievements. Food Science, 2022, 43(15): 345-356. https://doi.org/10.7506/spkx1002-6630-20211210-123

393

Views

2

Downloads

0

Crossref

0

Scopus

0

CSCD
Received: 10 December 2021
Published: 15 August 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).