African Journal of Food Science and Technology

Jian Chen

Department of Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China

Publications

• Short Communication   
  The new research methodology of bio research for food science
  Author(s): Jian Chen*
  
  Current societal challenges and recent knowledge acquisition now provide the conditions for the renewal of our collective vision of food science and technology. To meet increasingly complex challenges, it obvious that current reductionist approaches in food science must give way to a knowledge-intensive framework for function-driven research and innovation. This implies a need for more in-depth, multistate characterization of bio resources, leading to the detailed description of functional entities molecules, macromolecules, substructures and assemblies and the development of new transformation technologies. These must provide the underpinning knowledge to devise specific transformations, using minimal energy and water inputs, and generate the targeted end-user products. We should thus consider food manufacturing as a complex systems problem, dealing with heterogeneous product matrice.. View More»
  DOI: http:/dx.doi.org/10.14303//ajfst.2022.016

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