Technology Upgrading Strategy for Traditional Fermented Food Industry in China

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 lite...

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Autor principal:	Xia Xiaole, Wu Jianrong, Chen Jian
Formato:	article
Lenguaje:	ZH
Publicado:	《中国工程科学》杂志社 2021
Materias:	traditional fermented food，green manufacturing，intelligent manufacturing，transformation and upgrading strategy Engineering (General). Civil engineering (General) TA1-2040
Acceso en línea:	https://doaj.org/article/3cdef102ec02436ebddec2cc5766789c
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spelling	oai:doaj.org-article:3cdef102ec02436ebddec2cc5766789c2021-11-29T08:00:32ZTechnology Upgrading Strategy for Traditional Fermented Food Industry in China2096-003410.15302/J-SSCAE-2021.02.017https://doaj.org/article/3cdef102ec02436ebddec2cc5766789c2021-02-01T00:00:00Zhttp://www.engineering.org.cn/en/10.15302/J-SSCAE-2021.02.017https://doaj.org/toc/2096-0034With 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. Xia Xiaole, Wu Jianrong, Chen Jian《中国工程科学》杂志社articletraditional fermented food，green manufacturing，intelligent manufacturing，transformation and upgrading strategyEngineering (General). Civil engineering (General)TA1-2040ZH中国工程科学, Vol 23, Iss 2, Pp 129-137 (2021)
institution	DOAJ
collection	DOAJ
language	ZH
topic	traditional fermented food，green manufacturing，intelligent manufacturing，transformation and upgrading strategy Engineering (General). Civil engineering (General) TA1-2040
spellingShingle	traditional fermented food，green manufacturing，intelligent manufacturing，transformation and upgrading strategy Engineering (General). Civil engineering (General) TA1-2040 Xia Xiaole, Wu Jianrong, Chen Jian Technology Upgrading Strategy for Traditional Fermented Food Industry in China
description	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.
format	article
author	Xia Xiaole, Wu Jianrong, Chen Jian
author_facet	Xia Xiaole, Wu Jianrong, Chen Jian
author_sort	Xia Xiaole, Wu Jianrong, Chen Jian
title	Technology Upgrading Strategy for Traditional Fermented Food Industry in China
title_short	Technology Upgrading Strategy for Traditional Fermented Food Industry in China
title_full	Technology Upgrading Strategy for Traditional Fermented Food Industry in China
title_fullStr	Technology Upgrading Strategy for Traditional Fermented Food Industry in China
title_full_unstemmed	Technology Upgrading Strategy for Traditional Fermented Food Industry in China
title_sort	technology upgrading strategy for traditional fermented food industry in china
publisher	《中国工程科学》杂志社
publishDate	2021
url	https://doaj.org/article/3cdef102ec02436ebddec2cc5766789c
work_keys_str_mv	AT xiaxiaolewujianrongchenjian technologyupgradingstrategyfortraditionalfermentedfoodindustryinchina
_version_	1718407457807532032

Technology Upgrading Strategy for Traditional Fermented Food Industry in China

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