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Updated: Jan 31, 2026

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Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
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超越意图:探索无动物奶酪的精密发酵技术如何影响奶酪的意义
Renske Bouma1, Kasper Hettinga1, Mariana Hase Ueta2
1Food Quality and Design Group, Wageningen University & Research, Wageningen, the Netherlands.
概括
新的精密发酵技术可以制造具有传统品质的无动物奶酪. 这项创新通过探索技术如何影响食物的文化意义,例如奶酪,提供可持续的食物选择.
科学领域:
- 食品科学与技术 食品科学与技术
- 食品社会学 食品社会学
- 技术的哲学技术的哲学
背景情况:
- 食物的意义是由生产,消费和技术所塑造的.
- 新型食品技术改变了生产方法和食品的含义.
- 传统的奶酪生产对环境产生了重大影响.
研究的目的:
- 分析精密发酵对奶酪含义的潜在影响.
- 为思考技术对食品社会作用的影响提供一个框架.
- 引导设计和社会整合新型无动物食品.
主要方法:
- 对食品应用Deane Curtin的关系本体学框架.
- 整合彼得-保罗·维尔贝克 (Peter-Paul Verbeek) 对技术的预测调解框架.
- 从食品科学家的角度探讨荷兰乳制品的潜在影响.
主要成果:
- 精密发酵可以产生与传统奶酪相比较的营养和感觉特征的奶酪.
- 该框架强调了奶酪的广泛含义的潜在转变,超出了它的物理特性.
- 预期的影响超出了预期的结果,影响社会观念和价值观.
结论:
- 像精密发酵这样的新型食品技术需要对食物的意义有更深入的了解.
- 对技术对社会和文化影响的系统反思对于负责任的食品创新至关重要.
- 需要进一步讨论,特别是对于新食品的开发者来说,以导航这些复杂的变化.
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