|專欄加盟學者|

Michael A CRAWFORD 教授/所長/會長/院士/會士

英國帝國理工學院、英國腦化學與人類營養(yǎng)研究所

英國皇家病理學家學院、皇家生物學會

Professor Michael A CRAWFORD, Director/President/Fellow

Imperial College London, UK

Institute of Brain Chemistry & Human Nutrition, UK

Michael A CRAWFORD：男，教授，英國帝國理工學院客座教授、英國腦化學與人類營養(yǎng)研究所所長、英國母嬰基金會和幼兒基金會創(chuàng)始人和受托人、麥卡里森學會會長、英國皇家病理學家學院院士和皇家生物學會會士。

他于1952年在愛丁堡大學獲理學學士學位,1960年在倫敦大學皇家醫(yī)學研究生院獲博士學位。1961年研究確定了Hartnup病的遺傳原因；之后在烏干達Makerere醫(yī)學院建立化學病理學科并教授生物化學。1963年參與在達累斯薩拉姆建立Muhumbili醫(yī)學院。

1965年，任英國納菲爾德比較醫(yī)學研究所生物化學研究室主任、瑞典烏普薩拉大學的英國惠康基金會訪問研究員、諾丁漢大學生物化學特別主持。1990年在倫敦創(chuàng)立了大腦化學和人類營養(yǎng)研究所（IBCHN）。與倫敦幾所醫(yī)院合作，建立了關于低出生體重的哈克尼項目（1990-2010）。1978 年、1994年和2010年曾任WHO/FAO關于膳食脂肪和人類營養(yǎng)的三個聯(lián)合專家磋商會顧問。2010年加入英國帝國理工學院，擔任客座教授和FOSS1研究的首席研究員。

Michael A CRAWFORD 教授發(fā)表論文350多篇、著作3本。獲得許多國際獎項，包括1995年國際現(xiàn)代營養(yǎng)獎；2008年阿曼政府頒發(fā)的金獎；2010年路易斯安那大學神經(jīng)科學與醫(yī)學獎；2013年被英國大腦基金會評選為“年度大腦”，并獲得世界和平與繁榮基金會頒發(fā)的世界和平獎。基于他對脂質研究的貢獻，2015年獲日本皇家旭日勛章和法國 Chevreul脂質研究獎章；2016年國際脂肪酸和脂質研究學會的 Alexander Leaf杰出科學家終身成就獎和2018年歐米茄-3研究全球獎。2015年他獲授倫敦市榮譽市民的稱號。

他是本期專欄文章之五《關于COVID-19、膜脂質與公眾健康》的通訊作者。

Professor Michael A CRAWFORD, is the Director of the Institute of Brain Chemistry & Human Nutrition, Visiting Professor at the Imperial College London, Founder Trustee of The Mother and Child Foundation and The Little Foundation, the President of the McCarrison Society, Fellow of the Royal College of Pathologists and the Royal Society of Biology, UK.

He received his BSc degree at Edinburgh University 1952 and PhD at the Royal Postgraduate Medical School, University of London 1960. He identified the genetic cause of Hartnup Disease 1961. Then he moved to Makerere Medical School, Uganda to establish chemical pathology and teach biochemistry. In 1963 he participated in the establishment of the Muhumbili Medical School in Dar-es-Salaam.

In 1965 he returned to the UK as head of Biochemistry at the Nuffield Institute of Comparative Medicine. He was a Welcome Trust Visiting Research Fellow at the University of Uppsala, Sweden and held a Special Chair in Biochemistry at the University of Nottingham.In 1990 he founded the Institute of Brain Chemistry and Human Nutrition (IBCHN) in London. In collaboration with the Homerton Hospital Special Care Baby Unit and, the Queen Elizabeth Hospital for Children. There, he established the Hackney project on low birth weight(1990-2010). He also served as a consultant to WHO, FAO and for the three joint FAO/WHO expert consultations on dietary lipids and human nutrition in 1978, 1994 and 2010. He joined the Imperial College in 2010 as a Visiting Professor and Chief Investigator for FOSS1 study.

He has published over 350 science papers and 3 books. Received many international awards including the International Prize for Modern Nutrition 1995; a gold medal from the Government of Oman 2008;an award from the University of Louisiana - for Neuroscience and Medicine 2010; was elected Brain of the Year in 2013 by the Brain Trust, and the World Peace award from the World Peace and Prosperity Foundation. More recently he was awarded the Chevreul Medal for lipid research, the Order of the Rising Sun, from the Emperor of Japan,2015, the Alexander Leaf Distinguished Scientist Award for Lifetime Achievement, ISSFAL, 2016 and the Global Award for Research on Omega 3, by the Much Love Foundation in China, 2018. He is a Freeman of the City of London (2015).

He is the Corresponding Author of the paper “On COVID-19 and Membrane Lipids and Public Health” in this special column.

Andrew J. SINCLAIR 教授

澳大利亞莫納什大學＆澳大利亞迪肯大學

Professor Andrew J. SINCLAIR

Monash University, Australia＆Deakin University, Australia

Andrew J. SINCLAIR：男，教授，50多年來在澳大利亞和全球的營養(yǎng)科學領域發(fā)揮了重要作用。其成就包括營養(yǎng)學研究，尤其是多不飽和脂肪酸，指導營養(yǎng)科學學者、研究生和早期職業(yè)研究人員，在澳大利亞營養(yǎng)協(xié)會中發(fā)揮著重要作用，并在國際舞臺上提升了澳大利亞營養(yǎng)學科影響力。在墨爾本和海外講授營養(yǎng)科學課程，并在澳大利亞及海外擔任學術和榮譽職務。

SINCLAIR教授的研究成果獲得的國家和國際獎項如下：亞太臨床營養(yǎng)學會獎（2019年）；美國油脂化學家協(xié)會-大洋洲研究獎（2015年）；國際脂肪酸和脂質研究學會和Alexander Leaf終身研究獎（2014年）；澳大利亞營養(yǎng)學會會員（2003年）；Supelco/Nicholas Pellick美國油脂化學家協(xié)會研究獎（1999年）。他在同行評審的文獻中發(fā)表了300多篇論文，引用次數(shù)超過2.26萬次，H指數(shù)為78。

SINCLAIR教授在研究生的教學和培養(yǎng)中發(fā)揮了重要作用，曾在澳大利亞皇家理工大學、澳大利亞迪肯大學和中國浙江大學教授營養(yǎng)相關的本科課程。曾在維多利亞州農(nóng)業(yè)部、皇家墨爾本理工大學、迪肯大學和莫納什大學任職或兼職。

SINCLAIR教授在45年的時間里為澳大利亞營養(yǎng)學會做出了杰出貢獻，推動該學會成為一個充滿活力的科學組織，并在國際營養(yǎng)學方面發(fā)揮了重要作用。曾任多個榮譽職務，包括《英國營養(yǎng)學》雜志副主編，《亞太臨床營養(yǎng)學》雜志編委，《脂質》雜志高級副主編，《前列腺英國營養(yǎng)學素》《白三烯》和《必需脂肪酸》雜志編委，澳大利亞營養(yǎng)信托基金受托人，ILSI AustralasiaInc董事會成員，澳大利亞科學院國家營養(yǎng)委員會成員，糧農(nóng)組織/世衛(wèi)組織審查小組成員等。

他是本期專欄文章之三《世界食物供應中亞油酸含量高對人體健康的影響》的第一作者。

Professor Andrew J. SINCLAIR, has played an important role in nutrition science in Australia and globally for more than 50 years.His achievements include research in nutrition science, especially on polyunsaturated fatty acids; mentoring of nutrition science academics,postgraduate students and early career researchers; playing a significant role in the Nutrition Society of Australia; promoting Australian nutrition research on the international stage; teaching nutrition science subjects in Melbourne and overseas; and leadership in academic and honorary positions in Australia and overseas.

Professor SINCLAIR’s research achievements have been recognised by the following national and international awards: Asia Pacific Clinical Nutrition Society Award, 2019; American Oil Chemists Society-Australasia Research Award, 2015; International Society for the Study of Fatty Acids and Lipids and Alexander Leaf Lifetime Research Award, 2014; Elected Fellow of the Nutrition Society of Australia,2003; Supelco/Nicholas Pellick American Oil Chemists Society Research Award, 1999. He has more than 300 publications in peer reviewed literature, in excess of 22,600 citations and an h-index of 78.

He has played a significant role in teaching and training of graduate students. He has taught undergraduate nutrition-related subjects at RMIT University (Melbourne), Deakin University(Melbourne) and Zhejiang University (China). He has been employed at Victorian Department of Agriculture, RMIT University, Deakin University and currently at Monash University (part-time).

Professor SINCLAIR has made a sustained contribution to the Nutrition Society of Australia over a 45-year period, helping to shape the Society into a vibrant scientific organisation. He has played a significant role in international nutrition. He has been involved in numerous honorary activities including Deputy Editor for the British Journal of Nutrition; Editorial Board for Asia Pacific Journal of Clinical Nutrition; Senior Associate Editor for Lipids (Springer Journal); Editorial Board for Prostaglandins, LeUKotrienes and Essential Fatty Acids; Trustee of Australian Nutrition Trust Fund;Member of Board of Trustees of ILSI Australasia Inc; Member National Committee for Nutrition, Australian Academy of Science; Member of FAO/WHO Review Panels.

He is the First Author of the paper “High Linoleic Acid in the Food Supply Worldwide - What are the Consequences?” in this special column.

J. Thomas BRENNA 教授

美國康奈爾大學＆美國德克薩斯大學奧斯汀分校

Professor J. Thomas BRENNA

Cornell University, USA＆University of Texas at Austin, USA

J. Thomas BRENNA：男，博士，美國德克薩斯大學奧斯汀分校戴爾醫(yī)學院和自然科學學院的兒科、化學和人類營養(yǎng)學教授；在紐約伊薩卡的美國康奈爾大學擔任教職28年，退休后被該校聘為人類營養(yǎng)學、食品科學和化學榮譽教授。

他的團隊致力于脂肪酸的化學、生化、代謝、遺傳和生態(tài)方面的基礎研究，其科研成果在加深人類對長鏈多不飽和脂肪酸（LCPUFA）的理解方面起到了決定性的推動作用。近年來，他的研究已闡明了人體合成支鏈脂肪酸的分子生物學原理以及這些化合物的食物來源，這項工作正在積極推動脂肪酸和相關脂類的質譜分析工作。在20世紀90年代，他的團隊所做的關于Omega-3和Omega-6脂肪酸的研究工作，為美國食品和藥物管理局批準DHA和花生四烯酸在美國嬰幼兒配方奶粉中的使用奠定了基礎。

J. Thomas BRENNA博士為許多政策性工作做出了貢獻，包括擔任2015年美國膳食指南咨詢委員會成員，以及最近（2011年）聯(lián)合國糧農(nóng)組織/世衛(wèi)組織脂肪和脂肪酸專家小組成員。曾任國際脂肪酸和脂類研究協(xié)會（ISSFAL）主席，并在其執(zhí)行委員會任職至2021年，目前是美國油脂化學家協(xié)會（AOCS）的理事會成員。曾榮獲AOCS 2021 Ralph Holman獎和2020 Herbert Dutton獎，是第四位同時獲得美國營養(yǎng)學會（ASN）的奧斯本獎和孟德爾獎的科學家（2017年），該項榮譽以表彰其對營養(yǎng)學基礎研究的杰出貢獻。因在臨床營養(yǎng)學方面所做的突出貢獻，榮獲了美國營養(yǎng)學會（ASN）的羅伯特赫爾曼獎（2013年）。

2020年之前，J. Thomas BRENNA博士經(jīng)常訪問中國，曾在中國18個省市的30多個城市進行主題演講。

他是本期專欄文章之二《Omega-6支撐身體，Omega-3支撐大腦：均衡攝入對兒童大腦發(fā)育的影響》的第一作者。

Professor J. Thomas BRENNA, PhD, is Professor of Pediatrics, of Chemistry, and of Human Nutrition at the Dell Medical School and College of Natural Sciences at the University of Texas at Austin, and Professor Emeritus of Human Nutrition,of Food Science, and of Chemistry after 28 years as an active faculty Member at Cornell University in Ithaca, NY. His group’s basic research into the chemical, biochemical, metabolic, genetic and ecological aspects of fatty acids have had a decisive influence on modern knowledge of long chain polyunsaturated fatty acids(LCPUFA). Recent research has clarified the molecular biology of human synthesis of branched chain fatty acids as well as food sources of these compounds. This work has been in concert with many ongoing contributions to the analytical mass spectrometry of fatty acids and related lipids. In the 1990s, his group’s basic research studies on Omega-3 and Omega-6 fatty acids contributed to the US FDA’s approval of DHA and arachidonic acid in US infant formulas.

He has contributed to numerous policy efforts, including being a Member of the 2015 US Dietary Guidelines Advisory Committee, and the most recent (2011) FAO/WHO Expert Panel on Fats and Fatty Acids. He was President of the International Society for the Study of Fatty Acids and Lipids (ISSFAL), serving on its executive committee until 2021, and is currently a Member of the Board of Governors of the American Oil Chemists Society (AOCS).He was honored with the AOCS 2021 Ralph Holman and the 2020 Herbert Dutton Awards. He is the fourth scientist to be honored with both American Society for Nutrition’s Osborne and Mendel Award for outstanding contributions to basic research in nutrition(2017) and the ASN’s Robert Herman Award for advancement of clinical nutrition (2013).

Prior to 2020, Dr. BRENNA was a frequent visitor to China,lecturing in more than 30 cities in 18 provinces and regions.

He is the First Author of the paper “Omega-6 for Body,Omega-3 for Brain: Balance for Brain Development in Children” in this special column.

康景軒 教授/主任

哈佛大學醫(yī)學院麻省總醫(yī)院脂質醫(yī)學與技術實驗室

Professor Jing X. KANG, Director

Massachusetts General Hospital and Harvard Medical School, USA

Jing X. KANG（康景軒）：男，博士，教授。畢業(yè)于廣東醫(yī)科大學醫(yī)學系，在阿爾伯塔大學取得醫(yī)學生物化學（營養(yǎng)和新陳代謝）博士學位，并在哈佛大學醫(yī)學院與 Alexander LEAF博士一起進行博士后研究?，F(xiàn)任哈佛大學醫(yī)學院麻省總醫(yī)院脂質醫(yī)學與技術實驗室主任，中國教育部授予的“長江學者”講席教授。擔任國際Omega-3研究學會（ISOR）主席，《人類營養(yǎng)與代謝雜志》（HNM）、《營養(yǎng)遺傳學和營養(yǎng)基因組學雜志》（JNN）主編，國際營養(yǎng)遺傳學和營養(yǎng)基因組學學會（ISNN）的創(chuàng)始董事會成員和秘書，以及世界營養(yǎng)、遺傳和健康理事會成員。

Professor Jing X. KANG, obtained his medical training from the Guangdong Medical University, received his Ph.D. in medical biochemistry (nutrition and metabolism) from the University of Alberta and undertook his postdoctoral training with Dr. Alexander LEAF in Harvard Medical School. He is currently the Director of the Laboratory for Lipid Medicine and Technology at Massachusetts General Hospital and Harvard Medical School. He is also a “Changjiang Scholar” Chair Professor, appointed by the Ministry of Education of China. He is the President of the International Society for Omega-3 Research (ISOR)and the Editor-in-chief of Human Nutrition and Metabolism (HNM). He also was the former Editor-in-chief of the Journal of Nutrigenetics and Nutrigenomics (JNN), a founding board Member and former Secretary of the International Society of Nutrigenetics and Nutrigenomics (ISNN),and a member of the World Council on Nutrition, Genetics, and Health.

康教授是Omega-3研究和營養(yǎng)基因組學領域卓越的科學家之一。其研究包括營養(yǎng)基因組學、脂質組學、代謝組學、腸道微生態(tài)和與Omega-3脂肪酸和Omega-6/Omega-3比例相關的炎癥反應等。近期以轉化應用研究為重點，開發(fā)有效和安全的慢性疾病干預措施。他的實驗室取得了多項開創(chuàng)性成果，包括證明Omega-3脂肪酸對心源性猝死的預防和治療作用；發(fā)現(xiàn)了一種新的視黃酸的受體；創(chuàng)建了在動物體內(nèi)將Omega-6脂肪酸轉化為Omega-3脂肪酸的轉基因技術。

康教授已在Nature、Science和PNAS等高影響力科學期刊上發(fā)表研究論文220余篇。出版物被引用超過2.1萬次，H指數(shù)為78（谷歌學術）。他的研究兩次被《發(fā)現(xiàn)》雜志列入“百大科學故事”；被Esquire雜志評為“2007年最佳和最睿智的人”之一；獲得了2016年Omega-3研究全球獎；被 Expertscape評為Omega-3研究領域的世界頂級專家。

他是本期專欄文章之四《研發(fā)生產(chǎn)富含Omega-3脂肪酸食品是改善民眾營養(yǎng)健康狀況的重要飲食策略》的第一作者。

He is one of the leading scientists in the fields of Omega-3 research and nutrigenomics. His current research interests include nutrigenomics, lipidomics, metabolomics, gut microbiota and inflammation in relation to Omega-3 fatty acids and Omega-6/Omega-3 ratio, with a focus on translational research in humans to develop effective and safe interventions for the management of chronic diseases.

His lab has made several pioneering discoveries, including the demonstration of preventive and therapeutic effects of Omega-3 fatty acids on cardiac sudden death, identification of a novel receptor for retinoic acid, and the creation of a transgenic technology for converting Omega-6 to Omega-3 fatty acids in animals.

To date, he has published more than 220 scientific papers in high impact scientific journals including Nature, Science, and PNAS. His publications have been cited for more than 21,000 times with a H-index of 78 (Google Scholar). His studies were listed twice among “Top 100 Science Stories” by Discover magazine. He was named one of “The Best and Brightest 2007” by Esquire magazine. He was the recipient of the 2016 Global Award for Omega-3 Research. He has been recognized by Expertscape as a top World Expert in the field of Omega-3 research.

He is the First Author of the paper “Development and Production of Omega-3 Fatty Acids-Enriched Foods is an Important Dietary Strategy to Improve People's Nutritional and Health Status” in this special column.

張堅 研究員/主任

中國疾病預防控制中心

Professor Jian ZHANG, Director

Chinese Center for Disease Control and Prevention, China

張堅：男，研究員，博士生導師。中國疾病預防控制中心營養(yǎng)與健康所老年營養(yǎng)室主任；中國營養(yǎng)學會常務理事，老年營養(yǎng)分會主任委員。

曾主持完成多項國內(nèi)、國際合作重大科研課題，主要有：公共衛(wèi)生領域重要標準物質與應用規(guī)范研究（2014YF211000）、“n-3長鏈多不飽和脂肪酸聯(lián)合阿司匹林對延緩老年人輕度認知功能損傷作用的研究（81372991）”、“食用水產(chǎn)品對心血管疾病保護作用的研究”、“中國農(nóng)村老年婦女貧血問題研究”等。

2002年、2010-2012年、2015-2017年中國居民營養(yǎng)與健康調查/監(jiān)測項目主要負責人。曾榮獲2006年中國營養(yǎng)學會科技進步一等獎（第6位），2009年中華預防醫(yī)學會科技進步一等獎（第6位），2011年中華預防醫(yī)學會科技進步二等獎（第5位），2021年中華預防醫(yī)學會科技進步三等獎（第1位）。以第一作者或通訊作者身份在SCI收錄期刊和中文核心期刊上發(fā)表論文50余篇。

他是本期專欄文章之一《新時期國民膳食脂質攝入推薦的幾點建議》的第一作者。

Professor Jian ZHANG, Doctoral Supervisor, Director of Elderly Nutrition Department, Chinese Center for Disease Control and Prevention, Executive Member of Chinese Nutrition Society, Director of Elderly Nutrition Committee, Chinese Nutrition Society.

He has presided over and completed several large domestic and international cooperative research projects, including: Study on Important Standard Substances and Application in the Field of Public Health(2014YF211000), Study on the Effect of n-3 Long-chain Polyunsaturated Fatty Acids combined with Aspirin on Delaying Mild Cognitive Impairment in the Elderly (81372991), Study on the Protective Effect of Edible Aquatic Foods on Cardiovascular Disease, Study on Anemia in Rural Elderly Women in China.

One of the Principal investigators of China Nutrition and health survey/monitoring project in 2002, 2010-2012 and 2015-2017. He has been awarded the first prize of Science and Technology Progress of Chinese Nutrition Society in 2006 (6th prizewinner), the first prize of Science and Technology Progress of Chinese Preventive Medical Association in 2009 (6th prizewinner), the second prize of Science and Technology Progress of Chinese Preventive Medical Association in 2011(5th prizewinner), and the third prize of Science and Technology Progress of Chinese Preventive Medical Association in 2021 (1st prizewinner). As the first author or corresponding author, he has published more than 50 papers in SCI journals and Chinese core journals.

He is the First Author of the paper “Suggestions for Chinese Dietary Lipids Reference Intakes in the New Period” in this special column.

|專欄翻譯團隊|

國家糧食和物資儲備局科學研究院 糧油加工研究所“健康油脂加工和新型保質技術研究與應用”團隊

團隊主要開展油脂化學、油脂初級加工與精深加工，重點聚焦健康油脂和食用植物油新型保鮮技術的研究與應用，主要包括功能性油脂和油脂中營養(yǎng)伴隨物的研究與應用、天然抗氧化劑在食用植物油中的應用與機理、油脂油料加工副產(chǎn)物的增值利用及油料油脂標準研究等。

段章群博士，副研究員/副所長

畢業(yè)于清華大學化學工程與技術專業(yè)。主要從事油脂化學與加工技術研究。兼任中國糧油學會油脂分會理事和糧油質檢分會理事。主持國家項目、行業(yè)標準多項，發(fā)表論文50余篇，其中SCI 20余篇；專利4項；獲中國石化聯(lián)合會技術發(fā)明獎一等獎1項。

（編者注：段章群博士為本期專欄義務支持4篇譯文的審校。）

朱瑩丹博士，助理研究員

美國明尼蘇達大學公派留學生，博士畢業(yè)于中國農(nóng)業(yè)大學農(nóng)產(chǎn)品加工及貯藏工程專業(yè)。參與國家（際）項目多項；發(fā)表SCI論文6篇；任Food Research International、LWTFood Science and Technology等期刊審稿人。

（編者注：朱瑩丹博士為本期專欄義務支持翻譯英文文章2篇。）

柴成梁博士，助理研究員

畢業(yè)于中國農(nóng)業(yè)大學生物化學與分子生物學專業(yè)。從事食用油脂的保質保鮮技術及健康油脂相關研究。參與國家項目多項；發(fā)表研究論文4篇；專利1項。

（編者注：柴成梁博士為本期專欄義務支持翻譯英文文章1篇。）

魏征博士，助理研究員

畢業(yè)于中國農(nóng)業(yè)大學食品生物技術專業(yè)。從事油脂營養(yǎng)適度加工及功能因子研究。主持院課題1項，參與國家及省級項目10余項；發(fā)表SCI、EI論文10篇；參與標準制定、專利申請多項。

（編者注：魏征博士為本期專欄義務支持翻譯英文文章1篇。）

|專欄后記|

1、專欄背景

2020年12月初，英國帝國理工學院王以群資深研究員（英國腦化學與人類營養(yǎng)研究所研究總監(jiān)）接受我刊邀請，成為《糧油食品科技》第四屆編委會副主任委員，同時應允主持一期“膳食脂肪”方面國際前沿研究專欄。經(jīng)過一年多的努力，“膳食脂肪與健康”特約國際專欄在本刊2022年第3期與廣大中外讀者見面。

2、專欄概要

本專欄由5篇文章、院士致辭、專欄介紹、專欄主持及加盟學者介紹等要素組成。其中專欄介紹、國際專家的4篇英文文章及介紹雙語呈現(xiàn)（翻譯成中文刊登，英文原文附后），1篇中文文章及其他專欄要素部分雙語呈現(xiàn)（中文原文刊登，摘要等英語同步），整個專欄出版約6.3萬字。

11位專欄文章作者來自英國、美國、澳大利亞、中國4個國家，他們是：美國康奈爾大學和德克薩斯大學J.Thomas BRENNA教授、澳大利亞莫納什大學和迪肯大學Andrew J. SINCLAIR教授、美國哈佛大學醫(yī)學院Jing X. KANG教授、英國帝國理工學院Yi-qun WANG教授、Mark JOHNSON教授和Michael A CRAWFORD教授、英國劍橋大學Hong-wei REN資深研究員、美國農(nóng)業(yè)部農(nóng)業(yè)研究署Walter F. SCHMIDT資深研究員、中國疾病預防控制中心營養(yǎng)與健康所張堅研究員、賈珊珊博士和我院龐邵杰博士等，中外專家們重點對膳食脂肪與人類健康進行研析或評述，探討觀點，架起中國糧油工作者與各國專家們之間的近距離橋梁。

由于版面有限，內(nèi)容遠不全面，今開一扇窗，旨在拋磚引玉，歡迎各國行業(yè)科技工作者來我刊做客，更多交流該領域最新科研進展，讓期刊作為主要媒介載體之一廣泛地傳播行業(yè)重大科研成果，共同為人類膳食營養(yǎng)健康貢獻一份力量。

3、專欄致謝

本專欄得到了中國工程院陳君石院士的關注、指導和鼓勵，并受王以群研究員之邀，為專欄致辭，是我刊之榮幸，深表感謝！

王以群研究員在組織本專欄期間，新冠病毒仍然全球肆掠，難免有不便之處，但卻得到了各國專家們的積極響應和慷慨支持。他們克服疫情干擾、工作繁忙和各國時差，與我刊保持隨時的緊密聯(lián)系和對文章的充分探討、反復修改、逐一校正，在百忙中給我們工作的全力付出、全心配合和全程理解，我刊誠摯感激。

與此同時王以群研究員還組織了3篇英文文章，他們是：（1）英國帝國理工學院的Michael A CRAWFORD教 授、Yi-qun WANG研 究 員、Mark JOHNSON教授已合作完成的《孕前母體營養(yǎng)對大腦全面發(fā)展的重要性》一文，因未趕上出版時間而遺憾。（2）以色列耶路撒冷希伯來大學農(nóng)業(yè)食品與環(huán)境學院的Neta GOLDSTEIN和Ram REIFEN教授撰寫了一萬余字的《豆類衍生蛋白在食品工業(yè)中的發(fā)展?jié)摿Α?，因與專欄主題有出入而未入選。（3）英國倫敦都市大學營養(yǎng)免疫專家Laurence HARBIGE教授，患病期間無法正常生活工作，卻在堅持為我刊寫稿支持，我們深受感動，勸其中斷寫作，待康復后再合作。感謝上述專家的鼎力支持，《糧油食品科技》的學術交流平臺始終向全球開放，我們擇時再度牽手。

衷心感謝我刊主辦單位的大力支持；感謝我院糧油加工研究所段章群副所長、朱瑩丹博士、柴成梁博士、魏征博士為本專欄4篇英文文章做義務翻譯支持；感謝本期專欄的所有貢獻者！因工作疏忽而遺漏的貢獻人員，一并表示歉意和謝意！

由于編者水平有限，敬請廣大讀者批評指正。

《糧油食品科技》副主編 譚洪卓

2022年5月10日于中國·北京

專欄工作人員名單

文章終審：孫 輝

專欄邀請/總策劃：譚洪卓

專欄組稿：王以群

文章審核：王以群、譚洪卓、何東平

英文文章翻譯：朱瑩丹、柴成梁、魏 征 、康景軒

譯文審校：段章群、王以群、康景軒、譚洪卓

編輯加工：尤夢晨（專欄文章）、李思源（專欄介紹）

版式設計：郭洪麗（PC5-PC20）

專欄供圖：王以群（Imperial College London官網(wǎng)）等

2022年4月