How to Expand New Food Resources? The Technological Synergy of Biomanufacturing and Precision Detection

As the world’s largest food consumption market, China faces significant challenges in protein and oil supply. Data shows an annual deficit of over 10 million tonnes in animal protein and a 70% reliance on imported edible oils. Under traditional agricultural models, animal protein production depends heavily on grain conversion, consuming large amounts of resources (producing 1 kg of beef requires 8 kg of feed) and causing substantial environmental pollution. Plant-based proteins face limitations in land availability and low processing efficiency. Against this backdrop, embracing a “holistic food perspective” and exploring methods for food resource exploitation and innovation has become a strategic choice to ensure national food security.

I. Key Technologies for Food Resource Exploitation and Innovation

1. Enhancing Protein Production Efficiency – Microbial Fermentation

Microbial fermentation harnesses the growth and metabolic activity of microorganisms under controlled conditions to convert raw materials into target proteins. Microbes offer advantages such as rapid proliferation, scalability, and relatively simple nutritional requirements. By screening and cultivating specific strains—bacteria, yeasts, or filamentous fungi—fermentation of inexpensive substrates like sugars and nitrogen sources can yield protein efficiently. For example, single-cell protein production using yeast fermentation can accumulate protein levels reaching 50–80% of cell dry weight. Microbial fermentation not only alleviates shortages in animal protein supply but also provides a rapid, season- and location-independent method for large-scale protein production.

2. Transforming Protein Production – Cell Culture

Cell culture technology simulates in vivo environments in vitro, enabling cells to grow and multiply under artificial conditions to produce proteins. Compared with traditional protein production, cell culture offers significant advantages. In animal cell culture, genetic engineering can modify cells to express specific proteins, producing products highly similar in structure and function to natural proteins. This method avoids disease risks and environmental pollution associated with conventional livestock farming while allowing precise control over production, enhancing protein quality and stability. Plant cell culture can also generate proteins, such as medicinal or functional proteins, offering a new avenue for plant-based protein production. Cell culture represents a revolutionary shift in protein production, with strong potential as a future cornerstone of protein manufacturing.

II. Applications of Low-Field NMR in Food Resource Exploitation and Innovation

Low-field nuclear magnetic resonance (LF-NMR) is a non-destructive analytical technology offering speed, accuracy, and versatility, widely used in food science. In food resource exploitation and innovation, LF-NMR provides the following applications:

1. Analysis of Protein Solubility in Water

LF-NMR can evaluate protein solubility by measuring relaxation times (T2) in water. Protein solubility is closely linked to molecular structure and interactions with water molecules; shorter relaxation times indicate stronger interactions and higher solubility. LF-NMR enables rapid screening of proteins with high solubility, providing guidance for protein extraction and application.

2. Determination of Oil Content in Raw Materials

LF-NMR can assess oil content in samples by measuring relaxation times. The relaxation time of oil differs markedly from that of water in oil-bearing crops, allowing accurate calculation of oil content. This informs crop selection and processing decisions in the oil industry.

3. Oil Content Monitoring in Fermentation Broths

During fermentation, monitoring residual oil in the substrate is essential for optimizing processes. LF-NMR distinguishes oil phases based on hydrogen nuclei relaxation characteristics, enabling quantitative analysis. In grain and oil production, this facilitates rapid determination of oil content in both raw materials and final products.

Food resource exploitation and innovation are crucial for ensuring a sustainable food supply. By enhancing protein production efficiency and transforming production models, it is possible to alleviate gaps in China’s protein and oil supply. Numay Analysis actively promotes the integration of biomanufacturing and precise detection technologies to build a sustainable food supply system, contributing to the long-term development of the food industry.

 

3. Oil Content Monitoring in Fermentation Broths

During fermentation, monitoring residual oil in the substrate is essential for optimizing processes. LF-NMR distinguishes oil phases based on hydrogen nuclei relaxation characteristics, enabling quantitative analysis. In grain and oil production, this facilitates rapid determination of oil content in both raw materials and final products.

Food resource exploitation and innovation are crucial for ensuring a sustainable food supply. By enhancing protein production efficiency and transforming production models, it is possible to alleviate gaps in China’s protein and oil supply. Numay Analysis actively promotes the integration of biomanufacturing and precise detection technologies to build a sustainable food supply system, contributing to the long-term development of the food industry.