Summarize the key words of modern science food nutrition, food nutrition, food biotechnology, food enzymology and health food. This paper discusses how to scientifically provide rich and reasonable nutrition for an aging society under the trend of gradual improvement of people's living standards and accelerated development of population aging. The development direction of food science in the future is summarized. I just have the idea of throwing bricks to attract jade. I hope to discuss it and do some work for our future health. The strengthening and development of food in China is closely related to improving the physical quality of the whole people. In order to ensure the balance and comprehensiveness of nutrients, China put forward the concept of strengthening food nutrition. The strengthening of food nutrition is to add nutrients to food (these nutrients are often lacking in food recipes in daily life, or unreasonable collocation in some people's recipes) and adjust them to a reasonable nutritional level in food. Nutrients added to food. 1. Calcium Fortification With the gradual improvement of people's living standards and the development trend of aging population, people pay more attention to the health and nutrition of diet, so they are more willing to choose foods rich in calcium and calcium fortified foods, thus creating a broad market for calcium fortified foods. At present, there are many kinds of foods fortified with calcium, and most of them have been designed in our daily diet. 1 Dairy products such as milk, yogurt, ice cream, cheese, cottage cheese and sour cream are ideal calcium source foods, but lactose discomfort and high-fat products make many people afraid to drink milk; To get enough calcium. In Asia, due to the low consumption of milk, high-calcium milk is made by adding mineral salts to milk, so that consumers can drink a small amount of milk to meet their requirements for adequate calcium intake. However, it is forbidden to add mineral salts to milk in the United States. In addition, there are more and more calcium-fortified products in low-fat dairy products. Such as low-fat yogurt, ice cream, cottage cheese, sour cream and so on. For products that require lactose-free, such as products with soybean and rice as milk substitutes, milk minerals containing only 24% lactose can be used to strengthen calcium, which can be regarded as lactose-free products in the end products. It is another common practice for juice to strengthen calcium in juice. When choosing calcium sources, we should pay special attention to the solubility of calcium salts, the components in fruit juice and their effects on the flavor and taste of products. Because orange juice is a cloudy product, soluble and insoluble calcium sources are usually used together. Those insoluble calcium can be suspended in fruit juice in the form of particles, without the sandy taste brought by insoluble calcium, and the cost is low and the calcium content is high. For clarified fruit juice, it is necessary to choose a soluble calcium source with high calcium content. This calcium source does not affect the flavor, texture and appearance of fruit juice. Calcium lactate is a very stable source of soluble calcium. It can provide the same calcium content as milk, and can be used alone in concentrated juice or mixed with other calcium sources. Calcium fortification of fruit juice is more difficult to clarify than other products. Most fruit juices are acidic, which is beneficial to the dissolution of calcium. However, the free calcium ions will react with some components in the juice. For example, cranberry juice is a clear product, which easily reacts with calcium ions and becomes discolored and turbid. Using specially treated calcium source composed of calcium lactate and calcium gluconate can make the calcium content in fruit juice reach 10% of RDA, without the above problems. This compound calcium source can provide up to 56g/L of soluble calcium under standard conditions. This fruit juice is rich in vitamin A, vitamin C and vitamin E. The highly soluble calcium salt has its own problems. In grape juice drinks, natural pigments such as anthocyanins will change color due to multivalent metal ions, such as calcium ions; In addition, if the concentration of calcium gluconate is too high, there will be odor; Calcium ions can react with other components in the beverage to produce precipitation; When pectin concentration is high, calcium is also a gelling catalyst. The content of protein in most fruit juice drinks is not very high, but it should also be considered that the reaction between protein and calcium will lead to precipitation or micro-texture. Compared with fruit juice, it is much easier because it is a solid product. The choice of calcium source mainly considers consumers' preferences and costs. Inorganic calcium salt is widely used at present. Calcium fortification is very common in breakfast cereal, and it has also appeared in bread, biscuits, noodles, rice and other starchy foods. There are many other foods that can strengthen calcium. Now there are coffee, coffee companions, candied fruits, sweets, desserts and drinks that have been fortified with calcium. These products provide consumers with more ways and choices of calcium intake. 4 Labeling The United States has clear regulations on the labeling of calcium-fortified foods. The American nutrition expert group listed calcium as a nutritional goal, but it can't be labeled when the content is less than 2% of RDA. At the same time, you can add "no effective calcium source" to the nutritional value label. The food and drug administration of the United States stipulates that three kinds of calcium content should be marked on the food sold. When the calcium content reaches 10% of RDA, the label can indicate "rich in calcium", "fortified calcium" and "more calcium". Grains with calcium content between 10% and 19% of RDA usually use "good calcium". The FDA recommends foods containing more than 20% calcium as "high calcium". States in the United States have different labels, such as "rich in calcium", "excellent source of calcium" and "calcium is like milk". Calcium plays a very important role in the growth and physiological regulation of human bones. The human body should supplement calcium throughout life, and strengthening food in people's daily diet is one of the effective ways to prevent calcium deficiency. Foods fortified with calcium are gradually accepted by consumers, but the bioavailability of fortified calcium sources is not ideal at present. Second, the research and development of food. Older people with different ages, living environments and constitutions have different requirements for food. Due to the changes in physiological characteristics and living environment, the dietary structure of the elderly will also change accordingly. Special health food for the elderly, aiming at some special consumer groups, emphasizes the regulatory role of food in preventing diseases and promoting rehabilitation. In the next decade, we will focus on developing food related to this. The food for the elderly should meet the requirements of "four feet and four lows", that is, enough protein, enough dietary fiber, enough vitamins, enough mineral elements and low calorie, fat, cholesterol and sodium. Another important issue is to understand and master the physiologically active substances. At present, nine categories have been identified: (1) Active polysaccharides include dietary fiber, anti-tumor polysaccharides and hypoglycemic polysaccharides. (2) Functional sweeteners include functional monosaccharides, functional oligosaccharides, polyols and strong sweeteners; (3) Functional fats include unsaturated fatty alcohols, fat substitutes, phospholipids and cholesterol; (4) Free radical scavenger, enzyme scavenger and non-enzyme scavenger; (5) Vitamins include vitamin A, vitamin E, vitamin C and vitamin D, etc. (6) Selenium, iron, copper, zinc and other trace active elements (7) peptide and protein glutathione, antihypertensive peptide, calcium absorption promoting peptide, digestible peptide and immunoglobulin (8) lactic acid bacteria (9) and other active substances. In addition, when developing food for the elderly, the taste should be light, flavorful and healthy. When choosing the raw material formula of old-age food, we should choose more beans and milk, and at the same time ration a certain amount of vitamins. In short, when preparing food for the elderly, we should carefully select raw materials to ensure that they contain sufficient nutrients, carefully cultivate coarse grains, improve flavor and increase digestibility; The loss of nutrition should be minimized during the processing. Common health foods for the elderly include high-grade bread and wheat bran bread, multi-dimensional nutritious health pasta, oatmeal, barley tea, kudingcha and high-protein health drinks, as well as bitter gourd, bee products, edible fungi, Ganoderma lucidum, kiwi fruit, beans, garlic, tomatoes and spiral lotus as raw materials for the elderly. Third, the development trend of food science 1 food biotechnology Since the birth of gene cloning and recombination technology in the 1970s, it has opened the prelude to the production of food by genetic engineering. Nowadays, people improve their biological activity through immobilized enzyme, cell fusion, exogenous gene introduction and other technologies, and develop high-quality, energy-saving and pollution-free food. Food enzymology is a biocatalyst with high catalytic efficiency and strong specificity produced by living cells. More than 2700 kinds of enzymes have been found in nature, but so far only a few dozen have been put into industrial production. At present, the annual output of enzyme preparations in the world is above100000 liters, and enzymes used in food industry account for about half. 3 Health food1April, 989, Japan's native province clearly defined: "Its ingredients can fully display the human body's defense function, regulate the circadian rhythm, defend against epidemics, promote health and other related processed foods." The Ministry of Health of China officially named it as health food on March 5th, 1996. According to the object of food, it can be divided into two categories. The first category is daily functional food, which is designed according to the physiological characteristics and nutritional needs of different consumers, with the aim of promoting growth and vitality, emphasizing ingredients that can give full play to their own defense functions and regulate their circadian rhythm. The other is functional food, which emphasizes the regulatory role of food in preventing epidemics and promoting rehabilitation in view of the special physical conditions of some special consumer groups. The fiber content of black bread in western Europe is 8 times that of white bread, which is very popular with the elderly. The United States has introduced future healthy foods such as hypnotic biscuits, memory noodles, juice for constipation, anti-aging hamburgers and jam for preventing arteriosclerosis. It is an important feature of the development of food science today that we need to understand the chemical structure, composition content and mechanism of action of functional factors in order to truly combine food and medical care. With the continuous progress of science and technology and the high development of economy, the dietary concept of China people is also changing. Furthermore, higher requirements of the times are put forward for diet. People not only want to eat delicious, nutritious, fast, convenient, diverse in taste and effective in function, but also begin to update their concept of diet and life. So the problem to be solved in the future is health and longevity. Reference 1. Food Composition List People's Health Publishing House, Institute of Health, China Academy of Medical Sciences 1989 3rd Edition 2. China Food News and Health News in 2007.