主食工业化是全世界主食市场发展趋势，更是我国未来发展的必然选择。稻米主食工业化产品在加工和贮藏过程中主要营养成分变化复杂，直接影响稻米主食营养价值、安全性和食用品质，更关系到我国国民发展与健康，甚至于国家安全，但此类研究少有人涉及。本课题以三种稻米主食工业化产品（方便米饭、米线和发芽糙米）为研究对象，研究这些产品在加工和贮藏过程中主要营养成分（蛋白质、淀粉、脂肪、矿物质和维生素）的变化规律，探讨其含量、结构和相互作用的变化机理，建立含量变化动力学模型，及对生理功能的影响和分子机理，并研究主食加工贮藏中潜在危害物形成机制与建立危害物快速识别方法。同时，从产品加工食用品质、安全和营养功能性三方面，阐明主要营养成分变化对稻米主食产品品质的影响。这些研究将对稻米主食工业化产品的科学发展和健康食用提供理论依据与应用指导。

The industrialization of staple food is the development trend of the staple food market in the whole world, but also is the inevitable choice for the future development. The changes in the main nutrients of rice staple industrial products were complex during the processing and storage, which directly affected nutrition value, safety and edible quality of these products. It also related to China's national development and health, and even national security, but the relative researches were less. Three rice staple industrial products including instant rice, rice noodle, and germinated brown rice as the research objects in this topic, and the change rules of the main nutrients (protein, starch, fat, minerals, and vitamins) of these products were studied during the processing and storage. The mechanisms of the content, structure and the interaction changes were discussed, the dynamics model of content change was established, and the influences on the physiological function and molecular mechanism were also investigated. In addition, it was to study the formation mechanism of potential hazards in staple food during the processing and storage, and to establish the rapid identification methods of potential hazards. Meantime, it was from three aspects in edible quality, safety, and nutrition function to clarify the effect of the main nutrient changes on the qualities of rice staple food products. These studies will provide theoretical basis and application guide to scientific development and health consumption of rice staple industrial products.