A Review on the Application of Organoids in Food Science Research
Organoids are three-dimensional cell cultures that possess some key properties of organs, and their application in food science research has been increasingly emphasized. This paper introduces the current status of the construction and functional characterization of three major organoids, namely, in...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-06-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-001.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849317749178761216 |
|---|---|
| author | MA Aijin, BAI Rujin, ZHOU Junjun, JIA Yingmin |
| author_facet | MA Aijin, BAI Rujin, ZHOU Junjun, JIA Yingmin |
| author_sort | MA Aijin, BAI Rujin, ZHOU Junjun, JIA Yingmin |
| collection | DOAJ |
| description | Organoids are three-dimensional cell cultures that possess some key properties of organs, and their application in food science research has been increasingly emphasized. This paper introduces the current status of the construction and functional characterization of three major organoids, namely, intestinal, liver and brain organoids, describes recent progress in the application of intestinal, liver and brain organoids in the field of food science, discusses future prospects for the integrated application of organoids with cutting-edge technologies such as microarray technology and microfluidics, and analyzes the challenges and future directions for the application of organoid models in food science. We hope that this review can provide a reference for promoting the research and application of organoids in the field of food science. |
| format | Article |
| id | doaj-art-48c9a82c0e1e4dcdb3cb23d0b0377211 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-48c9a82c0e1e4dcdb3cb23d0b03772112025-08-20T03:51:08ZengChina Food Publishing CompanyShipin Kexue1002-66302025-06-01461211310.7506/spkx1002-6630-20241231-274A Review on the Application of Organoids in Food Science ResearchMA Aijin, BAI Rujin, ZHOU Junjun, JIA Yingmin0(School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)Organoids are three-dimensional cell cultures that possess some key properties of organs, and their application in food science research has been increasingly emphasized. This paper introduces the current status of the construction and functional characterization of three major organoids, namely, intestinal, liver and brain organoids, describes recent progress in the application of intestinal, liver and brain organoids in the field of food science, discusses future prospects for the integrated application of organoids with cutting-edge technologies such as microarray technology and microfluidics, and analyzes the challenges and future directions for the application of organoid models in food science. We hope that this review can provide a reference for promoting the research and application of organoids in the field of food science.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-001.pdforganoids; food; three-dimensional culture; application; development directions |
| spellingShingle | MA Aijin, BAI Rujin, ZHOU Junjun, JIA Yingmin A Review on the Application of Organoids in Food Science Research Shipin Kexue organoids; food; three-dimensional culture; application; development directions |
| title | A Review on the Application of Organoids in Food Science Research |
| title_full | A Review on the Application of Organoids in Food Science Research |
| title_fullStr | A Review on the Application of Organoids in Food Science Research |
| title_full_unstemmed | A Review on the Application of Organoids in Food Science Research |
| title_short | A Review on the Application of Organoids in Food Science Research |
| title_sort | review on the application of organoids in food science research |
| topic | organoids; food; three-dimensional culture; application; development directions |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-001.pdf |
| work_keys_str_mv | AT maaijinbairujinzhoujunjunjiayingmin areviewontheapplicationoforganoidsinfoodscienceresearch AT maaijinbairujinzhoujunjunjiayingmin reviewontheapplicationoforganoidsinfoodscienceresearch |