A review on the role of food regulatory science for food safety in the era of Food-Tech innovation

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-01-28 DOI:10.1007/s10068-024-01792-w

Seoungyong Lee, Jinwook Yang, Hyojeong Lim, Daesung Lee, Jiwoong Ryu, Kwang-Geun Lee, Kyenghee Kwon

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Abstract

In the Republic of Korea, the Framework Act on Food Safety has been implemented to ensure public health and safety by focusing on the formulation and coordination of food safety policies. In response to the rapidly changing environment, the Regulatory Science Innovation Act on the Safety and Commercialization Support of Food, Drugs, and Other Products was recently introduced to establish an institutional foundation for the swift commercialization of innovative products and ensure their safety. However, many issues need to be discussed regarding the application of regulatory science in the field of food safety. This study aimed to review the principles and characteristics of food safety regulations and derive the concept and role of food regulatory science. Food regulatory science serves as a critical tool for translating the fundamental principles of food regulation into policy. Prioritizing the advancement of research and development, training on specialized human resources, and establishing a robust support system for commercialization are essential to achieving this objective. This approach will facilitate the development and implementation of policies based on food regulatory science in the Republic of Korea.

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食品科技创新时代食品监管科学对食品安全的作用综述

大韩民国实施了《食品安全框架法》，以确保公共健康和安全，重点是制定和协调食品安全政策。为了应对快速变化的环境，最近出台了《食品、药品和其他产品安全和商业化支持监管科学创新法案》，旨在为创新产品的快速商业化建立制度基础，并确保其安全性。然而，监管科学在食品安全领域的应用还需要讨论许多问题。本研究旨在回顾食品安全监管的原理和特点，推导食品监管科学的概念和作用。食品监管科学是将食品监管的基本原则转化为政策的关键工具。优先推进研究和发展、培训专门人力资源和建立一个强有力的商业化支助系统是实现这一目标的必要条件。这种方法将促进大韩民国基于食品监管科学的政策的制定和实施。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.