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“The 4th basic plan to promote the food industry” to strengthen the global competitiveness of the food industry 《第四个食品产业振兴基本计划》，加强食品产业的全球竞争力
Food Science and Industry Pub Date : 2023-09-30 DOI: 10.23093/fsi.2023.56.3.229
Kitae Shin
{"title":"“The 4th basic plan to promote the food industry” to strengthen the global competitiveness of the food industry","authors":"Kitae Shin","doi":"10.23093/fsi.2023.56.3.229","DOIUrl":"https://doi.org/10.23093/fsi.2023.56.3.229","url":null,"abstract":"The Ministry of Agriculture, Food and Rural Affairs announced the “4th Basic Plan to Promote the Food Industry” to grow the food industry worth 656 trillion won as of 2021 to 1,100 trillion won in 2027 by strengthening the competitiveness of “K-Food","PeriodicalId":476067,"journal":{"name":"Food Science and Industry","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135040591","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Future prospects of meat protein alternative food in food tech industry 肉类蛋白替代食品在食品科技行业的发展前景
Food Science and Industry Pub Date : 2023-09-30 DOI: 10.23093/fsi.2023.56.3.186
Yea-Ji Kim, Ji-Yoon Cha, Jung-Heon Kim, Tae-Kyung Kim, Min-Kyung Park, Jae-Hoon Lee, Yun-Sang Choi
{"title":"Future prospects of meat protein alternative food in food tech industry","authors":"Yea-Ji Kim, Ji-Yoon Cha, Jung-Heon Kim, Tae-Kyung Kim, Min-Kyung Park, Jae-Hoon Lee, Yun-Sang Choi","doi":"10.23093/fsi.2023.56.3.186","DOIUrl":"https://doi.org/10.23093/fsi.2023.56.3.186","url":null,"abstract":"Alternative proteins, which can replace traditional animal-derived proteins in the conventional livestock industry, are receiving significant attention through innovative utilization of food tech. Plant-based foods, edible insects, and cell-based foods are typical fast-growing alternative food groups, which are used as meat protein substitutes based on their respective advantages. Plant-based foods continue to be studied for quality improvement by combining various food technologies. As for insect protein, the types of insects used for food are increasing, and processing techniques and utilization methods suitable for each insect are being studied. Cell-based foods are expected to have the most similarity to meat characteristics, and research considering production efficiency and economic feasibility will continue to be necessary. The process of improving product quality and maximizing production efficiency through continuous research on food tech technology, as well as proving the safety of new food groups, will be required.","PeriodicalId":476067,"journal":{"name":"Food Science and Industry","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135040384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Cultured meat: Recent advancements and technological challenges 人造肉:最近的进展和技术挑战
Food Science and Industry Pub Date : 2023-09-30 DOI: 10.23093/fsi.2023.56.3.162
Han-Hee Jo, Young-Jun Kim, Jinhee Hwang
{"title":"Cultured meat: Recent advancements and technological challenges","authors":"Han-Hee Jo, Young-Jun Kim, Jinhee Hwang","doi":"10.23093/fsi.2023.56.3.162","DOIUrl":"https://doi.org/10.23093/fsi.2023.56.3.162","url":null,"abstract":"The growing human population, resource limitation, and environmental and animal welfare concerns pose new challenges for the conventional meat industry. Cultured meat has attracted great attention recently as a promising alternative to conventional meat, offering a more humane, nutritious, and sustainable option. There has been a remarkable breakthrough in cultured meat, but it still faces numerous technological challenges that impede cultured meat production at a commercially large scale. With regard to these, significant improvements and changes are required in the cultured meat process to achieve scaling-up production, cost-efficiency, consumer-friendliness, and sustainability. Herein, this review encompasses the latest advancements and commercialization in the field of cultured meat. Subsequently, the crucial technologies and challenges that influence the development and production of cultured meat are discussed with a conclusive interpretation of these factors.","PeriodicalId":476067,"journal":{"name":"Food Science and Industry","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135040697","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The birth of the kimchi refrigerator: Fermented foods, new living environment, and refrigeration technologies 泡菜冰箱的诞生:发酵食品、新的生活环境、制冷技术
Food Science and Industry Pub Date : 2023-09-30 DOI: 10.23093/fsi.2023.56.3.198
Tae-Ho Kim, Hyungsub Choi
{"title":"The birth of the kimchi refrigerator: Fermented foods, new living environment, and refrigeration technologies","authors":"Tae-Ho Kim, Hyungsub Choi","doi":"10.23093/fsi.2023.56.3.198","DOIUrl":"https://doi.org/10.23093/fsi.2023.56.3.198","url":null,"abstract":"This article examines the process through which the “kimchi refrigerator” emerged in South Korea, beginning with the rapid change in the living environment during the 1960s and 1970s. The popularization of apartments in the urban areas led to the “kimchi problem,” as the new living environment posed significant challenges to the traditional methods of preserving kimchi. During the next several decades, Koreans came up with various alternative methods and technologies to store kimchi, from simple wrappings using synthetic materials such as Styrofoam, to more complex refrigeration technologies that eventually led to the kimchi refrigerator that we know today. The first electric appliance known as the kimchi refrigerator was manufactured by Goldstar in 1984. Through a historical survey of kimchi storing methodologies, this article will trace not only the successful technologies that survive, but also the failed technologies that disappeared. This will provide a more nuanced understanding of the history of technology in modern Korea.","PeriodicalId":476067,"journal":{"name":"Food Science and Industry","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135040378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Current status of research on functional ingredients and proposals for enhancing reliability of authorization and research efficiency 功能成分研究现状及提高授权可靠性和研究效率的建议
Food Science and Industry Pub Date : 2023-09-30 DOI: 10.23093/fsi.2023.56.3.213
Youngae Kim, Sujin Jeong, Hyunjung Lee, Jihae Choi, Jungmin Bae, Min-Young Um, Eunju Kim
{"title":"Current status of research on functional ingredients and proposals for enhancing reliability of authorization and research efficiency","authors":"Youngae Kim, Sujin Jeong, Hyunjung Lee, Jihae Choi, Jungmin Bae, Min-Young Um, Eunju Kim","doi":"10.23093/fsi.2023.56.3.213","DOIUrl":"https://doi.org/10.23093/fsi.2023.56.3.213","url":null,"abstract":"The governmental authority has helped researcher with multi-directional supports in preparing wide range of scientific materials for functional ingredient\"s approval by running expert consortium. The efforts needed are to introduce Korean health functional food to global market by building steady cooperation platform between governments and experts. To achieve this, inclusion of projects received funds from governments but have not been technically supported by experts consortium yet will be the first step. To enhance the reliability of health functional food, recognition capability should be strengthen as a developments of recognition protocols with adaption of emerging sciences and educations for application of protocols in recognition. The effective of training classes for researchers working on the development of functional ingredients in food industries will be adoption of the flipped learning method could be a promising alternative to improve effectiveness of the classes by minimizing learning difficulties.","PeriodicalId":476067,"journal":{"name":"Food Science and Industry","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135040392","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Why dried fruit from ugly produce holds similar value to regular dried fruit? 为什么来自丑陋农产品的干果与普通干果有着相似的价值?
Food Science and Industry Pub Date : 2023-09-30 DOI: 10.23093/fsi.2023.56.3.207
Ji-yeol Kim, Cheul Rhee
{"title":"Why dried fruit from ugly produce holds similar value to regular dried fruit?","authors":"Ji-yeol Kim, Cheul Rhee","doi":"10.23093/fsi.2023.56.3.207","DOIUrl":"https://doi.org/10.23093/fsi.2023.56.3.207","url":null,"abstract":"This study investigates why consumers value upcycled dried fruit from ugly produce similarly to that from regular produce. Three main reasons emerged: 1) Processing reduces appearance differences, leading to homogenization and diminished quality differences; 2) Packaging design grants ugly produce products a unique market position; 3) Consumers consider positive impacts on the environment, food waste reduction, and support for domestic farmers. However, concerns may arise about potential price increases and disruption to the regular produce market if the ugly produce market grows excessively.","PeriodicalId":476067,"journal":{"name":"Food Science and Industry","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135040589","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Materials and technologies for manufacturing alternative protein foods 制造替代蛋白食品的材料和技术
Food Science and Industry Pub Date : 2023-09-30 DOI: 10.23093/fsi.2023.56.3.175
Seong-Jun Cho
{"title":"Materials and technologies for manufacturing alternative protein foods","authors":"Seong-Jun Cho","doi":"10.23093/fsi.2023.56.3.175","DOIUrl":"https://doi.org/10.23093/fsi.2023.56.3.175","url":null,"abstract":"The increase in meat consumption is linked to various issues such as environmental, animal welfare, and global food security, and research on alternative proteins to animal proteins such as plant-based alternatives, cultured meat, edible insects, and microbial proteins has increased significantly as a response to these issues. Although plant-based alternatives have advanced safety and marketability, they differ from conventional meat in taste, physical properties, and nutrition, and cultured meat has many challenges to be resolved in terms of production costs and technology. It is still difficult for alternative proteins to be a perfect substitute for conventional meat, but this can be overcome by improving protein sources, developing new protein sources, and developing processing processes. In addition, it is expected that the development of healthier alternatives to conventional meat through changes in nutritional composition will contribute to human health as well as an solution to global food security.","PeriodicalId":476067,"journal":{"name":"Food Science and Industry","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135040379","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The utilization of Bayesian statistics in the realm of food sciences 贝叶斯统计在食品科学领域的应用
Food Science and Industry Pub Date : 2023-09-30 DOI: 10.23093/fsi.2023.56.3.220
Won-Seok Choi
{"title":"The utilization of Bayesian statistics in the realm of food sciences","authors":"Won-Seok Choi","doi":"10.23093/fsi.2023.56.3.220","DOIUrl":"https://doi.org/10.23093/fsi.2023.56.3.220","url":null,"abstract":"In Bayesian statistics, even without objective data (prior probabilities), estimations can be formulated by subjectively defining prior probabilities. Probabilities (posterior probabilities) change as fresh data are acquired, and reasonable inferences can be drawn from a limited dataset. Moreover, inferences become more precise with larger amount of data. In the field of food quality and safety management, numerous variables remain unobserved or unmeasured due to economic or technical limitations. Bayesian networks are highly suitable for addressing these variables and can be employed to construct models for diverse aspects of quality control and the identification of potential hazards. Furthermore, they possess the capability to handle uncertainty and prove valuable in product design by offering a means to comprehensively approach intricate issues. Bayesian networks are garnering growing interest, especially in food-related consumer sensory and marketing investigations, and further applications are anticipated in this domain.","PeriodicalId":476067,"journal":{"name":"Food Science and Industry","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135040698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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