Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Current status and prospect of novel food materials developed by using biotechnology

바이오기술을 이용한 식품소재 개발의 국내·외 현황 및 전망

  • Yoo, Sang-Ho (Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University)
  • 유상호 (세종대학교 생명과학대학 식품생명공학과, 탄수화물소재연구소)
  • Received : 2019.05.15
  • Accepted : 2019.06.10
  • Published : 2019.06.30
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Abstract

Novel food materials can be produced based on biotechnology such as genetic recombination, microbial fermentation, and enzymatic engineering by utilizing living organisms such as animal, plant, and microorganism or by applying the enzymes isolated from them. Especially, exploration and development of novel prebiotics and probiotics attracted great attention worldwide in the food industry, of which the research and industrial trends in food biotechnology field are promoting the production of next generation sweeteners and proliferation of beneficial bacteria in gastrointestinal tract. Development and commercialization of novel food materials by domestic bioprocessing technology have been sluggish due to the GMO/LMO food safety issues. Meanwhile, the US and EU do not perceive badly about gene manipulation technology, and the research is most active in the fields of crops and GMMs, respectively. Genetic scissors, which are considered as next generation technology, are notable since foreign genes do not remain in final products.

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References

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