Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Current scientific technology and future challenges for personalized nutrition service

맞춤형 영양서비스를 위한 과학기술과 해결과제

  • Kim, Kyeong Jin (Department of Nano Bio Engineering, Seoul National University of Science and Technology) ;
  • Lee, Yeonkyung (Amway Korea Ltd.) ;
  • Kim, Ji Yeon (Department of Nano Bio Engineering, Seoul National University of Science and Technology)
  • 김경진 (서울과학기술대학교 나노바이오융합공학과) ;
  • 이연경 (한국암웨이(주)) ;
  • 김지연 (서울과학기술대학교 나노바이오융합공학과)
  • Received : 2021.08.11
  • Accepted : 2021.09.06
  • Published : 2021.09.30
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Abstract

Conventional nutrition services involve producer-oriented approaches without considering the differences in the characteristics and circumstances of each individual, whereas personalized nutrition services are consumer-oriented concepts that provide products and services for maintaining optimal health conditions based on the genetic, physiological, and metabolic characteristics of individuals, with these products based on balanced nutrition and healthy living. Currently, methods for evaluating dietary habits, monitoring dietary behaviors, deep phenotyping, and metabotyping via microbiota profiling, as well as methods for predicting big data by using machine learning, have been previously studied in Korea and abroad. With the development of medical technology and the improvement of hygiene, the demand for personalized nutrition and health services for healthier, happier, and more satisfying lives is rapidly increasing. Therefore, based on scientific technologies, attempts are needed to advance these services into global personalized markets and to boost the global competitiveness of countries and companies.

Keywords

References

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