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식품과학과 산업 (Food Science and Industry) (Food Science and Industry)

한국식품과학회 (Korean Society of Food Science and Technology)

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  • 0257-2397(pISSN)

Aim & Scope

Food Science and Industry (Food Sci. Ind.; FSI) (ISSN: 0257-2397) which was launched in 1968, is devoted to the advancement and dissemination of scientific knowledge concerning food science, biotechnology, and related academic disciplines. The FSI is published every three month (March, June, September, December) for 4 times a year by the Korean Society of Food Science and Technology (KoSFoST), and covers all the scientific and technological aspects of foods relevant to traditional Korean foods, food (bio)chemistry, microbiology, technology, and health aspects of foods.

http://www.fsni.or.kr/submission/Login.html KSCI KCI

제54권4호

  1. 천재은;신일매 246
    https://doi.org/10.23093/FSI.2021.54.4.246 PDF KSCI
    Various countries established Geographical Indication (GI) system to protect the right and traditionality of their native products. The regulations vary by country but can be divided accordingly: Protection by trademark systems such as in USA, Special Protection for Geographical Indication as in EU, Protection by both schemes as in China and Korea. Within the systems, countries provide diverse schemes such as PDO and PGI in EU depending on the scope of the product. However, GI system in Korea provides one definition which only protects products that express definite tie to its territory of origin, preliminary with the origin of the ingredient. It is necessary for the government and industry to seek ways to revitalize the local economy in the global market and increase the number of GI products by aligning GI systems with foreign countries and support mutual bilateral agreement.
  2. 민승기;조정은;서혜영 260
    https://doi.org/10.23093/FSI.2021.54.4.260 PDF KSCI
    현재 한국김치는 80여 개국에 수출되어 해외에서 쉽게 찾아볼 수 있는 식품이 되었지만 "한국김치" 라는 명칭은 아직 국제적으로 보호받지 못하고 있다. 김치 뿐 아니라 연간 70억 불을 수출하는 한국의 농식품도 이제는 해외에서 보호받을 수 있는 제도적 장치를 마련해야 한다. 2020년 김치산업진흥법이 개정되면서 "한국김치"의 지리적 표시를 할 수 있는 법적근거가 마련되었다. 현행 제도와 생산자 단체 간의 쟁점은 있지만, 지리적 표시가 자국의 농산물과 산업보호의 수단으로 활용된다는 기본 취지에 우선하여 한국김치가 국내뿐 아니라 수출국에서 보호받을 수 있도록 법적인 권리를 조속히 마련해야 할 것이다.
  3. 송영주 268
    https://doi.org/10.23093/FSI.2021.54.4.268 PDF KSCI
    A geographical indication (GI) is a sign used on products that have a specific geographical origin and possess qualities or a reputation that are due to that origin. This paper explores ways to protect Korean goods as GIs in the U.S. and EU by examining the efforts of the Colombian Coffee Federation (FNC) to protect Colombian coffee. The FNC enhanced the global awareness of Colombian coffee and increased the profits of Colombian coffee producers by registering Colombian coffee as a certification mark in the U.S. and as a GI under the EU's quality schemes. The Korean government protects kimchi under its own GI system. For kimchi products to earn the label "Korean kimchi," the three main ingredients must be produced in Korea. This has been a challenge for kimchi producers, who often rely on imported ingredients. Korea could learn from FNC's strategies to improve the current GI system for kimchi.
  4. 신영섭 278
    https://doi.org/10.23093/FSI.2021.54.4.278 PDF KSCI
    Fermented milk including yogurt, which has a long tradition of thousands of years, was first established in Korea in 1919, and the current market size has grown to over 90 billion dollars. Fermented milk, which began in the early days of liquid yogurt, appeared on the market as spoonable and drinking yogurt. Fermented milk began with research on intestinal health functions and lactobacilli, and gradually developed into various disease prevention studies such as gastrointestinal health, immunity improvement, skin beauty, and prevention of dementia. As a simple meal, it has a nutrient function element, which serves as a meal replacement, and is expanding its range from general foods to special-purpose foods and dietary supplements. Fierce market competition is taking place, and as a result, the domestic fermented milk market is developing through the development of various products for differentiation.
  5. 임민철;우민아;최성욱 293
    https://doi.org/10.23093/FSI.2021.54.4.293 PDF KSCI
    식품안전사고는 2009년 이후 해마다 5천건 이상 매년 2%씩 증가하고 있는 추세이며 환경오염 및 농수산물 원산지표시 위반 등이 증가하고 있어 먹거리 안전에 대한 국민 불안은 가중되고 있는 실정이다. 식품안전사고를 예방할 수 있는 가장 좋은 방법은 빨리 검사하는 방법이라고 대부분 알고 있지만 식품생산 및 유통 현장에 분석 비전문가 수준에서 활용할 수 있는 검사기술이 부족한 실정이다. 최근 현장진단기술 중 시료에서 검사까지 가능한 STA 기술을 중심으로 유전자 기반 식중독균을 검사하는 방법에 대해 소개하였다. 사람이 아닌 원격지 무인으로 식품위해인자를 직접적으로 검사하여 식품안전정보를 위변조 없이 생성할 수 있다면 현재의 빅데이터와 인공지능 기술로부터 보다 정확한 위험을 예측할 수 있어 오염원을 관리할 수 있다. 이러한 정보 처리는 현재 클라우드 기술을 이용하여 스마트폰에서도 활용 가능한 수준이기 때문에 영세사업장이나 공공 단체급식 등에 활용 가능할 것으로 판단된다.