• Food Science and Industry
• /
• v.53 no.3
• /
• pp.307-315
• /
• 2020

The food R&D operating system needs to be changed according to the changes in the food industry as well as the domestic and overseas environments. In this aspect, a future-oriented food R&D operating strategy linked with the governmental policy are proposed to foster the promising food industry. The strategic R&D approaches are summarized on the basis of global mega-trends and food industry trend analysis, and current R&D status and issues are also reviewed to set the R&D operating direction for future food industry. To advance the R&D operating system of the food industry, some practical suggestions are given as follows: strengthening the research planning system for efficient R&D program operation, enhancing the role assignment and collaboration among the R&D organizations, reinforcing the support system tailored to industrial sites and securing the future technology bases as well as resolving present issues, and linking R&D programs with policies and improving the food R&D management system.

• Food Science and Industry
• /
• v.47 no.1
• /
• pp.54-66
• /
• 2014

• Proceedings of the Korea Technology Innovation Society Conference
• /
• 2013.10a
• /
• pp.547-569
• /
• 2013

• 축산식품과학과 산업
• /
• v.12 no.2
• /
• pp.63-70
• /
• 2023

• Food Science and Industry
• /
• v.53 no.4
• /
• pp.410-421
• /
• 2020

Regarding a long-term strategic plan in the food and agriculture sector, R&D policies and investment trends in major overseas countries are reviewel. The importance of efficient resource management is emphasized along with continuous government support for R&D in the agri-food industry. In response to facing social issues such as climate change, food security, food safety, health, and environment, research and innovation agenda is mainly focused on harmony between economy and environment, human nutrition and health as well as animal and plant health, and an integrated ecosystem approach. Particularly in the food sector, public investment is generally made in food safety, nutrition and health, and private investment for food processing and manufacturing. Public-private collaboration is carried out in order to enhance the efficiency of R&D innovation and development strategies in the agri-food industry.

• Food Science and Industry
• /
• v.53 no.2
• /
• pp.235-247
• /
• 2020

Current status of the domestic food industry and major issues are reviewed, and some problems derived from the R&D aspect are analyzed. Particularly, the role of the public sector and the direction of R&D are presented in order to enhance the vitality of the food industry and strengthen the competitiveness of small and medium-sized businesses. At first, the government needs to provide a consistent R&D roadmap through macroscopic coordination, and public institutes and private companies should come up with practical and concrete collaborative measures. It is also necessary to set the investment direction for food R&D in the public sector, taking into account the strategic importance of core technology and the global level difference, targeting on basic research and public platform technology. More efforts to discover agendas focused on food technology and link them to large-scale R&D projects are urgently needed to solve national and social problems through food research.

• Food Science and Industry
• /
• v.43 no.2
• /
• pp.90-104
• /
• 2010

• Food Science and Industry
• /
• v.43 no.1
• /
• pp.102-113
• /
• 2010

• Food Science and Industry
• /
• v.49 no.3
• /
• pp.29-39
• /
• 2016

Recently, due to the cognition that obesity is the cause of adult diseases, interests of consumers in low-sugar and low-calorie foods are growing more and more. While various policies are being implemented to reduce sugar contents in processed foods, the reduced sweetness caused by lesser sugar content is complemented by using high-intensity sweeteners. Some of the typical high-intensity sweeteners are sucralose, aspartame, acesulfame potassium and stevia, etc. Since the relative sweetness degree, sweetness profile, and physical properties of these sweeteners should be different from one another, it is important that all these characteristics are well-understood before applying them. Thus, the objective of this study is to introduce the properties and applications of high-intensity sweeteners in order to reduce sugar content of processed foods.

• Food Industry And Nutrition
• /
• v.16 no.1
• /
• pp.39-41
• /
• 2011