• Agribusiness and Information Management
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• 제4권2호
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• pp.22-31
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• 2012

Research and technology has been transforming the agriculture to agribusiness which encompasses all operations with all the connections from faming per se, to manufacture & distribution of production supplies and farm commodities. Further, with the revolutionary development of information technology in the last two decades, we cannot talk about agribusiness process alone without considering the information technology embedded in the artifact, process, and structure. Despite the emergence of precision agriculture (PA) which is supported by IT based innovations which can not only improve efficiency in farming operations but also contribute to environmental sustainability, the adoption of IT among farmers and in agriculture industry are rather low than expected. Thus, Korean government has been seeking to converge IT into food, agriculture, forestry and fisheries to improve the competency of the agribusiness, and much progress has been made. This paper investigated the status quo of the current IT convergence with Food, Agriculture, Forestry and Fisheries in Korea, and further proposed future policy directions.

• 식품과학과 산업
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• 제41권3호
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• pp.47-64
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• 2008

• 식품산업과 영양
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• 제15권2호
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• pp.29-31
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• 2010

• 식품과학과 산업
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• 제49권3호
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• pp.12-16
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• 2016

• 식품과학과 산업
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• 제49권2호
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• pp.8-17
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• 2016

Sodium is a component of salt and naturally taken in the process of taking in table salt. For food processing, salt is very important. In general, salt adds flavor and taste including a salty taste and rheologically, it plays an important role in forming tissues. Also, it helps in improving preservability of food by controling growth of microorganisms. But excessive intake of salt has been blamed for outbreak of high blood pressure, heart disease, stroke, osteoporosis, kidney stone, stomach cancer and others. For this reason, there are active efforts to reduce sodium of processed foods all around the world. In Korea, a guideline for sodium reduction in 27 items and 44 kinds of foods including confectionery was suggested as part of the 'processed food sodium reduction guideline development project', which has been conducted since 2012.

• 식품과학과 산업
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• 제40권1호
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• pp.2-5
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• 2007

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2004년도 정기총회 및 제33차 춘계 학술대회
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• pp.190-193
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• 2004

• 식품기술
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• 제23권1호
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• pp.96-103
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• 2010

생산, 가공, 유통, 그리고 소매로 이어지는 식품 공급의 흐름은 분업체제에서 복잡하게 뒤얽혀 있는 통합적인 형태로 변화해오고 있다. 그 변화를 뒤돌아보고 금후의 협동적 시스템 구축을 위한 과제를 찾아본다.

• 식품과학과 산업
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• 제50권2호
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• pp.98-109
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• 2017

he safety and quality of the food supply are governed by a complex system and food safety management is one of the most important tasks of every government and government agency. Different types of policies have been developed and emplyed to address current and upcoming challegnes. In many counties including South Korea, much effort has been made to reform food safety system including organizational transformation and policy change. Food safety agencies including their history in four countries -U.S., England, Japan, and EU- are reviewd and major policies which have been recently employed by thses four contries are also examined. Additionally, the report of EU food safety and nutiriton in 2050 is introduced and scenarios of future change and policy responses in the report are exmained. Lastly, insight into this issue is given based on review of organizational transformation and major policies in four countries.

• 식품과학과 산업
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• 제49권2호
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• pp.34-44
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• 2016

Given that fermented foods, such as kimchi and doenjang, are main food sources for high sodium intake in Korea, there have been needs to develop sodium-reduced kimchi and doenjang with the proper quality. However, small and medium sized business could not actively develop the sodium-reduced products due to lack of techniques and information as well as economical reasons. The most important aspects is to address food safety issues including microbial contaminations in sodium-reduced foods. Hurdle Technology, physical, biological, chemical control technique, would have to be preferentially considered to increase the hygiene safety standards in entire processing steps including raw materials, process water, manufacturing environments, and so on. Once the food hygiene level is stable, the next challenges are to improve the taste of the sodium reduced-products as well as to packaging and storage technologies. The development of a variety of sodium-reduced fermented foods would result in significant mitigation of sodium intake by Korean. This report provides the directions to develop sodium-reduced kimchi, doenjang or pickled food products for small and medium sized business, based on the technical consulting results of sodium reduction project supported by Ministry of Food and Drug Safety in 2015.