• 제목/요약/키워드: cookery

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미래 식품 경향과 조리과학 (Future food and the role of food cookery Science)

  • 김희섭
    • 한국식품조리과학회지
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    • 제22권4호통권94호
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    • pp.552-562
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    • 2006

  • The environment which surrounds us such as climates, technology change rapidly. Forecasting the future of food by reviewing the subject at the moment would be meaningful, because we could understand the impact of new technology, set the new goal and create the future by speaking out on issues of our concern and by our choices. There are two points of view on our future, one is pessimistic view due to the food and the water shortage, as well as environmental contamination. Another is optimistic view mainly because of innovative technologies. Biotechnology would enable to develope the personalized food using nutrigenomics, nutrigenetics, and nutraceuticals. Nanotechnology and shelf-life extension techniques would contribute great deal to the development of the future food. Consumer's concern for the health and the wellness as well as palatability would affect the development of future food so that the involvment of food cookery scientists are more important to meet the consumer's needs and trends.

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쌀의 이용과 보급방안

  • 안명수
    • 한국식품조리과학회:학술대회논문집
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    • 한국식품조리과학회 1991년도 임시총회 및 춘계 학술발표회
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    • pp.139-142
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    • 1991

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쌀에 관한 연구동향

  • 김기숙
    • 한국식품조리과학회:학술대회논문집
    • /
    • 한국식품조리과학회 1991년도 임시총회 및 춘계 학술발표회
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    • pp.118-130
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    • 1991

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쌀의 과학과 이용

  • 권태완
    • 한국식품조리과학회:학술대회논문집
    • /
    • 한국식품조리과학회 1991년도 임시총회 및 춘계 학술발표회
    • /
    • pp.107-117
    • /
    • 1991

  • PDF