Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Personalized Diet in the Era of the 4th Industrial Revolution

4차 산업혁명 시대 맞춤형 식이

  • Soo-Hyun Park (Food Functionality Research Division, Korea Food Research Institute) ;
  • Jae-Ho Park (Food Functionality Research Division, Korea Food Research Institute)
  • 박수현 (한국식품연구원 식품기능연구본부) ;
  • 박재호 (한국식품연구원 식품기능연구본부)
  • Received : 2023.08.08
  • Accepted : 2023.08.22
  • Published : 2023.08.31
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Abstract

This paper elucidates the novel direction of food research in the era of the 4th Industrial Revolution characterized by personalized approaches. Since conventional approaches for identifying novel food materials for health benefits are expensive and time-consuming, there is a need to shift towards AI-based approaches which offer more efficient and cost-effective methods, thus accelerating progress in the field of food science. However, relevant research papers in this field present several challenges such as regional and ethnic differences and lack of standardized data. To tackle this problem, our study proposes to address the issues by acquiring and normalizing food and biological big data. In addition, the paper demonstrates the association between heath status and biological big data such as metabolome, epigenome, and microbiome for personalized healthcare. Through the integration of food-health-bio data with AI technologies, we propose solutions for personalized healthcare that are both effective and validated.

Keywords

Acknowledgement

본 연구는 한국식품연구원 기본사업(E0210601-03)의 연구비 지원을 받아 수행되었으며, 이에 감사드립니다.

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