• 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.

• 식품과학과 산업
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• 제53권3호
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• pp.307-315
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• 2020

식품산업과 국내외 환경변화 등에 따라 식품 R&D 추진체계에 대한 변화가 필요한 시점에서 유망 식품산업 육성을 위한 미래지향적 식품 R&D 추진 및 식품산업정책과 연계한 R&D 추진전략을 제안하였다. 국내외 식품산업 동향 및 글로벌 트렌드 분석에 기초하여 미래지향적인 식품산업 성장을 위한 연구개발 분야의 전략적 대응방안을 정리하고, 식품산업 R&D 현황과 개선점을 검토하여 향후 식품산업 R&D 추진방향을 설정하였다. 식품산업 R&D 추진체계를 고도화하기 위해 구체적으로 효율적인 R&D 사업추진을 위한 연구기획체계 강화, 연구수행 주체간의 역할 분담 및 협업 강화, 미래 기술기반 확보, 현안문제 해결 및 산업현장 맞춤형 지원체계 강화, 정책사업 연계 및 식품 R&D 관리시스템 효율화 방안을 제시하였다.

• 한국포장학회지
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• 제14권1호
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• pp.1-8
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• 2008

New concepts and solutions for the Flexible Food Packaging Design have been demanded to meet the various customer's needs and to compete with other worldwide products. Future-oriented designs beyond the basic functions of preserving and protecting contents can only meet the demands on product's reliability and consumer's satisfaction, specially considering environmental issues. This study is to describe the spiritual values of Korean Flexible Food Packaging Design on the basis of comprehensive understanding and to identify the process of changes and developments. The thesis also forecasts the future of Flexible Food Packaging. Little progress in the Flexible Food Packaging has been made because of the slow response, only to meet the increasing demand without any statistical or theoretical study. On the contrary, Korean Flexible Food Packaging Design has been developed by imitating foreigners' and made mistake of not creating original design reflecting a native traditional culture. This study researches the roles of food-classified flexible packaging to predict the near future trend of packaging industry classifying those into functional, visual, environmental and industrial aspects.

• 한국관광식음료학회지:관광식음료경영연구
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• 제10권
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• pp.91-108
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• 1999

1. Increasingly Turbulent and Complex Environment 2. The Hotel Future 3. 마침말(The Temporal Nature of Change)

• Agribusiness and Information Management
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• 제3권2호
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• pp.1-8
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• 2011

The main goal of this study is to show promising future food market of Northeast Asia countries, including China, Japan, and South Korea. Drinks market, including soft and alcoholic drinks is selected to show global food companies new opportunities for next strategic movements. Market Attractiveness Matrix is developed based on BCG matrix as a main framework for this study. CDI (Category Development Index) is also used. It is found that Asia-pacific has fast-growing markets and it has strong potential for future investment. Northeast Asia countries (China, Japan, and South Korea) turned out to be ones of the most attractive regional markets. However, European drinks market is saturated even though its size is still big. This study suggests that Northeast Asian market be considered a market for the next strategic movement and investment.

• Safe Food
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• 제3권4호
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• pp.6-11
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• 2008

• 식품기술
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• 제24권1호
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• pp.32-38
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• 2011

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1994년도 방사선 조사 식품의 안전성 및 실용화에관한 국제심포지움
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• pp.1-11
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• 1994

• Preventive Nutrition and Food Science
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• 제19권1호
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• pp.1-4
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• 2014

Excessive ethanol intake is known to induce a number of physiological symptoms, including headache, dizziness and vertigo. In this study, we investigated the attenuation effect of sprouted peanut extract (SPE) on ethanol-induced hangover in male Sprague-Dawley rats. The animals were divided into five groups: the control group, which was administered ethanol only; the ethanol plus SPE experimental groups, which were administered ethanol and 100, 200, or 400 mg SPE/kg b.w.; and the positive control group, which was administered ethanol plus DAWN808$^{(R)}$, a commercial product. SPE-suspended water was delivered to rats via gavage 15 h and 30 min before the administration of ethanol. Blood was collected from the tail 0, 1, 3, and 5 h after ethanol administration. The results showed that serum ethanol concentrations were significantly lower in SPE treated groups than in the control group. Furthermore, hepatic alcohol and acetaldehyde dehydrogenase activities were enhanced by SPE in a dose dependent manner. These results suggest that SPE could be useful in attenuating hangover after alcohol consumption.

• 식품과학과 산업
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• 제49권4호
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• pp.40-63
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• 2016

John Glenn, America's first man to eat anything in the near-weightless environment of Earth orbit, found the task of eating fairly easy. With improved packaging came improved food quality and menus. By the time of the Apollo Program, the quality and variety of food increased even further. Apollo astronauts were the first to have hot water, which made rehydrating foods easier and improved the food's taste. Thermostabilized pouches were also introduced on Apollo. The task of eating in space got a big boost in Skylab. It also had a food freezer and refrigerator a convenience offered by no other vehicle before or since. Two different food systems will be used for future long-duration missions to other planets, one for traveling to and from the distant body and one for use on the surface of the moon or Mars. The transit food system will be similar to the space station food system with the exception that products with three-to five-year shelf lives will be needed. Thus, this part of the trip will be similar to what occurs aboard space missions now. The surface food system, be it lunar or planetary, will be quite different. It will be similar to a vegetarian diet that someone could cook on Earth. Once crew members arrive on the surface and establish living quarters, they can start growing crops. Once the crops are processed into edible ingredients, cooking will be done in the spacecraft's galley to make the food items. Disposal of used food packaging will be an issue since there will be no Progress vehicles to send off and incinerate into the Earth's atmosphere. Packaging materials will be used that have less mass but sufficient barrier properties for oxygen and water to maintain shelf life as those now in use.