• Food Industry And Nutrition
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• v.13 no.1
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• pp.1-10
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• 2008

• Journal of the Korean Society of Food Culture
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• v.3 no.4
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• pp.341-345
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• 1988

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.165-194
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• 2001

• Food Science and Industry
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• v.53 no.2
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• pp.148-165
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• 2020

At beginning the fermentation is naturally occurred by natural microbes. Fermentation techniques apply as two ways, one is fermentation to produce fermented foods and the other is preservation of the foods for longer time for future. They contain various biological active ingredient, like as vitamins. Microorganisms concerning fermentation are well known the functionalities. Each nations in the world have unique and distinct foods and dietary habits on their own specific cultures and accessible edible raw resources of plant or animal origins. Many countries have their unique traditional fermented foods based on their natural conditions. Korea has very famous traditional fermented foods, as Kimchi, fermented soybean products(Jang), fermented fish products(Jeotgal) and vinegar. In this review will discuss the overall fermented foods and typical Korean traditional fermented foods with functionalities, and future effort to enlarge into wide range of new industry.

• Food Industry And Nutrition
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• v.12 no.2
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• pp.37-43
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• 2007

• Food Science and Industry
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• v.42 no.1
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• pp.49-56
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• 2009

• Journal of the Korean Society of Food Culture
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• v.36 no.1
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• pp.66-75
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• 2021

Microalgae are unicellular microorganisms inhabiting various ecosystems of the world, including marine and freshwater systems and extreme environments. Only a few species have been actively used as food. Microalgae are attracting attention as a means of biological CO2 reduction because they play an important role in absorbing atmospheric CO2 through their rapid growth by photosynthesis in water. Besides, microalgae are considered to be an eco-friendly energy source because they can rapidly produce biomass containing a large quantum of lipids that can be converted into biodiesel. Several microalgae, such as Chlorella spp., Spirulina spp. and Haematococcus spp. have already been commercialized as functional health supplements because they contain diverse nutrients including proteins, vitamins, minerals, and functional substances such as docosahexaenoic acid (DHA), β-glucan, phycocyanin, astaxanthin, etc. Moreover, they have the potential to be used as food materials that can address the protein-energy malnutrition (PEM) which may occur in the future due to population growth. They can be added to various foods in the form of powder or liquid extract for enhancing the quality characteristics of the foods. In this review, we analyzed several microalgae which can be used as food additives and summarized their characteristics and functions that suggest the possibility of a role for microalgae as future food.

• International Commerce and Information Review
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• v.12 no.1
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• pp.225-250
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• 2010

The purpose of this study is to grasp the ripple effect of food industry, which is rising as the prominent industry of the future and has a high forward & backward ripple effect, on domestic economy and other industries through Industrial Input-Output Analysis and suggest the export connection method for the development of food industry in the future. As an analysis result, it was found that the effect on product inducement and employment inducement was very high. Like that, it is necessary to establish export connection strategy to escape from narrow domestic market and advance into world market in order to develop food industry, which has a high ripple effect on domestic market. For the export connection of food industry, it is possible to enlarge overseas market demand of domestic food industry by providing domestic food companies with export-concerned information such as overseas export market information and food market information, advertising world market for domestic food industry actively through the globalization of Korea food, securing food processing technology, removing export unavailability risk through the export insurance policy and advertizing the safety of food industry through the reinforcement of food safety control standard and penalty standard.

• Proceedings of the Korean Society of Crop Science Conference
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• 1998.10a
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• pp.189-209
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• 1998

Food resources have been supplied more and more by crop land expansion, technological Improvement for higher crop yield, establishment of irrigation system, and input of fertilizers, chemicals and others, to sustain a world population increase currently about 6 billion. Food demand will be significantly increased in the 21st century due to population increases of 90 million per year and more consumption of meat with per capital income increase. But food production increase will be limited by difficulty of crop/irrigation land expansion and small or decreasing effectiveness of fertilizer use. Development of new techniques for higher yield per ha is only one way to meet future food demand increase. Optimistic prospect for food demand/supply balance was reported by FAO until 2010, and IFPRI until 2020. However, Worldwatch Institute warned world food supply will be less than expected demand by 500 million tons of cereal grains in 2030. It is necessary to establish a national plan to meet expected worldwide shortage of food resources in 21 century. What planning should be under taken to meet the upcoming century of food shortage in Korea whose food self-sufficiency rate is only $30{\%}$. It is recommended that (1) keep paddy field area as much as 1,100 thousand ha, (2) expansion of barley and wheat cultivation on all paddy area in winter season, (3) continue development of new technology to get international superiority of food resources produced in Korea, (4) expand nationwide the importance of food security under the current financial crisis encountered In Korea, and for food security in the future unified Korean peninsula.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2006.07a
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• pp.85-122
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• 2006

This Research was developed bread, food and fast food through history that recognize meaning and develop process also research trend to future of food.