Research Field

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Development of high added value functional foods using bioconverted plant compounds

  • Development of high functional food materials using bioconversion technology
    Identification, standardization, production process development of functional foods and global brand development

Study on technology of useful Synbiotics derived from traditional foods

  • Development, systematization and genome analysis of useful probiotics and development of prebiotics from natural products and carbohydrates

Safety enhancement and high added value of traditional fermented food

  • Isolation and systematization of traditional fermented food strains
    Genome and metabolism analysis, safety and functional analysis of strains from traditional fermented food
    Standardization of production process of traditional fermented food

식품소재와 구조의 스마트 엔지니어링을 이용한 고기능성 식품 시스템 개발

  • 바이오폴리머와 천연물의 에멀션/폼 계면 현상
    Probiotic 유산균 인캡슐레이션
    바이오폴리머 분자상호작용을 이용한 식품구조 엔지니어링
    식품입자의 과립화/코팅/정제화 등 입자 엔지니어링

Development of globalized food through discovery of functional enzyme from traditional fermented food

  • Screening, isolation and characterization of functional enzyme from traditional fermented food
    Safety, structure stability and molecule control of functional enzyme from traditional fermented food
    Standardization of production process for securing functionality and globalized food of traditional fermented food