KOREA INSTITUTE OF PLANNING AND EVALUATION FOR TECHNOLOGY IN FOOD, AGRICULTURE AND FORESTRY

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R&D Policy

  • Act on Promotion of Science and Technology in Food, Agriculture and Forestry
  • Comprehensive Plan to Promote R&D
  • Technology Development Strategy in Industrial Areas
    • Production System Industry
    • Resources and Environmental Ecological Industries
    • Production and Processing Industries
    • Distribution and Food Industries
    • Bio-Industry
    • IBNT Convergence and Informatization Industry
    • Culture Industry
  • R&D Promotion System
  • R&D Organization

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Home Home R&D Policy Distribution and Supply of Safe Food

Distribution and Supply of Safe Food A leading global R&D planning and evaluation institute for technological innovation in food, agriculture and forestry

LAST UPDATE : 2016-01-01

  • Globalization of traditional food and Korean cuisine
  • Food safety
  • Food processing and manufacturing

Commercialization and globalization of Korean food through traditional food development

Mid- & long-term R&D vision and objectives
  • Vision- ·Development of world-class traditional food industry leading green growth
  • Objectives- ·Development of high-quality traditional food and expansion of traditional fermented food exports  ·Korean food branding and product development considering preference of eachcultural area and marketing strategy


Core strategic technology
Core strategic technology detailed dataTable
Core strategic
technology
2009
technology
level (%)
2014
goal (%)
Details
Bio-conversion and fermentation technology 67 86
  • Useful materials development using bio-conversion techniques
  • Development and industrialization of useful fermented microorganism starter
  • Fermentation adjustment and control technology
  • Low-sodium fermentation technology and fermented food development
Traditional food technology 70 88
  • Verification of traditional foods' health functionality
  • Identification of high-quality traditional foods and modern manufacturing process development
  • Quality improvement of traditional alcoholic beverages and development for making world-class alcoholic beverages
  • Development and industrialization of useful fermented microorganism starter
  • Enhancement of active ginseng ingredients and new product development
Korean food commercialization technology 60 87
  • Evaluation of different cultural areas' preferences for Korean food and technological development for local adaptation
  • Dignity Korean food development for export
  • Korean food branding and cultural marketing strategy development
  • Universal culinary culture identification and library construction
  • Verification of excellence of Korean cuisine in terms of health and medicine

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