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

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R&D Policy

  • Act on Promotion of Science and Technology in Food, Agriculture, Forestry and Fisheries
  • 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, forestry and fisheries

LAST UPDATE : 2016-01-01

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

Industrialization of advanced food materials and functional foods using low-carbon and cutting-edge convergence technology

Mid- & long-term R&D vision and objectives
  • Vision- ·Development of world-class food industry leading green growth
  • Objectives- ·Green growth promotion through development  of low-carbon, cutting-edge convergence processing technology  ·Industrialization of advanced food materials and functional food development technology


Core strategic technology
Core strategic technology detailed dataTable
Core strategic
technology
2009
technology
level (%)
2014
goal (%)
Details
Low-carbon, green and advanced convergence food technology development 63 81
  • New sterilization processing technology, and development of reuse of byproducts
  • Cutting-edge, green extraction and minimum processing technology
  • Structural change of physiological active substances and solubilization technology development
  • Moisture and browning control in food ingredients and manufacturing development
  • Technology for diversification of agri-food's uses
  • Database construction of fish characteristics for sashimi and seasonal change in fish properties
Food functionality exploration and special-purpose food development 63 85
  • Natural food materials development to replace food additives
  • Construction of comprehensive information center and library of agri-food nutrients and functionalities
  • Environment-friendly organic processing and meal-replacing super-high pressurized food development
  • Disease-preventing, anti-oxidant and anti-aging food development
New food materials development 65 84
  • Natural antibacterial materials and natural additives development
  • Sugar and lipid substitutes manufacturing technology

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