| 특집 |
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The current status of smarter food safety management
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| Soyoung Gwon |
| Food Sci. Ind. 2021;54(3):124-131 |
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Application of blockchain in the food industry
|
| Sangoh Kim |
| Food Sci. Ind. 2021;54(3):132-144 |
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Current scientific technology and future challenges for personalized nutrition service
|
| Kyeong Jin Kim, Yeonkyung Lee, and Ji Yeon Kim |
| Food Sci. Ind. 2021;54(3):145-159 |
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AI-based system for automatically detecting food risk information from news data
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| Yujin Baek, Jihyeon Lee, Nam Hee Kim, Hunjoo Lee, and Jaegul Choo |
| Food Sci. Ind. 2021;54(3):160-170 |
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| 회원논단 |
|
History of tofu industry
|
| Chang-Soo Kang |
| Food Sci. Ind. 2021;54(3):171-183 |
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Development of smart HACCP effectiveness analysis model
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| Han-Cheol Lee, Ju-Yeong Kang, Eun-Ji Park, Min-Ji Park, Do-Gyung Oh, Chan-Yeong Kim, Eun-Sun Jeong, Jai-Moung Kim, Yeong-Soon Ahn, and Jung-Beom Kim |
| Food Sci. Ind. 2021;54(3):184-195 |
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Importance of food science and technology in sustainable and resilient food systems - a Northeast Asian perspective
|
| Cherl-Ho Lee |
| Food Sci. Ind. 2021;54(3):196-209 |
|
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Food Sci. Ind. 2021;54(3):124-209
