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Food Sci. Ind. 2023;56(3):162-236
Cultured meat: Recent advancements and technological challenges
Han-Hee Jo, Young Jun Kim, and Jinhee Hwang
Food Sci. Ind. 2023;56(3):162-174
Materials and technologies for manufacturing alternative protein foods
Seong-Jun Cho
Food Sci. Ind. 2023;56(3):175-185
Future prospects of meat protein alternative food in food tech industry
Yea-Ji Kim, Ji Yoon Cha, Jung Heon Kim, Tae-Kyung Kim, Min Kyung Park, Jae Hoon Lee, and Yun-Sang Choi
Food Sci. Ind. 2023;56(3):186-197
The birth of the kimchi refrigerator: Fermented foods, new living environment, and refrigeration technologies
Tae-Ho Kim and Hyungsub Choi
Food Sci. Ind. 2023;56(3):198-206
Why dried fruit from ugly produce holds similar value to regular dried fruit?
Ji yeol Kim and Cheul Rhee
Food Sci. Ind. 2023;56(3):207-212
Current status of research on functional ingredients and proposals for enhancing reliability of authorization and research efficiency
Youngae Kim, Sujin Jeong, Hyunjung Lee, Jihae Choi, Jungmin Bae, Min Young Um, and Eunju Kim
Food Sci. Ind. 2023;56(3):213-219
The utilization of Bayesian statistics in the realm of food sciences
Won-Seok Choi
Food Sci. Ind. 2023;56(3):220-228
“The 4th basic plan to promote the food industry” to strengthen the global competitiveness of the food industry
Kitae Shin
Food Sci. Ind. 2023;56(3):229-236
Food Science and Industry (Food Sci. Ind.; FSI) (ISSN: 0257-2397) which was launched in 1968, is devoted to the advancement and dissemination of scientific knowledge concerning food science, biotechnology, and related academic disciplines. The FSI is published every three month (March, June....
Characterization of palm oil and its utilization in food industry
Suk Hoo Yoon, and Yau Kun Teah
Received July 31, 2017; Accepted August 21, 2017.
Safety evaluation and approval status of genetically modified foods in Korea
Yun-Sook Kang
Received May 9, 2019; Accepted June 4, 2019.
Enzymatic degumming of edible fats and oils
Suk Hoo Yoon
Received April 26, 2018; Accepted May 31, 2018.