| 특집 |
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Cultured meat: Recent advancements and technological challenges
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| Han-Hee Jo, Young Jun Kim, and Jinhee Hwang |
| Food Sci. Ind. 2023;56(3):162-174 |
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Materials and technologies for manufacturing alternative protein foods
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| Seong-Jun Cho |
| Food Sci. Ind. 2023;56(3):175-185 |
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Future prospects of meat protein alternative food in food tech industry
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| 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 |
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| 회원논단 |
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The birth of the kimchi refrigerator: Fermented foods, new living environment, and refrigeration technologies
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| Tae-Ho Kim and Hyungsub Choi |
| Food Sci. Ind. 2023;56(3):198-206 |
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Why dried fruit from ugly produce holds similar value to regular dried fruit?
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| Ji yeol Kim and Cheul Rhee |
| Food Sci. Ind. 2023;56(3):207-212 |
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Current status of research on functional ingredients and proposals for enhancing reliability of authorization and research efficiency
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| Youngae Kim, Sujin Jeong, Hyunjung Lee, Jihae Choi, Jungmin Bae, Min Young Um, and Eunju Kim |
| Food Sci. Ind. 2023;56(3):213-219 |
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The utilization of Bayesian statistics in the realm of food sciences
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| Won-Seok Choi |
| Food Sci. Ind. 2023;56(3):220-228 |
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| 특별기고 |
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“The 4th basic plan to promote the food industry” to strengthen the global competitiveness of the food industry
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| Kitae Shin |
| Food Sci. Ind. 2023;56(3):229-236 |
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Food Sci. Ind. 2023;56(3):162-236
