Healthy and convenient food processing technology
Technology for controlling
the texture of meat/marine products
Convergence heat
treatment process design
Controlling freezing/thawing
quality deterioration
Fermentation technology of Korean food
Finding useful
microorganisms derived
from Korean food
Kimchi and jang
fermentation/degree of
fermentation
control technology
Developing global jang
Globalization of Korean food based on differentiated fermentation technology
Developing food materials
Developing new functional sweeteners
Developing grain products, oil and fat, and materials for cafes
Developing fermentation enzyme food
Applying global-leading fermentation technology
Developing future food resources
Technology for breeding new varieties and cultivation
Securing the rights to exclusive seeds and preserving genetic attributes
Developing vegetable meat alternatives