식품저장과 가공산업

Current and future research trends for the edible insect food industry
식용곤충 식품산업의 현재와 미래 연구 동향

Tae-Kyung Kim, Ji Yoon Cha, Yea-Ji Kim, Jung Heon Kim, Dong-Hyun Keum, Yun-Sang Choi

김태경, 차지윤, 김예지, 김정헌, 금동현, 최윤상

Food Preserv Process Ind 2025;24(1):50-57.
https://doi.org/10.11002/fppi.2025.24.1.50

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Integrated analysis of global and domestic trends in cultured meat industry: Technology, regulation, and corporate strategy
배양육 산업의 국내외 동향: 기술, 규제, 기업 전략의 통합 분석

Sol-Hee Lee, Sanghun Park, Gyutae Park, Sehyuk Oh, Jungseok Choi

이솔희, 박상훈, 박규태, 오세혁, 최정석

Food Preserv Process Ind 2025;24(1):25-49.
https://doi.org/10.11002/fppi.2025.24.1.25

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Physicochemical, functional, and nutritional characteristics of sesame meal protein hydrolysates produced by enzymatic hydrolysis
참깨박 단백질 효소가수분해물의 이화학적, 기능적 및 영양학적 특성

Bo Yeon Park, Jae Min Seo, Eun Chae Lee, Min Ji Kang, Kyung Young Yoon

박보연, 서재민, 이은채, 강민지, 윤경영

Food Preserv Process Ind 2025;24(2):131-145.
https://doi.org/10.11002/fppi.2025.24.2.131

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Materials and applications to produce alternative foods
대체 식품 제조를 위한 소재 및 활용

Haran Jo, Na-Ra Han, Su Hyeon Baek, Sang-gil Lee, Ji-Eun Bae

조하란, 한나라, 백수현, 이상길, 배지은

Food Preserv Process Ind 2025;24(1):5-24.
https://doi.org/10.11002/fppi.2025.24.1.5

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Recent advances in spectroscopy combined with artificial intelligence for detection of food contaminants
식품 내 유해물질 검출을 위한 분광학과 인공지능 융합기술 연구 동향

Eunghee Kim

김웅희

Food Preserv Process Ind 2025;24(1):58-65.
https://doi.org/10.11002/fppi.2025.24.1.58

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Standardization of farm-scale persimmon vinegar production through process monitoring
감식초의 제조공정 모니터링을 통한 농가형 생산공정의 표준화 방안

Hye-Kyung Moon

문혜경

Food Preserv Process Ind 2025;24(1):66-75.
https://doi.org/10.11002/fppi.2025.24.1.66

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National Fishery Products Quality Management Service
국립수산물품질관리원

Se-Hun Kim

김세훈

Food Preserv Process Ind 2025;24(1):76-80.
https://doi.org/10.11002/fppi.2025.24.1.76

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UST-KFRI school
과학기술연합대학원대학교(UST)-한국식품연구원(KFRI) 스쿨

Jeong-Seok Cho, Hyun Jung Kim

조정석, 김현정

Food Preserv Process Ind 2025;24(1):81-85.
https://doi.org/10.11002/fppi.2025.24.1.81

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Development of herbal additive kimchi and market trends
한방 소재 첨가 김치 개발 연구 및 시장 동향

Minjung Lee, Min-Ji Kim, Sung Hee Park, Ji-Young Choi

이민정, 김민지, 박성희, 최지영

Food Preserv Process Ind 2025;24(2):87-98.
https://doi.org/10.11002/fppi.2025.24.2.87

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Development and application of the nutrient composition database for fishery products
수산식품성분표의 발간 및 활용

Jinwoo Yang, Na-young Yoon

양진우, 윤나영

Food Preserv Process Ind 2025;24(2):99-108.
https://doi.org/10.11002/fppi.2025.24.2.99

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Extrusion processing in the food industry: principles, process variables, applications, and challenges
식품 산업에서의 압출성형 공정: 원리, 공정 변수, 응용 및 과제

Hojin Jung, Ayeon Han, Hyerim Jeon, Bon-Jae Gu

정호진, 한아연, 전혜림, 구본재

Food Preserv Process Ind 2025;24(2):109-118.
https://doi.org/10.11002/fppi.2025.24.2.109

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Production process development and safety analysis of domestically isolated Clostridium butyricum S-45-5
국내 유래 낙산균 Clostridium butyricum S-45-5의 대량생산 공정 수립 및 안전성 평가

Hyeong-Woo Kim, Sung-Oh Sohn, Jong-Keun Kim

김형우, 손성오, 김종근

Food Preserv Process Ind 2025;24(2):119-130.
https://doi.org/10.11002/fppi.2025.24.2.119

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3FC Co.
주식회사 쓰리에프씨

Min-Gyeong Kang

강민경

Food Preserv Process Ind 2025;24(2):146-149.
https://doi.org/10.11002/fppi.2025.24.2.146

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Sangha farm: Where the sky (上) meets the earth (下), building the future of rural life
상하농원: 하늘(上)과 땅(下)이 만나는 곳, 농촌의 미래를 짓다

EunHae Kim

김은해

Food Preserv Process Ind 2025;24(2):150-154.
https://doi.org/10.11002/fppi.2025.24.2.150

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Functional components of farro (emmer wheat, Triticum dicoccum) and its potential as a health food ingredient based on processing, storage, and distribution characteristics
고대 곡물 파로(emmer wheat, Triticum dicoccum)의 기능성 성분과 가공·저장·유통 특성에 기반한 건강식품 원료로서의 활용 가능성

Sun Hwa Kim, Su Seok Jang, Ha Young Lee, Dong Hoon Lee, Chang Suk Ahn, Joong-Ho Kwon

김선화, 장수석, 이하영, 이동훈, 안창석, 권중호

Food Preserv Process Ind 2026;25(1):1-22.
https://doi.org/10.11002/fppi.2026.25.1.1

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Evidence-driven companion animal nutrition: Integrated perspectives on ingredients, processing technologies, functional nutrition, food safety, and digital assessment
과학적 근거에 기반한 반려동물 영양학: 원료 특성, 가공 기술, 기능성 영양, 식품 안전성 및 디지털 평가의 통합적 고찰

Jung-Whan Chon, Kun-Ho Seo, Hyun-Ju Kim, Hyeon A Jung, Kwang-Young Song

천정환, 서건호, 김현주, 정현아, 송광영

Food Preserv Process Ind 2026;25(1):23-41.
https://doi.org/10.11002/fppi.2026.25.1.23

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A review on quality changes in total mixed fermentation during storage periods
발효 혼합사료의 저장 중 품질 변화에 대한 고찰

Youn-Su Lee, Gyo-Moon Chu

이윤수, 추교문

Food Preserv Process Ind 2026;25(1):42-57.
https://doi.org/10.11002/fppi.2026.25.1.42

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Application potential and practical challenges of 3D food printing for elderly-friendly food manufacturing
고령친화식품 제조를 위한 3D 식품 프린팅 기술의 적용 가능성과 실용화 과제

Jiyoon Kim, Jung Soo Kim

김지윤, 김정수

Food Preserv Process Ind 2026;25(1):58-72.
https://doi.org/10.11002/fppi.2026.25.1.58

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PFAS regulation status and analysis trends
PFAS의 규제 현황과 분석 동향

Won-Kyeong Kim

김원경

Food Preserv Process Ind 2026;25(1):72-79.
https://doi.org/10.11002/fppi.2026.25.1.72

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SIGNALCARE
시그널케어

Dong Seop Yang

양동섭

Food Preserv Process Ind 2026;25(1):80-84.
https://doi.org/10.11002/fppi.2026.25.1.80

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