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
