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06. Industrialization and Value Addition in Food and Agricultural Products
There is a need to contribute to the development of fundamental and commerciable technologies that would result in greater use of agro-food resources. Also, the needs to promote a healthy image of agricultural food and discover traditional food, develop processing technology for various agro-foods, and further confirm their nutritional value.
Discovering useful microzymes from traditional fermented foods is a key to help revive and promote Korean food industry as well as in developing new products. Analyzing the nutritional and functional substance and developing a variety of health-improving food materials are also deemed important value-adding activities.
Various applicable processing food technologies will help improve the value of regional food specialties. These will aid in reviving not just the traditional food knowledge but will also recreate and process traditional food into healthy food supplement. Specifically, technologies for making traditional liquor and fermented vinegar will be improved using traditional starter microzymes and functional synbiotics from fermented vegetable food.
Also, data on the ¡°National Food Standard Composition Table¡± and ¡°Functional Food Composition Table¡± will be published to provide reliable information to the public. In addition, evaluation of the various biological activities of agro-food resources will be done to improve and discover new functional food materials.
