The term hormesis is defined as stimulation by low doses of any potentially harmful agent. In the food industry,many attempts were made to apply hormeric phenomena to the process of improving food storage or increasingfunctional molecules in food. In this study, we reviewed the results of hormetic treatment including pressure, ion-izing radiation, ultraviolet, heat and atmosphere modification from a variety of fruits and vegetables. The hormeticeffects were quite diverse depending on the kind of food, cultivar and experimental environment. It was thereforedifficult to derive the exact and consistent hormetic influences. Nonetheless, it is significant that this study is thefirst attempt to document the impact of various hormetic treatments on food.

Abstract
 서 론
 본 론
  호메시스 기술과 유전자변형기술의 차이
  호메시스의 식품 적용 사례
  압력(Pressure) 호메시스
  자외선(Ultraviolet, UV) 호메시스
  열(Heat) 호메시스
  대기 조성 조작(Atmosphere Modification) 호메시스
 고찰 및 결론
 감사의 글
 References

• 김혜원(안양대학교 식품영양학과) | Hye Won Kim
• 조용진(한국식품연구원 산업기반연구본부) | Yong-Jin Cho
• 길복임(안양대학교 식품영양학과) | Bogim Gil Corresponding author