Food upcycling has emerged as an effective approach to sustainably utilize the food waste generated within the food supply chain. This review article examines upcycled food with respect to its definition, consumers’ knowledge and perception on it, and the process by which by-products from the food supply chain are utilized for the creation of upcycled food products. The definition of upcycled food varied among manufacturers, research institutions, and the Upcycled Food Association, depending on the specific values and objectives of each sector. This has resulted in the use of different keywords to highlight the distinctive characteristics of their respective interpretations of upcycled food. This review also summarizes the various consumer traits that can influence the awareness and acceptance of upcycled food, encompassing functional, empirical and emotional, symbolic and self-expressive, and economic benefits. Additionally, the review presents strategies to utilize by-products produced in large quantities in Korea, while also addressing the control of hazardous components to ensure biological or chemical safety and the changes in nutritional value that may occur during the utilization of these byproducts.

Abstract
I. 서 론
II. 연구 내용 및 방법
III. 결과 및 고찰
    1. 업사이클드 푸드의 정의와 분류
    2. 업사이클드 푸드에 대한 소비자 인식
    3. 식품 원료로서의 부산물 활용
IV. 요약 및 결론
Conflict of Interest
References

• 김정인(서울대학교 식품영양학과) | Jung-In Kim (Department of Food and Nutrition, Seoul National University, Korea)
• 정승현(서울대학교 식품영양학과) | Seung-hyeon Jeong (Department of Food and Nutrition, Seoul National University, Korea)
• 김민재(서울대학교 식품영양학과) | Min-jae Kim (Department of Food and Nutrition, Seoul National University, Korea)
• 오예원(서울대학교 식품영양학과) | Yea-won Oh (Department of Food and Nutrition, Seoul National University, Korea)
• 김도균(서울대학교 식품영양학과, 서울대학교 생활과학연구소) | Do-Kyun Kim (Department of Food and Nutrition, Seoul National University, Research Institute of Human Ecology, Seoul National University, Korea)
• 한성림(서울대학교 식품영양학과, 서울대학교 생활과학연구소) | Sung Nim Han (Department of Food and Nutrition, Seoul National University, Research Institute of Human Ecology, Seoul National University, Korea) Corresponding author