韓國食生活文化學會誌 제37권 제5호 (p.385-409)

식품영양 분야 연구동향: 지난 21년간 한국식생활문화학회지에 발표된 논문을 중심으로

A Study on the Trend of Research in Food Science and Nutrition: Published in Journal of the Korean Society of Food Culture for last 21 years
키워드 :
Food science functional food,food processing,experimental cooking,nutrition,content analysis

목차

Abstract
I. 서 론
II. 연구 내용 및 방법
   1. 자료수집 및 분석대상 추출
   2. 논문분석틀 생성
   3. 내용분석
III. 결과 및 고찰
   1. ‘식품영양’ 분야의 연구 개요
   2. ‘실험조리’ 부문 연구 동향(총 256편)
   3. ‘미생물 및 발효’ 부문 연구 동향
   4. ‘기능성’ 부문 연구 동향(총 133편)
   5. ‘식품가공 및 저장’ 부문 연구 동향(총 107편)
   6. ‘성분 분석 및 비교’ 부문 연구 동향(총 26편)
   7. ‘영양’ 부문 연구 동향(총 144편)
IV. 요약 및 결론
Conflict of Interest
References

초록

This study investigated the trend of research on ‘Food science and Nutrition’ in previously published papers in the Journal of Korean Society of Food Culture (JKSFC) from 2000 to 2021. Total number of published papers in this category in the JKSFC was 693 which we classified into 7 main categories and 40 subcategories. Of these, 256 articles were on ‘experimental cooking’ which was the most studied field among 7 main categories. There was a total of 19 published papers under the category of ‘microbiology and fermentation’. A total of 133 articles were published on ‘functional foods’ and provided essential data for discovering new materials under the theme of various physiological active functions of food materials. Furthermore, 107 articles were included in ‘food processing and storage’, which provided integrated knowledge of economy, stability and practicality based on various technologies. A total of 144 articles was included in the category of ‘nutrition’. Under the category of ‘nutrition’, the most actively studied topic was ‘eating behaviors and dietary habits,’ and the trending topic was ‘use of healthcare big data.’ In conclusion, this review would provide trends of various categories of food science and nutrition area for recent 21 years and suggest directions for future research.