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KMID : 0665420220370050385
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Korean Journal of Food Culture
2022 Volume.37 No. 5 p.385 ~ p.409
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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
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Lee Yun-Kyoung
Lee Kyung-Won
Kim Yu-Ri
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Abstract
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This study investigated the trend of research on ‘Food science and Nutrition’ in previously published papers in the Journalof Korean Society of Food Culture (JKSFC) from 2000 to 2021. Total number of published papers in this category in theJKSFC 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 papersunder the category of ‘microbiology and fermentation’. A total of 133 articles were published on ‘functional foods’ andprovided essential data for discovering new materials under the theme of various physiological active functions of foodmaterials. Furthermore, 107 articles were included in ‘food processing and storage’, which provided integrated knowledgeof 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,’ andthe trending topic was ‘use of healthcare big data.’ In conclusion, this review would provide trends of various categories offood science and nutrition area for recent 21 years and suggest directions for future research.
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KEYWORD
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Food science functional food, food processing, experimental cooking, nutrition, content analysis
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