식품저장과 가공산업

About Food Preservation and Processing Industry

식품저장과 가공산업(Food Preservation and Processing Industry, pISSN 1598-7418)은 한국식품저장유통학회(KoSFoP)에서 연 2회(6월 30일, 12월 31일) 발간하는 산업지로서 식품 개발, 저장, 가공 및 유통 산업과 관련된 전반적인 학문적 연구와 산업적 측면을 포괄적으로 다루고 있습니다. 본 산업지는 다양한 학회 소식을 공유하고, 산∙학∙연 협동을 위한 제언을 통해 교류의 장을 활성화하는 데 그 목적을 두고 있습니다. 이와 더불어 글로벌 식품산업의 환경 변화 및 세계 동향을 파악하고 이에 대한 대응 전략을 제시함으로써, 시대를 이끌어가는 식품분야 연구자 및 종사자들의 연대를 강화하고 식품산업 발전을 도모하고자 합니다.
종설

Functional components of farro (emmer wheat, Triticum dicoccum) and its potential as a health food ingredient based on processing, storage, and distribution characteristics
고대 곡물 파로(emmer wheat, Triticum dicoccum)의 기능성 성분과 가공·저장·유통 특성에 기반한 건강식품 원료로서의 활용 가능성

Sun Hwa Kim, Su Seok Jang, Ha Young Lee, Dong Hoon Lee, Chang Suk Ahn, Joong-Ho Kwon
김선화, 장수석, 이하영, 이동훈, 안창석, 권중호

Food Preserv Process Ind 2026;25(1):1-22.
https://doi.org/10.11002/fppi.2026.25.1.1

ABSTRACT: Ancient grains have recently attracted increasing attention due to their favorable compositional characteristics and health-promoting properties as whole grains. Emmer wheat, commonly known as farro, is recognized for its distinctive nutritional profile, pleasant texture, and versatility in food applications. Farro is characterized by a low sugar content (approximately 1.0%) and a high dietary fiber content, positioning it as a ‘quality carbohydrate’ with a low glycemic impact. It contains substantial levels of resistant starch, protein, es...
종설

Evidence-driven companion animal nutrition: Integrated perspectives on ingredients, processing technologies, functional nutrition, food safety, and digital assessment
과학적 근거에 기반한 반려동물 영양학: 원료 특성, 가공 기술, 기능성 영양, 식품 안전성 및 디지털 평가의 통합적 고찰

Jung-Whan Chon, Kun-Ho Seo, Hyun-Ju Kim, Hyeon A Jung, Kwang-Young Song
천정환, 서건호, 김현주, 정현아, 송광영

Food Preserv Process Ind 2026;25(1):23-41.
https://doi.org/10.11002/fppi.2026.25.1.23

ABSTRACT: The global companion animal industry has rapidly evolved due to pet humanization, dietary premiumization, and growing demand for scientifically substantiated nutrition. Modern pet foods are now evaluated through a multifactorial framework encompassing ingredient sourcing, processing technologies, functional additives, palatability, food safety, and digital health monitoring. However, these domains are often discussed independently, resulting in fragmented interpretations. This review presents an integrated overview of contemporary companion ani...
종설

A review on quality changes in total mixed fermentation during storage periods
발효 혼합사료의 저장 중 품질 변화에 대한 고찰

Youn-Su Lee, Gyo-Moon Chu
이윤수, 추교문

Food Preserv Process Ind 2026;25(1):42-57.
https://doi.org/10.11002/fppi.2026.25.1.42

ABSTRACT: This study was conducted to review the physicochemical and microbiological quality changes in total mixed fermentation (TMF) during storage and their subsequent effects on cattle productivity. TMF is an advanced feeding system that integrates fermentation technology into a total mixed ration (TMR), primarily designed to preserve high-moisture agricultural by-products and enhancing feed self-sufficiency. During anaerobic fermentation, lactic acid bacteria (LAB) become dominant, resulting in a rapid decline in pH that effectively inhibits the gro...
종설

Application potential and practical challenges of 3D food printing for elderly-friendly food manufacturing
고령친화식품 제조를 위한 3D 식품 프린팅 기술의 적용 가능성과 실용화 과제

Jiyoon Kim, Jung Soo Kim
김지윤, 김정수

Food Preserv Process Ind 2026;25(1):58-72.
https://doi.org/10.11002/fppi.2026.25.1.58

ABSTRACT: As Korea enters a super-aged society, the need for foods that can support both safe intake and adequate nutrition in older adults is becoming increasingly important. This article reviews the current state of 3D food printing technology and discusses its application potential and practical challenges in elderly-friendly food manufacturing. Conventional elderly-friendly foods have contributed to improving ease of intake, but they still have limitations in reflecting individual differences in chewing and swallowing ability, diversifying meal forms...
종설

PFAS regulation status and analysis trends
PFAS의 규제 현황과 분석 동향

Won-Kyeong Kim
김원경

Food Preserv Process Ind 2026;25(1):72-79.
https://doi.org/10.11002/fppi.2026.25.1.72

ABSTRACT: This study aims to provide an overview of future research directions related to PFAS by reviewing domestic and international regulatory trends and summarizing PFAS occurrence in food groups and analytical methods. Regulatory trends in major developed and Asian countries were investigated, along with PFAS occurrence in highly exposed food groups and food contact materials. In addition, extraction and purification methods for different sample matrices and factors affecting measured PFAS concentrations, including storage conditions, were reviewed....
기관탐방

SIGNALCARE
시그널케어

Dong Seop Yang
양동섭

Food Preserv Process Ind 2026;25(1):80-84.
https://doi.org/10.11002/fppi.2026.25.1.80

ABSTRACT:
기관탐방

Andong Jongga Culture Center: Bridging tradition and innovation, leading the global standard of K-food
안동종가문화원: 전통의 깊이에 현대적 발효를 더해, K-Food의 미래를 짓다

Sun Ja Lee
이순자

Food Preserv Process Ind 2026;25(1):85-90.
https://doi.org/10.11002/fppi.2026.25.1.85

ABSTRACT:
기관탐방

Yellosis, Inc.
옐로시스(Yellosis) 주식회사

Yukyung Tak
탁유경

Food Preserv Process Ind 2026;25(1):91-95.
https://doi.org/10.11002/fppi.2026.25.1.91

ABSTRACT:

CURRENT ISSUE: Jun 2026, Vol. 25 , No. 1

종설 Functional components of farro (emmer wheat, Triticum dicoccum) and its potential as a health food ingredient based on processing, storage, and distribution characteristics 고대 곡물 파로(emmer wheat, Triticum dicoccum)의 기능성 성분과 가공·저장·유통 특성에 기반한 건강식품 원료로서의 활용 가능성 Sun Hwa Kim, Su Seok Jang, Ha Young Lee, Dong Hoon Lee, Chang Suk Ahn, Joong-Ho Kwon 김선화, 장수석, 이하영, 이동훈, 안창석, 권중호 Food Preserv Process Ind 2026;25(1):1-22. https://doi.org/10.11002/fppi.2026.25.1.1 HTML PDF PubReader	종설 Evidence-driven companion animal nutrition: Integrated perspectives on ingredients, processing technologies, functional nutrition, food safety, and digital assessment 과학적 근거에 기반한 반려동물 영양학: 원료 특성, 가공 기술, 기능성 영양, 식품 안전성 및 디지털 평가의 통합적 고찰 Jung-Whan Chon, Kun-Ho Seo, Hyun-Ju Kim, Hyeon A Jung, Kwang-Young Song 천정환, 서건호, 김현주, 정현아, 송광영 Food Preserv Process Ind 2026;25(1):23-41. https://doi.org/10.11002/fppi.2026.25.1.23 HTML PDF PubReader
종설 A review on quality changes in total mixed fermentation during storage periods 발효 혼합사료의 저장 중 품질 변화에 대한 고찰 Youn-Su Lee, Gyo-Moon Chu 이윤수, 추교문 Food Preserv Process Ind 2026;25(1):42-57. https://doi.org/10.11002/fppi.2026.25.1.42 HTML PDF PubReader	종설 Application potential and practical challenges of 3D food printing for elderly-friendly food manufacturing 고령친화식품 제조를 위한 3D 식품 프린팅 기술의 적용 가능성과 실용화 과제 Jiyoon Kim, Jung Soo Kim 김지윤, 김정수 Food Preserv Process Ind 2026;25(1):58-72. https://doi.org/10.11002/fppi.2026.25.1.58 HTML PDF PubReader
종설 PFAS regulation status and analysis trends PFAS의 규제 현황과 분석 동향 Won-Kyeong Kim 김원경 Food Preserv Process Ind 2026;25(1):72-79. https://doi.org/10.11002/fppi.2026.25.1.72 HTML PDF PubReader	기관탐방 SIGNALCARE 시그널케어 Dong Seop Yang 양동섭 Food Preserv Process Ind 2026;25(1):80-84. https://doi.org/10.11002/fppi.2026.25.1.80 HTML PDF PubReader
기관탐방 Andong Jongga Culture Center: Bridging tradition and innovation, leading the global standard of K-food 안동종가문화원: 전통의 깊이에 현대적 발효를 더해, K-Food의 미래를 짓다 Sun Ja Lee 이순자 Food Preserv Process Ind 2026;25(1):85-90. https://doi.org/10.11002/fppi.2026.25.1.85 HTML PDF PubReader	기관탐방 Yellosis, Inc. 옐로시스(Yellosis) 주식회사 Yukyung Tak 탁유경 Food Preserv Process Ind 2026;25(1):91-95. https://doi.org/10.11002/fppi.2026.25.1.91 HTML PDF PubReader

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