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Research Center for Food, Nutrition and Foodservice Management

  • Research Center
  • Major Research Areas
  • Vision and Direction

Research center

Center Director

Professor Kim Hye-young

  • Ph.D. Life Science/Bioactive Nutrition, University of Rhode Island
  • Professor at Department of Food & Nutrition, Yonsei University College of Human Ecology
  • Concurrent professor at Pharmacology, Yonsei University College of Medicine

Introduction to the Research Center

We aim to contribute to the development of life science by undertaking basic and applied research in the nutritional science field, which is the foundation for maintaining public health and preventing various diseases in developed countries. We aim to create a healthy dietary culture by establishing the tradition of Korean dietary life and developing new food products. Through our research in communal meals and the food service industry, we aim for systematic and scientific development of the related industries.

As a foundation for maintaining public health and preventing various diseases in advanced countries,

1) We contribute to the development of life science by undertaking basic and applied research in the food and
    nutritional science field,
2) We create a healthy dietary culture by establishing the tradition of Korean dietary life and developing new food
    products,
3) We aim for systematic and scientific development of related industries through research in communal meals and
    the food service industry.
4) Ultimately, we aim to contribute to building a 21st-century welfare society by improving public health and
    enhancing the quality of life.

  • March, 1992: Establishment of the Research Center for Food, Nutrition, and Foodservice Management in the College of Human Ecology
  • 1996: Designated as an ‘Upgraded Research Equipment Supported Laboratory’
  • 1997, 1999, 2000, 2001: Upgraded research equipment support from national expenditure
  • 1997, 1999, 2001, 2003, 2010: Evaluated as a good research center at Yonsei University
  • 2012: Name changed to the Research Center for Food, Nutrition, and Foodservice Management in the College of Human Ecology at the Institute of Symbiotic Life-TECH

Main Areas of Research

Bioactive nutrition and nutrigenomics are fast growing areas of study due to recent developments in biotechnology. These academic fields predict the effect of the metabolic control of nutrients and dietary components in the body. This is a new academic field which combines not only food and nutrition, but also incorporates genomics, bioinformatics, and medicine. Main research areas include the difference in dietary components and nutrition metabolism according to individual genetic predispositions, and the effect of nutrients on gene expression.

In the area of functional food research, selection, manufacturing, presentation, purification, and activity evaluation of functional materials are attempted by using biotechnologies which have been drastically developed in recent years. In addition, the traditional principle that ‘food and medicine are from the same origin’ is applied to the development of healthy food by using the research techniques of Functional Foods & Nutrigenomics. High-tech cooking equipment and healthy cooking methods are also studied by combining the study of physicochemical properties of food ingredients with cooking science. It is expected that these studies will greatly contribute to the development of healthy convenience food and customized therapeutic diets.

The drastic expansion of institutional food services and dine-out food services from social developments has a significant effect on the health of citizens. The food service management study part of the Research Center is conducting studies on improving the production process with a systematic approach and improving the food nutritional and microbiological quality for the advancement of quality management of food services. In addition, through cooperative study with institutional food service and dine-out food service companies, research is conducted to apply various methodologies and to develop the newest techniques with respect to productivity index calculation, intellectual capital measurement tool development, quality control model development, and marketing strategy establishment. Based on the above, detailed research achievements are as follows.

  • Stage 1, 2 BK-21 Key anti-oxidation nutrition/Food nutrition genome project (funding from Ministry of Education)
  • BK-21 Plus bioactive nutrition project (funding from Ministry of Science, ICT and Future Planning funding)
    http://bknutrition.yonsei.ac.kr
  • Globalization of Korean Food
  • Study on method for promoting health by improving the nutritional state of Koreans
  • Laddering technique-based value analysis of foreigners using Korean restaurants and analysis of Korean food brand impression on foreigners
  • Establishment of HACCP-based hygiene management for institutional food service and dine-out food service companies
  • Development of an institutional food service production system and evaluation of quality management of institutional food service and dine-out food service companies

Vision and Direction of the Research Center

Functional Foods & Nutrigenomics, which is the main area of study conducted by the Research Center, is a new research area in which cutting-edge biotechnological techniques are applied to investigate the effect of nutrient and dietary component intakes on the mechanisms of regulating metabolism in the human body and their correlation with diseases. Functional Foods & Nutrigenomics is a high-tech research area which may make an epoch-making contribution to the development of evidence-based food and nutrition studies in this post-genome era. The research will greatly improve quality of life by promoting the health of individuals over their entire life and by increasing life expectancy through healthy living.

Scientific findings have shown that prevention and management by healthy dietary practice are as important as treatment using medicines in dealing with metabolic and degenerative diseases that modern people are facing nowadays. However, the breakdown of healthy home food diets and high dependency on fast food/processed food products and dine-out food services are creating many groups that are vulnerable to nutrition problems in nuclear families and elderly society. Therefore, the objective of the Research Center is to prepare an appropriate basis for the welfare of society in which common good is pursued by resolving the problems of nutrition vulnerable groups created by the change in dietary life environment and by forming a specific and practical dietary life environment through studies on the establishment of a community kitchen model in which local residents could form a natural communication culture by means of food.

The Research Center also conducts studies on efficient quality management systems and marketing strategies to contribution to the development of institutional food services and dine-out food services which have recently drawn attention as a future high value-added industry. In addition, to establish the groundwork for the globalization of Korean food, which is a national brand product with great globalization potential, the Research Center will prepare strategies for efficient positioning of Korean food, establish integrated communication, and conduct studies on value delivery systems for Korean food. In this way, the Research Center will advertise the excellence of Korean food and thereby contribute to the health of humankind.