¡á 2020 ±¹Á¦Çмú´ëȸ - Fermented Food Status & Prospective ¼¼¼Ç ¹ßÇ¥ ÀÚ·á °Ô½Ã ¾È³» ¡á Áö³ 2020 Çѱ¹½Äǰ°úÇÐȸ ±¹Á¦Çмú´ëȸ ±â°£ Áß ÁøÇàµÇ¾ú´ø 'S3. Fermented Food Status & Prospective' ¼¼¼ÇÀÇ ¹ßÇ¥¸¦ ³ìÈÇÑ ÀÚ·á°¡ ´ÙÀ½°ú °°ÀÌ °Ô½ÃµÇ¾ú½À´Ï´Ù. °ü½É Àִ ȸ¿ø²²¼´Â ¾Æ·¡ °¢°¢ÀÇ ¿¬»ç¸¦ Ŭ¸¯ÇÏ½Ã¸é ¹ßÇ¥ ³»¿ëÀ» È®ÀÎÇÏ½Ç ¼ö ÀÖ½À´Ï´Ù. ¢º S3-1. Cherl-Ho Lee. The origin of fermentation culture in Northeast Asia and Korean fermented foods ¢º S3-2. Dong-Hwa Shin. Korean traditional fermented foods and their future approach ¢º S3-3. Wan Soo Park. The present status and future prospects of Kimchi industry in Korea ¢º S3-4. Sung-Ho Cho. Current status of the Jangryu industry and future development directions ¢º S3-5. Sang Moo Kim. The present condition and development prospect of the fermented fishery products ¢º S3-6. Kwon-Il Seo. The current status, functionalities, and developmental strategies of the vinegar industry