Introduction

The Korean Society of Food science & Technology (KoSFoST), founded in 1968, is a voluntary, nonprofit scientific association in the field of food science and technology. The purpose of the KoSFoST is to elevate the level of food science and technology, in both theory and practice, by providing scientific and technical information to the food industry, stimulating community education and training programs, and finally, making timely recommendations for the benefits of the general public.

KoSFoST is devoted to the advancement and dissemination of knowledge in broad areas of food science and technology that include chemistry, biochemistry, processing, engineering, safety, packaging, microbiology, biotechnology, and other food related disciplines.

Mission

To promote a gathering of academic scientists, researchers, engineers and entrepreneurs from all over the world in food science and technology to exchange and share their experiences and the latest innovations and advances.

Value

To present challenges and solutions facing food science and technology, and provide a premier interdisciplinary platform to discuss the latest innovations, trends and concerns.

Activities

KoSFoST plays an active role in various scientific functions such as organizing domestic and international conferences, symposia, seminars and regular annual meetings.

KoSFoST publishes three scientific journals, monographs, technical bulletins and booklets.

• To organize scientific meetings, seminars, symposia and exhibitions.
• To provide educational opportunities.
• To help elevate the level of scientific knowledge through research programs.
• To publish scientific journals, technical bulletins, and books.
• To cooperate and exchange of information and technology with other institutions at home and abroad.
• To stimulate cooperation between industry and academia through financial support and technical consultation.
• To honor individuals and groups who made significant contributions for the advancement of food science and technology.

Membership

Membership to the KoSFoST is open to anyone who is affiliated with and/or interested in any aspects of food science and technology. The membership has two categories: individual membership and association membership. The individual membership consists of four classes: Full Members, Student Members, Special Members, and Honorary Members. The association membership consists of two classes: Group Members and Library Members. As of 2020, more than 5,800 members are currently registered in the society. Each member shall pay annual dues. Benefits of the membership include, among other, the right to elect and to be elected, subscribe journals and magazines, and participate in scientific meetings, research projects, Division, Chapter, and Committee activities.