HOME | LOGIN | MEMBER JOIN | CONTACT US | ENGLISH

회원가입 약관

회원가입 약관에 동의합니다.
개인정보 취급방침

개인정보 취급방침에 동의합니다.

  회원선택 회원종류안내
기본정보
아이디 중복확인 (4자리 이상, 12자리 이하, 영문과 숫자의 조합)
비밀번호 (6자리 이상, 16자리 이하, 영문과 숫자의 조합)
비밀번호확인 (6자리 이상, 16자리 이하, 영문과 숫자의 조합)
이름(한글)
이름(영문)
생년월일 일 ex) 1960년 02월 03일
성별
휴대폰 번호 - -
e-mail @  
메일수신여부
sms수신여부
상세정보
소속기관
부서
직위
기관주소 우편번호검색
(도로명 주소)
(상세 주소)
(지번 주소)
기관전화번호 - -
기관팩스번호 - -
자택주소 우편번호검색
(도로명 주소)
(상세 주소)
(지번 주소)
자택전화번호 - -
우편물수령지
학술분과 정보
유지분과 식품공학분과 식품안전분과
감각소비자과학분과 식품분석분과 식품첨가물분과
식품포장분과 탄수화물분과 건강기능식품분과
수산식품분과 제품개발분과 대두가공이용분과
식품정책및법규분과 식품미생물분과 식품서비스산업분과
축산식품분과 양조분과 식품생물공학분과
전통발효식품분과
Research Field : 심사분야는 가급적 5개 이상 체크를 부탁 드립니다.
1. Chemistry
  • 1-01 amino acid
  • 1-02 amylase
  • 1-03 antioxidant
  • 1-04 browning reaction
  • 1-05 carbohydrate
  • 1-06 crystallization
  • 1-07 dextran
  • 1-08 emulsion/emulsifier
  • 1-09 enzyme
  • 1-10 fats and oil
  • 1-11 fatty acid
  • 1-12 flavonoid
  • 1-13 flavor compound
  • 1-14 gelatin
  • 1-15 hydrocolloid
  • 1-16 lipase
  • 1-17 lipid
  • 1-18 lipid oxidation
  • 1-19 Maillard reaction
  • 1-20 mineral
  • 1-21 mono- and diacylglycerol
  • 1-22 mushroom
  • 1-23 peptide
  • 1-24 phytosterol
  • 1-25 pigment
  • 1-26 polysaccharide
  • 1-27 protein
  • 1-28 reactive oxygen species (ROS)
  • 1-29 singlet oxygen
  • 1-30 soybean
  • 1-31 starch
  • 1-32 sweetener
  • 1-33 tea
  • 1-34 tocopherol
  • 1-35 vitamin
  • 1-36 volatile compound
  • 1-37 water activity
  • 1-38 others 
2. Analysis
  • 2-01 chemical composition
  • 2-02 chemical contaminant
  • 2-03 chlorophyll
  • 2-04 crystallography
  • 2-05 electron spin resonance
  • 2-06 eletronic nose
  • 2-07 eletronic tongue
  • 2-08 enzyme linked immunosorbent assay
  • 2-09 food additive
  • 2-10 food ingredient
  • 2-11 FT-IR
  • 2-12 gas chromatography
  • 2-13 GC-MS
  • 2-14 heavy metal
  • 2-15 HPLC
  • 2-16 LC-MS
  • 2-17 MALDI-TOF
  • 2-18 NIR
  • 2-19 NMR
  • 2-20 pesticide residue
  • 2-21 spectroscopy
  • 2-22 stadardization
  • 2-23 validation
  • 2-24 XRF
  • 2-25 others 
3. Engineering
  • 3-01 active packaging
  • 3-02 aseptic food
  • 3-03 biopolymer film
  • 3-04 cold plasma
  • 3-05 computer simulation
  • 3-06 diffusion
  • 3-07 drying
  • 3-08 edible coating
  • 3-09 electron beam
  • 3-10 encapsulation
  • 3-11 energy saving
  • 3-12 food packaging
  • 3-13 gamma irradiation
  • 3-14 intense pulsed light (IPL)
  • 3-15 kinetics
  • 3-16 microwave heating
  • 3-17 modified atmosphere packaging
  • 3-18 pulsed electric field (PEF)
  • 3-19 response surface methodology (RSM)
  • 3-20 supercritical fluid
  • 3-21 ultrasonication
  • 3-22 UV irradiation
  • 3-23 others 
4. Processing/Sensory Evaluation
  • 4-01 applied sensory psychophysics
  • 4-02 bakery
  • 4-03 beef
  • 4-04 biosensor
  • 4-05 chicken
  • 4-06 Chinese cabbage
  • 4-07 color
  • 4-08 consumer research
  • 4-09 cooking property
  • 4-10 extraction
  • 4-11 extrusion
  • 4-12 flavor
  • 4-13 food texture
  • 4-14 fresh-cut produce
  • 4-15 frying
  • 4-16 ginseng
  • 4-17 heating
  • 4-18 high pressure processing
  • 4-19 interesterification
  • 4-20 irradiation
  • 4-21 microencapsulation
  • 4-22 minimal processing
  • 4-23 nano-technology
  • 4-24 nonthermal processing
  • 4-25 ohmic heating
  • 4-26 optimization
  • 4-27 protein hydrolysate
  • 4-28 radiofrequency
  • 4-29 ready to eat food
  • 4-30 red ginseng
  • 4-31 red pepper powder
  • 4-32 refining
  • 4-33 resistant starch
  • 4-34 sensometrics
  • 4-35 sensory evaluation
  • 4-36 soy sauce
  • 4-37 traditional food
  • 4-38 ultrasound
  • 4-39 vinegar
  • 4-40 others 
5. Microbiology/Fermentation/Biotechnology
  • 5-01 acetic acid fermentation
  • 5-02 alcohol fermentation
  • 5-03 antimicrobial
  • 5-04 bacteria
  • 5-05 bacteriocin
  • 5-06 bioconversion
  • 5-07 bioethanol
  • 5-08 biofilm
  • 5-09 biotransformation
  • 5-10 cheonggukjang
  • 5-11 coliform
  • 5-12 doenjang
  • 5-13 enzymatic transformation
  • 5-14 fermented food
  • 5-15 fusion protein
  • 5-16 genetically modified organism
  • 5-17 genomics
  • 5-18 germination
  • 5-19 kimchi
  • 5-20 lactic acid bacteria
  • 5-21 makgeolli
  • 5-22 metabolomics
  • 5-23 mutagenesis
  • 5-24 polyclonal antibody
  • 5-25 polymerase chain reaction
  • 5-26 probiotics
  • 5-27 proteomics
  • 5-28 virus
  • 5-29 yeast
  • 5-30 others 
6. Physiological Activity
  • 6-01 angiogenesis
  • 6-02 anti-aging
  • 6-03 anti-cancer
  • 6-04 anti-complementary
  • 6-05 anti-inflammation
  • 6-06 anti-obesity
  • 6-07 antioxidant
  • 6-08 apoptosis
  • 6-09 beauty supplement
  • 6-10 bioactive compound
  • 6-11 carotenoid
  • 6-12 cholesterol-lowering
  • 6-13 chronic disease
  • 6-14 conjugated linolic acid
  • 6-15 cytokine
  • 6-16 diabetes
  • 6-17 dietary fiber
  • 6-18 essential oil
  • 6-19 food allergy
  • 6-20 functional food
  • 6-21 immune-modulating activity
  • 6-22 in vivo animal model
  • 6-23 medicinal herb
  • 6-24 metabolic syndrome
  • 6-25 neuroprotective effect
  • 6-26 oxidative stress
  • 6-27 phytochemical
  • 6-28 skin whitening
  • 6-29 tannin
  • 6-30 others 
7. Nutrition
  • 7-01 absorption
  • 7-02 bioavailability
  • 7-03 blood lipid
  • 7-04 digestion
  • 7-05 eating disorder
  • 7-06 fatty liver
  • 7-07 high-cholesterol diet
  • 7-08 infant nutrition
  • 7-09 intestinal cell
  • 7-10 maternal nutrition
  • 7-11 meal management
  • 7-12 metabolism
  • 7-13 mineral
  • 7-14 nutrigenomics
  • 7-15 overweight/obesity
  • 7-16 sports nutrition
  • 7-17 vitamin
  • 7-18 others 
8. Safety/Toxicology
  • 8-01 aflatoxin
  • 8-02 anti-microbial agent
  • 8-03 biofilm
  • 8-04 chlorine dioxide
  • 8-05 cold sterilization
  • 8-06 cross contamination
  • 8-07 detection
  • 8-08 E. coli O15H:H7
  • 8-09 electrolyzed water
  • 8-10 food regulation
  • 8-11 food safety
  • 8-12 good agricultural practice (GAP)
  • 8-13 hazard analysis
  • 8-14 Listeria monocytogenes
  • 8-15 mycotoxin
  • 8-16 norovirus
  • 8-17 ochratoxin
  • 8-18 ozone
  • 8-19 pasteurization
  • 8-20 pathogenic bacteria
  • 8-21 real-time PCR
  • 8-22 risk assessment
  • 8-23 Salmonella
  • 8-24 shelf-life
  • 8-25 sterilization
  • 8-26 stress response
  • 8-27 others 
9. Food Services/Management
  • 9-01 others 
10.Etc
학력정보
학력
학위 졸업년도 학교 또는 대학원 학과 세부전공
경력
기간 기관 직위 비고
연구분야
efe2fd

자동 방지 코드를 입력해주세요