Research
Quality Management and Evaluation Research Division
We are aiming to create value in the agricultural industry by developing technologies for quality and sensory evaluation of food crops, smart quality control, and climate change response, and by standardizing and researching agri-food resources.
We are aiming to create value in the agricultural industry by developing technologies for quality and sensory evaluation of food crops, smart quality control, and climate change response, and by standardizing and researching agri-food resources. - Establishment of sensory evaluation system for market-oriented quality assessment of food crops (descriptive analysis, consumer preference evaluation)
- Establishment of descriptive analysis system for quantitative evaluation of sensory characteristics of cooked rice, tofu, and tubers (sweet potato and potato)
- Development of sensory attribute terms (sweetness, hardness, etc.) and quantitative evaluation; objectification and numerical mapping of sample characteristics based on flavor maps
- Development of internal expert panels and establishment of evaluation methods and environments to create a permanent evaluation system within the National Institute of Crop Science
- Establishment of a system to identify key traits through linked analysis of consumer preference evaluation and descriptive analysis
- Establishment of descriptive analysis system for quantitative evaluation of sensory characteristics of cooked rice, tofu, and tubers (sweet potato and potato)
- Development and commercialization of care food materials using food resources
- Setting optimal blending ratios and promoting industrialization of functional mixed grains for anti-diabetes and anti-hypertension (blood pressure plan, Daesang WellLife, etc.)
- Development of advanced blending technology with high anti-diabetes and anti-hypertension activity
- Development of technology to enhance functional properties of blends: (Anti-diabetes) Extrusion Puffing ↑30%, (Anti-hypertension) Roasting + Steaming ↑40%
- Evaluation and industrialization of resistant starch properties in rice for obesity and diabetes prevention (Wegomy, Biomoamedical Co., Ltd.)
- Rice lactic fermentation materials with oral and gastric health benefits (using rice powder) and product commercialization (Xylitol Jam, MIDM Agricultural Union Corporation)
- Setting optimal blending ratios and promoting industrialization of functional mixed grains for anti-diabetes and anti-hypertension (blood pressure plan, Daesang WellLife, etc.)
