Food and Life

About Food and Life

The Food and Life has published all type articles such as research articles, review articles, survey articles, research note, short communication or editorial since 2020. It covers the all scientific and technological aspects of food and life science.
Review Article

Mar 31, 2026

Brief overview of valorization of meat industry byproducts: Opportunities and challenges in food waste management

Sana Kausar, Abdul Samad, Ayesha Muazzam, AMM Nurul Alam, Young-Hwa Hwang, Seon-Tea Joo

Food Life 2026;2026(1):1-9.
https://doi.org/10.5851/fl.2500019

The meat industry produces significant byproducts during processing, including blood, bones, skin, fat, and offal, which have traditionally been treated as waste. These byproducts contain valuable nutrients and bioactive compounds, presenting substantial opportunities for valorization into value-added products. Valorizing meat byproducts mitigates environmental pollution, reduces waste, and promotes resource efficiency and economic sustainability. Growing concerns about food security, climate change, and resource scarcity further highlight the ...
Review Article

Mar 31, 2026

The role and potential of generative AI in meat processing technology innovation
육가공 기술 혁신을 위한 생성형 AI의 역할과 가능성

Ju Yi Shin, Hyeong Sang Kim
신주이, 김형상

Food Life 2026;2026(1):11-21.
https://doi.org/10.5851/fl.2500022

The emergence of generative artificial intelligence (AI) presents new opportunities for innovation in the meat processing industry, which has traditionally relied on labor-intensive and manually controlled operations. This review explores the potential of generative AI—including models such as generative adversarial networks, variational autoencoders, large language models, and multimodal large language models—in transforming various aspects of meat processing, from quality prediction and process simulation to automated documentation and de...
Review Article

Mar 31, 2026

Proposing standard cutting and fabrication concepts for the Korean goat industry: Anatomical, practical, and industrial perspectives

Woo-Young Son, Jun Hwang, Yu-Jeong Na, Ju-Hui Youn, Joon-Hwan Choi, Cheon-Hwang Wi, Geun-Ho Kang, Sun-Moon Kang, Han-Sul Yang, Hyun-Wook Kim

Food Life 2026;2026(1):23-31.
https://doi.org/10.5851/fl.2500030

The Korean native black goat industry is transitioning from the use of black goats for traditional medicinal purposes to meat production, driven by rising consumer demand for low-fat, high-protein, and health-oriented foods. However, standardized carcass cutting and fabrication systems are currently lacking, limiting industrial development. In this review we outline the anatomical and industrial characteristics of native Korean black goats (Capra hircus coreanae) and propose a framework for establishing species-specific cutting standards...
Research Article

Mar 31, 2026

Improving food safety and nutrition knowledge, attitude, and practice in Ethiopian schoolchildren: A school-based intervention study

Kassahun Ketema, Aregash Samuel, Mogessie Ashenafi

Food Life 2026;2026(1):33-43.
https://doi.org/10.5851/fl.2500024

Inadequate food safety and nutrition knowledge among school-aged children hampers their developing immune systems, increasing their risk of foodborne illnesses and malnutrition. This longitudinal study examined the impact of a school-based intervention on the food safety and nutrition knowledge, attitudes, and practices (KAP) of 389 randomly selected students in Kuyu District, Northtown, Ethiopia. Data were collected using pre-tested, interviewer-administered questionnaires before and after the intervention. Paired-samples t-tests were performe...

CURRENT ISSUE: Mar 2026, Vol. 2026 , No. 1

Review Article Brief overview of valorization of meat industry byproducts: Opportunities and challenges in food waste management Sana Kausar, Abdul Samad, Ayesha Muazzam, AMM Nurul Alam, Young-Hwa Hwang, Seon-Tea Joo Food Life 2026;2026(1):1-9. https://doi.org/10.5851/fl.2500019 HTML PDF PubReader	Review Article The role and potential of generative AI in meat processing technology innovation 육가공 기술 혁신을 위한 생성형 AI의 역할과 가능성 Ju Yi Shin, Hyeong Sang Kim 신주이, 김형상 Food Life 2026;2026(1):11-21. https://doi.org/10.5851/fl.2500022 HTML PDF PubReader
Review Article Proposing standard cutting and fabrication concepts for the Korean goat industry: Anatomical, practical, and industrial perspectives Woo-Young Son, Jun Hwang, Yu-Jeong Na, Ju-Hui Youn, Joon-Hwan Choi, Cheon-Hwang Wi, Geun-Ho Kang, Sun-Moon Kang, Han-Sul Yang, Hyun-Wook Kim Food Life 2026;2026(1):23-31. https://doi.org/10.5851/fl.2500030 HTML PDF PubReader	Research Article Improving food safety and nutrition knowledge, attitude, and practice in Ethiopian schoolchildren: A school-based intervention study Kassahun Ketema, Aregash Samuel, Mogessie Ashenafi Food Life 2026;2026(1):33-43. https://doi.org/10.5851/fl.2500024 HTML PDF PubReader

AHEAD OF PRINT

Article

Antioxidant Activity and Quality Evaluation of Ham Enriched with Mushroom Powders

Gantumur Zuljargal, Ju Yi Shin, Hyeong Sang Kim

Food Life 2026 [published online ahead of print: Feb 06, 2026]
https://doi.org/10.5851/fl.2500032

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Article

Enrichment of meat products with oyster mushroom: A Review

Gantumur Zuljargal, Min Ji Koh, Hyeong Sang Kim

Food Life 2026 [published online ahead of print: Feb 06, 2026]
https://doi.org/10.5851/fl.2500031

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