Korea University is a private research university located in Seoul, South Korea. Founded in 1905, it is one of the oldest universities in Korea and is widely regarded as one of the top universities in the country, with a strong focus on research and academic Gyeonggi Province. The Culinary Nutrition & Dietary Lab at Korea University's School of Biosystem and Biomedical Science is a research laboratory that focuses on culinary nutrition and dietary science. The lab is equipped with state-of-the-art equipment and facilities, and its researchers are engaged in a range of research projects in the areas of food and nutrition, including food science and technology, dietary therapy, and nutritional epidemiology. The lab is particularly known for its research on the relationship between food and health, examining the effects of different foods and nutrients on human health and disease prevention. The lab's research findings have been published in prestigious journals and widely disseminated to the public through various media channels. In addition to its research activities, the lab also provides education and training opportunities for students and professionals in the fields of culinary nutrition and dietary science. The Culinary Nutrition & Dietary Lab carries out comprehensive studies that encompass natural science, culinary culture of cooking and dietary habits.
Main Research Areas
- Culinary culture research and food development
- Development of existing food ingredients as food service offerings
- Practical integration of traditional foods into the food service industry
The rapid evolution of Korean culinary culture requires a higher level of research expertise in order to track it. In addition, the contemporary interest in health, longevity and obesity is shedding new light on the health effects of traditional Korean food. In this regard, our lab focuses on both the application of systematic nutritional theory and the honing of experimental capabilities related to the study of traditional Korean food, culinary science and nutrition, in particular in relation to the food service industry, as it is contributing an increasing share to Koreans’ diets. .
Korea University’s School of Biosystem and Biomedical Science has an educational and research system that organically links the various disciplines of foundational biomedical science and those of biofood science and technology, with an aim to nurture the future leaders of the global biomedical and biofood industries—industries that have a limitless potential to become new growth engines of the future. In order to create a modern, forward-thinking culinary culture, our lab conducts scientific and systematic research into the full spectrum of culinary issues, including the creation of new presentational styles for oriental and western food, developing existing ingredients as food service offerings, producing new menu items incorporating traditional foods, establishing more efficient cooking tools and utensils , and integrating herbal ingredients into the food service industry, as ‘wellness’ elements.
Chemicals that may be used in The Culinary Nutrition & Dietary Lab at Korea University's School of Biosystem and Biomedical Science include:
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Culinary Nutrition & Dietary Lab, Korea University’s School of Biosystem and Biomedical Science
The Culinary Nutrition & Dietary Lab at Korea University's School of Biosystem and Biomedical Science is a research laboratory that focuses on culinary nutrition and dietary science.
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