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- 대두와 식이섬유(HPMC, 변성 펙틴)를 이용한 건강기능성식품 개발 (콩빵, 콩면, 비지쿠키, 비지증편 등) - 유바를 활용한 식물성 가식성 필름, 대체육 제품(비건 육포) 등 다양한 식품 소재 개발 - 대두 가공식품의 품목 다각화 및 대두소비 촉진을 위한 연구 진행 *Development of Health Functional Foods and Materials by Using Soybeans and Dietary Fiber In our laboratory, functional food products (such as, soy bread, soybean noodle, Biji(okara) cookie, Biji rice cake) are being developed by using soybeans and dietary fiber (HPMC or modified pectin). Especially, our research has been consistently progressed to not only make an attempt at diversifying soybean processed products which is limited to some processed items but facilitate sustainable consumption of soybeans. Currently our research interests are mainly focused to developing edible film by using yuba (film skin on liquid surface) made from soybeans during the boiling of soy milk and applying these developed yuba film to existing casing of meat processed products.

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