In the past, Yonsei University’s Food and Nutrition
Program participated in the first stage of the
BK21 project and made remarkable achievements
in the area of "Antioxidant Nutrition."
Ourfirst stage BK21 project members learned that
antioxidant nutrition can have a major effect
on the rate of degenerative diseases such as obesity,
diabetes, osteoporosis, cataracts and glaucoma.
These scientific insights have provided the foundation
for recommendations for healthy diets and nutrient
intakes throughout life.
Standing proud on our past achievements, and with
the aid of recent breakthroughs in genetics, biotechnology
and medical sciences, our "Functional Foods
and Nutrigenomics Team" set out to develop
new functional food products and, by utilizing
them, to pursue a healthier and better life for
people from different genetic backgrounds.
Our project consists of two teams, nutrigenomics
and functional foods teams. Each team consists
of many enthusiastic team members from professors
to graduate students.
Members of our nutrigenomics team work ardently
on the identification of specific dietary requirementsaccording
to each individual's different genetic background,
and on the identification of the role played by
nutrients in human gene expression. Based on the
information from this work, the members try to
develop a tailored nutrition and health care system
to fit each person’s heredity and unique life
style.
As for our functional foods team, our researchers
are trying to develop new functional food products,
especially those with traditional Korean ingredients,
using advanced technology from the fields of genetics
and food biotechnology. The members are also interested
in developing tailored therapeutic foods for disease
management and health promotion.
Working together, our nutrigenomics and functional
foods teams try to improve the nutritional well-being
of people through:
- the creation of new knowledge and new food products,
- the application of evidence-based information
and high-quality products, and
- the education and training of future leaders
in the field.
We, the members of the Functional Foods and the
Nutrigenomics Team of the second stage of the
BK21 project, thank you for yourinterest and await
your participation in our journey to better health
and better life through nutrition.
|
