For healthier tomorrow

        • 고객 콜센터031-500-4011


        Field of study

        1. Development of functional food ingredient

        • Process development (extraction, fermentation, enzyme treatment, concentration, drying, etc)
        • Stability test
        • Development of analysis method through fraction, structure investigation
        • Microbial test (check of microbial contamination)
        • In vitro study (cell activity and toxicity test)
        • In vivo study (collaboration with specialized organization)
        • Toxicity study by GLP laboratory (collaboration with specialized organization)
        • Clinical study for efficacy assessment

        2. Development of natural medicine

        • New medicine is being developed aim to entry into pharmaceutical market in 2020
        • Starting of searching for new natural medicine material

        3. Core technology

        • Bioavailability improvement skill
        • Masking skill for nasty smell and taste.
        • Process skill for fermentation and enzyme treatment