제1장 연구 개요 ········································································································· 1
1. 연구 배경 및 목적 ··························································································· 1
1) 연구 배경 ···································································································· 1
2) 연구 목적 ···································································································· 2
2. 연구 내용 및 방법 ··························································································· 3
1) 연구 범위 및 주요 내용 ············································································· 3
2) 연구 방법 ···································································································· 4
제2장 식품산업의 트렌드 변화 ··················································································· 6
1. 세계 식품산업의 트렌드 변화 ··········································································· 6
1) 세계 식품산업의 트렌드 분석 방법 ···························································· 6
2) 세계 식품산업의 키워드별 트렌드 ······························································ 8
2. 우리나라 식품산업의 트렌드 변화 ·································································· 17
1) 우리나라 식품산업의 트렌드 분석 방법 ···················································· 17
2) 우리나라 식품산업의 키워드별 트렌드 ······················································ 19
제3장 부산 수산식품산업의 위상 및 연관산업 분석 ················································ 27
1. 부산 수산식품산업의 위상 ·············································································· 27
1) 부산 수산식품산업의 위상 분석모형 ························································· 27
2) 부산 수산식품산업의 위상 분석결과 : 현황 및 특화도 ···························· 31
2. 부산 수산식품산업의 연관산업 ······································································· 41
1) 부산 수산식품산업의 후방연관산업(투입) 구조 ········································· 41
2) 부산 수산식품산업의 혁신기술 투입구조 ·················································· 46
제4장 국내외 푸드테크산업의 동향 및 사례 ···························································· 51
1. 푸드테크산업의 동향 ······················································································ 51
1) 푸드테크산업의 규모 및 전망 ··································································· 51
2) 씨푸드테크산업의 동향 : 생산 단계 중심으로 ·········································· 54
2. 씨푸드테크산업의 사례 ··················································································· 76
1) 스마트양식 ································································································ 76
2) 대체단백질식품 ························································································· 85
제5장 부산형 씨푸드테크산업의 개념 정립 및 경쟁력 분석 ···································· 97
1. 부산형 씨푸드테크산업의 개념 및 범위 정립 ················································· 97
1) 씨푸드테크산업의 개념 정립 ····································································· 97
2) 씨푸드테크산업의 범위 정립 ··································································· 105
2. 부산 씨푸드테크산업의 경쟁력 분석 ···························································· 107
1) 강점 요인 ······························································································· 107
2) 약점 요인 ······························································································· 107
3) 기회 요인 ······························································································· 108
4) 위협 요인 ······························································································· 109
제6장 부산형 씨푸드테크산업의 육성방향 및 추진사업 ········································· 115
1. 부산형 씨푸드테크산업의 육성방향 ······························································ 115
2. 세부 추진사업 ······························································································ 117
1) 스마트양식 ······························································································ 117
2) 대체단백질식품 ······················································································· 121
Abstract ················································································································ 143
참고문헌 ················································································································· 144
부록 ························································································································ 152
<표 3-1> 부산 수산식품산업의 위상 및 연관산업의 분석 대상 ···································· 29
<표 3-2> 입지계수 산정식과 기반산업과의 관계 ··························································· 30
<표 3-3> 수산식품산업(생산+가공)의 지역별 산출액 ····················································· 31
<표 3-4> 수산식품산업(생산+가공)의 지역별 부가가치액 ·············································· 32
<표 3-5> 수산식품산업(생산+가공)의 지역별 취업자 ····················································· 33
<표 3-6> 수산식품산업(생산+가공)의 입지계수(LQ) ······················································ 34
<표 3-7> 부산·전남·경남의 산업별 입지계수(LQ) ························································· 35
<표 3-8> 세계 주요국의 생산(어로·양식) : 부가가치액 기준 위상 ······························· 36
<표 3-9> 수산식품산업(생산+가공)의 총산출액 구성 항목별 비중 ································ 39
<표 3-10> 부산의 산업별 중간투입률 ··········································································· 40
<표 3-11> 부산 수산식품산업의 지역간·산업간 중간투입률 : 중간투입계(=100%) ····· 43
<표 3-12> 부산 수산식품산업의 생산 단계 지역간·산업간 중간투입률 :
중간투입계(=100%) ····················································································· 44
<표 3-13> 부산 수산식품산업의 가공 단계 지역간·산업간 중간투입률 :
중간투입계(=100%) ····················································································· 45
<표 3-14> 부산 수산식품산업의 지역간·산업간 중간투입률 :
산업별 중간투입(=100%) ············································································ 48
<표 3-15> 부산 수산식품산업의 생산 단계 지역간·산업간 중간투입률 :
산업별 중간투입(=100%) ············································································ 49
<표 3-16> 부산 수산식품산업의 가공 단계 지역간·산업간 중간투입률 :
산업별 중간투입(=100%) ············································································ 50
<표 4-1> 해양수산부 ‘스마트양식 클러스터 조성사업’ ·················································· 59
<표 4-2> 우리나라 스마트양식의 발달단계 ··································································· 61
<표 4-3> 연구에 적용된 대체단백질식품의 분류 체계 및 용어 ···································· 64
<표 4-4> 대체단백질식품 관련 기업 ············································································· 72
<표 5-1> 푸드테크산업 관련 선행연구 : 연구 방법 및 내용 ········································ 98
<표 5-2> 푸드테크산업 관련 선행연구 : 푸드테크의 개념 ········································· 100
<표 5-3> 푸드테크산업 관련 선행연구 : 푸드테크산업의 범위 ··································· 105
<표 5-4> 해양수산부 ‘해양수산 분야 코로나19 이후 대응전략’ ································· 110
<표 5-5> 제1차 수산식품산업육성 기본계획(2021~2025) 세부 추진과제 ·················· 111
<표 6-1> 부산 씨푸드테크산업 세부 추진사업 : 스마트양식 ······································ 117
<표 6-2> 부산 씨푸드테크산업 세부 추진사업 : 대체단백질식품 ······························· 121
<그림 1-1> 연구의 내용 및 방법 : 추진 체계 ································································ 5
<그림 2-1> 이노바 마켓 인사이트의 세계 식품산업 트렌드 변화 : 키워드 도출 ··········· 8
<그림 2-2> 이노바 마켓 인사이트의 세계 식품산업 트렌드 : (1) 투명성 ······················ 9
<그림 2-3> 이노바 마켓 인사이트의 세계 식품산업 트렌드 : (2) 식물기반 ················· 10
<그림 2-4> 이노바 마켓 인사이트의 세계 식품산업 트렌드 : (3) 맞춤형·편이성 ········ 11
<그림 2-5> 이노바 마켓 인사이트의 세계 식품산업 트렌드 : (4) 면역 건강 ··············· 12
<그림 2-6> 이노바 마켓 인사이트의 세계 식품산업 트렌드 : (5) 맛의 조합 ··············· 13
<그림 2-7> 이노바 마켓 인사이트의 세계 식품산업 트렌드 : (6) 풍미·재미 ··············· 15
<그림 2-8> 이노바 마켓 인사이트의 세계 식품산업 트렌드 : (7) 지속가능성 ············· 16
<그림 2-9> 한국외식정보(주) 월간식당의 ′21년 외식산업 트렌드 : 키워드 도출 ········ 18
<그림 2-10> 한국외식정보(주) 월간식당의 외식산업 트렌드 : ➀ 홀로만찬 ················· 24
<그림 2-11> 한국외식정보(주) 월간식당의 외식산업 트렌드 : ➁ 진화하는 그린슈머 ·· 25
<그림 2-12> 한국외식정보(주) 월간식당의 외식산업 트렌드 : ➂ 취향소비 ················· 25
<그림 2-13> 한국외식정보(주) 월간식당의 외식산업 트렌드 : ➃ 안심 푸드테크 ········ 26
<그림 2-14> 한국외식정보(주) 월간식당의 외식산업 트렌드 : ➄ 동네상권의 재발견 ·· 26
<그림 3-1> 지역산업연관표의 기본구조 ········································································· 28
<그림 3-2> 수산식품산업의 지역별 부가가치율(%) ······················································· 38
<그림 3-3> 세계 주요 수산국의 생산(어로·양식) 단계 ‘R&D·과학기술’ 중간투입률(%) ·· 47
<그림 4-1> 오션 파밍(Ocean Farming)의 ‘오션 팜(Ocean Farm) 1’ 프로젝트 ······· 58
<그림 4-2> 아쿠아포닉스(Aquaponics) 시스템 ···························································· 63
<그림 4-3> 육상식물 기반 식물어육 : 기업별 브랜드 및 제품 ···································· 67
<그림 4-4> 해조류 기반 식물육·식물어육(란) : 기업별 브랜드 및 제품 ······················ 68
<그림 4-5> 퓨처미트테크놀로지(Future Meat Technologies)의 배양육 생산라인 ····· 71
<그림 4-6> 모위(Mowi)의 4차 산업혁명, ‘Mowi 4.0’ ················································ 77
<그림 4-7> 모위(Mowi)의 사업영역 ·············································································· 78
<그림 4-8> 아크바(AKVA)의 스마트양식 시스템 ··························································· 79
<그림 4-9> 닛스이(⽇本⽔産)의 ‘양식 혁신’ : 대규모 외해양식 시스템 ······················· 81
<그림 4-10> 닛스이(⽇本⽔産)의 ‘양식 혁신’ : 대규모 참고등어 순환식 육상양식 ······ 82
<그림 4-11> 만나씨이에이(MannaCEA)의 아쿠아포닉스 ·············································· 85
<그림 4-12> 블루날루(BlueNalu)의 배양어육 제조과정 및 활용 요리(방어) ················ 86
<그림 4-13> 블루날루(BlueNalu)의 파일럿 생산시설 설계(개략)도 ······························ 87
<그림 4-14> 와일드타입(Wildtype)의 배양어육(연어) 활용 요리 ································· 89
<그림 4-15> 와일드타입(Wildtype)의 배양어육(연어) 제조과정 및 파일럿 플랜트 ······ 90
<그림 4-16> 와일드타입(Wildtype)의 배양어육(연어) 제조과정 ··································· 92
<그림 4-17> 에이치엔노바텍(HN Novatech)의 해조류 기반 대체육 ··························· 93
<그림 4-18> 씨위드(SeaWith)의 해조류 기반 세포 지지체와 배양육 ·························· 95
<그림 4-19> 한국해양과학기술원 해양미세조류 기반 세포배양액 SACCS ··················· 96
<그림 5-1> 부산형 씨푸드테크산업의 개념 정립 ························································· 104
