Table 4. Portion of food science and nutrition research fields in North Korean Food science related periodicals available from Information Center on North Korea of Ministry of Unification

Middle classification		Detailed classification	Sikryogongeob1)		Gyeonggongeob-gwahak2)		Gyeonggongeob-gwahak-yeongutongbo3)
			N4)	%	N4)	%	N4)	%
LB17 Food science	LB1701	Food chemistry	31	5.7	5	8.2	0	0.0
	LB1702	Food microbiology	20	3.7	1	1.6	3	25.0
	LB1703	Food fermentation	56	10.4	2	3.3	2	16.7
	LB1704	Food technology	94	17.4	16	26.2	3	25.0
	LB1705	Food storage/marketing/packaging	28	5.2	1	1.6	1	8.3
	LB1706	Food process engineering	224	41.5	25	41.0	0	0.0
	LB1707	Food instrumental analysis/sensory evaluation	2	0.4	0	0.0	0	0.0
	LB1708	Food hygiene/quality management	28	5.2	2	3.3	0	0.0
	LB1709	Enzyme/bioconversion reaction	13	2.4	4	6.6	0	0.0
	LB1799	Food science not elsewhere classified	7	1.3	3	4.9	2	16.7
LB18 Food and nutrition	LB1801	Functional food	24	4.4	2	3.3	1	8.3
	LB1802	Nutritional genomics	1	0.2	0	0.0	0	0.0
	LB1803	Nutritional metabolism control	1	0.2	0	0.0	0	0.0
	LB1804	Customized nutritional food	1	0.2	0	0.0	0	0.0
	LB1805	Food nutritional functional evaluation	7	1.3	0	0.0	0	0.0
	LB1806	Food and nutrition information establishment/utilization	1	0.2	0	0.0	0	0.0
	LB1807	Food and nutrition policy	2	0.4	0	0.0	0	0.0
	LB1899	Food and nutrition science, not elsewhere classified	0	0.0	0	0.0	0	0.0
Total			540	100	61	100	12	100

Sikryogongeob: articles from 2015 to 2019;
Gyeonggongeob-gwahak: articles from 2020-2022;
Gyeonggongeob-gwahak-yeongutongbo: articles from 2020 to 2022;
N numbers of articles.