• Culinary science and hospitality research
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• v.21 no.4
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• pp.294-308
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• 2015

The purpose of this study was to look into the service quality of websites and the attributes of review information thereon as perceived by visitors thereto and to analyze the effect that the service quality of festival websites and informative usefulness of testimonials would have on the satisfaction with use, along with the effect that the satisfaction with use would have on behavioral intention. Based on the results of this study, we intended to present measures that could help strengthen the intention to spread positive word-of-mouth for festivals and to visit a festival through satisfaction with a festival's website. The festival selected to achieve the objectives of this study was the Yeongdeok Snow Crab Festival, which is one of the most renowned local food festivals in the Gyeongbuk region, having been held for 17 consecutive years, and has been selected as the top festival of Gyeongsangbuk-do for 4 consecutive years. We surveyed visitors to Yeongdeok Snow Crab Festival who had searched for information on the Yeongdeok Snow Crab Festival prior to its opening, as well as those who had participated in Yeongdeok Snow Crab Festival before. The results of this study showed that review information on a food festival website, service quality design, adequacy of substance, responsiveness to customers, and system capability were found to have a positive effect on behavioral intention through satisfaction with use. The findings suggest that it is crucial to manage the service quality of websites in order to stimulate interest in, and induce visits to, food festivals.

• Proceedings of the Korean Society of Computer Information Conference
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• 2022.07a
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• pp.673-674
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• 2022

살아있는 유기체에 의해 분비되는 독소는 대부분의 경우 인간에게 유해하다. 가령 여름철 날것이나 오래된 음식에서 쉽게 식중독에 걸릴 수 있는데, 이는 주로 Clorustidium Botulinum이 만들어낸 보툴리눔 독소가 원인이다. 유기체에 의해 생성된 모든 독소는 단백질이며 이는 아미노산 서열로 나타낼 수 있다. 이를 통해 생물정보학 분야의 많은 연구자들이 많은 머신러닝 기술을 통해 단백질의 독성을 예측할 수 있었다. 최근 몇 년 동안 SVM를 사용하는 BTXpred와 CNN을 사용하는 ToxDL과 같은 모델이 각각 박테리아와 동물 독소의 독성을 예측하기 위해 제안되었다. 시대가 변함에 따라 BERT와 같은 성능이 더욱 뛰어난 모델이 시퀀스 분류를 위해 도입되었다. 본 논문은 독성 단백질을 분류를 위해 ProtBERT를 사용할 경우 이의 성능을 보여주고자 한다.

• The Journal of the Korea Contents Association
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• v.14 no.8
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• pp.406-415
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• 2014

In this study, the fast-growing market in the Food Service Industry Study of the delivery service. The first objective of this study is to classify consumers food-related lifestyle and the second is the dimension of the delivery service quality will derive. According to the consumer's food-related life style, make about the consumer's delivery service quality perception and satisfaction to evaluate the differences. Food-related lifestyle 'health seeking type', 'fashion pursuit type', 'type taste pursue', 'seek safety-type', 'seek convenience-type' was separated, cluster analysis 'taste pursuit group', 'high-interest in foods group', 'seek convenience-group' were classified. Delivery service quality 'food quality', 'economic', 'ease of ordering', 'employee quality', 'sanitation', 'order quality' and were classified into six. That of 'food quality' and 'economic' factor were significantly different from the consumer group, but also the 'order quality', 'food quality', 'sanitation' and the order of the large degree of influence on satisfaction, respectively.

• Journal of the Korea Organic Resources Recycling Association
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• v.9 no.3
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• pp.111-118
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• 2001

This study was performed to analyze collection parameters for food wastes, which were used to estimate man power and vehicles required to collect those. For this purpose, collection activities were separated into unit operations, such as a pickup, a haul and at-site, and design data that can be used generally were developed by survey and interpretation. In case of a detached dwelling area, the pickup time to collect 1ton of food wastes(Phcs) was $3.3man{\cdot}hour$ and haul time was 22.4km/hour. At-site time of a collection vehicle to load 2.5ton of food wastes was 5minutes and that time was varied according to the loading quantity of vehicles. The estimation of collection time(Thcs), required to move 2.5ton of food wastes from a pickup location to a treatment facility in the same condition for vehicles and man power, showed that Thcs for an apartment area was 3.03hours and for a detached dwelling area was three times as much as that of for the apartment area. More data should be required to evaluate both typical variables associated with collection activities and the variables related to particular district types.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.459-470
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• 2014

This study investigated the correlation between eating behavior patterns, including eating-habits, food preferences, snack intake levels, and eating-out frequency and stress levels in high school students (males 174 and females 122) in Seoul. Analysis of eating-habits showed that eating-irregularity and eating-speed increased with elevated stress levels in both males and females under stress. The size of meals decreased in males, whereas it increased in females under getting stress (P<0.01). Preferences for sugar, hamburgers, and pizza also increased in both males and females under stress. Eating-out frequency decreased in males with a high stress level (P<0.01), whereas it increased in females. As for eating-out partners, males did not show any changes, whereas females preferred friends to family when under stress. Eating-out expenses also increased in both males and females, particularly in females with a high stress level (P<0.05). Males under increased stress showed effective stress reduction by increasing food intake, whereas females under increased stress showed less effective results. Consequently, high school students under high stress, particularly females, showed negative changes in eating behavior patterns, including irregular eating-habits, increased instant food and snack intakes, and increased frequency of eating-out. Therefore, development of appropriate programs for reducing stress and persistent nutrition education to promote good dietary behaviors are required.

• The Journal of the Korea Contents Association
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• v.20 no.9
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• pp.414-423
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• 2020

The purpose of This study is to investigate the effects of the acceptance of food culture through YouTube, one of the platforms that is currently being used, on consumers' perceptions, and to establish marketing effects that can be obtained from the acceptance of food culture through YouTube platform, Q-methodology was selected and exploratory research was conducted to analyze consumers' subjective perspectives. For this purpose, analysis was conducted by classifying statement cards by respondents, and Q-sorts were selected and composed by the Q-group, and after the statement was prepared through this, P-samples were selected and the Q-sorts obtained through classification work were analyzed through the Q factor analysis using the PC QUANL program. The analysis results were classified into four types: Type 1 [(N=6): Preferred Food and Responsibility Satisfaction Type], Type 2 [(N=3): Non-emotional Preferred Food Type, Type 3 [(N=14): Information Acquisition Preferred Food Type], Type 4 [(N=2): Undetermined Type], etc. Each subjective opinion from these analyses will be helpful for various studies in the future, and it will be used as a reference for YouTube-related marketing and consumer restaurant culture acceptance in the future.

• Smart Media Journal
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• v.11 no.7
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• pp.76-84
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• 2022

In Korea, where rice is the staple food, there are many cases in which the nutritional composition of food is different at the same weight, even though the same ingredients are used and the food or food name is the same. The cause is closely related to the moisture content of the food according to the cooking method and cooking process. In order to design a diet tailored to individual health and supply accurate calories and nutrients, a method of expressing food data that is not affected by the cooking process or cooking method is required. Usually, the same ingredients or foods show a lot of deviation from the nutritional components presented in the standard food database due to the difference in moisture content. For this reason, there are problems that increase the complexity of the food ingredient database and the difficulty in using it. As a method to improve these problems, we would like to propose a food data expression method based on dry weight. As an example of this, the characteristics of rice as a food material and changes in major nutritional components according to the change in moisture of various rice-processed foods made from rice were considered. In addition, as an example of how to normalize food data through this, the dry weight-based nutrition label of rice was presented.

• Bulletin of Food Technology
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• v.19 no.3
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• pp.26-42
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• 2006

본문에서는 김치관련 논문을 조사하여 기본적으로 저자, 국가, 연구기관별 분석을 통하여 연구분야 현황 및 기술 분류별 분석, 기술의 주요 분포도 등을 파악하였으며, 분석결과를 도식화된 그래프 및 맵핑(mapping)을 통해 체계적이며 다각적으로 나타내어 관련 분야 연구 및 기술 동향을 정리하였다. 단, 김치관련 관능 및 기호도 조사, 역사조사, 김치를 이용한 음식에 대한 연구논문들을 제외하고 김치자체의 제조공정, 원료 및 신소재에 대한 기술에 대한 연구문헌만을 조사하여 분석.정리하였다.

• Journal of Digital Convergence
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• v.12 no.5
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• pp.395-401
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• 2014

As social network service becomes common, the consumers use many discount coupons with which they can purchase goods via social commerce. Although, the quantities of coupons offered from social commerce are currently on the sharp increase, customized coupon service that reflects user preference is not offered. This paper proposes a coupon service method reflecting user's subjective inclination targeting food coupons to offer customized coupon service for social commerce. Towards this end, this paper conducts hierarchization of the factors that become standard in selecting coupons including food types, food prices, discount rates and the number of buyers. And then, this study classifies, extracts and offers the coupons using Fuzzy-AHP, a decision making support method that reflects subjective inclination. From the user satisfaction results on the extracted coupons, the users are generally satisfied: very satisfactory with 45%, satisfactory with 33% and fair with 22%, and there was no experiment participant, who was dissatisfied.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.191-202
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• 2003

A growing interest in health has been leading to more interest in function of food rather than its taste and nutrition. Usually we think chemical-free or oriental food to be good for health. Yaksun is a food with herbal stuff, which reflects our desire for health and longevity and China's splendid food culture. It is based on the traditional medical thought of the Orient that both medicine and food have the same origin. Yaksun is a traditional functional or nourishing food with both nutritive and medicinal elements, which therefore provides such effects as epicurean pleasure, prevention of diseases and improvement of health. It is recorded that in China there was a dietitian in the royal court from the period of Seoju(B.C. 11∼7), who was responsible for supervising and controlling the health, nutrition and disease of an emperor. Therefore, herbal food has a very long history. Currently, there are many Yaksun stores in Japan and Taiwan as well as China, which are one of popular tourist destinations. Basically Yaksun follows the theory of the Oriental medicine. Yaksun is categorized into four(cold, cool, hot and warm) according to its temperature and into five basic tastes(bitter, sweet, pungent, salty and sour). Yaksun has the functions such as preventing diseases and aging improving internal organs, and healing diseases. In China many colleges of medicine have a department of Yaksun studies through which systematic researches have been being made since a long time ago. For Korea, the discipline of Yaksun studies is still at the beginning stage. To respond to a growing interest in health and prevent chronic adult diseases, it is required to develop a functional food by establishing a systematic theory of Yaksun and making more researches into it.