• International Journal of Computer Science & Network Security
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• v.22 no.6
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• pp.33-38
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• 2022

The sowing campaign is taking place with great difficulty as a result of active military actions in the eastern and southern parts of the country, specializing in the cultivation of grain crops. Seaports are blocked, which creates new threats to global food security. The generalization of analytical data is aimed at characterizing the food security of Ukraine before and during military actions, followed by the designation of possible consequences, including on global food security. The generalizations made prove the need to consolidate the efforts of Ukraine, as one of the world's largest food producers, and international organizations in order to avoid the greatest catastrophe of mankind in its modern history, which will be caused by famine.

• Korea Trade Review
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• v.47 no.2
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• pp.1-18
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• 2022

This paper examines the effects of export subsidies on agricultural food exports, focusing on a case of Gyeongsangbuk-do. Using monthly data of agricultural food exports during 2007-2020 and the GLS regression analysis, we test the hypothesis whether the export subsidies would increase the exports of four major agri-food categories with three digit codes of HS such as fruits, vegetables, flowers, and mushrooms. Evidence shows that the export subsidies had statistically significant impacts on the agri-food exports except flowers. In order to test the robustness of the analysis, the agri-food export subsidies are reclassified into four sub-subsidy policies, and the analysis re-examines the effects of the sub-subsidies on agri-food exports. It shows that export policies for production stabilization, logistics, and overseas marketing promote the exports of agri-foods significantly. Alternative export policies are drawn in this study since the existing subsidies conflict with the WTO agricultural agreement.

• Journal of Environmental Health Sciences
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• v.42 no.6
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• pp.465-477
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• 2016

Objectives: This review examined the scientific evidence regarding the impact of climate change on food safety. Methods: The impact of climate change on food safety was assessed based on a survey of related publications reported in the past 20 years. The terms used for literature selection reflect three aspects: climate change; food; and food safety. Results: Climate change is expected to affect the key elements of food production - water and climate. These impact on food safety through many different pathways. Directly, food shortages according to the population grovoth result in a food security/food supply problem, These relationships are commonly understood. The indirect impacts include an increase in food-borne diseases and pathogens, increased mycotoxin production, and increased risk of pesticide residues in foods due to greater use of pesticides in response to warming and increased precipitation and the accompanying diseases in certain crops. Field studies and statistical and scenario analyses were performed to provide evidence. However, quantification of these relationships is still lacking. Conclusion: Adaptation measures at the local and community levels are essential since the pressures from weather and climate events may differ according to region and sector. It is recommended that we go beyond empirical observations of the association between climate change and food safety and develop more scientific explanations. We also need to explore alternative materials for bioenergy demands in order to improve sustainability.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.51-64
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• 2004

This study was designed to examine the educational conditions of a foodstylist and student satisfaction with the training. It looked at the educational conditions of the food-stylist department, one of relatively newly-emerging departments, and examined student satisfaction by each factor in order to have specific problem in the educational conditions. The purpose of this study was to maintain higher student satisfaction and to have competitive advantage over the other related departments. For the general information of respondents, most respondents said the monthly average income to be approximately 1.5 times higher than that of common workers in the country, showing that the food-stylist department is preferred by the class with economic ability. For admission motives, respondents used the information via mass communication when they choose it For general educational conditions, students have most satisfaction with the originality of department, at the score of 3.79, following by laboratory and vision in the order. The least satisfaction was in career guidance, reflecting that they have vague ideas where to work. For the theoretical course of study, it was found that ‘Introduction to Table Coordination’ had the highest satisfaction, 3.82, following by ‘Coloring’ and ‘Understanding on Oriental and Occidental Tablewares’ in the order. ‘Food and Beverage Service’ and ‘Public Health’ were found to have the least satisfaction, showing that those subjects do not cause any interest in terms of their property. For the satisfaction of practical training course, it was found ‘Cocktail Practices’, ‘Bakery and Confectionary Practices’, and ‘Understanding of Wines’ in the order, showing that practical subjects with high visuality have higher satisfaction. Further studies are necessary to examine the satisfaction with subjects from various classes, together with many course of study, and to develop statistical data that help us understand the needs of students more correctly for application.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1094-1100
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• 1997

Effects of sodium hypochlorite (NaOCl) concentration, temperature and pH on oxidation mechanism of corn starch were investigated. The rate of oxidation was dependent on the concentration of hypochlorite, pH and temperature of oxidation. The reaction was either first or second order depending on the concentration of NaOCl. At oxidant concentration of $0.75{\sim}3.0%$ active Cl/g starch, the reaction was first-order and it was second-order at $3.75{\sim}4.5%$ active Cl/g starch. The first-order rate constants were increased with increasing oxidant concentration. The rate of oxidation of starch was highest at pH 7 and decreased with increasing acidity or alkalinity of the medium. As the reaction temperature increased, the rate of oxidation was increased.

• International Commerce and Information Review
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• v.12 no.1
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• pp.225-250
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• 2010

The purpose of this study is to grasp the ripple effect of food industry, which is rising as the prominent industry of the future and has a high forward & backward ripple effect, on domestic economy and other industries through Industrial Input-Output Analysis and suggest the export connection method for the development of food industry in the future. As an analysis result, it was found that the effect on product inducement and employment inducement was very high. Like that, it is necessary to establish export connection strategy to escape from narrow domestic market and advance into world market in order to develop food industry, which has a high ripple effect on domestic market. For the export connection of food industry, it is possible to enlarge overseas market demand of domestic food industry by providing domestic food companies with export-concerned information such as overseas export market information and food market information, advertising world market for domestic food industry actively through the globalization of Korea food, securing food processing technology, removing export unavailability risk through the export insurance policy and advertizing the safety of food industry through the reinforcement of food safety control standard and penalty standard.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.134-149
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• 2008

This thesis is aimed to analyze the importance, satisfaction, perception and intake frequency of fusion menu in order to develop the market segmentations and marketing strategies for useful information on the fusion menu and its improvement in the food industries. The findings of the study are as follows: First, the study revealed that diet menu(low fat, low-cal) and vegetarian menu items have more influence on females than males in regard to the importance of fusion menu when examining gender. Second, the study revealed that Bulgogi pizza, Bulgogi burger, cheese cutlet, cheese kimbab, sweet and sour pork items have great influence on customers in their 10s while green tea latte, rice burger, Bulgogi pizza, kimchi hamburger items have a high effect on customers in their 20s in regard to the perception of fusion menu when examining age. Finally, the study revealed that the taste of food, the cleanliness of vessels, food hygiene, the freshness of food, the quality of menu, the portions of food, the nutrition of food, the speed of food service, food material harmony, the temperature of food, the flavor of food, distinctions from existing food, environment-friendly organic agriculture food material items have maintaining the good performance of fusion menus. It also showed that various strategies for price of fusion menu should be made when examining the IPA analysis.

• Journal of the Korean Society of Food Culture
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• v.15 no.5
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• pp.325-337
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• 2000

The purpose of this study was to investigate several aspects of eating out behavior especially in relation to food waste. The data were collected from 620 housewives in Jeonbuk area but, except for 134 case not eating out . The 66.9% of subjects ate eating out 1 to 2 times monthly. The younger in age, higher in education level and employed housewives, higher in monthly income have a more increase in eating out frequency. In the 50.8% of subjects food rest was rare when eating out. The higher in educational level and higher in monthly income have an inclination to more food waste. The 51.4% of subjects don't know [Good Menu System]. We housewives should order a planned and moderate food amount when eating out, and make an effort normally anywhere for the reduction of food waste, and then the wasted food and food rubbish will be reduced. Besides this, the restaurants should practice [Food Bank] & [Good Menu System] and the academic world should make further researches on this field. Moreover the government administration should enlighten the people and have a public information for the more reasonable food culture.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.156-164
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• 2007

This study investigated the impacts from the recognition and satisfaction of Korean foods on the revisit intentions of japanese tourists to Korea. The subjects of this study consisted of 365 Japanese tourists visiting Korea. The findings are summarized as follows: (1) the recognition of Korean food included 'the quality of food material is fresh and good'(3.99 pints), 'Korean food is nutritious and healthful food'(3.89 points), and 'Koran food consisted of grains and vegetables, and the cooking methods were developed specially'(3.88 points) in the order. (2) They were highly satisfied with the 'nutrition of the food,' 'taste of the food,' and 'quantity of the food,' in terms of the Korean food quality however, they were not satisfied with 'Japanese marks on ingredients,' 'sanitary,' 'smell,' and 'freshness.' (3) The most influential recognition variables to affect revisit intentions to Korea was 'health knowledge' followed by 'unique,' 'preference,' 'experience,' and 'interest.' (4) The most influential satisfaction variable to affect revisit intentions to Korea was 'food and menu' followed by 'translation and understanding,' and 'flavor and appearance.'

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.543-552
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• 2019

Indonesia has the largest economy in Southeast Asia and is one of the fastest growing economies of the world. This study was conducted to understand Indonesian food consumers, and to provide the marketing implications for food exporting companies in Korea. An online survey was conducted on 795 local consumers in Indonesia and the study analyzed their preference for Korean food and Korean culture. Then this study identified the relationship of these variables and consumers' intention to purchase Korean food. The results of this study were as follows. First, Indonesian consumers had a strong preference for Ramyeon, noodles, snacks and kimchi among Korean foods. Second, the preference for Korean culture was high in a descending order of Korean dramas, cosmetics, songs and news. Third, both Korean food and Korean culture preferences showed significant differences depending on gender, age and the frequency of eating out. Lastly, analysis of the relationships among the variables showed that there is a positive relationship between Korean food preferences and Korean food purchase intentions. Further, the consumers' Korean culture preference had a mediating effect within this relationship. The results of this study imply that marketers in Korea food companies need to consider the consumers' preference for Korean food and Korean culture when they build proper strategies for exporting Korean foods to Indonesia.