• Agribusiness and Information Management
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• 제6권2호
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• pp.13-23
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• 2014

The world is in the process of a structural change related to ICT convergence knowledge industries. ICT is leading to the creation of new products and services, and is making our lives more convenient, safer, and more efficient. In advanced countries, many studies have been conducted with the goal of developing new business models converged with ICT, and this is also the case in the food industry. Korea possesses world-leading ICT, and if this ICT is applied to the food industry, a world-class new business model can be developed. The u-Food System, which is in the process of development in Korea, is a next-generation food system that can allow food providers, consumers, and distributors to access various types of information about food products, including traceability, distribution, safety, quality, and freshness, and manage this information. It is a future food system that converges ICT, biotechnology and sensing technology with food. Based on the u-Food System, this paper will introduce the status of current smart quality distribution technologies that converge ICT (such as sensor tag, sensor network, LBS, GIS, and CDMA) with food technologies (such as traceability, quality, distribution management) to manage the safety and quality of fresh food in the distribution process.

• 한국식생활문화학회지
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• 제13권1호
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• pp.37-46
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• 1998

Distribution structure is the link between a society's needs and its industrial responses. A change in distribution structure brings about a consumption structure which may results in considerable changes in lifestyle including food habits. The purpose of this study was to evaluate a effect of change of distribution structure on the food purchase. The survey was carried from May to June, 1997 by way of questionnaire of 407 housewives, aged 23-64 years, in Seoul and the capital area. The questionaire consists of sociodemographic characteristics of the subjects and distribution channel, information route of food selection, acknowledgement and coefficient of utilization of new distribution channel, mainly used distribution channel in food purchase, important factors in food selection, and food purchasing behavior. Their data were statistically analyzed based on frequency, mean, and $X^2-test$. The major findings of this study were as follows; 1) Most frequently used distribution channels in food purchase were supermarket(38.53%), department store(15.23%), discount store(14.05%), a conventional retail market(13.87%), membership wholesale club(8.07%), and a conventional wholesale market(6.53%). 2) The new distribution channels that subjects have ever used were discount store(75.4% of the subject), membership wholesale club(63%), mail order house(32%), outlet store(29.4%), home shopping(10.3%). 3) Compared to the subject living far from the new distribution channel, the subject living close to the new distribution channel was higher in frequency of new distribution channel utilization. These observations suggest that change of the distribution structure promotes the change of the food purchasing behavior.

• International Journal of Contents
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• 제17권3호
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• pp.48-66
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• 2021

We proposed a B2B food distribution platform by transforming an established food distribution and management platform based on blockchain technology. Our proposed model introduced a method to bring innovation into the domestic B2B food distribution market and systematically manage and utilize massive data (country of origin, producer, transaction, distributor, final consumer) generated within the food distribution process.

• 한국식품저장유통학회지
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• 제30권3호
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• pp.546-546
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• 2023

• 한국산학기술학회논문지
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• 제21권10호
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• pp.159-165
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• 2020

식품에 대한 안전성 요구는 사회가 선진화되고 식품산업의 발달과 함께 식생활 양식 변화와 소비자의 인식변화로 인해 사회적 문제로 크게 대두되었다. 소비자들은 자신이 소비하는 식품에 대하여 더 많은 정보를 요구하고 있으며, 유통체계에서 발생하는 식품 스캔들에 민감하게 반응한다. 이와 같은 식품안전에 대한 관심 속에 블록체인 기술은 식품사기나 유통 중의 잘못된 식품 관리에 효과적으로 대응하는 수단으로서 주목을 받고 있다. 이는 식품의 공급망에서 이력추적의 정확성과 믿음을 담보함으로써 거래자 간 신뢰를 구축하고 안전한 식품 유통을 보장할 수 있기 때문이다. 본 연구에서는 농식품의 이력, 유통, 안전, 품질과 신선도 등 농식품이 갖고 있는 각종 정보를 공급자와 소비자 및 유통관계자에게 제공하고 관리할 수 있는 차세대 농식품 유통시스템을 제안한다. 생산, 가공, 유통, 판매, 소비 전 과정에서의 제품 상태 및 유통 상황 정보를 언제 어디서나 실시간으로 모니터링하고 제어할 수 있으며, 사용자는 사용자가 앱(App)을 통하여 각 식품의 안전 수준을 실시간으로 확인할 수 있다.

• 식품기술
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• 제24권1호
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• pp.107-110
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• 2011

• 식품산업과 영양
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• 제21권2호
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• pp.1-7
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• 2016

• 한국식생활문화학회지
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• 제31권4호
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• pp.339-347
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• 2016

With the interest on operational efficiency due to the rapid growth of food material distribution industry and food service industry, the study adopts DEA (Data Envelopment Analysis) model and examines to measure the technological, pure technical and scale efficiency those companies engaging in the food material distribution and food service business. As a result of analysis, the companies operating integrated business have relatively higher efficiency than those operating only food material distribution or food service companies while the result indicates that three efficiencies don't have significant difference depending on whether affiliated companies or not. In the results from the measuring by DEA.

• 한국식생활문화학회지
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• 제14권4호
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• pp.271-287
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• 1999

A change in distribution structure affect a consumption structure which may result in considerable changes in lifestyle including food purchase. The purpose of this study was to investigate the effect of change of distribution structure on the indigenous fermented food purchase. The informations of this study were obtained from 407 housewives residing in Seoul and the capital area by using questionnaire during May to June, 1997 Their data were statistically analyzed based on frequency, mean, and $X^2-test$. The results were as follows; 1) The percentages of subjects buying ready made fermented food were 69.8% for Jotkals(salt-fermented fish products), 22.3% for Kochujang(fermented red pepper soybean paste), 21.6% for Janachis(pickled basic side dishes), 21% for Kanjang(Korean style soybean sauce), 17.1% for Toenjang(Korean style soybean paste), and 3% for Kimchi(seasoned and fermented vegetables). 2) With decreasing age, preparation ability of Kanjang, Janachis, and Kimchi. The subjects living close to the new distribution channel were higher in ready made fermented food than the others. 3) Compared to the subject living far from the new distribution channel, the subject living close to the new distribution channel was high in frequency of new distribution channel utilization for indigenous fermented food purchase but low in frequency of conventional market utilization. The younger in age, higher in educational level, and nuclear family, the higher the utilization of new distribution channel for indigenous fermented food purchase.

• 유통과학연구
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• 제3권2호
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• pp.15-28
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• 2005

본 연구는 소비자 니즈의 변화에 따른 식품컨셉의 변형으로 인한 일본의 식품유통시스템의 발전과정을 살펴보는 것을 연구의 목적으로 한다. 본 논문에서는 식품컨셉으로서 일반적으로 가공식품과 비가공식품으로 분류되었던 식품컨셉을 확장시켜 비가공적 가공식품과 가공적 비가공식품의 개념을 소개하고, 그에 따른 일본식품유통시스템의 물류, 도매, 소매상에서의 혁신적 관리 및 발전과정을 살펴본다. 일본 식품유통시스템의 변화에 근본적인 원인을 제공한 요인으로서 소비자 니즈와 인식의 변화를 들 수 있으며, 일본 식품유통시스템의 개념정립 및 현황분석과 함께 일본 식품유통시스템의 실제적 변화로서 온도대별 물류혁신, PB상품개발, 체인시스템의 다양화 등을 살펴보기로 한다. 이와 같은 일본소비자의 특성, 식품유통시스템의 발전상황 및 사례를 연구함으로써 한국식품유통시스템의 발전과정과 비교분석이 가능하며 나아가 합리적인 식품유통시스템으로의 방향제시가 가능하다고 사료된다.