• Food Industry And Nutrition
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• v.6 no.1
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• pp.60-66
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• 2001

• Journal of Korean Society of Industrial and Systems Engineering
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• v.43 no.1
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• pp.42-49
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• 2020

This study is an empirical research to find out the effect on the management performance of hidden champions of food manufacturing companies when using blue ocean strategy for new product development. In order to achieve the purpose of this study, we conducted a questionnaire survey on hidden champions in the domestic food manufacturing industry and proceeded empirical analysis. When small and medium-sized enterprises in food manufacturing industries develop a new product, searching for non-customer, rebuilding the market boundary, and linking the external networks have a significant impact on their management performance. However, the fair procedure did not have a significant effect on the management performance. In terms of relative influence, rebuilding the market boundary was most affecting, followed by searching for non-customer and linking the external networks. On the other hand, this study implicated the management performance of hidden champions of food manufacturing industries when new products is developed by using the blue ocean strategy. Obtained results are as follows. If small and medium-sized enterprises of food manufacturing industries develop new products, it will be able to improve the management performance by utilizing strategies such as searching for non-customer, rebuilding the market boundary, and linking the external networks. In particular, the rebuilding the market boundary among the blue ocean strategies has a relatively high impact on management performance.

• Food Quality and Culture
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• v.3 no.2
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• pp.82-88
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• 2009

This study developed learning content and web pages providing information on Health/Functional Food (HFF) for consumers who come across information indiscriminately from a variety of advertising media such as the Internet and TV. After coming to an understanding of the current situation through literature review and fact-finding, we collected information and commercials on HFF that are exposed to consumers. Focusing on advanced countries such as the U.S. and Japan, we examined the current status of consumer education programs, especially in terms of HFF industry. Further, we referred to the guidelines for consumer education provided by the U.S. Food and Drug Administration and monitored the information from a web site that sells dietary supplementary products in the U.S. In addition, we surveyed consumer information on foods for special health use provided by the Japanese National Institute of Health & Nutrition, and investigated a DB of raw materials of function food (functionality/safety documents). Upon a literature review, the 13 functions of HFF were classified. As a result of conducting interviews with consumers, we developed content that was fit for consumers' perspectives. Through this research, we established a web page to enable people to search for information by function and then by raw material. After searching for information by raw materials, searching products by raw materials can be done in cooperation with E-marketplace. Subsequently developed content and education programs were offered on an HFF web page, which has been in operation since 2005. Therefore, it is expected that appropriate information on HFF will be available.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.108-121
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• 2011

The purpose of this study is to carry out the exploratory study on the easiness of using smart phone applications for searching food service information based on consumer characteristics. Examining the attributes of the easiness of using smart phone applications for searching food service information, this study checks the order of priority in the attributes and analyzes the correlation among the constructs of easiness of use, along with the difference in easiness of use based on demographic characteristics. The survey was conducted to the users of smart phones who live in 3 areas such as Seoul/Kyongki, Daegu/Kyongbuk, and Busan/Kyongnam from Jan. 3-Feb. 3, 2011, and total 264 copies of questionnaire were used for the final analysis. The result showed that the respondents considered the functions of searching restaurants, recommended restaurants, and the popularity list more important among the measurement items of easiness of use, and there was highly positive correlation between easiness to select restaurants and communication functions among all the factors drawn. It was found that there was significant difference in the function of searching restaurants, practicality, the easiness to select restaurants, communication, and the easiness to select menu on areas.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.113-124
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• 2004

• Genomics & Informatics
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• v.7 no.3
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• pp.175-177
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• 2009

We have developed WinBioDBs with Windows interfaces, which include importing modules and searching interfaces for 10 major public databases such as GenBank, PIR, SwissProt, Pathway, EPD, ENZYME, REBASE, Prosite, Blocks, and Pfam. User databases can be constructed with searching results of queries and their entries can be edited. The program is a stand-alone database searching program on Windows PC. Database update features are supported by importing raw database files and indexing after downloading them. Users can adjust their own searching environments and report format and construct their own projects consisting of a combination of a local databases. WinBioDBs are implemented with VC++ and its database is based on MySQL.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.503-516
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• 2016

Purpose: The purpose of this study was to examine the current state of usage and education participation intention for Yaksun food according to demographic characteristics. Methods: The questionnaire for the survey was distributed to 300 students, who were enrolled in culinary education program at Seoul Institute of Technology and Education from September 5, 2014 to September 20, 2014, and 264 responses were used for analysis. Results: Awareness regarding Yaksun food was low, but the intention to participate in the Yaksun food class was high. The information searching route for Yaksun food was mainly television, radio or internet. Memil-jeonbyeong ssam was the most eaten menu item and Nokdu-Samgye tang was the most popular menu item. Among the different types of Yaksun food, vegetable dishes, steamed dishes, rice dishes and roasted dishes were preferred in this order. The most preferred educational institution for Yaksun food was the cultural center, and the most preferred educational period for Yaksun food was less than three months. The most important point in the Yaksun food class was practical application in real life. Also, the current state of usage for Yaksun food and the intent to participate in an education program for Yaksun food was statistically different according to demographic characteristics. With respect to the current state of usage for Yaksun food, the information searching route for Yaksun food was statistically different according to occupation, cooking career and lives and Yaksun cuisine type preference according to gender, occupation, income and households. Also, with respect to education program participation intention for Yaksun food, educational institution preference for Yaksun food was statistically different according to gender, age, occupation, cooking career, income and lives. Conclusion: Based on these results, this research concludes that for developing an educational program for Yaksun food, it is important to analyze the target customers' demographic characteristics and their needs. Furthermore, it shows that there is a need to develop various educational programs and menus for Yaksun food.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.24 no.2
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• pp.197-203
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• 2024

Food allergies are common and accidents occur annually. However, many people lack knowledge of the severity of allergies and food ingredients. Allergy-related applications currently on the market have problems such as providing information by relying only on certain certified products, food ingredients, and barcodes. This design plans a customized service application for food allergy patients. In this application, after extracting the text of the image using OCR technology, the food ingredients were read and displayed in large letters. In addition, if the user selects an ingredient that cannot be consumed through filtering technology, the restricted food is quickly and conveniently shown when searching for food ingredients. Finally, when scanning a barcode or searching for a product, food ingredient information is provided through barcode scanning and search engine technology that provides ingredient information of the product. Therefore, the purpose of this paper is to design an app in which users with food allergies can easily check food ingredients and avoid allergic reactions using databases and various information search methods.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2003.06a
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• pp.14-17
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• 2003

• Korean Journal of Agricultural Science
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• v.36 no.1
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• pp.51-56
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• 2009

When the parasitic wasp Microplitis croceipes experiences odors while feeding on sugar water, it learns to associate the odors with sugar and thereafter exhibits typical food searching behavior in response to the odors. Previous studies have shown that this wasp can be used for detection of the small amount of explosives or other volatile chemicals. In the present study, we examined if this wasp can learn and report narcotic odors. Males of M. croceipes were trained to link sugar water with pseudo-narcotic scents that have been used for training narcotic detection dogs, and their behavioral response to the trained odors was observed. The males that had been given either an odor or sugar water did not show any positive response to the odors. However, when the wasps were given a combination of sugar water and either the pseudo-Cocaine, Heroin, LSD or Marihuana, they quickly learned to associate the odors with sugar, and thereafter positively responded to those odors. Our results suggest that this wasp can be used for detection of these narcotics.