• Journal of the Korean Society of Food Culture
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• v.35 no.5
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• pp.417-425
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• 2020

There is a growing global interest in food choices that could affect health. Consumer food choices are dictated by numerous factors such as attitudes, beliefs, desires and preferences stemming from psychological and physiological attributes. The present study aimed to understand consumers' internal perceptions about cream soup, cream sauce, and tomato sauce using ZMET (Zaltman's Metaphor Elicitation Technique). The 9 step ZMET interview process was conducted for a sample of 36 consumers (12 consumers for each sauce). A content analysis of the survey results was carried out. From this, 56 concepts of cream soup were derived, and 15 constructs that met with the agreement of more than one-third of the total sample consumers were extracted. These 15 constructs included 'Soft', 'Recollection', 'Familiar', 'Warm', 'Comfortable', etc. Similarly, for cream sauce, 67 concepts and 20 constructs 'Silky', 'Warm', 'Restaurant', 'Family', 'Memory', etc. were deduced. A total of 66 concepts and 20 constructs for tomato sauce 'Sourness', 'Sauce Bottle', 'Pleasant', 'Ingredient', 'Cooking', etc. were derived. The analysis of consumers' consensus maps through this study provides a deep and useful understanding of consumers and their latent needs. Also, the results of this study indicate that exploring consumers' internal perceptions is critical to understanding their healthy food choices. This can be used as basic data for formulating marketing strategies.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.574-582
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• 2011

The aim of this study was to classify Korean consumers based on their food-related lifestyle type, and to investigate the relationship between sushi consumption and food-related lifestyle type. Self-reported questionnaires were completed by 300 Korean adults. The SPSS 18.0 program was used to analyze the samples. Data was analyzed by frequency, descriptive factor, reliability, cluster analysis, ANOVA, and chi-square test. A factor analysis extracted four factors comprising foodrelated lifestyle, which we named Health-seeking (factor 1), Taste-seeking (factor 2), Convenience-seeking (factor 3), and Economy-seeking (factor 4). According to a cluster analysis based on those four factors, consumers were classified into three clusters. Cluster 1 was the Taste and Health-seeking cluster, Cluster 2 was the Convenience-seeking cluster, and Cluster 3 was the Passive Eating Habits cluster. The results also indicated that the selection attributes of each cluster were significantly different in terms of perception, the global state of sushi, sushi preference, frequency, companions, place of sushi consumption, and preference for different sushi sub-ingredients. Based on these results, consumer characteristics in the sushi market are discussed.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.412-420
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• 2017

This study present base data for development of vinegar-based source and marketing strategies for penetration of the global market for local source companies by comparing and analyzing the awareness and choice factors of vinegar-based sauces by foreign consumers. Preference (p<0.05), matching food (p<0.001), number of purchases (p<0.001), place of purchase (p<0.001), information source (p<0.001), importance of selective attributes (p<0.05), and most frequently purchased vinegar-based sauces (p<0.01) differed significantly according to nationality. There were also significant differences by nationality in purchase intention (p<0.05), packaging (p<0.001), and purchase considerations (p<0.001) of naturally fermented vinegar-based sauce. Developing of vinegar-based sauces and menus should be combined so that it suitable for the food culture of each country.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.329-339
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• 2011

The purpose of this study was to compare the effects of service failure magnitude on perceived justice, positive emotion, and revisit intention at restaurants between a collectivist culture(Korea) and an individualistic culture(United States). The results showed that the higher a customer's perception of service failure magnitude, the lower the perceived recovery justices in both cultures. The distributive, procedural, and interactional justices had a favorable effect on positive emotions in both cultures. Other findings revealed that interactional justice was the best predictor of revisit intention in Korea, while distributive justice was the best determinant of revisit intention in the United States. This research suggests that global restaurant managers need to understand how cultural orientation influences consumer perceptions of service failures in order to develop a highly targeted and effective service recovery.

• Food Science and Industry
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• v.53 no.2
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• pp.166-182
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• 2020

Kimchi industry in Korea has grown rapidly with the increasing domestic and overseas demand of Kimchi. Currently, there is an increase trend of consuming the commercial Kimchi products, although the Kimchi consumption/adult/year is decreasing (36.6 kg in 2018). The amount of commercial Kimchi consumption in 2018 was 757,000 M/T (metric ton), out of 1,892,000 M/T of the estimated total consumption, and the size of Kimchi market was estimated to be 1,398 billion wons. In 2019, 29,628 M/T of Kimchi was exported to 78 countries, and 306,047 M/T was imported, mainly from China. In the future, for the technological upgrading of Kimchi plants, a large capital investment to the production of commercial Kimchi will be required. The accelerated glocalization of Kimchi will bring a steady increase in Kimchi export. Moreover, with the development of global Kimchi culture, the values and images of Korean national brand can be greatly improved.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.124-130
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• 2006

As public gives more attention on the well being trend, the aim of this study on the Sommelier - an industry profession in the hotel and food service industry is to suggest the educational plan to meet the demand as a professional and to help establish the direction to the effective curriculum. Findings from this study showed that a Sommelier need to possess knowledge in not just wine but in areas such as foreign language, computer, management, hotel and restaurant, global manner, and etc. It was also recommended to authorize the sommelier license as an official and to develop educational entities for sommelier.

• The Journal of the Convergence on Culture Technology
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• v.8 no.4
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• pp.213-217
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• 2022

It is a time when a sustainable Korean Culture Festival strategy is needed. The Korean Culture Festival is a Hallyu Culture Festival that comprehensively introduces various Korean cultures such as Korean food, beauty, and fashion with the focus on K content, which has been leading the global craze since 2020. As the core project of the promotion of Neo Hallyu by the Ministry of Culture and Gymnasium, the 2021 Korean Culture Festival, which was based on the World K-Pop concert and the K-Culture Fan Fair, including holding the first face-to-face concert that applied the stage of real-world content after Covid-19, as well as conducting and exhibiting various fan participation challenges, must now make the leap to the global Hallyu Culture Festival. To this end, it can consist of drama, K-pop, K-Culture Fan Fair, K-Meetup, K-Culture Parade, and Awards. This distinction shows a classic festival program centered around the prosumer content that drives the Korean Wave, and in order for this philosophy to be effectively linked to its contemporaries, a Business to Business (B2B) and Business to Consumer (B2C) 'Techtainment Strategy' is needed to acquire potential customers through learned playfulness.

• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.27-38
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• 2017

This study aimed to analyze the beverage usage behavior according to the food-related lifestyle in Seoul, Gyeonggi province area. Group 1, named 'health & safety seeking' group, consists of high percentage of women in their 40s, as well as a high percentage of high income and highly educated. Group 2, was group of 'high interest in dietary life', consists of a high percentage of women in their 30s, highly educated, earned 3~5 million won. Group 3, named 'convenience seeking' group, had a high percentage of men and of those in their 20s who earned less than 2 million won. In verifying the difference between food-related lifestyle groups in terms of their behaviors and attitudes towards the usage of beverage specialty shop, group 1 showed significantly high score in the number of visit beverage specialty shops, the intention to spend higher average expenditure per visit per person, importance of selection attributes of beverage specialty shop.

• Animal Bioscience
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• v.37 no.2_spc
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• pp.337-345
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• 2024

Ruminants possess a specialized four-compartment forestomach, consisting of the reticulum, rumen, omasum, and abomasum. The rumen, the primary fermentative chamber, harbours a dynamic ecosystem comprising bacteria, protozoa, fungi, archaea, and bacteriophages. These microorganisms engage in diverse ecological interactions within the rumen microbiome, primarily benefiting the host animal by deriving energy from plant material breakdown. These interactions encompass symbiosis, such as mutualism and commensalism, as well as parasitism, predation, and competition. These ecological interactions are dependent on many factors, including the production of diverse molecules, such as those involved in quorum sensing (QS). QS is a density-dependent signalling mechanism involving the release of autoinducer (AIs) compounds, when cell density increases AIs bind to receptors causing the altered expression of certain genes. These AIs are classified as mainly being N-acyl-homoserine lactones (AHL; commonly used by Gram-negative bacteria) or autoinducer-2 based systems (AI-2; used by Gram-positive and Gram-negative bacteria); although other less common AI systems exist. Most of our understanding of QS at a gene-level comes from pure culture in vitro studies using bacterial pathogens, with much being unknown on a commensal bacterial and ecosystem level, especially in the context of the rumen microbiome. A small number of studies have explored QS in the rumen using 'omic' technologies, revealing a prevalence of AI-2 QS systems among rumen bacteria. Nevertheless, the implications of these signalling systems on gene regulation, rumen ecology, and ruminant characteristics are largely uncharted territory. Metatranscriptome data tracking the colonization of perennial ryegrass by rumen microbes suggest that these chemicals may influence transitions in bacterial diversity during colonization. The likelihood of undiscovered chemicals within the rumen microbial arsenal is high, with the identified chemicals representing only the tip of the iceberg. A comprehensive grasp of rumen microbial chemical signalling is crucial for addressing the challenges of food security and climate targets.

• International Journal of Advanced Culture Technology
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• v.1 no.1
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• pp.19-22
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• 2013

The basic principle of the product manufacturing technology using the 3D printing technique materializes the material including the high molecular substance or plastic and metallic dust, and etc. the product into the laminate additive manufacturing according to the design diagram gradually. It is applied to the various industrial field including the field of food division, field of home appliances, field of medicine, field of mechanical department and construction, etc.. The global development case of 3D printing technique is the next. This study described global technology and market trends. Afterward, 3D printing technique manages the important role when it exceeds the product manufacturing view just and is grafted with the various technology including the biotechnology, nanotechnology, and etc. and it improves the quality of the human life.