• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 2001년도 The Asia-Pacific Conference on Reproductive Biology and Environmental Sciences
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• pp.165-169
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• 2001

• 농업과학연구
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• 제37권1호
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• pp.161-170
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• 2010

In Korea, food material industry encounters the emerging market which results from the growth of food service industry and food processing industry. Food material suppliers think that the total sales in Korean market may be around 20 trillion won. However, very small numbers of studies about Korean food material industry have been conducted. This paper analyzes the current status of food material industry and the market structure in Korea, and presents several suggestions for the development of Korean food material industry as following: building up the function of fresh-cut in production area, improving market structure, settling down the cold-chain system, enforcing the certification program for food safety.

• 한국식생활문화학회지
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• 제19권3호
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• pp.313-325
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• 2004

The purpose of this study was to examine Korean restaurant industry during $1979{\sim}2001$, and to review Korean restaurant industry related by statistics. Finally, to predict the Korean restaurant industry, major restaurant industry was categorized into fast food restaurants, family restaurants, pizza restaurants and ice cream restaurants. A contents analysis used to review Korea food industry yearly statistics and monthly magazine 'restaurant'. Korean food service industry yearly statistics have been published since 1980, the magazine 'Restaurant' has been published since 1985, but the statistics was recorded from 1995.

• 식품과학과 산업
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• 제42권3호
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• pp.14-19
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• 2009

• 식품과학과 산업
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• 제44권4호
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• pp.57-67
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• 2011

• 식품과학과 산업
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• 제44권4호
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• pp.28-32
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• 2011

• Nutrition Research and Practice
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• 제15권sup1호
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• pp.22-31
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• 2021

Coronavirus disease 2019 (COVID-19) is a new type of respiratory disease that has been announced as a pandemic. The COVID-19 outbreak has changed the way we live. It has also changed the food service industry. This study aimed to identify trends in the food and food service industry after the COVID-19 outbreak and suggest research themes induced by industry trends. This study investigated the industry and academic information on the food and food service industry and societal trends resulting from the COVID-19 outbreak. The most noticeable changes in the food industry include the explosive increase in home meal replacement, meal-kit consumption, online orders, take-out, and drive-through. The adoption of technologies, including robots and artificial intelligence, has also been noted. Such industry trends are discussed in this paper from a research perspective, including consumer, employee, and organizational strategy perspectives. This study reviews the changes in the food service industry after COVID-19 and the implications that these changes have rendered to academia. The paper concludes with future expectations that would come in the era of COVID-19.

• 식품과학과 산업
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• 제51권1호
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• pp.16-25
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• 2018

Recently, the importance of analytical techniques related to food safety is emerging in the food industry due to changes in diet patterns, environmental changes, climate change and consumer's interest in food safety. In particular, food safety accidents in the food industry may cause economic losses such as media reports, product recalls, consumer distrust, and so on. Therefore, a systematic, proactive and comprehensive food safety management system is increasingly required to prevent food safety issues. Efforts to ensure the reliability of food safety are essential by introducing various analysis instruments such as LC, GC, ICP, LC/MS/MS, GC/MS/MS, ICP/MS, PCR, and RT-PCR. In addition, recent food safety analytical techniques used in food industry should be shifted paradigm by developing multi-component simultaneous analytical method, low cost with high efficient analytical method, and eco-friendly method.

• 식품과학과 산업
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• 제49권2호
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• pp.78-82
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• 2016

DB Integration website(tentatively named Food Processing Aptitude Information Center, FPAIC) has been designed through a "high-value products development project(2013)". Basically, the project aims to secure connections between food raw materials and processing industry, a variety of information sources, and users's convenience. It also aims to build the industry-university-based mutual growth in the food industry through sharing of processing suitability and material research on food raw materials. FPAIC consists of raw material story, information of sample characteristics, food processing study, preceding research data, food industry trends, and understanding of food processing. The major database of research on Food Processing is provided on information of sample characteristics, and food processing study. Currently the web site has 36 raw material stories, 380 information on sample characteristics and food processing studies, 1,600 preceding research data about 31 food raw materials. The web site also provides information on 70 useful web sites, as well as 77 food industry trends, 27 basic information about food processing.

• 식품과학과 산업
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• 제43권2호
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• pp.24-40
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• 2010