• 한국지역사회생활과학회지
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• 제28권4호
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• pp.581-597
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• 2017

This study evaluated the effect of consumers' knowledge and attitude toward to local foods on purchase intention. The study data were collected through a three-week online survey of 500 household food purchasers who had bought local foods within the previous year. The results are as follows. First, examining the difference in the knowledge of local foods according to socio-demographic variables revealed that married people had more knowledge of local foods than singles according to marital status, and college graduates and higher had more knowledge than high school graduates and lower according to education level. Second, as a result of examining the difference in attitudes towards local foods according to socio-demographic variables, married people more than single people according to marital status, people in their 30s more than those in their 20s according to age and college graduates and higher more than high school graduates and lower according to education level had more positive attitudes towards local foods. Third, as a result of examining the difference in consumers' purchase intention towards local foods according to socio-demographic variables, according to age, and housewives had the lowest purchase intention towards local foods according to occupation. (Ed- I cannot understand: the section 'according to socio-demographic variables, according to age, and housewives had' is confused) People engaged in office/specialized/managerial jobs and those engaged in production/sales/service had the highest purchase intention. In regard to monthly average income, households that made less than KRW 4 million had the lowest purchase intention, and those that made KRW 4-8 million had the highest purchase intention. Fourth, the knowledge of local foods affected attitudes towards local foods. Fifth, attitudes towards local foods affected consumers' purchase intention. In other words, people with positive attitudes towards local foods had higher purchase intention.

• 가정과삶의질연구
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• 제20권4호
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• pp.89-102
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• 2002

Genetically modified foods may be defined as the foods deemed as safe by current technology among the many kinds of agricultural and stockbreeding products that are now under research and development using contemporary gene-modification techniques. This study examines hotly debated arguments, both for and against genetically modified- foods, in various countries. This study also investigates consumers'rights and responsibilities. Countries that are developing and exporting genetically modified organisms(GMO) have maintained that GMO can help produce more crops while reducing labor and other production-related costs, and that the genetically modified foods signify ″the second green revolution,″ which will solve future food and environmental problems by strengthening specific nutritive substances and extending shelf-life. But consumer groups, environmental organizations. and food-importing countries are more cautious about importing and consuming those foods because the potential dangers of GMO to human bodies and the environment have not been tested thoroughly yet. South Korea, following suit with others such as EU, Japan, Australia, and New Zealand, introduced a law on 'Labeling of Genetically Modified Foods', which went in effect in March, 2001, on the basis of customers'rights to make informed choices. The law takes the ″precautionary principle″ into consideration, rather than stopping at insuring ″substantial equivalence″ in developing and consuming GM foods. The actual impact of the law will depend on the level of citizens'Participation more than on the government's willingness to carry out the law. So far the level of Korean consumers'consciousness about genetically modified foods is very low. Therefore, it is hard to expect consumers to exercise their ″rights not to buy″ foods that are potentially unsafe. The Korean government must devise an effective plan to inform and educate the people about the labeling of genetically modified foods.

• 수산해양교육연구
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• 제19권1호
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• pp.150-160
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• 2007

The school system of fisheries high school was proper to specialist objective school system in order to training for expert human resource development.Training a field of human resources development from fisheries high school is fallow; fisheries production, seamen's training, ship engine and refrigerator, marine electronic telecommunication and information, fisheries foods production and fisheries foods production and distribution, fishery fisheries self-management, marine distribution, management and conservation of marine environment, safety and marine prevention of disasters, apparatus of marine development, under water area development.A new department opening and each department was revised toward to department name and department character. The unit-lesson hour of curriculum according to specialist objective school system of fisheries and marine highschool was revised. professional subject 98 unit-lesson hour(52%), normality subject 90 unit-lesson hour(48%), and educational activity of professional subject 10unit-lesson hour, total training activity 10 unit-lesson hour. And the special objective school system need to revise curriculum of 208 total unit-lesson hour.

• 한국식품조리과학회지
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• 제6권1호
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• pp.67-73
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• 1990

The purpose of this study is to investigate the manufacturing process for mass production of korean traditional cookies to be supplied to consumers with cheap price. Selected items for mass production is Yoomilkwa such as Yackwa. Maejackwa which preferred by consumers, and Chasookwa which was presented at royal party in YiDynasity. Standard mixing ratio of food material, manufacturing process, and machinery needed in each manufacturing process were suggested by the items of korean traditional cookies. Manufactured goods which is produced in large quantities by machinery are Yackwa model I, II Maejackwa model I, II, III, and Chasookwa model I, II.

• 한국식품조리과학회지
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• 제23권5호
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• pp.703-719
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• 2007

The purpose of this study were to analyze the consumption patterns of animal foods during the sixteenth century through Shamirok. There were eleven animal foods : beef, pork, chicken, pheasant, deer, roe, lamb, bear, fox, sparrow, and horse. The most frequently consumed were in the order of pheasant, doe, and chicken. There were 44 fish consumed, including flatfish, hairtail, mackerel, flounder, kumlin fish, bass, null fish, codfish, and red snapper, as well as four mollusks and six shellfish. Eggs and fish egg were also consumed. These foods were cooked as Tang(湯), Gui(灸), Po(脯), Hoe(膾), and Sookyook(熟肉), or processed after being dried or salted. The animal foods were mostly consumed as Po and Tang in daily eating and for formal dishes. Fish were mostly consumed as Jockgal or Shikhae. The foods were primarily acquired by donation from local officials or relatives ; secondly by independent poultry farming, fishing, or hunting, along with the production of grain and thirdly through barter with rice and textiles. Food were sometimes traded for profit, but such acts of trading while living ; as wartime refugees was a meager means for living.

• 한국식생활문화학회지
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• 제30권1호
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• pp.1-7
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• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

• Journal of Microbiology and Biotechnology
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• 제34권3호
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• pp.654-662
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• 2024

To investigate the effect of the predominant fungal species from Korean traditional meju and doenjang on soybean fermentation, the enzymatic activity and amino acid production of twenty-two fungal strains were assessed through solid- and liquid-state soybean fermentation. Enzymatic activity analyses of solid-state fermented soybeans revealed different enzyme activities involving protease, leucine aminopeptidase (LAP), carboxypeptidase (CaP), glutaminase, γ-glutamyl transferase (GGT), and amylase, depending on the fungal species. These enzymatic activities significantly affected the amino acid profile throughout liquid-state fermentation. Strains belonging to Mucoromycota, including Lichtheimia, Mucor, Rhizomucor, and Rhizopus, produced smaller amounts of total amino acids and umami-producing amino acids, such as glutamic acid and aspartic acid, than strains belonging to Aspergillus subgenus circumdati. The genera Penicillium and Scopulariopsis produced large amounts of total amino acids and glutamic acid, suggesting that these genera play an essential role in producing umami and kokumi tastes in fermented soybean products. Strains belonging to Aspergillus subgenus circumdati, including A. oryzae, showed the highest amino acid content, including glutamic acid, suggesting the potential benefits of A. oryzae as a starter for soybean fermentation. This study showed the potential of traditional meju strains as starters for soybean fermentation. However, further analysis of processes such as the production of G-peptide for kokumi taste and volatile compounds for flavor and safety is needed.

• Journal of Nutrition and Health
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• 제6권4호
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• pp.11-13
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• 1973

• 식품산업과 영양
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• 제6권3호
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• pp.1-4
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• 2001

• 대한영양사협회학술지
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• 제15권3호
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• pp.262-277
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• 2009

Fresh-cut foods have been widely used in the school foodservice industry due to their convenience and saving effects of labor and working hours. This study evaluated the effectiveness of using fresh-cut foods in school foodservice with respect to cost efficiency, customer satisfaction, employee satisfaction, and productivity. First, in terms of cost efficiency, the cost of the fresh-cut food per meal price significantly increased by 2.6% via the new production plan. Meanwhile, the costs of labor and food wastes significantly decreased by 3.0% and 0.3%, respectively, after implementing the new plan. Second, customer satisfaction towards foodservice significantly increased, from 2.94 points prior to the new plan to 3.45 points. Third, foodservice productivity such as of the number of meals per full-time equivalent employee increased by 5.7 meals, from 143.0 meals to 148.7 meals after intervention. The productivity index of work hours for producing a meal also increased and was reflected by a work time reduction of 0.77 minutes, specifically from 4.25 minutes to 3.48 minutes. The labor cost per meal also decreased by 29.9 won, from 331.91 won to 301.97 won, but there was no significant difference. Through these results, we identified that using pre-process foods in school foodservice has positive effects on labor saving, customer satisfaction, and employee work satisfaction.