• Archives of design research
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• v.11 no.3
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• pp.35-44
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• 1998

Acording to the trend of highly increasing the public telephone, understanding consumer's design sensibility is based on designing consumer products reflecting user's identity and it comes out as a result of wore competitive products. For this study, consumer's desirous sensibility of the public telephone has been measured in checkable numbers. First of all, 35 sensible words are narrowed down from 168 whole sensible(adjective) words using the SD method. By this result, 7 scale form the SD method is applied to reserch on 10 current distributed products form 30 male and female university students. Element factor analysis is used to group the selected sensible words, duster analysis is used yo dassify them, and finally discriminant analysis is used to predict the relationship between design elements and the sensible words. As a result, words of human sensibility is known to divide into 3 factors; esthetics, functionality and safety, and the correlation of design factor is closely related with the the telephone's body, handset, dial board, dial button, ontrol button, color and material. To sum up, better public telephone design comes out from scientific and systematic consumer's desire analysis not designer's design technique.

• The Journal of the Korea Contents Association
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• v.14 no.8
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• pp.406-415
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• 2014

In this study, the fast-growing market in the Food Service Industry Study of the delivery service. The first objective of this study is to classify consumers food-related lifestyle and the second is the dimension of the delivery service quality will derive. According to the consumer's food-related life style, make about the consumer's delivery service quality perception and satisfaction to evaluate the differences. Food-related lifestyle 'health seeking type', 'fashion pursuit type', 'type taste pursue', 'seek safety-type', 'seek convenience-type' was separated, cluster analysis 'taste pursuit group', 'high-interest in foods group', 'seek convenience-group' were classified. Delivery service quality 'food quality', 'economic', 'ease of ordering', 'employee quality', 'sanitation', 'order quality' and were classified into six. That of 'food quality' and 'economic' factor were significantly different from the consumer group, but also the 'order quality', 'food quality', 'sanitation' and the order of the large degree of influence on satisfaction, respectively.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.112-127
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• 2009

In 2007, due to the outcome of the Korea-U.S. FTA negotiations, the opportunities for American beef greatly increased and a serious change in the domestic dining market is expected. The market currently faces issues such as the settlement of the beef origin declaration policy and the fulfillment of customer needs on domestic and imported beef. The following are the summary of the results of the aforementioned research and analysis. First, the consumer awareness level of origin declarations was comparatively low. Second, the reason behind the propensity for imported beef was the comparatively cheaper price despite the lower taste quality, and it was determined that there is a high level of distrust on domestic beef sold in general restaurants. Third, domestic beef showed a high valuation in taste, safety and freshness, while imported beef showed results which were below average. Concluding from the above research results, a dining environment should be created where consumers can trust what they eat through settlement of an origin declaration policy, and more efforts should be put into fulfilling consumer needs for both domestic and imported beef.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.616-630
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• 2018

This study analyzed the current status of registered patents related to food tech in Korea and Japan. Using the patent information search services of Korean and Japanese Patent Offices, patents registered during the past 10 years from January 1, 2005 to December 31, 2015 were searched with the following key words/phrases: "food or meal or diet" and "program or information system". A total of 669 patents (539 for Korea and 130 for Japan) were finally selected and analyzed. Based on Porter's value chain theory, the patents were categorized into three dimensions related to "manufacturing/processing/distribution", "sales & marketing", and "consumer support". The results showed that in Korea, 41.7% of the total patents were related to sales & marketing followed by consumer support (37.3%) and manufacturing/processing/distribution (21.0%). In Japan, patents related to consumer support accounted for 56.2% followed by manufacturing/processing/distribution (32.3%), and sales & marketing (11.5%). In the area of manufacturing/processing/distribution, "food quality management system" in Korea, and "food manufacturing and processing management system" and "food safety control and hazard analysis system" in Japan tended to show a significantly higher proportion of patents registered (p<.05). Under sales & marketing, patents in the categories of "food purchase and delivery service system" in Korea and "restaurant information sharing system" in Japan tended to be more frequently registered (p<.05). Finally, in the area of consumer support, "kitchen facility and cooking device control system" in Korea and "menu and nutrition management system" in Japan tended to account for a significantly higher proportion of patents registered (p<.001). The results are expected to provide useful insights into the development of new patents and markets for food tech in the future.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.271-276
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• 2005

A totally 178 housewives in Gyeongnam were surveyed on consumer's purchase behavior and perception of branded pork. The degree of consumers' perception and reliance on the branded pork was still low. Consumers' consideration quality factors when buying pent is higher in order of safety/hygiene>taste/tenderness>meat color, In taste, consumer preferred Korean native pig meat when compared to the common meat. But the consumers have a notion that the price of Korean native pig meat was too expensive. The consumer preferred consumer group to government agency as a official approval organ for pork quality assurance. The consumers had different behavior in information channel, purchase frequency and place depending on age, income. In the development of branded pork, further studied are required on consumers' purchase behavior, perception, preference choice and decision-making process of branded pork.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.105-113
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• 2013

Consumer organizations usually lead the opinions of the consumers. This study was performed to investigate the perceptions and information needs of consumer organizations on food additives for the promotion of risk communication. A survey was conducted for 4 weeks in March 2012 by using a self-administered questionnaire consisting of 32 questions. Total 111 responses were collected for analysis. 'Safety (91.0%)' was the most important factor influencing the purchase of processed food, and both 'food additives (24.3%)' and 'environmental pollution (23.4%)' were considered as main risk factors. The longer the career of the members had, the higher negative perceptions on food additives (p<0.01). About 70% of the respondents who had known KFDA's researches on evaluating safety of food additives answered that researches were not enough to make sure the safety. Although lectures and other domestic organization were the main channels for getting information, 'TV' was considered as the most suitable way for it. 'Poor risk communication (32.4%)' was pointed out as the serious problem of government's food safety policy. Based on these results, consumer organizations' low level of trust on government should be overcome by continuous supply of information what they need to facilitate risk communication on food additives.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.66-74
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• 2005

This survey was conducted to assess the consumer perceptions of food-related hazard in 500 housewives from all over Korea. The subjects were selected by stratified random sampling method. The survey was performed using structured questionnaire through telephone interview by skilled interviewers. The results showed that 34.6% of the respondents felt secure and were not concerned about food safety, and 65.4% were concerned about food safety. Logistic regression analysis showed that the increasing concern on food brands, food additives (such as food preservatives and artificial color), and imported foodstuffs indicated the current increasing concern on food safety. Other related factors indicating the increasing concern on food safety were education level and care for children's health. The respondents who cared about food safety expressed a high degree of concern on processed foodstuffs such as commercial boxed lunch (93.3%), imported foods (92.7%), fastfoods (89.9%), processed meat products (88.7%), dining out (85.6%), cannery and frozen foods (83.5%), and instant foods (82.0%). The lowest degree of concern was on rice. All the respondents perceived that residues of chemical substances such as pesticides and food additives, and endocrine disrupters were the most potential food risk factors, followed by food-borne pathogens, and GMOs (Genetically Modified Organisms). However, these results were not consistent with scientific judgment. Therefore, more education and information were needed for consumers' awareness of facts and myths about food safety. In addition, the results showed that consumers put lower trust in food products information such as food labels, cultivation methods (organic or not), quality labels, and the place of origin. Nevertheless, the respondents expressed their desire to overcome alienation, and recognized the importance of knowing of the origin or the producers of food. They identified that people who need to take extreme precautions on food contamination were the producers, government officials, food companies, consumers, the consumer's association, and marketers, arranged in the order of highest to lowest. They also believed that the production stage of agriculture was the most important step for improving the level of food safety Therefore, the results indicated that there is a need to introduce safety systems in the production of agricultural products, as follows: Good Agricultural Practice (GAP), Hazard Analysis and Critical Control Point (HACCP), and Traceability System (75).

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.58-64
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• 2019

In the current study, 109 commercial nut samples were collected from different Korean markets and analyzed for the contamination of 5 different mycotoxins (aflatoxin, ochratoxin A, deoxynivalenol, zearalenone, and T-2 toxin) using ELISA kits. The results revealed that the most frequently detected mycotoxin was zearalenone (n=36, 33%), followed by aflatoxin (n=31, 28.4%) and ochratoxin A (n=30, 27.5%). Deoxynivalenol and T-2 toxin were also detected in 22 (20.3%) samples, respectively. Among 109 nut samples, 33 samples (30.3%) were contaminated only with one kind of mycotoxin, whereas 43 samples had at least 2 kinds of mycotoxins. Two samples were contaminated with as many as 4 different mycotoxins, and they were both walnuts. Although the monitoring results revealed the amount of aflatoxin contamination was under the safety criteria, there is no current safety guideline for other kinds of mycotoxins or multiple contaminations in Korea. Therefore, further studies should be performed to reveal the distribution of mycotoxin in different foods and propose appropriate safety guidelines for Korean markets.

• The Journal of the Korea Contents Association
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• v.20 no.11
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• pp.77-87
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• 2020

This study aims to suggest basic data for developing forest product in Jeongeup City by surveying and analyzing consumer awareness and purchasing behavior. A survey was conducted focusing on local tourist attractions in Jeongeup City, and the analysis was conducted on 234 people. Among the local specialty processed products that the survey participants had experience in purchasing, food was mainly tea, concentrate solution, liquor, snacks and fruit syrup/enzyme. The therapy was shown in order of soap, aroma oil, and lotion. It was found that the purchase cost was more than 10,000 won and less than 30,000 won. Major purchase uses were for direct use and gifts, and 56.8% of the customers were satisfied with the satisfaction of the products, which were found to be purchased because of their good quality, good gift, and good health functions. In the question of 11 kinds of forest products, the subjects were aware of bokbunja, balloon flower, wild flower, deodeok, bracken, durum, and mal, among which bokbunja and wild flower were recognized as the representative forest products of Jeongeup. A cluster of food and therapy product selection attributes was analyzed to find target consumers. As the group that is interested in forest products and values the safety and quality of products is highly recognized, the value of forest products should be increased in consideration of the quality and safety of forest products when developing products in the future.

• Journal of Food Hygiene and Safety
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• v.23 no.1
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• pp.51-61
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• 2008

This study was performed to improve of Health Functional Food(HFF) through investigating the label system. The logo on HFF to increase the reliance, understanding and quality warranty for consumers was developed through competition. In order to investigate the consumer's awareness about HFF label system a nationwide survey was conducted in metropolitan areas (6 cities) and middle-sizes cities (6 cities). The subjects was 2000(male 519, female 1481) adults aged 20 over, and information was collected by in-person interviews. The major results were as follows. 63.0% of consumer responded they need certification mark for HFF and trust function information of text/graphic format than text format. 85.3% of consumers chose the long claim including the mechanism because 38% reported that they could confide the information, 36% reported it is easy to understand and 26% reported that they thought it is more effective than short claim. As 58.8% of the total consumers answered that the manufacturers marked the nutrition function claim without the permit of the KFDA, a reliable certification mark developed by this research is expected to contribute in improving the label system of HFF, rising reliability and perception of consumer.