• The Korean Journal of Food & Health Convergence
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• v.9 no.4
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• pp.19-23
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• 2023

The integration of ChatGPT, an AI-powered language model, is causing a profound transformation within the food industry, impacting various domains. It offers novel capabilities in recipe creation, personalized dining, menu development, food safety, customer service, and culinary education. ChatGPT's vast culinary dataset analysis aids chefs in pushing flavor boundaries through innovative ingredient combinations. Its personalization potential caters to dietary preferences and cultural nuances, democratizing culinary knowledge. It functions as a virtual mentor, empowering enthusiasts to experiment creatively. For personalized dining, ChatGPT's language understanding enables customer interaction, dish recommendations based on preferences. In menu development, data-driven insights identify culinary trends, guiding chefs in crafting menus aligned with evolving tastes. It suggests inventive ingredient pairings, fostering innovation and inclusivity. AI-driven data analysis contributes to quality control, ensuring consistent taste and texture. Food writing and marketing benefit from ChatGPT's content generation, adapting to diverse strategies and consumer preferences. AI-powered chatbots revolutionize customer service, improving ordering experiences, and post-purchase engagement. In culinary education, ChatGPT acts as a virtual mentor, guiding learners through techniques and history. In food safety, data analysis prevents contamination and ensures compliance. Overall, ChatGPT reshapes the industry by uniting AI's analytics with culinary expertise, enhancing innovation, inclusivity, and efficiency in gastronomy.

• The Journal of Fisheries Business Administration
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• v.55 no.3
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• pp.43-60
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• 2024

This study aims to develop effective strategies for stimulating seafood consumption in the growing young children market, particularly at a time when interest in healthy eating is increasing. To achieve this, data from the 2023 survey on changes in seafood consumption behavior of 1,000 domestic consumers by the Korea Disease Control and Prevention Agency were utilized. The analysis was conducted using an ordered probit model, along with T-tests and chi-square tests to examine the determinants of seafood consumption. The results indicated that the presence of young children in a household significantly influences seafood consumption. This is largely due to the perception that seafood is beneficial for the health and safety of infants and toddlers. Households with young children prioritize food safety and convenience, showing a preference for pre-processed seafood, while households without young children tend to purchase unprocessed seafood and prepare it themselves. This study highlights the impact of having young children on seafood consumption and purchasing behavior, providing valuable insights for the development of targeted seafood marketing strategies and policies.

• Journal of the Korea Safety Management & Science
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• v.26 no.3
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• pp.133-140
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• 2024

In this paper, we aim to improve the output quality of a food 3D printer through optimized component design and implementation. Existing 3D printers produce customized outputs according to consumer needs, but have problems with output speed and poor quality. In this paper, we aim to solve this problem through optimized design of unit parts such as the extruder, nozzle, guide, and external case. Fusion 360 was used for element design, and in the performance evaluation of the implemented system, the average precision was 0.06mm, which is higher than the non-repeatable precision of ±0.1mm of other products, and the feed speed of the existing system was evaluated to be more than twice as fast, from 70mm/s to 140mm/s. In the future, we plan to continuously research output elements that can produce texture and color and device control methods for convenience.

• The Korean Journal of Pesticide Science
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• v.16 no.1
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• pp.11-20
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• 2012

As increasing the use of pesticides both in number and amount to boost crop production, consumer concerns over food quality and safety with respect to residual pesticides are also continuously increasing. However, there is still lacking of information that can effectively help to remove residual pesticides in foods. In recent years, contaminant removal by gas (or) glow discharge plasma (GDP) attracts great interests on environmental scientists because of its high removal efficiency and environmental compatibility. It was shown to be effective for the removal of some organophosphorus pesticides, phenols, benzoic acid, dyes, and nitrobenzene on solid substrate or in aqueous solution. This work mainly focuses on the removal of wide range of residual pesticides from fresh fruits and vegetables. As for preliminary study, the experiments were carried out to investigate whether GDP can be used as an effective tool for degrading target pesticides or not. With this objective, 60 selected pesticides drop wised onto glass slides were exposed to two types of GDP, dielectric barrier discharge plasma (DBDP) and low pressure discharge plasma (LPDP), for 5 min. Then, they were washed with 2 mL MeCN which were collected and used for determination of remaining concentration of pesticides using LC-MS/MS. Among selected pesticides, degradation of 18 pesticides (endosulfan-total was counted as one pesticide) by GDP could not be examined because control treatments, which were left in ambient environment, of those pesticides recovered less than 70% or even did not recover. However, majority of tested pesticides (42) were degraded by both types of GDP with satisfactory recovery (>80%) of control sample. Pesticides degradation ranged from 66.88% to 100% were achieved by both types of plasma except clothianidin which degradation in LPDP was 26.9%. The results clearly indicate that both types of gas discharge plasma are promising tools for degrading wide range of pesticides on glass substrate.

• The Korean Journal of Pesticide Science
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• v.14 no.2
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• pp.110-115
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• 2010

The aim of this study is to investigate the exposure assessment of Korean consumers to five neonicotinoid pesticides in fruit vegetables cultivated in Korea, using a probabilistic approach. We used five neonicotionid pesticides residues(acetamiprid, clothianidin, imidacloprid, thiacloprid, thiamethoxam) data in fruit vegetables reported by Rural Development Administration for the 2009 monitoring programme. Total exposure of five neonicotinoid pesticides for Korean consumer ranged from 0.087 to 0.236 ${\mu}g$/kg/day at the $95^{th}$ percentile. The $95^{th}$ percentile values of total exposure of five neonicotinoid pesticides by probabilistic approach were lower than those by deterministic approach, although mean values of total exposure by probabilistic approach were similar with those of total exposure by deterministic approach. Total exposure to acetamiprid residue may be mainly due to the exposure to acetamiprid through the consumption of strawberry. Also, acetamiprid residues in strawberry were considered as much more contributory factor to total exposure of acetamiprid than consumption data of strawberry. This contributory properties of acetamiprid were similar with those of all other neonicotinoid pesticides, excluding thiacloprid.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.203-208
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• 2012

In the present study, we collected the information of the 18 major food safety incidents and conducted a delphi survey with 10 experts to analyze the effect of difference between terms used in reporting of the major food safety incidents on risk communication. In the result of the analysis of information from the major food safety incidents, discord of terms used from government, local government, media and consumer groups had a tremendous effect on the socioeconomic losses and caused the expansion of the incidents. The survey with 10 experts showed that there was a high correlation between the difference in ripple effect of reporting terms and the difference in reporting terms. A correlation coefficient was 0.865. Therefore, ripple effect of incidents was significantly affected by reporting terms and we concluded that standardization of term is necessary in reporting of the food safety incidents. These results can be used as a basic material for successful risk communication among the government, enterprises and consumers.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.12
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• pp.805-813
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• 2018

The research was conducted with the purpose of providing effective safety and quality control system for assistive products for handicapped those are used extensively. Assistive products couldn't be classified independently due to collision with the act of medical device and lack in legal basis. The issues about safety and quality have been solved by other legal frames on a case by case basis. We couldn't find any abroad case of independent safety and quality control policy. For the practical solution, this article suggested hybrid classification system mixed with existing policies. Each classified branches are allocated to the appropriate policy of safety and quality control so those are ease of understanding and prospect. And also a delicacy process was suggested not to leave off any assistive products. Through these suggests of the improvement it is expected that blind areas of safety and quality control for assistive products for handicapped could be solved and identity of assistive products could be established to provide product safety for handicapped and boost relevant industries.

• Journal of Food Hygiene and Safety
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• v.36 no.3
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• pp.213-219
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• 2021

Hazardous substances are formed during food manufacturing, processing, or cooking, and may pose a threat to food safety. Here, we present a dietary exposure assessment of Korean consumer's intake of hazardous materials through a Total Diet Study (TDS) which was conducted by the Ministry of Food and Drug Safety (MFDS). The levels of exposure to materials such as acrylamide, furan, biogenic amines, etc., were estimated and risk assessments were then performed. Acrylamide and furan were selected as hazards with high priority of reduction control due to their having a margin of exposure (MOE) lower than 10,000. Risk assessment of exposure to ethyl carbamate, benzene and 3-MCPD showed MOEs higher than 100,000, indicating "safe". Dietary exposure to polycyclic aromatic hydrocarbons and benzopyrene was also found to be safe MOE levels >10,000. In addition, the results indicated safe MOEs (>1,000,000) for heterocyclic amines, nitrosamines, and biogenic amines. Most of the potential food contaminants were being kept at safe levels, however, it is necessary to continue to monitor and control exposure levels in accordance with the 'as low as reasonably achievable' (ALARA) principle.

• Journal of Food Hygiene and Safety
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• v.39 no.2
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• pp.152-162
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• 2024

In this study, we investigated the levels of the natural preservatives, benzoic acid, sorbic acid, and propionic acid, in raw unprocessed vegetables. Quantitative analysis of benzoic acid and sorbic acid was performed using high-performance liquid chromatography with a diode array detector (HPLC-DAD) and confirmed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Propionic acid was analyzed using a gas chromatography-flame ionization detector (GC-FID) and confirmed using gas chromatography-mass spectrometry (GC-MS). From a total of 497 samples, benzoic acid, sorbic acid, and propionic acid were found in 50 (10%), 8 (0.2%), and 61 samples (12.3%), respectively. The highest quantity of benzoic acid, sorbic acid, and propionic acid was found in peony root (1,057 mg/kg), nut-bearing torreya seeds (27.3 mg/kg), and myrrha (175 mg/kg), respectively. The background concentration range of naturally occurring preservatives in raw vegetables determined in this study could be used as standard inspection criteria to address consumer complaints and trade disputes.

• Journal of the Korean housing association
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• v.26 no.2
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• pp.57-66
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• 2015

The purpose of the study was to find out the relationship between subjective happiness and satisfaction of social sustainability in residential environment. The data for the analysis were collected through questionnaire survey method from October 29 to November 10, 2013, and the sample consisted of 338 residents living in Seoul and Gyeonggi-Do province. The social sustianability was composed of locality, communality and organism. Locality composed of historical and cultural reflection of regional identity and of regions. Communality composed of social integration, community program and facilities. Organism composed of employment, self-sufficiency, welfare, population, safety and housing. The findings of the study were as followings: 1) The average of subjective happiness was 3.82 points, over neutral. 2) The social sustainability in residential environment was related with the subjective happiness. 3) In the social sustainability in residential environment, the residents was satisfied with locality and organism, but they was not satisfied with communality.