• 한국융합학회논문지
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• 제11권4호
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• pp.247-254
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• 2020

4차혁명에 따른 사회 문화 경제적 변화는 푸드테크 산업의 성장을 견인하는 배경이 되고 있다. 한국의 푸드테크산업은 아직까지 배달앱에 집중되어 있고 스마트팜, 인공지능을 비롯한 로봇시장은 발전 초기단계이다. 미국은 대체육업체가 이미 유니콘 기업에 다수 포함되어 있는 반면 소고기 수입 4위국인 한국은 대체육 개발이 미흡하다. 프랑스는 유럽 최대의 농업 국가답게 어그테크 중심으로 푸드테크가 발전하고 있으며 중국은 세계 제일의 인구수를 앞세워 거대화 된 온라인 전자 상거래 시장을 토대로 배달앱 중심의 푸드테크가 발달했다. 한국도 과거산업에 초점이 맞춰진 규제를 신산업에 적용할 수 있도록 변경하고 정계와 재계의 투자 및 연구에 집중하여 다양한 푸드테크 산업을 발전시켜야 할 것이다.

• Toxicological Research
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• 제25권3호
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• pp.125-131
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• 2009

Korea is representative of a country that consumes herbal medicines; most of the herbal medicines circulating in South Korea have been imported from developing countries in Southeast Asia, such as China and Indonesia. Recently, domestic hygiene and safety are issues that have come to the forefront, because herbal medicines currently in circulation could possibly contain contaminants or residues. Furthermore, the appearance or discovery of harmful new species due to environmental and industrial developments is becoming a social problem. Therefore, it may be necessary to consider and investigate these matters on a continual basis. Recently, mycotoxin contaminations in such foods as cereals, nuts, and powdered red pepper have been reported. They have become a problematic issue; the possibility of contamination in herbal medicines has also been considered. Nevertheless, recognition of and research into mycotoxin contamination in herbal medicines has been scarce because herbal medicine is used in only a few nations. In this research, we identified contamination by aflatoxin which is known to be the most potent mutagenic, carcinogenic, and teratogenic mycotoxin in Thujae Semen, a herbal medicine. We also found co-contaminations involving other mycotoxins, including ochratoxin A and zeraleanone.

• Journal of Plant Biotechnology
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• 제42권1호
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• pp.6-12
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• 2015

Medicinal plants resources are becoming important assets since their usages have been expanded to the development of functional foods for human health, more attractive cosmetics, and pharmaceutical industries. However, their phylogenetic origins and names are different from each country and quite often they are mixed each other resulting in the confusion for consumers. In particular, when they are very similar based on their morphological characteristics and distributed as dried roots, it is extremely difficult to differentiate their origins even by specialists. Recently, "DNA barcodes" have been extensively applied to identify their origin of medicinal plant species. In this review, we tried to overview the current research achievements for the development of suitable "DNA barcodes" regarding to the differentiation of medicinal plant species. Furthermore, more advanced techniques including amplification refractory mutation system (ARMS)-PCR, multiplex single base extension (MSBE), high-resolution melting (HRM) curve analyses are also discussed for their practical applications in the authentification of particular medicinal plant species.

• Journal of Dairy Science and Biotechnology
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• 제18권1호
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• pp.9-21
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• 2000

Dairy products eatable instantly have lots of nutriment, but on the other hand they are susceptible to putrefy with careless. Therefore, dairy products should be implemented the critical control points to produce both standard good qualities and hygiene ones without the contamination of hazards, because they could not been produced the perfect products only with ISO 9000 application like other industry. The application of HACCP system for dairy products produced domestically is important to certify hygiene quality and safety. It is necessary to examine regular inspection for the persistent maintenance of HACCP system. If environmental changes and improvement of manufacture facilities by expansion of new system in factory turn shift into HACCP plan, then, it is persistently accomplished the supplementation of deficiency for new hazard analysis through the periodical inspection. So far, HACCP system is mainly applied in dairy plants. If farms producing milk directly set up a sanitary plan, it can also practice sanitary control from farm to table in our country. The only dairy products produced in these conditions can be compatible to ones of other countries, they can be provided consumers over forty million with reliable foods, and contributed to the improvement of public health.

• 한국식생활문화학회지
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• 제32권2호
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• pp.89-98
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• 2017

To enrich a country's food culture, it is essential that residents understand and care about that culture. Although various efforts to globalize Korean food have been made outside Korea, the importance of understanding Koreans' perception of and increasing interest in Korean food has been neglected. Thus, this study was conducted to identify the cognitive structures regarding Korean food among 30 Koreans living in metropolitan cities using in-depth laddering interviews based on the means-end chain theory. The most dominant cognitive structures toward Korean food were familiarity (attributes), ease of digestion and health (functional consequences), sense of responsibility and will to live (psychosocial consequences), and family affection and sense of achievement (values). In short, Koreans were found to consume Korean food to achieve perceived high-dimensional values rather than simply for its attributes or benefits. These findings have important implications for future strategies and policies aimed at increasing Korean food consumption by Koreans, as they suggest that underlying and symbolic values rather than the attributes of Korean food are more effective in promoting its consumption. Further studies on understanding perceptions and values using a larger Korean population are needed to preserve and further develop Korean food.

• 한국식품영양학회지
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• 제29권3호
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• pp.357-362
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• 2016

The objective of this study is to investigate the perception and satisfaction of elementary and middle school students on free school food service. We surveyed education related to school food service, concerns about food ingredients, perceptions of free school food service and satisfaction for the quality of the school food service. The investigation is classified into two groups, schools that operate as a food service center or those that do not. Those who are provided food ingredients by school food service centers are educated about the agricultural products' country-of-origin and their environment-friendly food service. The more individuals are educated of the foods' county-of-origin and environment-friendly food service the more they will have a higher concern of the food materials and subsequently a higher satisfaction for the quality of school food service. School food service centers managed directly by the local government would probably receive higher satisfaction than those consigned to a private sector. The results of this study will be meaningful to establish policies on school food service and school food service centers.

• 한국식품영양과학회지
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• 제4권1호
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• pp.71-95
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• 1975

The food product, so called 'Kimchi' was first shown as 'Jeo' in a old Chinese book, 'Sigyung', published about 2,600 to 3,600 years ago and it was differentiated into 'Jeo' and 'Jae' in the 'Jure'. The procedure for Kimchi making was explained in detail in the 'Jaeminyosul' and the Kimchi which was made of cereal grains was introduced into Japan through Bacje kingdom with the name of 'susugorisge'. Since then it was developed into characteristic ones of each country. In ancient time of Korea the detail record on Kimchi was not found but it began to show up in a poem written during Korea kingdom. The term of Kimchi which is being used now in Korea was first recorded on a dictionary about 400 years ago, and the Kimchi which used hot pepper was first shown in the 'Sanlimg-yungjae' about 300 years ago. The very favorable Kimchi for Korean containing various kinds of spices, animal foods, fruits, vegetables, seaweeds and 'judgal' was almost completed about 200 years ago and it was recorded in the 'Imwonsibyugi' and the 'Guhabchongsuh'.

• 한국한의학연구원논문집
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• 제4권1호통권4호
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• pp.63-98
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• 1998

Background and Purpose : To investigate the wild plants to be used for survival on tactical activity of Special Forces soldiers at deep enemy's territory Material and Methods : To investigate the wild plants, I selected various native plants in the forests and fields that can be used for medical cure and eatables. And I selected some poisonous plants and some plants containing water or salts, after due consideration of tactical activity and use in the battle-fields. Results and Conclusion : There are many wild plants to be used for multiple purpose in our country. We can get from these plants emergency medicines, foods, even water and salts. I chose 6 species of digestives, 11 species of analgesics, 9 species of antiphlogistics, 7 species of hemostatics, 5 species of antidiarheal, 5 species of diuretics, 2 species of laxatives, 7 species of antipyretics, 1 species of vermicide and 45 species of eatable plants and 12 species of poisonous plants. and I summarized general name, scientific name, component, picking season, used portion, taking method of these plants. Building up accurate knowledge on the wild plants could contributed to raise survival rate of Special Forces soldiers in the battle-fields.

• 한국식생활문화학회지
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• 제34권2호
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• pp.184-200
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• 2019

This study aims to establish a strategy for selling kimchi to satisfy the needs and wants of European consumers through survey, FGI, and IDI. All survey participants were Europeans and were selected on the basis of their kimchi awareness. For the quantitative survey, 246 participants 15 years or older were selected; for FGI, 33 participants aged between 20 and 49 were selected; and for IDI, eight chefs were selected. The survey included four steps of 'Awareness-First try-Needs-Future consumption'. The participants got to know kimchi through the Internet; for example, by visiting Korea and Hallyu, and suggested positive comments, including 'fancy' and 'exotic.' While satisfaction with kimchi sharply decreased due to taste and appearance in the first try of kimchi, it is important to provide the best first-try experience. It also showed that important needs for kimchi are 'hot sensation', 'crunchiness' and 'presentation'. They gave a negative answer to combination with traditional cuisines of their own country, but provided positive comments for benchmarking the use of traditional pickled foods. This study suggests that it may be necessary to implement a two-track strategy by the traditional kimchi as a 'strategic product' and localized kimchi as a 'key product'.

• 기업가정신과 벤처연구
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• 제20권1호
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• pp.35-46
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• 2017

본 연구의 목적은 소비자의 쇼핑 시 소비자의 상품(식품) 선택 특성이 온, 오프라인의 업태별 선호도와 옴니채널 선호도에 영향을 미치는가를 분석하여 유통업체의 마케팅 전략 수립에 시사점을 얻기 위함이다. 연구모형은 소비자의 식품 선택 특성이 각각 업태별 선호도와 옴니채널 선호도에 미치는 영향으로 구성 되었다. 총 477부의 설문조사를 토대로 분석한 결과를 요약하면 다음과 같다. 첫째, (1) 식품의 선도, (2) 맛, (3) 품질, 안전, (4) 시식시음, (5) 식품의 기능 및 정보, (6) 원산지, (7) 브랜드 충성도의 7가지 특성을 활용한 식품 구매 특성은 업태별로 다양하게 영향을 미치는 것으로 나타났다. 채택된 가설은 브랜드 충성도(5회), 선도(3회), 시식 시음(3회), 원산지(1회) 순으로 선정이 된 것으로 보아 식품의 선택요인은 (1) 어떤 브랜드 인가, (2) 얼마나 선도가 좋은가, (3) 시식 시음으로 먹어보고 구입 한다, (4) 원산지는 확인 한다 로 압축이 되며 실제 소비자가 식품 쇼핑 시에도 7가지를 모두 활용 한다기보다는 업태별 특성에 맞는 핵심적인 선택 요인만 활용하는 것으로 보여진다. 편의점은 3개 요인이 영향을 미치고 나머지 업태는 1~2요인만 영향을 미치는 것으로 분석되었다. 둘째, 옴니채널 선호도 분석에 있어서 식품의 선택 특성이 제한적으로 영향을 미치는 것으로 나왔으며 이는 옴니채널의 개념을 소비자가 아직 명확하게 이해하지 못하는 것에 기인한다고 보여진다. 셋째, 본 연구의 분석결과는 업태 별로 다양한 영향을 미치는 식품의 선택 특성을 업태별 마케팅 전략에 반영을 할 필요성이 있다는 점과 옴니채널 이용 소비자는 식품의 품질 및 안전을 중시하고 시식을 통해 상품을 확인하고, 어느 곳에서도 신뢰를 할 수 있는 브랜드를 추구하여 온 오프라인을 동시에 이용하는 합리적인 소비를 하기 때문에 옴니채널은 합리성을 추구하는 고객이 선호도가 높을 것이라는 시사점을 제공한다. 향후 유통업의 옴니체널 전략은 많은 어려움이 예상되며, 본 연구는 유통의 패러다임을 바꾸게 되는 옴니채널을 식품의 선택특성을 활용하여 처음으로 연구를 시도한 것에 의의가 있다.