• Culinary science and hospitality research
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• v.14 no.4
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• pp.317-328
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• 2008

A food coordinator and a food stylist have become one of the prospective jobs in the food industry. Nonetheless, they have not been definitely classified, even regarded as the same meaning. This study was conducted to investigate the different characteristics and job requirements between food coordinators and food stylists by examining the curricula for food coordinators and food stylists of related departments in 13 colleges. According to the result of this study, the definitions of them in the job category have not been clearly distinguished. It was also showed that the job domain of food coordinators was broader than that of food stylists. Therefore, education curricula related to this field need to be reviewed to cultivate the human resources who fit the job requirements for food coordinators and food stylists respectively.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.51-64
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• 2004

This study was designed to examine the educational conditions of a foodstylist and student satisfaction with the training. It looked at the educational conditions of the food-stylist department, one of relatively newly-emerging departments, and examined student satisfaction by each factor in order to have specific problem in the educational conditions. The purpose of this study was to maintain higher student satisfaction and to have competitive advantage over the other related departments. For the general information of respondents, most respondents said the monthly average income to be approximately 1.5 times higher than that of common workers in the country, showing that the food-stylist department is preferred by the class with economic ability. For admission motives, respondents used the information via mass communication when they choose it For general educational conditions, students have most satisfaction with the originality of department, at the score of 3.79, following by laboratory and vision in the order. The least satisfaction was in career guidance, reflecting that they have vague ideas where to work. For the theoretical course of study, it was found that ‘Introduction to Table Coordination’ had the highest satisfaction, 3.82, following by ‘Coloring’ and ‘Understanding on Oriental and Occidental Tablewares’ in the order. ‘Food and Beverage Service’ and ‘Public Health’ were found to have the least satisfaction, showing that those subjects do not cause any interest in terms of their property. For the satisfaction of practical training course, it was found ‘Cocktail Practices’, ‘Bakery and Confectionary Practices’, and ‘Understanding of Wines’ in the order, showing that practical subjects with high visuality have higher satisfaction. Further studies are necessary to examine the satisfaction with subjects from various classes, together with many course of study, and to develop statistical data that help us understand the needs of students more correctly for application.

• Journal of Convergence for Information Technology
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• v.9 no.12
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• pp.286-293
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• 2019

In this study, four types of retinol, retinyl palmitate, adenocin, and polytoxylate-dretinamide, which are the ingredients of the Ministry of Food and Drug Safety Notice, included in the study. also we looked at trends in research on Sciadopitys verticillata, Prunella vulgaris, Celosia cristata L., Brazilin, Persicaria hydropiper, Astragalus membranaceus Bunge, Forsythiae Fructus, Lithospermum root, Rheum undulatum L. and Cistanche deserticola Y. C. Ma a natural material that has the efficacy of antioxidant aging. The anti-aging study so far has been found to be centered mainly on collagen production and elastase synthesis inhibition mechanisms. However, given that the aging process of the skin is caused by various ageing processes, it is believed that anti-aging studies using safe and effective natural materials that can help the skin age with various mechanisms should be conducted.

• Journal of the Korean Applied Science and Technology
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• v.37 no.6
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• pp.1528-1534
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• 2020

This study examines the trends of the domestic age-friendly industry, examines the ingredients notified by the Ministry of Food and Drug Safety of aging cosmetics, and analyzes the research trends of raw materials other than the notices, and prepares data for the aged-friendly industry to quickly cope with changes in the cosmetics industry environment and aging people. I wanted to. In addition to the ingredients notified by the Ministry of Food and Drug Safety, research trends on the development of ingredients for anti-aging cosmetics are examined, and the anti-aging effects of each ingredient are examined. Through this, 'aging' and 'cosmetics', 'Anti-Aging', 'Anti-Aging', etc. In order to lead the development of anti-aging cosmetics related to the aging industry, research activities on products that are effective in preventing aging by strengthening the skin in addition to the four ingredients notified by the Ministry of Food and Drug Safety are constantly being conducted. In the functional cosmetics field notified by the Minister of Food and Drug Safety, it is believed that various basic research activities should be conducted so that research on anti-aging can be scientifically supported rather than a single research.

• Journal of the Korean Applied Science and Technology
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• v.31 no.4
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• pp.703-710
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• 2014

The following is the study result of herbal tea roasted at different temperatures between $80{\sim}140^{\circ}C$. Depending on treatment temperature the water content decreased, some carbonization occurred and crude ash content relatively increased. Also crude protein and crude fat decreased little. Solid elution rate of herbal tea showed 0.15~0.32%(w/w) and the rate of solid elution decreased with higher roasting temperature. There was no big change in $80{\sim}110^{\circ}C$ treatment section but the solid elution decreased rapidly in $110{\sim}140^{\circ}C$ section. The reason for decreasing solid elution rate at higher treatment temperature is because the compact inner tissue makes elution difficult. Benzopyrene content (0.29~0.51ppb) showed a tendency to increase with higher treating temperature. From this result, the $B({\alpha})P$ content differed depending on the treatment temperature and raw materials. In case of roasting, the actual inside temperature is around $200^{\circ}C$ but since the surface temperature of the roaster reaches around $2000^{\circ}C$ some portion of $B({\alpha})P$ content was presumed to be produced from the area that came in contact with this surface. When the processing which is a main component of food carbohydrate, protein, fat reason despite serve heat treatment as a whole is to be detected even though the $B({\alpha})P$ in this way is considered to be.

• Journal of the Korean Applied Science and Technology
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• v.31 no.1
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• pp.120-129
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• 2014

The structure and physiological function of human skin continuously weaken due to growing older. The reasons of aging from external conditions are long term exposure to sun, wind, heat, cigarette smoke, and etc. This also palmitoyl oligopeptide or ceramide oligopeptide are known asc ingredient stimulating collagens and have the effect of reproducing the upper level of skin. Acetyl hexapeptide is an ingredient that makes the skin and muscle suppler and reduces wrinkles. It is a major high function beauty ingredient that substitutes botox. After dividing 7%, 14%, and 20% Acetyl hexapeptide experimental groups as groups A, B, and C the control group and experiment groups' change of wrinkles, hair follicles, moisture content, and dead skin cells was analyzed. According to the results, Acetyl hexapeptide seems to affect wrinkles, hair follicles and moisture content contrasting to the control group. Experimental groups and control group showed similar change in dead skin cells. In contrast to the control group satisfaction of examines was affected in wrinkles, hair follicles and moisture but removing dead skin cells had similar result in experimental groups and control group.