• Journal of Korean Society for Atmospheric Environment
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• v.28 no.6
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• pp.706-713
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• 2012

Global warming caused by greenhouse gases is threatening our ecosystem. Moreover, our food system is in severe danger. Recently the local food system is emerging as an alternative food network, decreasing food miles and carbon dioxide emissions, protecting the safety of our foods, and helping local economy. However, carbon labelling for agricultural products has not been introduced yet in Korea. Accordingly, research on food miles and carbon labelling for agricultural products should be urgently conducted. The study compared the food miles and the carbon dioxide emission of major agricultural products. In addition, the food mileages of garlic and carrot are compared between Korea and China. The results show that radish has the highest carbon dioxide emission, and followed by onion and cabbage. These products are produced from Jeju island and have a high Shipment volume. Although Chinese Garlic and radish have lower shipping volume and food miles than Koreans, they have higher carbon dioxide emissions due to ship transportation. Based on these results some valuable implications can be identified. Current food distribution system, which heavily focuses on the Metropolitan area, should be changed into a local system, in which foods are consumed in the local area first then transported to other area.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.1
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• pp.95-110
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• 2003

Although Korea has just passed the IMF intervention, the hotel business in Gyeongju does not seem to entirely recover from the econmic recession. In particular, the sales of food and beverage dominantly on domestic demand are still in difficulty. This research was undertaken in order to identify the problems of food control in the five-star hotels in Gyeongju area, and to recommend some suggestion of enhancing the current system to boost the revenue. It is revealed that most of the hotels in question are poorly operating for the food control. In particular, they have spent too much unnecessary cost for the ordering, inspecting, issuing and storing food. A five-star hotel is selected for the survey, and the data obtained from the survey are properly manipulated for the analysis. The problems of the food control system are as follows : Firstly, it hasn't developed a standardized manual for the ordering, inspecting, issuing and storing food. Secondly, an appropriate food control system incorporating the unique Gyeongju environment should be developed. Thirdly, 'first ordered, first issued' method should be applied to reduce to reduce the cost Lastly, few managers recognizes the importance of food control.

• Journal of Internet Computing and Services
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• v.11 no.3
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• pp.75-86
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• 2010

As the interests in health grow higher, necessity of Well-being relation informations get more importance. We get the information of well-being, tinternet retrieval system or blog, homepage and media. Although, it is not easy to find informations of well-being food. So, retrieval system has been requiring information about well-being food. In this paper, Weight-based Wellbeing Food Retrieval System is designed and implemention. Finding numerous pages and if well-being keywords includes page, it was identified and add weight. User searching for keywords, it implement, well-being food pages comes at the first. Keywords for discrimination makes type of dictionary, so it can insert, delete, modify. Inverted files saves hasing(direct-based file). Retrieval System in this paper is experimental result, at keywords of well-being food show 5~15% imprement than another Retrieval System. In this paper, Weight-based Wellbeing Food Retrieval System's designed and proposed way to raking for well-being food.

• Journal of the Korean Dietetic Association
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• v.15 no.3
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• pp.286-297
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• 2009

Studies based on food analysis or food databases use the national standard food database. Although Internet information services are increasing gradually, users are only able to get definitive and profitable information using standard food terms. Until now, it has been uncommon to find food retrieval services that include users' regional or historical characteristics. Thus, this study introduces a prototype for Food and Dish Synonym Retrieval (NutriSyn) that includes synonyms and related words. The environments which NutriSyn was implemented were Linux for the server operating system, the Microsoft Windows series for the users' operating system and Apache for a web server. The development languages used are PHP, JavaScript and HTLM with a MySQL database. Users can access NutriSyn using Internet browsers. The main menu items are (1) Food Synonym DB, (2) Dish Synonym DB, (3) Food Information DB, (4) Dish Information DB, and (5) Food and Menu Synonym Retrieval. This system is expected to be a useful tool for food experts and interdisciplinary research.

• Food Science and Industry
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• v.54 no.2
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• pp.82-92
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• 2021

To resolve difficulties of export process and strengthen competitiveness, Korea National Food Safety Certificate (K-NFSC), a comprehensive food safety support system, has been promoted to introduction. K-NFSC is at a developmental stage where the government certifies the safety of exported K-foods by developing Korean certification system based on HACCP and food safety management added for international use, and provides consulting on regulations of customs clearance and safety test analysis of food intended for export. To apply for the Global Food Safety Initiative (GFSI) technical equivalence in 2022, developmental direction of Korean certification system is set referring to FSSC22000. If selected as participants of an export supporting project, regulatory information such as customs clearance procedures and food labeling will be provided. In addition, the results of safety test analysis will be certified to help export products pass customs entry. K-NFSC is expected to support K-food exports and be growth engine for K-food industry.

• Journal of Nutrition and Health
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• v.29 no.3
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• pp.348-356
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• 1996

A survey of one hospital foodservice system in Seoul was undertaken and detailed in formation was collected from 538 patients. Patient satisfaction with the quality of hospital food and food-related service was evaluated by questionnaire survey. It was measured by assessing 24 variables. The effect of medical treatments, age, length of stay and appetite on patients' satisfaction satisfied with the food served, although the variety of food and seasoning of food received the lowest score. The highest rated items were attitude of personnel serving food, the portion size of cooked rice, and the cleanliness of dishes and tray. Younger patients were significantly less satisfied than were older patients. Female patients were significantly more satisfied nificantly more satisfied than were other patients. Medical treatments, age, length of stay of stay and appetite were found to be significantly correlated with patient satisfaction scores. Foodservice attributes for improvement were taste of meals, selection and variety of food and temperature of food.

• Journal of Multimedia Information System
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• v.6 no.4
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• pp.197-202
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• 2019

Society advances through technology, and technology has changed many lifestyles. The need for food is varying, but the availability of food is constantly changing as trends in production change. Combining the food industry and technology, a robot that delivers food and also cooks it has been developed. The time has come for a combination of food content and technology to advance the restaurant industry. This study discusses the application of a recommended food content media providing system using a curation engine that recommends contents according to individual tastes and preferences for the convenience of those who use food contents, using artificial intelligence speakers. We discuss the technologies required to develop video contents optimized for AI speakers with screens and shapes, combined with inset top boxes.

• Food Science and Industry
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• v.53 no.3
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• pp.307-315
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• 2020

The food R&D operating system needs to be changed according to the changes in the food industry as well as the domestic and overseas environments. In this aspect, a future-oriented food R&D operating strategy linked with the governmental policy are proposed to foster the promising food industry. The strategic R&D approaches are summarized on the basis of global mega-trends and food industry trend analysis, and current R&D status and issues are also reviewed to set the R&D operating direction for future food industry. To advance the R&D operating system of the food industry, some practical suggestions are given as follows: strengthening the research planning system for efficient R&D program operation, enhancing the role assignment and collaboration among the R&D organizations, reinforcing the support system tailored to industrial sites and securing the future technology bases as well as resolving present issues, and linking R&D programs with policies and improving the food R&D management system.

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.252-260
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• 2007

This study was performed to provide basic data for the operation of the sous vide cook-chill system(SVCC) by comparing and evaluating the quality of SVCC prepared foods to those prepared using the cook-chill system(CC). Foremost, the microbial risk was less and the food quality excellent when SVCC was used compared to CC, where changes in pH, Aw and moisture loss were less with SVCC. The CC and SVCC Aw value were 0.93 and 0.92 and 0.92 and 0.95 at 0 days and 15 days, respectively. Secondly, the microbial quality by storage days was relatively high with SVCC. The CC and SVCC viable cell and coliform counts were 4.43 and 4.37 LogCFU/g, and 4.53 and 3.60 LogCFU/g, respectively, by 15 days. Also, after reheating, the viable cell and coliform counts satisfide the standards applied in processed food(5.0 and 2.0 LogCFU/g respectively). Lastly, the sensory scores for SVCC were higher than those for CC. Thus, microbial and sensory qualities by days of storage were acceptable and overall quality satisfaction was better for SVCC than CC.

• Proceedings of the Korean Society of Crop Science Conference
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• 1999.11a
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• pp.102-144
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• 1999

The major problems of food crop cultivation in Korea are low yield of most crops except rice. inefficient cultivation techniques for aged farmers. and low international competibility. Therefore, development of cultivation techniques of food crops should aim the yield. quality improvement, labor reduction and production cost. The primary issue for increasing the yield of soybean, barely and wheat is to reduce the yield gap between the farmer's yield and recommended ones of experiment station. More advanced cultivation techniques needs to be developed. and/or the conventional breeding methods to be reconsidered. The newly developed labor-saving mechanized technique needs to reduce labor hours , and the cost of agricultural implements and machineries. In other words the labor-saving mechanized technique should be developed based on the improvement of total farming system as well as systemic fundamental innovation of cultural methods. The efficiency of solar energy use in food production of Korea in 1997 is as low as $0.52{\%}$ so there is much room to increase yield. It is recommendable that the concept of food Production should be changed to energy Producing efficiency Per unit area basis from volume and weight of food materials. Moreover, introduction of resonable cropping system is needed to increase yield of main crops, farmer's income, solar energy use efficiency, and decrease of land service expenditure. Current cropping system emphasized on economic crops. especially in vegetables , is not desirable for resonable use of arable land. stability of agricultural management and staple food crop self-sufficiency ratio. It is desirable to increase food crops . that are energy of carbohydrate and protein rich and land dependent crops. in cropping system. And the agronomist should develop the cultural methods to replace food crops for food self-sufficiency and stable farming management instead of economic crops in current cropping system. Low-input and environmentally-sound crop cultivation techniques, especially nitrogen-reducing culture technique which is directly related to food crop quality, also needs to be developed urgently. The extended cultivation of corn in upland and barely and wheat in lowland as a feed stuffs is recommended to prevent further decrease of food self-sufficiency ratio, which is mainly caused by the high reliance on imported feed grain. It is also considered that the calculation and presentation methods of standard agricultural income needs to be improved. The current calculation method uses unit land area of 10a regardless of crop kinds , characteristics of agricultural management and cultivation scale. So, it is apt to lead misunderstanding of farm income value. Therefore. it should show an income of average farmers for certain number of years. Research and developing system for food producing is not desirable because they are conducted currently individual crop and mono-culture basis. But actual agricultural income is usually earned by cropping system including upland and lowland. For example. the barley and wheat is usually cultivated in double cropping system. The cooperation among research institutes such as university agribusiness. government and farmers is indispensible. The public information and education on importance and consumption habit of food crops is necessary in Korean society to increase food self-sufficiency through nationwide cooperation.