• Food Industry
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• s.10
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• pp.62-65
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• 1972

• Food Science and Industry
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• v.49 no.4
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• pp.19-30
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• 2016

Food industry in Korea is one of the most important manufacturing field since the history of this country. Recent days all industries in the world move to $4^{th}$ industrial revolution beginning from 1st revolution. This means that connections between human to human, human to things and things to things should be settled down. food industry in this country should escape from the conventional manufacturing fields until now and accept new or cutting edge technology NT including artificial intelligence robot system and platform system using Internet of Thing. To overcome the saturation condition of domestic food market, it should be extended our market to overseas. To do this Korean food industry should be reformed the processing system to convergence and fusion inner or multi-disciplinary research in not only research field but also manufacturing field. The food industry must introduce new technology and concept of controlling all manufacturing systems. This paper present the fields should be convergence and the field study together and the new techniques, methods and new products be developed in the future.

• Journal of Distribution Science
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• v.17 no.11
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• pp.73-79
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• 2019

Purpose: The purpose of this study was evaluated to compare the predictive power of distress prediction models by using discriminant analysis method and logit analysis method for food service franchise industry in Korea. Research design, data and methodology: Forty-six food service franchise industry with high sales volume in the 2017 were selected as the sample food service franchise industry for analysis. The fourteen financial ratios for analysis were calculated from the data in the 2017 statement of financial position and income statement of forty-six food service franchise industry in Korea. The fourteen financial ratios were used as sample data and analyzed by t-test. As a result seven statistically significant independent variables were chosen. The analysis method of the distress prediction model was performed by logit analysis and multiple discriminant analysis. Results: The difference between the average value of fourteen financial ratios of forty-six food service franchise industry was tested through t-test in order to extract variables that are classified as top-leveled and failure food service franchise industry among the financial ratios. As a result of the univariate test appears that the variables which differentiate the top-leveled food service franchise industry to failure food service industry are income to stockholders' equity, operating income to sales, current ratio, net income to assets, cash flows from operating activities, growth rate of operating income, and total assets turnover. The statistical significances of the seven financial ratio independent variables were also confirmed by logit analysis and discriminant analysis. Conclusions: The analysis results of the prediction accuracy of each distress prediction model in this study showed that the forecast accuracy of the prediction model by the discriminant analysis method was 84.8% and 89.1% by the logit analysis method, indicating that the logit analysis method has higher distress predictability than the discriminant analysis method. Comparing the previous distress prediction capability, which ranges from 75% to 85% by discriminant analysis and logit analysis, this study's prediction capacity, which is 84.8% in the discriminant analysis, and 89.1% in logit analysis, is found to belong to the range of previous study's prediction capacity range and is considered high number.

• International journal of advanced smart convergence
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• v.12 no.3
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• pp.163-167
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• 2023

The restaurant industry is an industry with low entry barriers, and furthermore, it is an indispensable industry in life. However, for the restaurant industry, it is necessary to start a business considering many factors. In particular, the comparative group for each restaurant industry is different, and the commercial area analysis should be analyzed differently. Moreover, counseling for restaurant start-ups is still sticking to how to start a restaurant by meeting with each franchise supervisor or counselor. Therefore, a restaurant start-up chatbot is needed for prospective restaurant founders, and a food tech chatbot is needed to collect basic data. Therefore, in this study, factors for restaurant start-ups were divided into youth, preliminary start-ups, menus, taste, and food. In the case of restaurant start-ups with low entry barriers, it was confirmed as the most preferred start-up by young people. However, indiscriminate restaurant start-ups not only increase the closing rate but also have a significant impact on household debt, so accurate consulting should be used to lower the closing rate and increase the success rate. Furthermore, theories and measures for food technologies such as chatbots should be further developed to obtain accurate information on franchise start-ups.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.533-543
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• 2009

The objective of this study was to compare the differences of opinion, purchasing behavior, and recognition of food labeling and nutrition labeling of frozen processed food between employees and non-employees in the frozen food industry. The results of this survey study showed that the group working in the frozen food industry had a positive opinion of frozen processed food compared to the non-employee group who was not working in the food industry. The main reason for the positive opinion of frozen processed food was because it was convenient and easy to prepare while the main concern with consuming frozen processed food was that it was bad for one's health. The most popular menu was western style. Sixty one percent of employees in the frozen food industry preferred the microwave-cooking method, while only 37.9% of non-employees preferred the microwave-cooking method followed by cooking in boiling water (27.6%). There was a significant (p<0.001) difference in the preference of cooking method between these two groups. Most of the respondents considered 'taste' as the most important factor and 32.9% of the respondents selected 'sanitation/health' as the most serious concern for the consumption of frozen processed food. Both groups checked the food & nutrition label to verify the expiration date and the presence of food additives. The non-employee group recognized the need for nutritional information on total calorie, carbohydrate, protein, fat, saturated fat, cholesterol, minerals, vitamins, sodium, and fiber on the nutrition label of frozen processed food.

• The Korean Journal of Food & Health Convergence
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• v.10 no.1
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• pp.1-6
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• 2024

Purpose: The research aims to address the intricacies of AI and Big Data application within the food industry. This study explores the strategic implementation of AI and Big Data in the food industry. The study seeks to understand how these technologies can be employed to bolster consumer engagement and contribute to market expansion, while considering ethical implications. Research Method: This research employs a comprehensive approach, analyzing current trends, case studies, and existing academic literature. It focuses on the application of AI and Big Data in areas such as supply chain management, consumer behavior analysis, and personalized marketing strategies. Results: The study finds that AI and Big Data significantly enhance market analytics, consumer personalization, and market trend prediction. It highlights the potential of these technologies in creating more efficient supply chains, improving consumer satisfaction through personalization, and providing valuable market insights. Conclusion and Implications: The paper offers actionable insights and recommendations for the effective implementation of AI and Big Data strategies in the food industry. It emphasizes the need for ethical considerations, particularly in data privacy and the transparency of AI algorithms. The study also explores future trends, suggesting that AI and Big Data will continue to revolutionize the industry, emphasizing sustainability, efficiency, and consumer-centric practices.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.123-134
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• 2000

The food service industry represents one of Korea's fastest-growing and most challenging areas of business but it is at the beginning of the industry. Italian cooking of the food service industry has a lot of merits but it is difficult to manage because of the shortage of domestic customers and the poor management of the industry. This research suggests the marketing strategies in order to systematize Italian food service satisfy the customers requirements and promote the sale of Italian food. The circulation structures should be simplified and systematized in order to enhance the quality of the food and lower the price. Italian food should be recognized as health food cooked with unsaturated fatty acid, olive oil. It is necessary that the Italian food for the Korea especially for the women and children be developed. The information about Italian food the advertisement of it should be structured because 13 percent of Italian food sale has dropped in the current environment.

• Food Science and Industry
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• v.55 no.3
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• pp.308-325
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• 2022

The food life of Korean people during the establishment of Republic of Korea and the Korean war was reviewed. After liberation in 1945, the division of South and North Korea, the establishment of the governments, and the ensuing Korean War made Korean society extremely chaotic and transformed. Consequently, data on Korean dietary life during this period (1945-1960) are scarce and unreliable. The author tried to reveal the food situation and health and nutritional status of Koreans during this period by examining the data released by the US National Archives and other review books. Regarding the nascent period of the food industry after the Korean War, data from the recent 50-year history of the Korea Food Industry Association has been compiled.

• Journal of agriculture & life science
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• v.44 no.2
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• pp.75-84
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• 2010

The growth of food industry has not increased the demand for domestically produced agricultural products as raw materials. This is because the prices of domestic agricultural products are expensive relative to the imported ones and domestic products are hard to be supplied consistently. Thus the connection between domestic agriculture and food industry must begin with the investigation of appropriate items that have potentials to be used as raw materials for food industry. There have been many policies that support regional agriculture such as the policy that fosters regional cluster for agriculture. These policies can contribute to instigate the connection between agriculture and food industry. The infra prepared by the supporting policies and the facilities that food companies are operating can be used together for both agriculture and food industry. The complementary utilizations of the infra and facilities may encourage the connection between agriculture and food industry.

• Food Science and Industry
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• v.49 no.2
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• pp.8-17
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• 2016

Sodium is a component of salt and naturally taken in the process of taking in table salt. For food processing, salt is very important. In general, salt adds flavor and taste including a salty taste and rheologically, it plays an important role in forming tissues. Also, it helps in improving preservability of food by controling growth of microorganisms. But excessive intake of salt has been blamed for outbreak of high blood pressure, heart disease, stroke, osteoporosis, kidney stone, stomach cancer and others. For this reason, there are active efforts to reduce sodium of processed foods all around the world. In Korea, a guideline for sodium reduction in 27 items and 44 kinds of foods including confectionery was suggested as part of the 'processed food sodium reduction guideline development project', which has been conducted since 2012.