• 한국벤처창업학회:학술대회논문집
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• 2023.04a
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• pp.7-10
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• 2023

IT기술의 발전과 스마트기기의 대중화로 인한 정보통신기술의 눈부신 발전으로 온라인 플랫폼을 통한 식품구매 비중이 급격히 증가하여 온·오프라인의 경계를 없어지고 있다. 더군다나 COVID-19 팬데믹은 반조리식품, 밀키트 등 홈쿡(Home-cook) 온라인시장을 급격히 확산시키며 소비자 구매추세를 오프라인에서 온라인으로 완전히 바꿔놓는 전환점이 되었다. 이런 트랜드를 반영하듯 다양한 온라인 식자재 이커머스 플랫폼의 출현하면서 브랜드마다 각각의 차별점을 내세우고 있으나 경쟁은 치열해지고 차별화는 더욱 어려운 게 현실이다. 이는 기업이 소비자에게 일방향으로 정보 또는 상품 및 서비스를 제공 하는 수직적 관계가 아닌, 수평적 쌍방향 관계로의 발전으로 이어져 브랜드가 가지고 있는 가치에 대해 보다 정직하게 보여주어야 소비자의 신뢰를 얻을 수 있게 되었다(Kotler, 2017). 또한, 과거에 소비자들의 만족도가 높았던 서비스도 현재 환경에서는 소비자의 니즈를 충족시키지 못하는 경우가 증가하고 있다(조윤오, 2018). 이는 서비스에 대한 소비자의 기대와 니즈가 지속적으로 변화하고 있다는 것을 의미하며, 이에 따라 기업은 소비자들의 새로운 요구를 만족시키기 위하여 다양한 서비스를 개발 및 제공하는 것이 중요하다고 사료된다(김광재 등, 2011). 이미 높은 인지도를 가진 플랫폼일지라도 지속가능한 우위를 선점하기 어려운 상황에서 온라인 플랫폼에 대한 소비자의 긍정적인 태도와 재구매를 유도하기 위해 제품 본질 뿐 아니라 서비스 차별화를 꾀하고 있고 차별화된 포지션을 차지하기 위해 온라인 플랫폼에 대한 소비자 인식과 서비스 품질 요인을 측정하여 고객이 중시하는 요인에 집중하는 것이 필요하다. 이에 본 연구는 온라인 플랫폼을 통해 식자재를 구매하는 소비자의 꾸준한 방문과 구매를 유인하기 위해 어떤 변수의 영향력을 높여야 소비자 재구매의도를 증가시킬 수 있는지 방법을 모색하고 온라인 플랫폼 기업 및 스타트업의 경영전략 마련에 목적이 있다. 이를 위해 식자재 구매 플랫폼 품질속성, 서비스품질 정도,, 충성도의 전반적인 영향관계를 파악하는 연구 과제를 설정하고, 식자재 이커머스 온라인 플랫폼 이용 전반에 대한 평가를 실시할 예정이다. 이러한 과정을 통해 도출된 결과는 식자재 이커머스 플랫폼 운영 전략을 세우는데 유용한 자료가 될 것이라 기대하며, 기존의 온라인 식품구매 플랫폼의 서비스품질 요인과 소비자 행동 간의 관계를 설명하는 것과는 다른 새로운 시사점을 제공할 수 있다는 측면에서 의미 있는 연구가 될 것이다. 또한, 다양한 산업에서의 플랫폼 비지니스 모델 적용을 위한 전략 수립을 하는 데에 필요한 기초자료를 마련하고자 한다.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2023.04a
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• pp.26-26
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• 2023

포스트 코로나 이후 먹거리에 대한 소비자의 인식전환으로 건강먹거리인 야콘에 대한 관심이 증가하고 있다. 야콘은 남미 안데스에서 도입된지 40여년 되었으며 달콤한 맛과 아삭아삭한 식감을 가져 생식용과 야콘즙으로 인기있으나 현재 국내 육종된 품종이 없다. 따라서, 다양한 유전자원을 확보하고 자원에 대한 평가를 통해 신품종 육성을 위한 기초 자료로 활용하고자 실시하였다. 연구에 사용된 재료는 국립식량과학원에서 보유하고 있는 5개 자원을 대상으로 초장, 엽수, 줄기수, 생체중, 관아수량, 괴근수량 등을 조사하였으며, 조사방법은 농촌진흥청 농업과학기술 연구조사 분석기준(RDA, 2012) 준하였다. 야콘 유전자원의 지상부 특성 결과, 초장이 92-127cm 범위를 보였으며, 줄기수는 8-12개, 경엽중은 1,433-2,855kg, 엽수는 152-195개의 범위를 보였다. 또한, 유전자원별 지하부 특성을 살펴보면, 유전자 원별 HY1이 관아수가 가장 많고, 관아수량도 352/10a으로 가장 무거웠다. 괴근수량을 살펴보면, HYL2가 총수량이 5,197 kg/10a, 상품수량이 4,213 kg/10a으로로 가장 많았으며, HYL3, HYL4, HYL5, HYL1 순이었다. 유전자원의 생리장해 결과를 조사한 결과, 열근 및 부패발생은 HYL1이 가장 심하였으며, HLY5가 상대적으로 약했다. 유전자원의 품질특성을 조사한 결과, 당도는 HYL5가 12.5로 가장 높았으며, HYL1이 8.7로 가장 낮았다. 이상의 결과를 바탕으로, 향후 야콘의 인공교배 단계에서부터 육종프로그램에 활용할 계획이다.

• Journal of the Korea Society of Computer and Information
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• v.29 no.5
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• pp.143-153
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• 2024

This study aims to analyze both the current utilization of e-learning in the scuba diving education sector and the possible improvements by using Delphi analysis. The study administered three rounds of Delphi surveys with 25 specialists, including business executives and educational leaders from scuba diving centers and resorts affiliated with organizations that conduct scuba diving education through e-learning. The comparative analysis of the state of e-learning utilization and factors for improvement revealed significant insights. In terms of expected benefits, the analysis highlighted an increase in user convenience, temporal flexibility in learning activities, and easy access to products. However, it identified major issues such as the simplistic mandatory exams, inadequate professional depth in the feedback provided, and a lack of bidirectional communication between learners and instructors. Recommendations for improvements included enhancing communication through various online communities, conducting mandatory exams offline, and developing a variety of content. Conducting regular program quality evaluations, integrating with various diving communities, and assigning dedicated tutors were deemed crucial factors for future development.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.25-31
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• 2009

In the present study, three types of teriyaki sauce were prepared using chicken bone and eel bone, which are commonly used as the primary ingredient of teriyaki sauce, as well as codfish bone, which has various functions. The and analyzed their quality characteristics of the different types of teriyaki sauce were then compared through physiochemical and sensory evaluation. The results of this study were as follows. The water content was lowest and the ash content was highest in teriyaki sauce that was prepared using chicken bone as the primary ingredient. In addition, the Ca, K, Mg, Na and P content were highest in the teriyaki sauce that was prepared using chicken bone as the primary ingredient. The total free amino acid content was highest in teriyaki sauce prepared using chicken bone, followed by sauces prepared using codfish bone and eel bone. The levels of free amino acids evaluated in this study occurred in the following order for all teriyaki sauces: glutamic acid > aspartic acid > leucine. When the sensory evaluation was conducted, teriyaki sauce prepared using chicken bone as the main ingredient was found to be best, followed by sauce prepared using codfish bone in terms of palatability and viscosity among descriptive scales, and smell and general preference among hedonic scales. The results of this study suggest that teriyaki sauce could be produced using codfish bone instead of chicken bone, which would enable production of a high value-added product through the use of a common byproduct. This would result in the efficient use of unused resources, prevention of environmental pollution and supply of an inexpensive that could be widely used in the food processing and food service industries.

• Journal of Aquaculture
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• v.20 no.1
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• pp.51-55
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• 2007

This study was conducted to evaluate the muscle quality of the olive flounder fed on extruded pellet (EP) diets compared with a raw fish moist pellet (MP) diet for olive flounder, Paralichthys olivaceus in a commercial scale for a year. The sensory and physical qualities and palatable compounds were compared for evaluation of muscle quality in fish. Four diets were formulated for this experiment: two experimental EP diets (EP 1 and 2), one commercial EP diet (CEP) and MP diet. Crude lipid of fish fed EP1 and EP2 was significantly higher (P<0.05) than that of fish fed CEP, but not significantly different from that of fish fed MP (P>0.05). In the palatable compounds, the free amino acids composition were much alike in that of all the diets. Proline, glycine and alanine from fish fed diet EPs were the most abundant compound among amino acid compositions. There was little difference in the free amino acid compositions of all flounder from localities and the growing conditions between wild and cultured fishes. Taurine of fish fed EP1 was dominantly high over that of fish fed EP2, CEP and MP. In all nucleotides and their related compounds, ATP and IMP from fish fed EP diets were higher (P<0.05) than those of fish fed MP. In the sensory score, overall-acceptability of fish fed EP2 were significantly higher (P<0.05) than that of fish fed EP1, CEP and MP. Hardness of physical properties from fish fed EP2 was significantly higher (P<0.05) than those of fish fed CEP (P<0.01). These results strongly suggest that diets EP could be developed to replace MP diet for the grow-out stage of olive flounder without adverse effect on growth performance.

• Korean Journal of Plant Resources
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• v.33 no.2
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• pp.73-79
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• 2020

This study was conducted to evaluate the appropriateness cultivation of R. glutinosa by plug seedling. Cultivation by direct seeding (DS) and plug seedling (PS) of R. glutinosa was conducted in each of the Pyeongchang and Eumseong areas. As a result, locally, for the Eumseong area, aerial parts in leaf length, leaf width and number of leaves per plant were better than for the Pyeongchang area. In the cultivation method, leaf width and number of leaves per plant were better with PS cultivation than with DS cultivation. Locally, rhizome yield of underground parts in the Eumseong area was better than that in the Pyeongchang area, but the rhizome yield with DS cultivation in the Eumseong area and PS cultivation in the Pyeongchang area were statistically the same. The fresh rhizome yield for DS in Eumseong, PS in Eumseong, DS in Pyeongchang and PS in Pyeongchang was 1,253 kg/10a, 1,376 kg/10a, 923 kg/10a and 1,256 kg/10a, respectively. Finally, the catalpol content for DS in Eumseong, PS in Eumseong, DS in Pyeongchang and PS in Pyeongchang was 3.67%, 2.03%, 2.96% and 1.60%, respectively. From these results, it can be seen that the R. glutinosa PS cultivation method can increase the rhizome yield.

• Food Science and Preservation
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• v.20 no.2
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• pp.141-150
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• 2013

For the investigation of the quality loss of mulberry during distribution, the deterioration rate, microorganism growth, and sensory quality of mulberry kept at 20, 10 and $0^{\circ}C$, respectively, were investigated. Based on the results, the optimum temperature for extending the freshness of mulberry was examined in the temperature range of -1.5 to $1.5^{\circ}C$. The level of mold in the mulberry kept at 20 and $10^{\circ}C$, respectively, was much higher than that kept at $0^{\circ}C$. The quality of the mulberry deteriorated seriously after two days at $20^{\circ}C$, after six days at $10^{\circ}C$, and after 12 days at $0^{\circ}C$. The marketability of mulberry as determined via sensory evaluation was much more prolonged by decreasing the keeping temperature from 20 to $0^{\circ}C$. To extend the freshness of mulberry using these results, the optimum temperature was evaluated at the range of -1.5 to $1.5^{\circ}C$ for 25 days. During storage, the changes in the color and pH of the berry were not significantly different by storage temperature, but the microbial levels and deterioration rate increased in the order of 1.5, 0, and $-1.5^{\circ}C$. In particular, the firmness of the mulberry decreased rapidly at $1.5^{\circ}C$, showing a significant difference from the others. The titratable acidity and sugar contents decreased gradually at all the applied temperatures. The anthocyanin content decreased sharply at $1.5^{\circ}C$ but gently changed at $-1.5^{\circ}C$. Through the sensory results of this study, it was adjudged that the marketability of mulberry could be maintained about 0.7 times at $1.5^{\circ}C$ and 1.3 times at $-1.5^{\circ}C$ compared with the marketability at $0^{\circ}C$, respectively.

• Journal of Intelligence and Information Systems
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• v.22 no.1
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• pp.43-61
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• 2016

Customer reviews help potential customers make purchasing decisions. However, the prevalence of reviews on websites push the customer to sift through them and change the focus from a mere search to identifying which of the available reviews are valuable and useful for the purchasing decision at hand. To identify useful reviews, websites have developed different mechanisms to give customers options when evaluating existing reviews. Websites allow users to rate the usefulness of a customer review as helpful or not. Amazon.com uses a ratio-type helpfulness, while Yelp.com uses a count-type usefulness index. This usefulness index provides helpful reviews to future potential purchasers. This study investigated the effects of sentiment and readability on useful votes for customer reviews. Similar studies on the relationship between sentiment and readability have focused on the ratio-type usefulness index utilized by websites such as Amazon.com. In this study, Yelp.com's count-type usefulness index for restaurant reviews was used to investigate the relationship between sentiment/readability and usefulness votes. Yelp.com's online customer reviews for stores in the beverage and food categories were used for the analysis. In total, 170,294 reviews containing information on a store's reputation and popularity were used. The control variables were the review length, store reputation, and popularity; the independent variables were the sentiment and readability, while the dependent variable was the number of helpful votes. The review rating is the moderating variable for the review sentiment and readability. The length is the number of characters in a review. The popularity is the number of reviews for a store, and the reputation is the general average rating of all reviews for a store. The readability of a review was calculated with the Coleman-Liau index. The sentiment is a positivity score for the review as calculated by SentiWordNet. The review rating is a preference score selected from 1 to 5 (stars) by the review author. The dependent variable (i.e., usefulness votes) used in this study is a count variable. Therefore, the Poisson regression model, which is commonly used to account for the discrete and nonnegative nature of count data, was applied in the analyses. The increase in helpful votes was assumed to follow a Poisson distribution. Because the Poisson model assumes an equal mean and variance and the data were over-dispersed, a negative binomial distribution model that allows for over-dispersion of the count variable was used for the estimation. Zero-inflated negative binomial regression was used to model count variables with excessive zeros and over-dispersed count outcome variables. With this model, the excess zeros were assumed to be generated through a separate process from the count values and therefore should be modeled as independently as possible. The results showed that positive sentiment had a negative effect on gaining useful votes for positive reviews but no significant effect on negative reviews. Poor readability had a negative effect on gaining useful votes and was not moderated by the review star ratings. These findings yield considerable managerial implications. The results are helpful for online websites when analyzing their review guidelines and identifying useful reviews for their business. Based on this study, positive reviews are not necessarily helpful; therefore, restaurants should consider which type of positive review is helpful for their business. Second, this study is beneficial for businesses and website designers in creating review mechanisms to know which type of reviews to highlight on their websites and which type of reviews can be beneficial to the business. Moreover, this study highlights the review systems employed by websites to allow their customers to post rating reviews.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.168-180
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• 2015

This study set out to make sponge cake a product of confectionery and bakery to expand the uses of rice bran and conducted a preliminary experiment to revise and supplement the addition of rice bran. The study sought to determine the level of added rice bran, 0~20%, by taking into account the taste, color, and marketability of rice bran in order to provide basic data for the possibilities of new product development and increase the usage of rice bran. As for the general composition, moisture, protein, fat, carbohydrate, and ash content comprised 9.50%, 15.51%, 18.12%, 48.17%, and 8.70% of the rice bran powder respectively. The pH of the dough decreased significantly with increased levels of rice bran. The specific gravity of the dough tended to rise significantly with the addition of rice bran. The group of 0% rice bran powder recorded the highest score of brightness, whereas the group of 20% rice bran powder scored lowest in terms of brightness. While there were significant differences between the control and experiment groups, no significant differences were found among the addition groups. Hardness also showed a tendency to significantly increase. The sensory evaluation results indicate that the group of 0% rice bran powder recorded the highest overall preference score at 5.00 and that the group of 20% rice bran powder had the lowest overall preference score at 2.87. The results also suggest that 10% rice bran powder sponge cake could be helpful in improving physical quality.

• Horticultural Science & Technology
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• v.29 no.5
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• pp.389-406
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• 2011

As part of a feasibility study for introducing carbon labeling of fruit products in Korea, we explore the use of carbon footprints for Korean kiwifruit from Gyeongnam region as a case study. In Korea, the Korean Environmental Industry and Technology Institute (KEITI) is responsible for the carbon footprint labeling certification, and has two types of certification programs: one program focuses on climate change response (carbon footprint labeling analysis) and the other on low-carbon products (reduction of carbon footprints analysis). Currently agricultural products have not yet been included in the program. Carbon labeling could soon be a prerequisite for the international trading of agricultural products. In general the carbon footprints of various agricultural products from New Zealand followed the methodology described in the ISO standards and conformed to the PAS 2050. The carbon footprint assessment focuses on a supply chain, and considers the foreground and the background systems. The basic scheme consists of four phases, which are the 'goal', 'scope', 'inventory analysis', and 'interpretation' phases. In the case of the carbon footprint of New Zealand kiwifruit the study tried to understand each phase's contribution to total GHG emissions. According to the results, shipping, orchard, and coolstore operation are the main life cycle stages that contribute to the carbon footprint of the kiwifruit supply chain stretching from the orchard in New Zealand to the consumer in the UK. The carbon emission of long-distance transportation such as shipping can be a hot-spot of GHG emissions, but can be balanced out by minimizing the carbon footprint of other life cycle phases. For this reason it is important that orchard and coolstore operations reduce the GHG-intensive inputs such as fuel or electricity to minimize GHG emissions and consequently facilitate the industry to compete in international markets. The carbon footprint labeling guided by international standards should be introduced for fruit products in Korea as soon as possible. The already established LCA methodology of NZ kiwifruit can be applied for fruit products as a case study.