• FLOWER RESEARCH JOURNAL
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• v.19 no.3
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• pp.158-163
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• 2011

The purpose of this study was to find new way for vitality of flower shop. The subjects for this research were composed of 58 male and 155 female. In survey of satisfaction of flower shop's product price, 'satisfied' responses in male and female respondents were 8.62 and 14.21%, respectively. Results of survey of consumer's awareness on packaging of flower shop's products have shown that the 'satisfied' responses in male and female respondents were 6.88 and 12.91%, respectively. In question of the satisfaction of flower products as a gift, the 'satisfied' responses in male and female respondents were 8.61% and 1.95%, respectively. In question of the attitude of seller, the 'satisfied' responses in male and female respondents were 6.88% and 6.46%, respectively. In survey of the mind of consumer's repurchase, male and female respondents were satisfied 5.16% and 9.05%, respectively. Our results have shown that consumer's satisfaction in most questions was of low level. Therefore, we propose that these results are associated with the needs of active efforts of flower shop's manager.

• The monthly packaging world
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• s.102
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• pp.254-257
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• 2001

네슈라 화장품은 1986년 7월 창립한 이래 14년간 여성의 건강한 아름다움을 위하여 우수한 제품 개발에 힘쓰며 꾸준한 성장을 해 오고 있다. 1998년, 1999년의 IMF 여파에도 불구하고 슬리핑 마스크, 네슈라 숯팩 등 니치시장을 겨냥한 아이디어 상품과 네슈라의 기업 CC가 담겨 있는 팩류의 제품에서 총력을 기울이고 있다. 이번호에서는 네슈라 화장품 디자인을 살펴보고자 한다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.3
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• pp.121-130
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• 2018

'Mats-kyeong-chae (Brassica lee ssp. namai cv. Tongssamchoo)', a new type of sweet Korean cabbage for fresh wrapping and soup cooking, was released by the Korea National College of Agriculture and Fisheries. The shelf-life and quality changes of this new cultivar was evaluated by packaging with PP (polypropylene) film bag and storing at three temperatures ($5^{\circ}C$, $15^{\circ}C$, and $25^{\circ}C$). As control, the cabbage was packaged in a corrugated paper box and stored at $25^{\circ}C$. At the storage temperature of $5^{\circ}C$, the degree of freshness, weight loss, hue angle and SPAD on cabbage packaged with PP film bag maintained its good quality and exhibited a longer period of marketable life compared to the samples stored in other treatments. Results showed that the use of PP film packaging and storing at $5^{\circ}C$ could be the optimum condition for commercial storage of 'Mats-kyeong-chae'. Further investigation on other quality parameters according to different packaging methods would be useful in maintaining the quality of 'Mats-kyeong-chae' at postharvest stages.

• Corrugated packaging logistics
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• v.8 no.40
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• pp.66-73
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• 2001

농수산물유통공사는 농산물센터 등 10개 업체를 대상으로 수출농산물의 골판지상자 및 파렛트 등에 대하여 포장개선시범사업을 시행, 올 11월말까지 시행기간을 만료하고, 12월 5일까지 수출업체로부터 사업추진 결과보고 및 증빙서류를 제출받아 각 업체별로 포장개선시범사업비를 정산할 예정에 있다. 아울러 골판지포장조합의 품질검사 및 사후관리를 통해 수출농산물포장에 대한 품질강화를 통한 국내 수출 농산물의 상품성 제고를 지원하고 있다.

• The Journal of the Korea Contents Association
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• v.21 no.3
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• pp.645-652
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• 2021

This paper analyzed the so-called 'Honey Butter Almond case', which became a hot topic by showing that the packaging design of a product can be distinguished as a recognizable trademark, not just a pattern. In the judgment, the issue was whether the discrimination power of the registered trademark and the similarity to the previously used trademark. First of all, with respect to the discrimination power of the registered trademark, the court said that the package front figure functions as an identification mark of the source, as long as the specificity of the expression method and overall composition are distinct from the commonly used. And the court said that it is difficult to say that the dominant impression is similar to the previously used trademark (the snack 'Honey Butter Chip') in terms of its name and idea. This case is acknowledging the function of the packaging design as a product label, and also acknowledging it can acquire identification as a distinctive trademark through the uniqueness of its composition and expression method.

• The monthly packaging world
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• s.190
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• pp.120-121
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• 2009

한국상품문화디자인학회는 국내 기업의 상품 개발 의욕과 인력을 고취시키겠다는 취지 아래 1995년부터 베스트 패키지디자인어워드를 제정, 브랜드 아이덴티티, 제품 그래픽스, 용기디자인 부문으로 수상자를 선정하고 있다. 지난해 12월 6일 코리아디자인센터에서 열린 2008 베스트패키지디자인어워즈에서는 (주)고내촌의 '한라보리 고추장'이 대상을 차지했다. 이번 패키지디자인을 진행한 (주)오너디자인연구소 신지영 차장에게 제품 패키지 특성에 대한 설명을 들어보았다.

• The Korean Journal of Franchise Management
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• v.2 no.2
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• pp.45-69
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• 2011

A basic function of packaging is preservability, delivery, subdivision, aesthetic and serviceability on packaging. Originally, the function and necessity of packaging is on preservability, but today it is expending before. then packaging is focusing on sales promotion. Although it is hard to say production itself, it could does when it is made. also, it is important for product to be goods when packaging and its materials are identification on matching each other. The role of packaging design is a core factor that satisfy consumer a various of needs and wants. In the past, the role of food packaging design is just preservability and delivery on product. but then, nawaday it is asked a various role. Not only present products have to get inherency but also have added value. That is, advanced technologies, information, and richness from materials which are diversity for coming a extention of choice. currently, food packaging design shouldn't have stayed on just packaging which cover beautiful. Packaging design is a symbolic sign. It is importance for manager to do R&D, producing, and distribution, also for consumer who use and buy the product whether manager and consumer think package design is a main mediation. This day, food design pay attention to be asking consumer's a number of sensitivity. It is the reason that the package is importance and exist. This article is to examine preservability, delivery, subdivision, aesthetic, serviceability, and environmental orientation in order to develop and show a method and theories to find package design in food industry the reason that why sales promotion and its profit increase. Consequently, draw on the function of package design effects the benefit on product is distribution. Green Design on the food packages by combining recycled and biodegradable food packages for the development of practices and long life to the look of the food package design practices.

• Food Science and Preservation
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• v.19 no.1
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• pp.1-6
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• 2012

The effect of the packing methods for enhancing the shelf life and improving the postharvest quality of the $tah$ $tasai$ Chinese cabbage baby leaf vegetable was studied during storage. Fresh baby leaf vegetables were packed in four commercial packaging types: (1) a non-perforated bag with a 0.03-mm oriented polypropylene (OPP) film; (2) a perforated bag with 1.0-mm-diameter holes on an OPP film; (3) a 0.40-mm polyethylene terephthalate (PET) container with a hinged lid; and (4) an expanded polystyrene (EPS) tray wrapped with a 0.02-mm polyvinyl chloride (PVC) film. The quality parameters, such as the weight loss, moisture content change, color difference, and appearance of the baby leaf vegetables were investigated. The baby leaf vegetables in the PET container and in the non-perforated OPP film bag showed relatively low weight loss, high moisture content, and good external appearance compared to those in the EPS tray and in the perforated OPP film bag during limited storage periods, at $16^{\circ}C$. The PET container also protected the baby leaf vegetables from physical damage. The study results will enable the selection of a better packaging system for extending the freshness and increasing the market ability of baby leaf vegetables.

• The monthly packaging world
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• s.274
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• pp.104-114
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• 2016

본 고는 한국상품문화디자인학회 vol. 39호 논문에서 발췌했으며 나사렛대학교 학술연구비 지원에 의하여 연구되었음을 밝힌다.

• The monthly packaging world
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• s.273
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• pp.110-126
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• 2016

본 원고는 한국상품문화디자인학회 제40호 논문에 게재된 내용으로, 학회와 이경수 대표의 동의 아래 게재함을 밝힌다.