• Journal of Distribution Research
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• v.10 no.4
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• pp.23-39
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• 2005

Recently, aging population will be coming out of the first magnitude demanders in this age. The purpose of the study is to present the basic data useful to get the public attention concerning the development of the consumer market of the elderly people by looking into the various factors which may influence the consumer. The results of the study will be very useful in establishing the relevant marketing strategies and in. providing the business opportunities for the elderly consumers in Korea. A survey was performed on actual Korean consumers aged over 55 and the results was compared with data previously reported in Korea and U.S.A.

• Journal of agriculture & life science
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• v.44 no.6
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• pp.147-157
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• 2010

This study was carried out to develop the normal temperature-circulatable retort sterilized imitation crab leg (RSIC) with long shelf-life by retort sterilization. We have examined the optimum retort sterilization conditions and quality characteristics of the RSIC. Central composite design for response surface methodology (RSM) was adopted for optimization of retort sterilization, and experimental central composite design consisted of 11 samples such as 4 factorial points; 4 star points; 3 central points. Sterilization temperature and $F_0-value$ for retort sterilization were chosen for independent variables, and shearing force, whiteness and sensory score about texture were selected as a dependent variable. As a results of RSM analysis, multiple response optimization for the RSIC by Minitap statistical programing was $F_0-value$ 3.3 min. at $117.5{^{\circ}C}$. Also RSM analysis indicated such as sterilization temperature during retort sterilization was the most influential factor, while $F_0-value$ little affected on quality of the RSIC.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.19 no.4
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• pp.161-182
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• 2024

The study analyzed the rapidly growing food tech startup in South Korea, focusing on industry classification, core technological domains, investment stages, and growth trajectories. Utilizing the ERIS model, two innovative food tech startups, MyChef and CatchTable, were examined as case studies. Results revealed food tech startups are focusing on information technology and smart distribution technology-oriented solutions rather than traditional food production. This study also found that robotics and AI integration were key technology areas. Analyzing the emergence of food tech startups, investment stages, and cumulative investment amounts based on founding years revealed a trend of scaling operations through rounds of funding, especially after securing SERIES A and B funding. The period between 2014 and 2018 saw a dense concentration of food tech startup establishments, likely influenced by favorable conditions for technological innovation amid the Fourth Industrial Revolution. The high rate of strategic mergers and acquisitions and bankruptcy can be interpreted as the complexity inherent in the food tech industry. The case study of MyChef, which grew into HMR manufacturing, and Wad(CatchTable), which expanded into a restaurant reservation platform, derived the entrepreneurs, resources, industry, and strategic factors that served as success factors for food tech startups. This study has practical implications in that it provides entrepreneurs, investors, and policymakers in the food tech industry with insight and direction to develop strategies in line with market trends and technological changes and promote sustainable growth.

• Food Science and Industry
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• v.54 no.2
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• pp.93-101
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• 2021

Hazard Analysis Critical Control Point (HACCP) systems were developed to ensure a high level of food safety and reduced risk of foodborne illness. This paper focuses on significant issues associated with the implementation of HACCP; it provides an overview on recent literature. The structure of the paper follows six groupings of issues in the international literature of HACCP: (1) comparative studies and unification plan between HACCP and other food safety regulations; (2) verification of the HACCP system's effectiveness in improving food safety; (3) establishment of critical control point (CCP) for various foods HACCP model development; (4) expansion of HACCP application in the various fields and small businesses;(5) the impacts of HACCP on consumer's preferences and firms' financial performance in food industry; (6) HACCP and technological changes. The paper concludes with some suggestions for the future research in order to promote safe food supply chain for global customers.

• International Commerce and Information Review
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• v.19 no.3
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• pp.25-44
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• 2017

In 2017, the EU-Japan FTA talks were resumed ahead of the G20 summit in Brussels, Belgium, and agreed to abolish tariffs on 95% of all trade items. These figures are highly liberalized agreements that are equivalent to the Pacific Rim Economic Partnership Agreement (TPP). Particularly, Japanese automobiles were aggressively negotiating the abolition of tariffs with 7-year grace period and the gradual elimination of European cheese in 15 years. If the agreement is concluded, the tariffs of 1 billion euros (about 1.3 trillion won) will disappear, and Korea, which has similar industrial structure with Japan, will be hit by the processed food, chemical products, medical equipment, dairy products and automobile industries. do. The purpose of this study is to examine the mutual recognition agreement (MRA) that can directly affect the Korean companies in the content of the Japan-EU FTA and to suggest the implications for the Korean export companies.

• Information Systems Review
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• v.17 no.3
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• pp.113-133
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• 2015

In this paper, DEA analysis is employed to compare and evaluate the relative efficiency of a business intelligence (BI) system among five industrial groups such as IT and financial services, electricity and electronics, energy and chemistry, automotive and heavy machinery, and food and apparel. Especially, this study has analyzed the improving tendency of relative efficiency of the industrial groups since they adopted the BI System using Time-Window Analysis. The research findings show that the energy and chemical industry group tends to be remarkably more efficient than the other groups and the electrical and electronic industry turns out to gradually improve their efficiency since the adoption of the BI system.

• Journal of Digital Convergence
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• v.14 no.2
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• pp.73-81
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• 2016

Elderly consumers of these days have economic power because of economic growth and live longer because of medical science development. Therefore, they have become very important customers to companies. However, if companies want to understand elderly consumers and induce them to spend money, empirical studies should have done first of all. So, this study examines the relationship between psychological characteristics of elderly consumers and purchase intention of health functional food. The results are: First, three psychological characteristics of elderly consumer are statistically significant to purchase intention of health functional food. 'Innovation-Achievement' and 'Elderly-Awareness' are positively significant to purchase intention of health functional food. Second, 'Trend-Convenience' and 'Elderly-Awareness' are more statistically significant to purchase intention of health functional food. Third, 'Trend-Convenience' is negatively significant to purchase intention of health functional food.

• Journal of Digital Convergence
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• v.20 no.5
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• pp.77-84
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• 2022

The purpose of this study is to confirm the influence of E-service quality of fresh product quality, logistics quality, and website quality on customer satisfaction and repurchase intentions. For the analysis, we used SPSS 23.0 to perform multiple regression analysis with 284 people who have purchased fresh food from China E-Services. The research results show that the better the E-service quality, the more positive (+) impact it has on customer satisfaction. In the relationship between E-service quality and purchase intention, customer satisfaction has a media effect. Through the analysis of the results, in order to improve customer satisfaction, it is necessary to focus on the quality of fresh food, provide excellent logistics, and allow customers to use convenient websites. This study only studies the general environment of E-services in the fresh food market, and will recommend specific implementation for one company in the future.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.13 no.5
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• pp.73-86
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• 2018

Recently, the trend is an increase in prep and existing entrepreneurs returning to farming, people who take over the business and work on a secondary inauguration, and those who are in the field of processed food or exposing farm arisen from the activation of the sixth industry. However, the fact is that majority of an agricultural education is about production process technology education of farm product and processed food under a government-affiliated organization, so the education for start-up, management, or marketing are scarcely proceeding. Rapidly changing customers' demands and trends, agricultural product and food market opening cause a crisis in the field of agrifood. To turn this crisis into opportunity, return farmers need to be fully qualified as an entrepreneur and enterpriser, so that they improve their business mind-set such as plaining, manufacturing and marketing items in a customer perspective, and have ability to take action against imported goods. Also there is a necessary education to change recognition and enhance their ability as an entrepreneur. This study gives a proposal that an agricultural education should expand and strengthen for practician in the field of agrifood to inspire mind-set, change recognition, and enhance their ability as an entrepreneur, and aim at basically figuring out reality of current agricultural education which has not been systematically studied yet, and also establishing theories associated with that. This study is composed of present state, content, drawback, improvement plan of the current agricultural education intended for five of education managers and instructors who provided various education about inception towards farmers, returning farmers, and prep entrepreneurs who have already started up or get ready to do the business in agrifood field.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.4
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• pp.334-343
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• 2019

We investigated the sanitary characteristics of Alaska pollock Theragra chalcogramma roe as a raw material based on the standards of several countries. The standards for raw materials of Alaska pollock roe for lead, total mercury, $^{134}Cs+^{137}Cs$, and $^{131}I$ were those of the South Korean Ministry of Food and Drug Safety; Staphylococcus aureus, Salmonella spp., Clostridium botulinum, methyl mercury, $^{134}Cs+^{137}Cs$, $^{131}I$, $^{239}Pu$, and $^{90}Sr$ were those of the United States Food and Drug Administration; lead, methyl mercury, inorganic arsenic, chrome, $^{134}Cs+^{137}Cs$, and $^{131}I$ were those of the Ministry of Agriculture of China; nitrite ion, $^{134}Cs+^{137}Cs$, $^{239}Pu$, and $^{235}U$ were those of the Ministry of Health, Labor and Welfare of Japan; $^{134}Cs+^{137}Cs$, $^{131}I$, $^{239}Pu$, and $^{90}Sr$ were those of Codex; and $^{134}Cs+^{137}Cs$, $^{131}I$, $^{239}Pu$, $^{241}Am$, and $^{90}Sr$ were those of the European Food Safety Authority. The results for the global standard items other than C. botulinum (lead, total mercury, methyl mercury, inorganic arsenic, chrome, $^{134}Cs+^{137}Cs$, and $^{131}I$, S. aureus, and Salmonella spp.) suggest that Alaska pollock roe is safe for use as a raw material.