• KSBB Journal
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• v.30 no.6
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• pp.257-267
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• 2015

Insects are the most successful organisms on earth in terms of their diversity and adaptability. Insect biotechnology using this insect resource is an emerging area for future biotechnology with various applications. Insect resources have long been used to make food and/or functional food, feed, cosmetics as well as medicine and industrial ingredients. Recently, one of the most well-known industrial material from insect is spider silk that could be commercialize in near future. The insect cell lines have been used to express recombinant proteins that were difficult to be functional expression. For public purpose, while, the insect could be good amenity source and plant farming, so leisure resource. Only the interdisciplinary research will guarantee the successful story for insect biotechnology. And biochemical engineers should used insect as a bioresource for new products with applications in medicine, agriculture, and industrial biotechnology in near future. This review will cover state-of-the art of this field and the research and application areas of insect biotechnology and the possible role of biochemical engineer for the development of the future biotechnology using this bioresource.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.17 no.1
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• pp.69-84
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• 2006

Recently, Cruise travel Industry becomes a major market in the SIT tour. this perspective, the primary purpose of this study was to investigate relationship between influencing factors of the Selection Attributes of Cruise Tour. This research aims to provide information to establish customer-oriented marketing strategies in developing by cruise tour. The current study examined related literature finding out the number of the factors to meet future users preference and expectations. Based on examined factors, the study investigated the same dimensions in Korea future cruise industry. The data collected outgoing tourists of travel service company. The Survey instrument consisted of asking respondents a number of questions regarding their intention, preferences, and expectations toward future cruise travel. The result of study showed that a certain number of factors were statistically significant on the future users cruise travel intention. It shows that there was significant difference related to the using purpose and the usage attitude. It can be conducted from the results that respondents expected a certain number of factors when the cruise travel launched in korea.

• Food Science and Industry
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• v.42 no.1
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• pp.39-48
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• 2009

• Culinary science and hospitality research
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• v.22 no.1
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• pp.108-116
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• 2016

Halal market has been growing tremendously recently. The food products occupies the most share in the Halal market category. The phenomenon could be explained by the increased number of consumer among Halal products. Apart from Muslims, who consumes Halal product due to religious obligations, it is assumed that non-Muslims have also started consuming Halal products, especially food items. Halal food products have been perceived as safer, animal friendly and environmental sustainable. Hence, the awareness of Halal principles, Islamic Brand, moral obligation animal welfare and food safety have been studied in this research in order to investigate the influence of Halal food product purchase intention among non-Muslim consumer using quantitative research method. Food safety has been identified to be the most significant in predicting the purchase intention of Halal food product. Furthermore, future studies are suggested to include additional variables such as habit and self-awareness.

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.35-43
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• 2005

The purpose of this study was to identify the perceptional dimensions and patterns of Korean traditional food and to find the determinants of the patterns. Data were collected from 305 Korean housewives living in Mongol, and were factor and cluster analyzed. The results revealed two different dimensions and patterns i.e., high involved vs. low involved groups. Descriptive statistics showed that perceptional pattern types are likely to vary depending on socio-demographic and cultural background of Korean traditional food. Similarities and differences in perceptional patterns between high and low involved groups of Korean Mongolian are discussed, and future implications for globalization of Korean traditional food culture are provided.

• International Journal of Quality Innovation
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• v.9 no.1
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• pp.134-152
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• 2008

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely accepted as a food safety management system. This paper investigates the success factors of HACCP practices with reference to the domains of food production, processing and delivery. A literature review of food safety and management articles was conducted. Using the keywords search, the online Emerald Database was used and a total of 102 journal articles were identified between 1994 and 2007. The study examined a list of 20 success factors. Results show that 'food regulations,' 'role of the industry,' 'government policies and interventions,' 'training on food safety and hygiene,' and 'food contamination and/or poisoning' share the spotlight as being the most critical factors for HACCP practices in organisations. Future research could investigate a holistic paradigm that incorporates the success factors and aligns HACCP measures for attaining safety performance goals.

• Food Science and Industry
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• v.50 no.2
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• pp.27-36
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• 2017

Today, the food packaging industry has a great interest in using active packaging to fresh food product as a solution for the future to positively provide its quality, safety and shelf life. Many researches have extensively studied functional packaging strategies in recently years. Controlled release packaging (CRP) is an innovative packaging technology in the packaging polymer matrix from which can active agents are delivered in a controlled way into the product. CRP technology is well-suited for controlling release of antimicrobial compounds and antioxidants to prevent food degradation reactions such as microbial growth and lipid oxidation. Advances in CRP technology allow food packaging manufacturers to challenge the development of better functional food packaging systems. This overview examines the most recent developments and technologies of active packaging for applying the food industry. The scope of this article has mainly been focused on controlled releasing systems.

• Nutrition Research and Practice
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• v.10 no.1
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• pp.108-114
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• 2016

BACKGROUND/OBJECTIVES: Sustainable practices in foodservice organizations including commercial and noncommercial ones are critical to ensure the protection of the environment for the future. With the rapid growth of the foodservice industry, wiser usage of input sources such as food, utilities, and single use packaging should be reconsidered for future generations. Therefore, this study aims to investigate the customer's perceptions on sustainable practices and to identify the relationship among sustainable practices, social contribution and purchase intention. SUBJECTS/METHODS: The study was conducted using content analyses by reviewing articles on sustainable food service practices published domestically and abroad. Thereafter, data were collected with a face-to-face survey using a questionnaire and analyzed with factor analyses and multiple regressions. RESULTS: Sustainable practices classified with factor analysis consisted of 6 dimensions of green food material procurement, sustainable food preparation, green packaging, preservation of energy, waste management, and public relations on green activity, with a total of 25 green activities in foodservice operations. Consumers were not very familiar with the green activities implemented in the foodservice unit, with the lowest awareness of "green food material procurement (2.46 out of 5 points)", and the highest awareness of "green packaging (3.74)" and "waste management (3.28). The factors influencing the perception of social contribution by foodservice organizations among 6 sustainable practice dimensions were found to be public relations on green activity (${\beta}=0.154$), waste management (${\beta}=0.204$) and sustainable food preparation (${\beta}=0.183$). Green packaging (${\beta}=0.107$) and the social contribution of the foodservice organization (${\beta}=0.761$) had strong relationships with the image of the organization. The purchase intentions of customers was affected only by the foodservice image (${\beta}=0.775$). CONCLUSIONS: The results of this study suggest that sustainable practices by foodservice organization present a good image to customers and increase the awareness of valuable contributions that benefit the customer as well as the community.

• Agribusiness and Information Management
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• v.6 no.2
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• pp.13-23
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• 2014

The world is in the process of a structural change related to ICT convergence knowledge industries. ICT is leading to the creation of new products and services, and is making our lives more convenient, safer, and more efficient. In advanced countries, many studies have been conducted with the goal of developing new business models converged with ICT, and this is also the case in the food industry. Korea possesses world-leading ICT, and if this ICT is applied to the food industry, a world-class new business model can be developed. The u-Food System, which is in the process of development in Korea, is a next-generation food system that can allow food providers, consumers, and distributors to access various types of information about food products, including traceability, distribution, safety, quality, and freshness, and manage this information. It is a future food system that converges ICT, biotechnology and sensing technology with food. Based on the u-Food System, this paper will introduce the status of current smart quality distribution technologies that converge ICT (such as sensor tag, sensor network, LBS, GIS, and CDMA) with food technologies (such as traceability, quality, distribution management) to manage the safety and quality of fresh food in the distribution process.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.70-76
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• 2007

The purpose of this study was to measure the effects of food neophobia, nausea, and learned food aversion on food rejection and appetite. A total of 250 questionnaires were completed. Path analytic model was used to measure the relationships between variables. Results of the study demonstrated that the path analysis result for the data also indicated excellent model fit. The effects of food neophobia on nausea and food rejection were statistically significant. The effect of food neophobia on learned food aversion and appetite was not statistically significant. As expected, nausea had a significant effects on learned food aversion and appetite. Moreover, nausea played a perfect mediating role in the relationship between food neophobia and appetite. Nausea played a perfect mediating role in the relationship between food neophobia and learned food aversion. Learned food aversion played a partial mediating role in the relationship between nausea and appetite. Learned food aversion did not play a mediating role in the relationship between food neophobia and appetite. In conclusion, based on path analyses, a model was proposed of interrelations between variables. It should be noted that the original model was modified and should, preferably, be validated in future research.