• 축산식품과학과 산업
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• v.11 no.1
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• pp.32-38
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• 2022

• Water for future
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• v.56 no.11
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• pp.8-13
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• 2023

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.186-198
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• 2000

The quality of the management of sanitation in food service establishments (school lunch programs, hospital patient food services, and commercial catering food services) in Korea was reviewed and evaluated, and ten strategies fur future improvement were suggested. They were: (1) An increase of qualified manpower and improvement of the professional training of the staff; (2) Obtaining special facilities exclusively for food service; (3) Improvement of facilities especially the kitchens; (4) Improvement of policy fur procuring raw materials and being assured of their quality by designing some standards and specifications for the raw materials to be purchased; (5) Production and use accurate and reliable kitchen apparatus and instruments; (6) An increase of the laboratory apparatus and instruments for inspection and evaluation of the sanitary level of raw materials and food service environments; (7) Enforced improvement of personal hygiene of the staff; (8) Use of a variety of methods in sanitary education and training; (9) Actively inspect the quality of imported foods; (10) Strengthening the research and accumulation of background data regarding sanitation management. There is a long process from the production of food to eating. The cooking process is the ultimate end of preparation of food before eating. This process sometimes increases the occurrence of food-borne diseases if we mishandle the food, even we obtained safe food. The process can also remove health hazards and reduce the risk from the hazards if we handle the food well although we have unsafe foods. This means the cooking process is a major key to preventing food-borne diseases. The concepts of hazard analysis critical control point (HACCP) should be applied and practiced in food service establishments in Korea as soon as possible.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.157-172
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• 2006

Food Culture is formed in a unique culture heritage in some areas harmonized with social factors mixed with geographical conditions, natural environment, culture and religion. The more the life skill develops highly, the more people focus on improvement of the life skill in order to realize a delightful and convenient life, and plan an increase of production. Recently food-service companies have changed very quickly with economic environment. Such change will be continued and its speed will be more faster than now. Many food-service companies will disappear for weak competition, if they don’t manage adequately in such a case. Therefore, food-service companies have to search for an efficient, unique and creative management strategy. In such a viewpoint, Kyunggi-do designated five local cities as a model of Food Culture Streets greeting Welcoming Year of Kyunggi-do in 2005. The purpose of this study is to serve the healthy food to visitors visiting the Food Culture Streets and to do public relations about the excellence of their traditional food. In addition, this study includes improving tastes and qualities of food through education about cooking skills, management strategies and the best service with unique and creative menu development. Accordingly, we need to analyze the factors continuously on the business of food culture streets, and intend to use them as a database for high quality education and activity of food service industry in the future.

• Journal of Urban Science
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• v.8 no.2
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• pp.41-45
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• 2019

The treatment method of leachate was increasing with the progress of science and technology, the management system was more perfect. The paper gathered so far the leachate treatment technology, including physical, chemical and biological treatment technology, and found the technology to be improved, the paper expounds the advantages and disadvantages of each method, applicable scope in the future, leachate treatment technology.

• Bulletin of Food Technology
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• v.24 no.3
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• pp.415-427
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• 2011

지난 수십 년간 발표된 연구결과와 특허 수를 감안하면 식품에 적용된 고압 이산화탄소(high pressure carbon dioxide, HPCD) 기술은 특이한 과학적 관심을 받아 왔다. 하지만 주로 액상식품에 대한 HPCD의 미생물 억제 효과만 증명되어 왔을 뿐 고체식품에 대한 활용 연구는 그다지 많지 않은 편이다. 이에 본고에서는 고체식품에 적용된 HPCD 관련 연구사례를 전반적으로 조사하였으며 또한 미래 전망 등에 대해 살펴봄으로써 연구자들의 연구 방향을 제시하고자 하였다.

• Food Science and Industry
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• v.47 no.2
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• pp.54-60
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• 2014

• Nutrition Research and Practice
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• v.8 no.4
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• pp.445-452
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• 2014

BACKGROUND/OBJECTIVES: High sensitivity C-reactive protein (hsCRP) is a strong independent predictor of future cardiovascular disease (CVD) risk. We evaluated the relationship between hsCRP and dietary intake in apparently healthy young women living in southern Vietnam. SUBJECTS/METHODS: Serum hsCRP was measured and dietary intake data were obtained using the 1-day 24-hour recall method in women (n = 956; mean age, $25.0{\pm}5.7$ years) who participated in the International Collaboration Study for the Construction of Asian Cohort of the Korean Genome and Epidemiology Study (KoGES) in 2011. RESULTS: Women in the high risk group (> 3 mg/L) consumed fewer fruits and vegetables, total plant food, potassium, and folate than those in the low risk group (< 1 mg/L). A multiple regression analysis after adjusting for covariates revealed a significant negative association between hsCRP and fruit and vegetable consumption. A logistic regression analysis showed that the odds ratio (OR) of having a high hsCRP level in women with the highest quartiles of consumption of fruits and vegetables [OR, 0.391; 95% confidence interval (CI), 0.190-0.807], potassium [OR, 0.425; 95% CI, 0.192-0.939] and folate [OR, 0.490; 95% CI, 0.249-0.964] were significantly lower than those in the lowest quartiles. CONCLUSIONS: These results suggest that, in young Vietnamese women, an increased consumption of fruit and vegetables might be beneficial for serum hsCRP, a risk factor for future CVD events.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.89-98
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• 2017

To enrich a country's food culture, it is essential that residents understand and care about that culture. Although various efforts to globalize Korean food have been made outside Korea, the importance of understanding Koreans' perception of and increasing interest in Korean food has been neglected. Thus, this study was conducted to identify the cognitive structures regarding Korean food among 30 Koreans living in metropolitan cities using in-depth laddering interviews based on the means-end chain theory. The most dominant cognitive structures toward Korean food were familiarity (attributes), ease of digestion and health (functional consequences), sense of responsibility and will to live (psychosocial consequences), and family affection and sense of achievement (values). In short, Koreans were found to consume Korean food to achieve perceived high-dimensional values rather than simply for its attributes or benefits. These findings have important implications for future strategies and policies aimed at increasing Korean food consumption by Koreans, as they suggest that underlying and symbolic values rather than the attributes of Korean food are more effective in promoting its consumption. Further studies on understanding perceptions and values using a larger Korean population are needed to preserve and further develop Korean food.

• Korean Journal of Organic Agriculture
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• v.30 no.1
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• pp.21-35
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• 2022

Measuring the food safety has been focused only on the psychological consumers' recognition of food safety. The actual measurement tool should consist of the evidence-based statistical data to assess the level of national food safety in scientific perspectives. This paper described the development of a concept to measure the food safety of the food chain based on OECD PSR framework. This paper discusses the elaboration of a set of 8 food safety related data issued as statistical data, and which were same weighted. These food safety statistical data (FSDs) were derived as the basis of measuring the variation of food safety during 2013-2019. The values of the primary production indicator (PPI), the processing and manufacturing indicator (PMI), and the distribution and consumption indicator (DCI) are 0.558-0.859, 0.533-0.691, and 0.979-0.982, respectively. The food safety status (FSS) derived from the safety indicator values of each of the three stages is 0.700-0.810. In order to increase the level of food safety, it is necessary to pay attention to PMI and PPI management. In the future, continuously calculating the level of food safety, managing it like the level of psychological safety, and further expanding it to the level of food safety between countries will help establish policies to improve the level of food safety in Korea.