• Nutrition Research and Practice
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• 제15권sup1호
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• pp.22-31
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• 2021

Coronavirus disease 2019 (COVID-19) is a new type of respiratory disease that has been announced as a pandemic. The COVID-19 outbreak has changed the way we live. It has also changed the food service industry. This study aimed to identify trends in the food and food service industry after the COVID-19 outbreak and suggest research themes induced by industry trends. This study investigated the industry and academic information on the food and food service industry and societal trends resulting from the COVID-19 outbreak. The most noticeable changes in the food industry include the explosive increase in home meal replacement, meal-kit consumption, online orders, take-out, and drive-through. The adoption of technologies, including robots and artificial intelligence, has also been noted. Such industry trends are discussed in this paper from a research perspective, including consumer, employee, and organizational strategy perspectives. This study reviews the changes in the food service industry after COVID-19 and the implications that these changes have rendered to academia. The paper concludes with future expectations that would come in the era of COVID-19.

• 가정과삶의질연구
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• 제16권4호
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• pp.197-220
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• 1998

This study is conducted to examine the ways to reduce the garbage amount by effective recycling food wastes in the cooking. The data is collected from 864 housewives who live in Seoul/Sungnam/Choongju by using questionnaires from 24 November 1997 to 5 January 1998. The results are as follows; The level of their needs of reusing food wastes in the cooking is high but the level of their participation and its satisfaction to reuse housewives is low. Especially they take part in reusing the garbage in pre-treatment less than edibile plate wastes. These factors result from lacking of their consciousness and knowledge of methods to reuse food wastes. Therefore it is said that consumer should make an effort themselves to participate in reusing food waste researcher should search the way to efficiently reuse the food waste and government should found the policy to provide information and education program for reusing food waste. The more seriously they perceive food waste reuse the mo e they want the way to accelerate food waste reuse by consumer researcher and government.

• 한국인공지능학회지
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• 제3권1호
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• pp.1-4
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• 2015

These days, men live better lives owing to economic growth. They are interested in basic desire such as clothing, food and dwelling. This study investigated food and/or eating. Men like to take better quality food to be healthy. They can hear food problems easily by news to satisfy desire. On October 13, 2014, Dongsuh Food Company was prohibited to distribute a serial product named 'Post Almond Flake' (Statistics Korea). Dongsuh Food was found to produce finished product by mixing contaminants without inspection of colon bacillus, and Crown Confectionery was found to produce 'Organic farming wafer' and 'Organic farming choco wafer' from March 2009 to early August, 2016 cognizing rejection at inspection not to inform Ministry of Health and to sell product amounting to 3.1 billion KRW .

• 한국식품과학회지
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• 제38권2호
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• pp.290-294
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• 2006

본 연구에서는 위생제 처리에 의해 식품에 존재하는 식중독성미생물의 불활성화 효과를 신속하고 직접적으로 평가하는 방법을 개발하고자 하였다. 이는 위생재 처리에 의한 식중독성 미생물의 불활성화 효과를 기존의 plate count 방법으로는 많은 시간이 소요되며, 또한 균주의 특성 및 배양환경과 같은 변수 때문에 정확하게 분석하기에 어렵다는 문제점을 해결하기 위한 방안을 제시하기 위해 진행되었다. 먼저 Salmonella균은 계육 표면의 주로 모공 또는 표면의 주름진 틈사이에 오염되어 존재하는 것으로 확인할 수 있었다. 그리고 TSP 처리에 의한 Salmonellar균의 불활성화 효과를 CLSM과 flow cytometry의 다색 영상화 방법을이용하여 cell viability 염색 방법으로 평가할 수 있었다. 또한 이와 같은 방법을 이용함으로써 Salmonellar균으로 오염된 계육에 TSP 처리하였을 때, Salmonellar균이 계육의 오염부위에서 불활성화 되어 있음을 확인할 수 있었다. 이와 같은 방법으로 식품에 존재하는 식중독성 미생물에 대하여 다양한 위생제 처리에 의한 불활성화 효과를 cell viability 측면에서 직접적이면서 신속하고 명확하게 평가할 수 있음이 확인되었다고 판단된다.

• 한국조리학회지
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• 제13권4호
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• pp.199-210
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• 2007

The purpose of this study is to analyze the survey on the effects of food hygiene and customer voluntary behavior on product development. For this, we examined the demographic variables, relationship and distinctive influence. The study targeted 220 persons and employee who live in Seoul. The findings of this study are as follows. Firstly, we find that, as for food hygiene factors, there are significant relationships among customer satisfaction, cost reduction, customers' prior occupations, food hygiene safety. Secondly, we also find that there is a significant relationship between customer voluntary behavior and the survey. Thirdly, we find that, as for hygiene factors, there is a correlational significant relationship with customer voluntary behavior. Finally, the analysis shows that there is distinctive influence between the food hygiene and customer voluntary behavior. This study has academic significance in that it attempts to investigate the relationship between the factors influencing the development of new merchandise of the food industry.

• 한국산학기술학회논문지
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• 제19권11호
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• pp.682-687
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• 2018

본 연구는 넙치 (Paralichthys olivaceus) 자어에 대한 요각류 Paracyclopina nana의 먹이가치를 평가하기 위해 두섭식 단계 (rotifer 섭식 단계와 Artemia 섭식 단계)로 나누어 각각 12일 및 16일 동안 수행되었다. Rotifer 섭식 단계 실험에서, 넙치 자어의 생존과 성장은 부화 12일째 rotifer만 공급했을 때 보다 P. nana (nauplii) 단독으로 공급했을 때 더 높게 나타났다. Arteima 섭식단계 실험에서, 부화 30일째 넙치자어의 성장은 P. nana (C4-adult) 단독 공급실험구와 혼합공급(P. nana+Artemia) 실험구가 다른 실험구에 비해 높게 나타났으나 넙치 자어의 생존은 모든 실험구가 유의적인 차이를 보이지 않았다. P. nana nauplius와 성체(C4-adult)의 n-3 HUFA 함량은 각각 4.0%와 5.4%였다. 결과적으로, 기수산 요각류 P. nana는 해수어 종묘생산을 위한 초기생먹이로 효과적인 것으로 판단된다.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 2002년도 춘계학술발표대회 및 심포지움
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• pp.203-206
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• 2002

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 2002년도 춘계학술발표대회 및 심포지움
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• pp.207-210
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• 2002

• 대한한의학회지
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• 제26권2호
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• pp.32-51
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• 2005

Objectives: To study the effect of Artemisiae Capillaris Herba extracts, that have been used as oriental medicine to treat liver disease, on the perinatal and lactational n;)productive toxicity of SD rats when administered by oral lavage. Methods: Female SD rats were dosed from 6 days of gestation to 3 weeks postpartum. This was conducted in accordance with the recommendations of the KFDA Guidelines for Detection of Toxicity to Reproduction for Medicinal Products. Results: No Artemisiae Capillaris Herba extracts treatment-related changes in clinical signs, mortalities, implantation number, dead fetus number, loss rate of fetus, number of live young, survival rate of fetus, sex ratio of live young, external anomalies, pregnancy periods, viability index, lactational index, survival rate of litters at 4 days after birth or delivery index were demonstrated in any dosed levels in this study. However, the body weight and gains, food consumption and absolute organ weights of brain, adrenal glands, liver, spleen, kidney, ovaries and heart were significantly increased in 2000 or 1000mg/kg-dosing groups and the relative organ Weights of adrenal glands were significantly increased in 2,000mg/kg-dosing groups. Therefore, it was concluded that this increase was natural according to growth. Also, no changes of gross findings, clinical signs, mortalities, body weight and gains, physical development results, necropsy findings, organ weight, faculty test, open filed test and water-filled simple T-maze test, copulation, fertility, pregnancy indices, body weight and gains during gestation periods, necropsy findings, corpora lutea number, implantation number, implantation rate, dead fetus number, post-implantation loss rate, live young, post-implantation survival rate, sex ratio of live young, external anomalies and individual body weights of live young were demonstrated in any dosed levels in this study. Conclusions: It is considered that the NOAEL (No-Observed-Adverse-Effect Level) for perinatal and lactational reproductive toxicity of Artemisiae Capillaris Herba extracts was up to 2000mg/kg/day because no changes of other perinatal and lactational reproductive indices were demonstrated.

• 한국기술사회:학술대회논문집
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• 한국기술사회 1995년도 제25회 한일기술사 합동 심포지엄 한국편 자료(2차)
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• pp.65-79
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• 1995

As the economy has picked up in recent years, so have the changes in the food industry. Due to trends in the family structure, two income households are becoming more common, including the in-crease of the female working population. Leisure activities and time continue to increase and to cause changes in the food industry which makes many kinds of food available to everyone, compared to previous times when people ate simply to live. This trend can be easily seen by considering the year to year increase of expenses for eating out. As life as become more and more complicated and full of variety, the trend towards a consumer oriented food industry has accelerated and is becoming a major element of Korean life. In the past, quantity of food was the most important aspect of the food preparation. Today, the dining experience includes social and cultural meanings which emphasizes customar oriented menus and services. In the restaurant business, successful management must consider the interests of both employees and custmers and must be run efficiently and probide good service.