• Journal of Digital Convergence
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• v.16 no.1
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• pp.135-146
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• 2018

This study aims to investigate the consumers' preference and willingness to pay for UWV panoramic video, which is a new realistic video technology, and propose the issues to be considered for developing and commercializing this technology in accordance with the needs of consumers. For this purpose, experimental study was conducted by constructing two environments; watching TV at home and watching panoramic video on the big screen. As a result, consumers in both experimental environments were more likely to prefer UWV than UHD, which is the existing video ratio. Consumers also showed intend to use UWV and are willing to pay for it. As a result of exploring the consumers' maximum amount of money to pay for the UWV and the reasons for it, the perception of immersion, liveliness, and actual experience of UWV were important factors for consumer acceptance of new realistic video technology.

• Journal of Food Hygiene and Safety
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• v.17 no.3
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• pp.157-165
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• 2002

A two-year survey of consumers'awareness and perception of genetically-modified (GM) foods was conducted during May through September of 2000 and 2001 with a random sample of Korean consumers. More than 68% of the respondents were exposed to some information related to GM foods. The greatest benefit of the development of GM foods was thought to be the remedy for the food shortage in the future. More than 90% of Korean consumers wanted GM foods to be labeled. About 18% of the respondents would buy GM foods voluntarily, whereas over 49% would not until they found out more. Only 40% of Korean consumers were found to realize that food items originated ken plants contain genes. More consumers responded that they would not buy herbicide-tolerant GM soybean but buy vitamin-enriched GM soybean. It seemed to be that many Korean consumers do not make decisions of acceptance or rejection of GM foods not on the basis of biotechnology but on the basis of the word(5) used to describe the products, such as herbicide and vitamin. Only 4% of Korean consumers responded that GM foods were the greatest safety-threatening factor of Korean foods.

• Journal of Digital Convergence
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• v.16 no.5
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• pp.115-122
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• 2018

The purpose of this study is to investigate the effect of technology acceptance model (TAM) on behavioral intention in order to grasp the degree of technology acceptance on autonomous driving among the various factors that consumers perceive as unmanned vehicle system becomes commercialized. In addition to the mediating effect of perceived usefulness proposed by the existing TAM, this study proposed the perceived trust (PT) and hypothesized its mediating effect on behavioral intention to use the self-driving. Path anlaysis is adopted to investigate our hypothesis using the structural equation model. The sample used for the analysis was 149 valid data among 160 responses. The effects of total effect, direct effect, and indirect effect were confirmed by hypothesis test on mediating effect. Non-parametric bootstrapping analysis was also performed to confirm the robustness. All the hypotheses were significant and we found a partial indirect effect, which implies that mediation effect of PT on behavioral intention.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.250-260
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• 2016

This study was conducted to determine the reasonable soaking period of glutinous rice for laver Bugak (Korean traditional fried dishes) processing and to identify the sensory characteristics of three kinds of laver Bugak made with different starch pastes: GRice_1d using glutinous rice soaked for 1 day; GRice_7d using glutinous rice fermented for 7 days; and Wheat using flour. Descriptive analysis was performed by 10 trained panelists, and the 92 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale. From the measurement result by scanning electron microscope (SEM), there were differences in the surface characteristics among soaking period for 1 day and 7 days. Ten panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. 36 attributes were generated by panelists and 12 attribute were significantly different across products (p<0.05). It was found that the Grice_7d sample was characterized by mouthfeel of crispiness and uniformity of bubbles, and the Wheat sample was characterized by surface of roughness, mouthfeel of crispiness and adhesiveness, relatively. And the Grice_1d sample was characterized by surface of roughness, mouthfeel of roughness, hardness, cohesiveness, toughness, and adhesiveness.

• Journal of the Korean Society of Clothing and Textiles
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• v.28 no.7
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• pp.1007-1018
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• 2004

Luxury fashion brand business is one of the most successful global businesses in these days. The luxury fashion brands with strong brand power permeates through various regions of the world with high added value and buying power. This study was conducted to determine the dimensions of the luxury fashion brand equity so that the fashion marketers can develop strategies to increase their brand power. ID find out the dimensions of the luxury fashion brand equity, qualitative as well as quantitative research methods were employed. Qualitative research was conducted by interviewing 12 consumers who were loyal to the luxury fashion brands. A total of ten dimensions(uniqueness, sophistication, display, economical and utility value, overall pleasure, satisfaction, reputation, trust respect, social acceptance) were identified as a result of the literature review and the qualitative analysis, and a questionnaire was developed based on them. The questionnaire was administered to 250 subjects and the responses were analyzed by factor analysis to confirm the dimensions empirically. As a result of factor analysis, 7 dimensions of fashion luxury brand equity are ＇chic and pleasure＇, ＇trust＇, ＇distinction＇, ＇reputation＇, ＇economical and utility value＇, ＇social acceptance＇, and ＇status＇. First, ＇reputation＇, ＇economical and utility value＇ and ＇social acceptance＇ are similar to the result of the literature review and the qualitative analysis. Next, ＇Chic and pleasure＇ included ＇overall pleasure＇,＇display＇and＇sophistication＇that were identified previously. We knew that People would expect emotional responses such as display through luxury fashion brand. ＇Trust＇ included ＇trust＇ and ＇satisfaction＇ that were identifed previously. ＇Distinction＇ included ＇uniqueness＇ and ＇respect＇ that were identifed previously. Finally, ＇status＇ included ＇sophistication＇ and ＇reputation＇ It seemed that the concept of ＇sophistication＇ was near symbolic rather than descriptive.

• The Research Journal of the Costume Culture
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• v.26 no.2
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• pp.172-187
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• 2018

For the past decade, the convenience of sharing information online has improved drastically with the development of smart devices and social media. Such changes have contributed to regarding online word-of-mouth (WOM) as one of the most important consumer information sources. Therefore, the purpose of this study is to examine online WOM effects (acceptance/redelivery intention) with the two-way interaction effects of fashion involvement and the market maven. The empirical study consisted of an offline survey that collected data from 341 respondents and analyzed the data by factor analysis, independent t-test, and two-way ANOVA with SPSS 20.0, producing the following results. First, the market maven effect was found to differ significantly based on the level of fashion involvement, and is also higher when fashion involvement is high. Second, fashion involvement primarily affected online WOM acceptance, while the market maven significantly affected redelivery intention. Moreover, fashion involvement and market maven had relevant two-way interaction with both of the online WOM effects. Third, market maven had measurable effects on WOM redelivery types (objective/subjective) and directions (positive/negative/ neutral), whereas fashion involvement did not have any primary effects on them. However, fashion involvement and market maven had two-way interaction effects on the positive and negative direction of WOM redelivery. Based on these findings, the study suggests the importance of investigating and understanding the complicated online WOM behaviors of consumers, specifically from both managerial and theoretical perspectives.

• The Journal of the Korea Contents Association
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• v.18 no.1
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• pp.403-411
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• 2018

This study analyzes the attitude toward new products through case studies. The contents of the case study applied to the study were analyzed about the attitude of the new product to the recently screened movie "Sanguiwon(the royal tailor)". The court was an institution that oversees the clothes of the royal family in the Chosun Dynasty. In a conservative and closed market environment, attitudes toward acceptance of new products are strongly influenced by internal and external factors. Authoritative and conservative attitudes to secure competitive advantage in existing markets ultimately hamper the acceptance of new products or cause externalities. Eventually, innovative resistance to new products emerges. On the other hand, the acceptance of new products in an open market will form an attitude toward new products, once they form a respectful attitude towards their own benefit or attitude. These market leaders, depending on the way they pursue their values, form an attitude to adhere to their products or accept innovation. The validity of this study was verified through other cases. Ultimately, success in the market for new products suggests that success can only be achieved by understanding the delivery of value to consumers.

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.693-724
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• 2021

The in-vitro meat is a novel concept in food biotechnology comprising field of tissue engineering and cellular agriculture. It involves production of edible biomass by in-vitro culture of stem cells harvested from the muscle of live animals by self-organizing or scaffolding methodology. It is considered as efficient, environmental friendly, better ensuring public safety and nutritional security, as well as ethical way of producing meat. Source of stem cells, media ingredients, supply of large size bioreactors, skilled manpower, sanitary requirements, production of products with similar sensory and textural attributes as of conventional meat, consumer acceptance, and proper set up of regulatory framework are challenges faced in commercialization and consumer acceptance of in-vitro meat. To realize any perceivable change in various socio-economic and environmental spheres, the technology should be commercialized and should be cost-effective as conventional meat and widely accepted among consumers. The new challenges of increasing demand of meat with the increasing population could be fulfill by the establishment of in-vitro meat production at large scale and its popularization. The adoption of in-vitro meat production at an industrial scale will lead to self-sufficiency in the developed world.

• Journal of Korea Society of Industrial Information Systems
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• v.14 no.1
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• pp.73-89
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• 2009

This research examines the factors that influence a consumer's decision to switch to new self-service technologies. The model related to attitudes, anticipated outcomes and intentions to change a behavior was assessed using structural equation modeling at the context of a banking industry. The results revealed that 1) an attitude toward a staff, Internet banking, and an ATM would influence an attitude toward a bank, 2) an attitude toward Internet banking and ATM influence utility and enjoyment, and an attitude toward Internet banking and staff affect social acceptance, 3) an attitude toward a bank was positively associated with enjoyment, 4) an attitude toward Internet banking had a positive effect on the intention, but an attitude toward an ATM had a negative one, and 5) both anticipated outcomes, enjoyment and social acceptance, were found to influence an intention to change behavior, but utility was found to affect negatively.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.770-778
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• 2010

Bamboo leaf powder was added to Jeolpyun to increase the neutraceutical effects and storage period. The bamboo leaf powder was added to rice flour at ratios of 0, 4, 6, 8, and 10% (w/w), and they were treated with aqueous malt extract to extend storage. The Jeolpyun was stored at $20^{\circ}C$ for 72 hr, and the physical and sensory characteristics were evaluated. As a result, the crude fat, crude protein, moisture, crude ash and total dietary fiber contents in bamboo leaf powder were 4.36, 11.29, 3.37, 7.33, and 65.57%, respectively. The Hunters L, a, and b values decreased significantly as the amount of bamboo leaf powder increased; however, the a and b values increased during storage. The paste property setback values decreased with the malt extract treatment and with increasing amounts of bamboo leaf powder. In a sensory analysis, hard texture strength in the malt extract and bamboo leaf powder treatment groups was less than that in the control during storage. The Jeolpyun prepared with malt extract and no bamboo leaf powder was the most accepted by consumers. Although adding bamboo leaf powder resulted in less consumer acceptance except for the flavor attribute, adding 4% and 8% bamboo leaf powder resulted in better consumer acceptance for texture, taste, and overall acceptance than that of the control. In a microbial analysis, adding bamboo leaf powder resulted in fewer mold colonies. In conclusion, adding 4% bamboo leaf powder and malt extract to Jeolpyun improved its storage properties.