• 한국식생활문화학회지
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• 제17권1호
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• pp.49-56
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• 2002

The purpose of this study was to analyze staff satisfaction with staff foodservice in hospitals. The study compared the hospital staff's expectations and perceptions of foodservice. The quality satisfaction values were indicated as the differences between their expectations and perceptions. The subjects were 643 hospital staff in 11 Daegu . Kyungpook hospitals. Written questionnaires were used to collect the data. The completion rate was 76.9%. There were 17 attributes for foodservice quality, which were divided by factor analysis into four main quality factors; sensory, nutrition, sanitation and service. The high expectation and low perception items on the expectation and perception grid were: seasoning of the meals, taste of the meals, variety of the menu, nutritional considerations, cleanliness of the dishes, and prompt handling of meal complaints. On all the attributes measured, expectations were higher than perceptions. The quality satisfaction values were all negative. There were highly significant(p<0.001) correlations between quality satisfaction and variety of the menu(r=0.783), nutritional considerations(r=0.770), prompt dealing with meal complaints(r=0.762), cleanliness of meals(r=0.689), and courtesy of employees (r=0.653). There is a need to improve taste, menu variety, nutrition, sanitation, speed of handling meal complaints, and courtesy.

• Journal of Biosystems Engineering
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• 제41권2호
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• pp.116-125
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• 2016

Background: Microfluidics is of considerable importance in food and agricultural industries. Microfluidics processes low volumes of fluids in channels with extremely small dimensions of tens of micrometers. It enables the miniaturization of analytical devices and reductions in cost and turnaround times. This allows automation, high-throughput analysis, and processing in food and agricultural applications. Purpose: This review aims to provide information on the applications of microfluidics in the agro-food sector to overcome limitations posed by conventional technologies. Results: Microfluidics contributes to medical diagnosis, biological analysis, drug discovery, chemical synthesis, biotechnology, gene sequencing, and ecology. Recently, the applications of microfluidics in food and agricultural industries have increased. A few examples of these applications include food safety analysis, food processing, and animal production. This study examines the fundamentals of microfluidics including fabrication, control, applications, and future trends of microfluidics in the agro-food sector. Conclusions: Future research efforts should focus on developing a small portable platform with modules for fluid handling, sample preparation, and signal detection electronics.

• 한국항해항만학회:학술대회논문집
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• 한국항해항만학회 2014년도 추계학술대회
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• pp.72-74
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• 2014

The need to further improve food quality and reduce food waste leads to increased attention for the development of Food Supply Chain Management (FSCM) which considers intrinsic characteristics of food supply chains besides traditional supply chain management (SCM) objectives such as cost and responsiveness. Growing consciousness of society towards sustainable development brings additional objectives to the food supply chains and the fast evolution of sustainable development results in the development of a new fast-growing concept: Sustainable Food Supply Chain Management (SFSCM). In response to these developments, researchers have developed various decision support tools that can be used for handling progressively increasing complexity along the alteration process from SCM to FSCM and now to SFSCM. This study reviewed literature on sustainable food logistics management to identify logistical key issues and relevant challenges. The evaluation of the reviewed papers shows that towards obtaining sustainability together with considering intrinsic characteristics of food supply chains, there is a gap between the needs of the practice and the current available method.

• 농업과학연구
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• 제45권3호
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• pp.325-353
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• 2018

Agricultural systems in South Asian countries are dominated by smallholder farmers. Additionally, these farmers have limited access to pre- and post-harvest technologies due to their high initial cost. The lack of these technologies in postharvest handling is responsible for 20% to 44% of fruit and vegetable losses. These high losses are largely the result of a generally weak basic postharvest infrastructure for the preservation of products, which avoids damage from improper handling, transportation, packaging, and storage. High postharvest losses of products negatively affect food availability, food security, and nutrition, as the producer is able to sell less of the farm yield and the net availability of these food commodities for consumption is reduced. An underlying cause of these postharvest losses is the limited awareness and knowledge bases of stakeholders (researchers, farmers, governments, non-governmental organizations, and merchants) in the traditional supply chains in which these losses occur. The analysis presented in this paper explores the state of postharvest practice in South Asian countries and discusses options for low-cost postharvest technologies in the region that can support small-scale farmers and provide a viable pathway for supply to the market, joining with modern value chains and bringing about individual and regional reduction in postharvest losses of fruits and vegetables. The improvement of basic and simple low-cost technologies through precise research efforts has the potential to prevent such huge losses of products, and help meet the ever-increasing demand for food in South Asian countries.

• Preventive Nutrition and Food Science
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• 제4권1호
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• pp.6-13
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• 1999

The quality of the buckwheat bread made with previously heated ($55^{\circ}C$) and cooled buckwheat flour 0dough with the addition of ascorbic acid(AA) or/and sodium stearoyl lactylate(SSL) was evaluated . With heat treatemtn , handling property of dough and grain of the bread crumb were markedly improved and stickiness of the dough decreased . The optimum resting time to produce the best loaf volume and grain was found to be 3hr for both unheated and heated doughs. Heat treated dough showed higher dough expansion rate during fermentation than unheated dough, even though heated dough had lower loaf volume, probably because of an improper oven spring. Increase in shortening of dough formula from 3% to 5% improved loaf volume without improvement of handling property. With the addition of 100 ppm AA or/and 0.5% SSL, loaf volume and crumb grain were improved for both unheated and heated doughs.Microscopic analysis of a mixed dough by scanning electron microscope (SEM) showed that heated dough had a continuous network whereas unheated dough was discontinuous. The addition of AA and SSL gave the dough a more continuous network whereas unheated dough was discontinuous . The addition of AA and SSL gave the dough a more continuous structure with strengthened strands or interactions between the starch granule and protein. Therefore, it appears that the presence of continuity in heated buckwheat breadwheat bread dough is related to the improved loaf volume and crumb grain without dough stickness.

• Journal of Microbiology and Biotechnology
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• 제20권2호
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• pp.229-237
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• 2010

Recently, many cases related to viral gastroenteritis outbreaks have been reported all over the world. Noroviruses are found to be leading as the major cause of outbreaks of acute gastroenteritis. Patients with acute gastroenteritis are normally found to be positive with norovirus when the stools and vomit are analyzed. This paper reviews various activities and previous reports that describe norovirus contamination in various food matrixes and the relationship between food handlers. Lately, a numbers of norovirus outbreaks have been reported that are involved with fresh produce (such as vegetables, fruits), shellfish, and prepared food. Food produce processed by infected food handlers may therefore become easily contaminated. In addition, foods that required much handling and had been eaten without heat treatment gave the high risk for getting foodborne illnesses. The standard method for detection of norovirus has already been available for stool samples. However, only a few methods for detection of norovirus in food samples have been developed until now.

• 한국산학기술학회논문지
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• 제17권9호
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• pp.570-577
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• 2016

본 연구는 충남 지역 일반 고등학생과 특성화 고등학생의 식품위생안전인식을 알아보고 학교유형별 차별화된 식품위생안전교육의 필요성 제기와 기초자료를 제공하는데 목적이 있다. 연구 결과 일반 고등학생들은 특성화 고등학생들보다 유의적으로 식품위생 안전을 중요하게 생각하였으나, 일반 고등학생들보다 특성화고등학생들이 유의적으로 식품안전에 대한 정보를 얻기 쉽고, 안전한 식품을 고를 자신이 있다고 조사되었다. 학교유형별 차이 없이 우리나라에 판매 유통되는 농축산물에 대해서는 조사대상자의 50.5%가, 가공식품에 대해서는 49.3%가 안전성이 그저 그렇다고 응답하였고, 학교 내 식품위생 안전교육이 필요하다. 40.7%, 매우 필요하다는 17.2%의 학생들이 응답하였다. 특성화고등학생들(평균 3.17)에 비해 일반 고등학생(평균 2.81)들은 식품안전 교육을 충분히 받고 있지 않다고 응답하였고, 안전한 식품을 고를 자신이 있다는 학생은 '식품을 위생적으로 다룰 자신이 있다'(r=.662), '식품안전에 대한 교육을 충분히 받고 있다'(r=.504)와 양의 상관관계를 보였다. 본 연구 결과는 일반고와 특성화 고등학생들이 식품을 위생적으로 안전하게 고르고, 다룰 자신이 있도록, 차별화된 식품위생 안전교육이 필요함을 제언한다.

• 대한환경공학회지
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• 제38권3호
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• pp.101-109
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• 2016

쾌적한 주거환경과 지속가능한 정주환경을 구축하기 위한 일환으로 본 연구는 음식물쓰레기의 감량화와 자원화를 일선에서 수행하는 전국의 각 기초자치단체들의 음식물쓰레기 관리실태를 특별 광역시와 도 단위 자치단체들로 구분하여 파악하고자 한다. 제도적 변화에 따라 음식물쓰레기의 처리에서 지자체의 책임과 역할이 증대됨에 따라 본 연구에서는 전국 지자체의 음식물쓰레기 관리를 담당하고 있는 공무원을 대상으로 음식물쓰레기 관련 행정, 음식물쓰레기의 수거 운반 처리실태, 음식물쓰레기 관련 민원에 대한 자기기입식 설문조사를 실시하였다. 회수율 24.4%를 보였으며, 응답 설문지는 SPSS 통계프로그램을 이용하여 분석하였다. 음식물쓰레기 관련 행정업무는 배출, 수거, 처리가 가장 중요하였고, 연간 예산규모는 특별 광역시 지자체(35억원)가 도 단위 지자체(22억원) 보다 1.5배 더 많았고, 그 지출은 특별 광역시 지자체의 경우, 인건비, 도 단위 지자체의 경우, 수거 운반비가 가장 컸다. 음식물쓰레기의 가장 큰 배출원은 주택이었으며, 음식물쓰레기는 차량수거 운반방식에 의한 퇴비 사료 중심의 재활용 처리가 가장 보편적이었고, 현행 음식물쓰레기의 수거 운반 처리과정에 개선이 필요하며, 특히 매립과 소각 처리 비율이 비교적 높은 도 단위 지자체에서 개선의향이 높았다. 음식물쓰레기 발생 저감을 위한 효과적인 방안으로 특별 광역시 지자체는 음식물쓰레기 처리시설 확보와 신기술 개발, 도 단위 지자체에서는 정책적 제도 마련을 손꼽았다. 민원 발생 건수는 특별 광역시 지자체(1.4건/일)가 도 단위 지자체(0.5건/일) 보다 2.7배 많았고, 민원은 주로 주택지역에서 발생하였으며, 민원내용은 주로 음식물쓰레기 배출 및 수거장소, 수거 서비스, 수거차량에 관한 불만이었다. 이러한 결과는 향후 음식물쓰레기의 대량 배출원인 주택단지에서 바로 자원화할 수 있는 기술개발과 실용화하는 음식물쓰레기 무배출 시스템 구축의 필요성을 시사한다.

• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.68-73
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• 2005

A significant number of cases of illness has been attributed to food consumption in restaurants, and as the number of meals eaten away from home continues to rise, the potential for large-scale, foodborne illness outbreaks will continue to increase. It is critical that hospitality and culinary arts students preparing for careers as professionals in foodservice establishments or restaurants have an appropriate understanding of food safety. The level of food safety knowledge was similar between hospitality and culinary arts students, and an analysis of 266 questionnaires indicated that specific areas, such as hand washing, cross contamination in refrigerator, reheating leftovers, refrigeration of cooked food within two hours, proper temperature of food storage, using of thermometers to monitor temperatures, proper egg handling, and possible food borne illness caused by fruits, should be the primary focus of educational resources. Student respondents showed a higher awareness level of responsibility in their roles for food safety, but more emphasis needs to be given to the correct understanding of food safety issues. Hospitality and culinary arts educators can use this precise information to develop food safety education materials and programs to assist in the prevention of foodborne illness and to knowledgeably educate their graduates about food safety.

• 한국식품영양과학회지
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• 제30권1호
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• pp.56-63
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• 2001

This study investigated the quality characteristics of yeast breads with addition of hot air-dried yam powder (HDYP) and freeze-dried yam powder (FDYP), using several physical and sensory examinations. Breads were made of imported wheat flour (IWF) or Korean wheat flour (KWF). HDPY and FDYP were added to the bread formula at three levels of 3, 5, and 7%. The addition of yam powders required an increase of water absorption. As the addition of HDYP/FDYP increased, IWF dough stickiness increased and thus handling property became inferior to the control. Especially, handling property of KWF bread dough containing FDYP was most poor among the dough samples. With HDYP/FDYP, final volumes of bread made from IWF were similar to the control when 3~5% HDYPs were added whereas loaf volumes decreased significantly as the amount of added FDYP increased, indicating volume depressing effect. In bread scoring, texture scores increased when yam powders were added that hardness, chewiness, cohesiveness and guminess of KWF bread increased as the amounts of yam powders increased. The "L" value of IWF bread crumb decreased with the addition of yam powders. From sensory evaluation using acceptability scores, the results gave us that appearance, grain, texture, flavor, taste and overall acceptability of KWF bread could be more improved with the addition of yam powders than those of IWF bread.IWF bread.