• 한국대기환경학회지
• /
• 제28권6호
• /
• pp.706-713
• /
• 2012

Global warming caused by greenhouse gases is threatening our ecosystem. Moreover, our food system is in severe danger. Recently the local food system is emerging as an alternative food network, decreasing food miles and carbon dioxide emissions, protecting the safety of our foods, and helping local economy. However, carbon labelling for agricultural products has not been introduced yet in Korea. Accordingly, research on food miles and carbon labelling for agricultural products should be urgently conducted. The study compared the food miles and the carbon dioxide emission of major agricultural products. In addition, the food mileages of garlic and carrot are compared between Korea and China. The results show that radish has the highest carbon dioxide emission, and followed by onion and cabbage. These products are produced from Jeju island and have a high Shipment volume. Although Chinese Garlic and radish have lower shipping volume and food miles than Koreans, they have higher carbon dioxide emissions due to ship transportation. Based on these results some valuable implications can be identified. Current food distribution system, which heavily focuses on the Metropolitan area, should be changed into a local system, in which foods are consumed in the local area first then transported to other area.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제14권1호
• /
• pp.95-110
• /
• 2003

Although Korea has just passed the IMF intervention, the hotel business in Gyeongju does not seem to entirely recover from the econmic recession. In particular, the sales of food and beverage dominantly on domestic demand are still in difficulty. This research was undertaken in order to identify the problems of food control in the five-star hotels in Gyeongju area, and to recommend some suggestion of enhancing the current system to boost the revenue. It is revealed that most of the hotels in question are poorly operating for the food control. In particular, they have spent too much unnecessary cost for the ordering, inspecting, issuing and storing food. A five-star hotel is selected for the survey, and the data obtained from the survey are properly manipulated for the analysis. The problems of the food control system are as follows : Firstly, it hasn't developed a standardized manual for the ordering, inspecting, issuing and storing food. Secondly, an appropriate food control system incorporating the unique Gyeongju environment should be developed. Thirdly, 'first ordered, first issued' method should be applied to reduce to reduce the cost Lastly, few managers recognizes the importance of food control.

• 인터넷정보학회논문지
• /
• 제11권3호
• /
• pp.75-86
• /
• 2010

건강에 대한 관심이 높아지면서 웰빙 관련 정보의 필요성이 중요해졌다. 웰빙 정보검색은 인터넷 검색 엔진이나 블로그, 개인 홈페이지 또는 대중매체를 이융한다. 하지만, 웰빙 식품에 관한 정보는 구하기 어렵다. 그래서 검색엔진은 웰빙식품에 대한 정보검색이 필요하게 되었다. 본 논문은 가중치기반의 웰빙식품 검색엔진을 설계하고 구현한다. 수많은 페이지를 탐색해 웰빙 식품 키워드가 포함되어있으면 이것을 식별하여 가중치를 추가하는 방식이다. 사용자가 키워드를 이용하여 검색하면 웰빙 관련 페이지가 우선적으로 나올 수 있게 구현했다. 웰빙관련 식품의 식별에 사용되는 키워드들은 사전형식으로 되어있다. 그래서 삽입, 삭제, 수정이 가능하다. 역 파일은 직접파일인 해싱 방식으로 저장한다. 본 논문의 엔진을 이용하여 성능평가를 한 결과 웰빙식품 키워드에 대하여 타 검색엔진에 비해 5~15%의 향상된 결과를 보였다. 본 논문에서는 검색엔진의 설계방식과 웰빙식품에 특화된 랭킹선정방식을 제안한다.

• 대한영양사협회학술지
• /
• 제15권3호
• /
• pp.286-297
• /
• 2009

Studies based on food analysis or food databases use the national standard food database. Although Internet information services are increasing gradually, users are only able to get definitive and profitable information using standard food terms. Until now, it has been uncommon to find food retrieval services that include users' regional or historical characteristics. Thus, this study introduces a prototype for Food and Dish Synonym Retrieval (NutriSyn) that includes synonyms and related words. The environments which NutriSyn was implemented were Linux for the server operating system, the Microsoft Windows series for the users' operating system and Apache for a web server. The development languages used are PHP, JavaScript and HTLM with a MySQL database. Users can access NutriSyn using Internet browsers. The main menu items are (1) Food Synonym DB, (2) Dish Synonym DB, (3) Food Information DB, (4) Dish Information DB, and (5) Food and Menu Synonym Retrieval. This system is expected to be a useful tool for food experts and interdisciplinary research.

• 식품과학과 산업
• /
• 제54권2호
• /
• pp.82-92
• /
• 2021

To resolve difficulties of export process and strengthen competitiveness, Korea National Food Safety Certificate (K-NFSC), a comprehensive food safety support system, has been promoted to introduction. K-NFSC is at a developmental stage where the government certifies the safety of exported K-foods by developing Korean certification system based on HACCP and food safety management added for international use, and provides consulting on regulations of customs clearance and safety test analysis of food intended for export. To apply for the Global Food Safety Initiative (GFSI) technical equivalence in 2022, developmental direction of Korean certification system is set referring to FSSC22000. If selected as participants of an export supporting project, regulatory information such as customs clearance procedures and food labeling will be provided. In addition, the results of safety test analysis will be certified to help export products pass customs entry. K-NFSC is expected to support K-food exports and be growth engine for K-food industry.

• Journal of Nutrition and Health
• /
• 제29권3호
• /
• pp.348-356
• /
• 1996

A survey of one hospital foodservice system in Seoul was undertaken and detailed in formation was collected from 538 patients. Patient satisfaction with the quality of hospital food and food-related service was evaluated by questionnaire survey. It was measured by assessing 24 variables. The effect of medical treatments, age, length of stay and appetite on patients' satisfaction satisfied with the food served, although the variety of food and seasoning of food received the lowest score. The highest rated items were attitude of personnel serving food, the portion size of cooked rice, and the cleanliness of dishes and tray. Younger patients were significantly less satisfied than were older patients. Female patients were significantly more satisfied nificantly more satisfied than were other patients. Medical treatments, age, length of stay of stay and appetite were found to be significantly correlated with patient satisfaction scores. Foodservice attributes for improvement were taste of meals, selection and variety of food and temperature of food.

• Journal of Multimedia Information System
• /
• 제6권4호
• /
• pp.197-202
• /
• 2019

Society advances through technology, and technology has changed many lifestyles. The need for food is varying, but the availability of food is constantly changing as trends in production change. Combining the food industry and technology, a robot that delivers food and also cooks it has been developed. The time has come for a combination of food content and technology to advance the restaurant industry. This study discusses the application of a recommended food content media providing system using a curation engine that recommends contents according to individual tastes and preferences for the convenience of those who use food contents, using artificial intelligence speakers. We discuss the technologies required to develop video contents optimized for AI speakers with screens and shapes, combined with inset top boxes.

• 식품과학과 산업
• /
• 제53권3호
• /
• pp.307-315
• /
• 2020

식품산업과 국내외 환경변화 등에 따라 식품 R&D 추진체계에 대한 변화가 필요한 시점에서 유망 식품산업 육성을 위한 미래지향적 식품 R&D 추진 및 식품산업정책과 연계한 R&D 추진전략을 제안하였다. 국내외 식품산업 동향 및 글로벌 트렌드 분석에 기초하여 미래지향적인 식품산업 성장을 위한 연구개발 분야의 전략적 대응방안을 정리하고, 식품산업 R&D 현황과 개선점을 검토하여 향후 식품산업 R&D 추진방향을 설정하였다. 식품산업 R&D 추진체계를 고도화하기 위해 구체적으로 효율적인 R&D 사업추진을 위한 연구기획체계 강화, 연구수행 주체간의 역할 분담 및 협업 강화, 미래 기술기반 확보, 현안문제 해결 및 산업현장 맞춤형 지원체계 강화, 정책사업 연계 및 식품 R&D 관리시스템 효율화 방안을 제시하였다.

• 한국식품조리과학회지
• /
• 제23권2호통권98호
• /
• pp.252-260
• /
• 2007

This study was performed to provide basic data for the operation of the sous vide cook-chill system(SVCC) by comparing and evaluating the quality of SVCC prepared foods to those prepared using the cook-chill system(CC). Foremost, the microbial risk was less and the food quality excellent when SVCC was used compared to CC, where changes in pH, Aw and moisture loss were less with SVCC. The CC and SVCC Aw value were 0.93 and 0.92 and 0.92 and 0.95 at 0 days and 15 days, respectively. Secondly, the microbial quality by storage days was relatively high with SVCC. The CC and SVCC viable cell and coliform counts were 4.43 and 4.37 LogCFU/g, and 4.53 and 3.60 LogCFU/g, respectively, by 15 days. Also, after reheating, the viable cell and coliform counts satisfide the standards applied in processed food(5.0 and 2.0 LogCFU/g respectively). Lastly, the sensory scores for SVCC were higher than those for CC. Thus, microbial and sensory qualities by days of storage were acceptable and overall quality satisfaction was better for SVCC than CC.

• Food Science and Biotechnology
• /
• 제17권3호
• /
• pp.655-658
• /
• 2008

Although arabinose isomerase (E.C. 5.3.1.4), a commercial enzyme for edible tagatose bioconversion, can be expressed in an Escherichia coli system, this expression system might leave noxious by-products in food. To develop an eligible tagatose bioconversion with food-safe system, we compared the tagatose production activity of immobilized arabinose isomerase expressed in Bacillus subtilis (a host generally recognized as safe) with that of the enzyme expressed in E. coli. A 48% increase in tagatose production (4.3 g tagatose/L at $69.4\;mg/L{\cdot}hr$) was found using the B. subtilis-expressed immobilized enzyme system, compared to the E. coli-expressed enzyme system (2.9 g tagatose/L). The increased productivity with safety of the B. subtilis-expressed arabinose isomerase suggests that it is a more eligible candidate for commercial tagatose production.