The Ministry of Agriculture, Food and Rural Affairs introduced the Agrifood Voucher in 2020. The Agrifood Voucher is the program that provides vouchers to purchase selected food items with dietary management education. This study aimed to explore value and meaning of dietary management based on the Agrifood Voucher. First, the Supplemental Nutrition Assistance Program of the United States and the Agrifood Voucher of Korea were reviewed. Second, various terms used for describing the purpose of food assistance programs were comparatively reviewed and ‘food and nutrition security’, together with the corresponding Korean term, was proposed to be the most appropriate term for the purpose. Subsequently, the value and meaning of dietary management based on the Agrifood Voucher were presented as enhancing food and nutrition security of the vulnerable. Diverse education programs should be developed and implemented to improve the dietary management capacity of the Agrifood Voucher recipients in order to properly realize the meaning and value of dietary management based on the Agrifood Voucher in the future.

This study investigated the trend of research on ‘Food science and Nutrition’ in previously published papers in the Journal of Korean Society of Food Culture (JKSFC) from 2000 to 2021. Total number of published papers in this category in the JKSFC was 693 which we classified into 7 main categories and 40 subcategories. Of these, 256 articles were on ‘experimental cooking’ which was the most studied field among 7 main categories. There was a total of 19 published papers under the category of ‘microbiology and fermentation’. A total of 133 articles were published on ‘functional foods’ and provided essential data for discovering new materials under the theme of various physiological active functions of food materials. Furthermore, 107 articles were included in ‘food processing and storage’, which provided integrated knowledge of economy, stability and practicality based on various technologies. A total of 144 articles was included in the category of ‘nutrition’. Under the category of ‘nutrition’, the most actively studied topic was ‘eating behaviors and dietary habits,’ and the trending topic was ‘use of healthcare big data.’ In conclusion, this review would provide trends of various categories of food science and nutrition area for recent 21 years and suggest directions for future research.

Although probiotics have been shown to improve health when consumed, recent studies have reported that they can cause unwanted side effects due to bacterial-human interactions. Therefore, the importance of prebiotics that can form beneficial microbiome in the gut has been emphasized. This study isolated and identified bacteria capable of producing biopoymer as a candidate prebiotic from traditional fermented foods. The isolated and identified strain was named WCYSK01 (Wissella sp. strain YSK01). The composition of the medium for culturing this strain was prepared by dissolving 3 g K2HPO4, 0.2 g MgSO4, 0.05 g CaCl2, 0.1 g NaCl in 1 L of distilled water. The LMBP(low molecular weight biopoymers) produced when fermentation was performed with sucrose and maltose as substrates were mainly consisted of DP3 (degree of polymer; isomaltotriose), DP4 (isomaltotetraose), DP5 (isomaltopentaose), and DP6 (isomaltoheptaose). The optimization of LMBP (low molecular weight of biopolymer) production was performed using the response surface methodology. The fermentation process temperature range of 18 to 32oC, the fermentation medium pH in the range of 5.1 to 7.9. The yield of LMBP production by the strain was found to be significantly affected by q fermentation temperature and pH. The optimal fermentation conditions were found at the normal point, and the production yield was more than 75% at pH 7.5 and temperature of 23oC.

The purpose of this study is to analyze information about dietary information presented in the television broadcast media in order to determine the optimal communication method that will provide desirable information to the general public. To that end, stakeholders were recruited and trained before and during the study. Three airwaves broadcasters and four comprehensive programming channels were monitored for Three months. The results are as follows. In total 172 food and nutrition programs are reported on. As information from the monitored programs was investigated, results showed a frequency of 136 separate informative programs (79.1%) and 36 entertainment programs (20.9%). Second, the broadcasters included are KBS, MBC, SBS, while the channels are TV Chosun, JTBC, Channel A, and MBN. Third, 109 reports (63.3%) were about ingredients & cuisine, followed by 63 reports (36.7%) on health and diet. This research provides transitional knowledge regarding the correlation between dietary information and the media. Moreover, this research contributes to advocating public health by enhancing the quality from broadcast media about dietary information.

본 연구에서는 식품접객업소에서 시중 판매되는 더치커 피의 미생물 오염도를 조사하여 유형에 따른 차이를 살펴 보고자 하였다. 경기도 내 커피전문점에서 유통되는 더치 커피 70건을 대상으로 위생지표균, 식중독균, 진균류 오염도를 조사하였으며 추출방법에 따른 일반세균과 진균류의 오 염도를 비교하였다. 일반세균수는 0.74-6.21 log CFU/mL 범 위로 검출되었으며 식품 유형에 따른 평균 검출량은 식품 접객업소 조리식품(3.04 log CFU/mL)이 액상커피(2.08 log CFU/mL)보다 높게 나타났다. 액상커피는 검출된 6건 중 3건이 세균수 기준을 초과하여 부적합이었다. 식중독 원 인균은 70건 모두 불검출이었다. 진균수는 0.70-4.00 log CFU/mL 범위로 검출되었으며 식품유형에 따른 차이는 없 었다. 추출방법에 따른 미생물 오염도는 원두 혼합 여부 와 추출 시간에 따라 비교하였으며, 일반세균수와 진균수 모두 유의적인 차이는 없었다(P>0.05). 시중 유통되는 더 치커피는 일반세균과 진균류에 대한 오염도가 높으므로 위생적인 관리와 적절한 온도 유지를 통해 미생물 오염을 줄이는 것이 중요하며 안전성 확보를 위해 지속적인 모니 터링이 필요할 것으로 생각된다.

This study aims to investigate protein consumption market trends in Korea. Protein consumption was divided according to the protein source into meat, fishery, and plant-based protein. To accomplish the goal of this study, food purchase data from 525 households panels collected by the Rural Development Administration over the last 10 years were used. The results of the study showed an increase or decrease in protein consumption by protein type over the last 10 years, and a reason to explain this change has been suggested. Specifically, this study found a dramatic increase in the consumption of several proteins, including beef sirloin, beef tenderloin, seasoned beef & steak, pork belly, pork shoulder, pork neck, seasoned pork, pork cutlet, sweet and sour pork, canned ham, chicken drumstick, chicken breast, dak gangjeong, Chinese fried chili chicken, salmon, eel, abalone, squid, octopus, webfoot octopus, octopus minor, canned whelk, tofu, cold bean soup,and plant-based milk. Some items showed no increase in consumption (such as beef jerky, pork rib, sausage, bacon, whole raw chicken, cutlass fish, oyster, fish cake, crab stick, surimi sausage,and canned fishery), whereas a few items showed decreased consumption (e.g., mackerel, pollack, cod,and canned tuna)

자연발화 현상은 산업현장 또는 우리 생활 속 어디에서나 발생하며 물질이 대기 중에서 점 화원 없이 스스로 발화되는 현상이다. 화학반응 속도가 빨라져 발생하는 열이 증가하게 되어 자연발화의 위험성은 더욱 커진다. 본 연구에서는 식품과 화장품 소재로 이용되는 안전한 원료를 배합하여 다양한 자연발화 현상 중 특히 석탄 자연발화 방지제를 제조하였다. 인도네시아산 저열량, 저급탄에 대한 Lab 과 Field Test를 통하여 석탄 자연발화 억제 효과를 확인하였다. 옥외 현장 테스트 결과, 비교군(90일 후 발화)에 비하여 본 연구에서 제조한 발화방지제는 120일 이상 우수한 자연 발화억제 효과를 나타내었으 며 실내저탄장에서 50일 동안의 CO의 농도변화를 비교하여 CO 농도 제어 효과를 확인하였다. 비교군 인 석탄, 기존의 발화 방지 방법보다 우수한 결과를 확인하였다. 또한, 환경을 고려한 토양 및 수질 시 험, 작업 근로자를 고려한 발화방지제의 MSDS, 수질, 안 자극 등의 공인시험을 통하여 환경과 근로자 작업환경의 안전성 등을 연구하여 2024년부터 적용되는 실내저탄장용 석탄 발화방지제의 가능성을 확인 할 수 있었다.