Research on the birth (起源) and names (語源) of foods such as kimchi is important to understand traditional food culture. kimchi, an ‘add flavored, fermented, pickled, vegetable food’ was initially prepared with the simple purpose of increasing storage capabilities, but later, through a complex process of change, morphological diversification occurred. In addition to the basic name of ‘kimchi’, each variety has its unique name and history. This study was conducted through qualitative research using various research methods, such as oral records and interviews, as well as investigation of data from literature, including ancient literature, modern cookbooks, newspapers, magazines, papers, and videos. The study sought to investigate the context and the meaning of the name Chonggak kimchi. In addition, it is a compilation of how the name spread through the ages and evolved to its current name. The name Chonggak kimchi did not exist during the Joseon Dynasty and Japanese occupation and first appeared in the records in the late 1950s. Nevertheless, the original name of ‘Altarimu kimchi’ evolved and finally became a part of the standard Korean language (標準語) in 1988. In the process of the name spreading and becoming popular, the movie “Chonggak kimchi (1964),” starring Shin, S.I., and Eom, A.R. played a significant role. It was also confirmed that this was a meaningful and valuable case of contentization of traditional food culture, regardless of the intention behind the same.

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.

This study was performed to investigate the quality characteristics and antioxidant activity of black soybean Sunsik product with functional food ingredients and functional labeling system. We prepared black soybean Sunsik (BS) containing black beans, cereals, and vegetables. Black soybean Sunsik with nondigestible maltodextrin and calcium lactate (BSN) was prepared by adding non-digestible maltodextrin and calcium lactate to the base recipe to apply a functional labeling system. The particle size in BS was 118.00 μm, whereas BSN was 127.00 μm. The respective L, a, and b color values of BS were 73.25, 2.36, and 14.21. The respective L, a, and b values of BSN were 73.21, 2.36, and 14.31. The respective water retention capacities of BS and BSN were 241.67% and 216.33%. No significant difference was observed between BS and BSN in the three physicochemical properties described above. However, the pH of BSN was 5.45, which was significantly lower than that of BS. The total respective phenolic contents of BS and BSN were 1.75 mg GAE/g and 1.61 mg GAE/g, and total respective flavonoid contents of BS and BSN were 6.36 mg RE/g and 5.95 mg RE/g. The antioxidant capacities of BS and BSN were compared via assays of DPPH and ABTS radical scavenging activities, FRAP, and reducing power. The antioxidant activities of BS and BSN increased in a dose-dependant manner. No significant difference between BS and BSN was observed in any measure of antioxidant capacity. These results suggested that the addition of functional food ingredients (non-digestible maltodextrin and calcium lactate) did not affect the quality characteristics and antioxidant activity of black soybean Sunsik.

The Democratic Republic of Congo (DR Congo) is a central African country, abundant with large and various agro-ecological landscapes suitable for the cultivation of various crops, water resources, and a young manpower. However, the country is facing a severe food crisis, exposing around 27 million people, among which 4 million undernourished children to famine according to the World Food Program. To better understand the paradox of the country with huge agricultural potential being one of the countries with the largest number of people in food distress in 2022, we reviewed the DR Congo's current agricultural potentials and challenges, and it was observed that the country's low agricultural productivity is mainly due to low governmental human and technological investment in agricultural research, which is characterized by insufficient training of researchers, limited research budget, and lack of updated technologies. Also, the country's immensity and poor transport infrastructures make the movement and commercialization of crops difficult in the country. Based on the data reviewed, the Korea-Africa Food & Agriculture Cooperation Initiative, an organization in which the DR Congo is a member country, proposes a reform of the country's agricultural policies 1) to set a proper vision for the country's Agricultural research and productivity, 2) to design a proper structure assigning the roles of every organization involved in agriculture at the national or provincial level, 3) to improve the government investment in young researchers' capacity building and motivation, 4) to define how cooperation with international organizations could contribute to the enhancement of the country's agricultural development.

Maize is an important cereal crop widely grown in all of Nigeria’s agroecology based on its economic and food values. This has led to its optimum production with Nigeria ranking top 12th maize producer in the world. Presently, the fall armyworm (FAW), Spodoptera frugiperda is considered a potential threat to food security in Nigeria due to its devastating feeding pattern on maize and its wide host range. Its invasive and high dispersal nature enhances its spread from its first reported state (Oyo) in early 2016 to the entire 36 states of Nigeria by the year 2018. It accounts for averagely an estimated 34% or more yield reduction in Nigeria’s maize field, hence, a need for an efficient management approach. Although most farmers rely on the use of insecticide, it is found ineffective because of the inaccessible location of FAW in maize. This study was carried out to investigate the different management approaches adopted in Nigeria to control FAW and its impact on the insect pest population. Conventional measures such as planting improved seeds, avoidance of late planting, and polyculture to increase the natural enemy’s population have been used but with limited control of FAW. Maize lines with aflatoxin resistance or transgenic Bt-maize are found resistant to FAW. Botanicals such as neem extract lowered the percentage of leaf area damage, incidence of FAW larva infestation, and the number of larvae. It is difficult to curtail the menace of FAW through one control method, hence, the need for an integrated approach

식량에 대한 수요 증가, 날씨의 불확실성, 생산성 손실, 운영 효율성 부족으로 인한 낮은 수익률 등의 문제를 개선하기 위한 기술의 필요성이 정밀 및 스마트 농업 기술 시장 성장을 촉진하고 있다. 센서, 센서 융합 기술, 작물 재배 및 디지 털 기반 기술은 앞으로 정밀 및 스마트 농업 분야에서 성장 및 발전이 기대되는 기술로 전망된다. 2050년까지 90억명으로 증가하리라 예상되는 인구, 기후변화와 지구 온난화, 환경악화, 음식물쓰레기, 소비자 건강과 만성질환 문제, 그리고, 끊 임없이 변화하는 소비자의 요구사항 등 농식품 관련 기술 혁신의 필요성은 그 어 느 때보다도 크다. 1차 산업, 2차 산업, 3차 산업이 결합된 6차 산업으로 발전하 는 과정, 더 나아가서는 바이오 및 에너지 기술 등과의 융합으로 인한 6차 및 알 파 산업화로 새로운 부가가치 창출이 기대된다. 본 연구에서는 KISTI가 보유한 글로벌 R&D 과제정보 및 인텔리전트 분석형 콘 텐츠(DB)를 기반으로 정밀농업, 스마트농업 시스템 자동제어기술, 식품 안정성 기 술, 작물 생산성 향상 정밀농업 분야 대표적 글로벌 공공투자 과제 현황 및 주요 국 연구개발 공공투자 프로파일 분석으로 연구개발 지형분석 및 글로벌 주요영역 별 R&D기반 공공투자 규모를 비교분석하였다. 향후 글로벌 선행 공공투자 대응 국내 디지털농업 분야 미래유망기술 R&D 발굴 및 전략수립을 지원하고자 한다.

Food toxins are regarded as a major source of health risks, serious illnesses susceptible to even death. These dangerous pathogens may lead to significant economic impact worldwide. The food production chain undergoes different stages like harvesting, processing, storage, packaging, distribution, and lastly preparation, and consumption. Therefore, each step is susceptible to risks of environmental contamination. Nowadays, the carbon quantum dots (CDs) are regarded as one of the most widely used hybrid carbon nanomaterials due to their different magical physical and chemical properties. The CDs have a size below 10 nm and show the fluorescent property. The CDs find vast applications in different fields like sensing, food safety, drug delivery, bioimaging, catalyst, energy conversion, etc. Compared to other available methods, the fluorescence detection techniques have low cost, easy handling, and safe operating system. There is a need for a review to compile the fluorescence properties of carbon nanodots used to detect food pathogens. This brief review is addressed in that direction and mostly focused on the synthesis of carbon dots-based fluorescence sensors for detecting pathogens and toxins in foods and beverages. The detailed mechanisms and origin of fluorescence properties of carbon quantum dots are also highlighted herewith.

This study was performed to develop a Kdiet-index based on the definitions and characteristics of traditional Korean food. The Korean Food Pattern Index (Kdiet-index) for diseases was applied using dietary data from the 2017 National Health and Nutrition Examination Survey (KNHANES) and the association between Kdiet-index and metabolic disease was confirmed. The study subjects were 1,971 Korean adults aged >40, and the components were classified according to 14 criteria used to establish the Kdiet-index. Main ingredients up to the top 3 were designated using dish names, ingredients, and contents using KNHANES dietary data. Kdiet-index was classified using scores of ≤3 points, 4-7 points, and ≥8 points and total Kdietindex were calculated by summing dietary scores. Correlations between Kdiet-index and obesity, hypertension, hyperlipidemia, and diabetes were analyzed. The odds ratio (OR) and 95% confidence interval (CI) for obesity were 0.531, 0.385~0.732 and for elevated cholesterol (≥240 mg/dL) indices were 0.471, 0.282~0.788, respectively, which showed a significant decreased in the risk for each disease for Kdiet-index of ≥8 points. This study confirms that metabolically related clinical results improved significantly as Kdiet-index increased and that higher Korean food pattern indices are associated with lower risks of metabolic disease

This study analyzed food poisoning articles in the Joseonwangjosillok to acquire historical evidence. The study method used case studies from the textual content of the Joseonwangjosillok. In all, there were fifteen cases of food poisoning in spring (60%), four cases in summer (16%), five cases in fall (20%), and 1 case during winter (4%). Most cases of food poisoning occurred during spring, followed by fall, then summer, and the least during winter. Foods that caused poisoning were as follows: twelve cases of seafood (48%), three cases of vegetables (12%), two cases of meat (8%), and eight cases of poisonous food (32%). Maximum cases pertained to seafood poisoning, which also spiked during spring. This could be attributed to the increased number of planktons as the sea temperature rose during spring. Due to the increased plankton, shellfish absorbed more toxins. The consumption of increasingly toxic shellfish resulted in more cases of food poisoning. The food poisoning frequency was the most severe during the 18th century, followed sequentially by the 15th, 16th, and 17th centuries, and was the least severe during the 19th century. Joseonwangjosillok showed that food poisoning cases happened most during social events where many guests or family members gathered to eat.

식중독 세균에 의한 biofilm 형성을 억제하는 효과를 시 험하기 위하여 cinnamon, clove 및 lemongrass 정유의 휘 발성 성분을 분석하였다. 또한 정유의 주요 항균활성 성 분이 polyethylene과 stainless steel 표면에서 식중독 세균 에 의한 biofilm 형성을 억제하는 효과에 대하여 조사하였 다. Cinnamon 정유의 주요 휘발성 성분은 cinnamaldehyde (38.30%), linalool (9.61%), β–caryophyllene (8.90%) 및 1,3,4-eugenol (8.19%)로 동정되었다. Clove 정유의 주요 휘발성 성분은 1,3,4-eugenol (61.84%)로 분석되었다. Lemongrass의 주요 휘발성 성분은 citral의 이성질체인 geranial (19.11%)과 neral (19.23%)로 검출되었으며, citral 은 isomeric acyclic monoterpene aldehydes로서 geranial (trans-citral, 19.11%)과 neral (cis-citral, 19.23%)의 혼합물 로 분석되었다. Cinnamon, clove 및 lemongrass의 주요 성 분 중 cinnamaldehyde, linalool, eugenol 및 citral이 disc diffusion assay에 의해 시험한 6종의 식중독 세균에 대하 여 강한 항균활성을 나타냈다. Eugenol (0.1%)과 citral은 polyethylene 및 stainless steel coupon 표면에서 식중독 세 균에 의해 형성된 biofilm에 대하여 강한 억제 작용을 나 타났다. Cinnamaldehyde (0.1%)는 Listeria monocytogenes ATCC 19112와 Staphylococcus aureus KCCM 11812에 의 해 형성된 biofilm에 대해 장한 억제 작용을 나타냈다. 연 구 결과 cinnamaldehyde, eugenol 및 citral 처리에 의해 식 중독 세균에 의한 biofilm 형성을 억제가 가능할 것으로 판단된다.

This study reviewed Korean food recipes and food culture included in English cookbooks issued in the United States from the 1930s to the early 1970s. In the 1930s cookbook, many types of soup were introduced to Korean food under the influence of the Tangban culture in the Joseon dynasty and a brief description of ‘Sinseollo’ culture. The 1940s cookbooks, introduced Korean table settings, food culture, and cooking methods depending on the use of chopsticks. In the 1950s cookbooks, Korean foods were selected to suit a Western table setting, and detailed explanations were included along with ‘cheopsu’ means the number of dishes served in Korean food. More diverse Korean food was introduced within its culture and origins in the 1960s cookbooks. The 1970s cookbooks explained, the characteristics of Korean culinary specialties that differentiated from oriental food. This study of Korean food and culture from Cookbooks issued in the United States from the 1930s to 1970s, where Eastern and Western multiculturalism coexist, can be used as baseline data to understand the identity of modern Korean food culture and the direction of the globalization of Korean food.