This study examined the intake status and the factors affecting intake of functional foods using the data from Consumer Behavior Survey for Food by the Korea Rural Economic Institute. Among the total respondents, 80.4% took functional foods, and the number of respondents who took two types of functional foods was the highest. The main reason for taking functional foods was to prevent disease, and the main places of purchase of functional foods were off-line large supermarkets, on-line shopping malls, and pharmacies. Compared to a year ago, the percentage of increase in functional food purchases this year was higher than the percentage of decrease. The most common reasons for not taking functional foods were ‘not feeling the need’ and ‘not trusting the quality’. As a result of conducting a complex samples logistic regression analysis to identify the factors affecting the intake of functional foods, gender, age, marital status, illness state, alcohol drinking, and convenience-seeking type among dietary lifestyles were significant.

This study aimed to compare food procurement and dietary behavior of single-person households in Korea. A total of 949 single-person households that participated in the 2022 Food Consumption Behavior Survey were divided into three age groups: 20~39 years (n=204), 40~59 years (n=317), and 60~74 years (n=428). Monthly expenditure on eating out was similar for the 20~39 and 40~59 age groups at around 145,000 KRW, while the 60~74 age group spent 79,823 KRW (p<0.001). The frequency of eating out was the highest at 2~3 days per week for the 20~39 age group, with take-out occurring 1 day per week (p<0.01). Regarding online food purchases, 35% of the 20~39 age group bought food online once every two weeks, whereas 40~59 and 60~74 age groups had higher percentages of those buying non-online food (44.7% and 89.0%, respectively, p<0.001). Regarding dietary competency index, healthy eating scores were the highest in the 60~74 age group (p<0.01). As the dietary competency index increased, monthly expenditure on take-out decreased for the 40~59 age group while satisfaction with current diet increased across all age groups (p<0.01). This study is expected to be helpful for developing nutrition education materials tailored to different life stages.

This study compared the dietary perceptions, food labeling behaviors, and purchasing patterns of vegetarians and nonvegetarians. The data from 5,811 adults aged ≥19 years who participated in the 2023 Consumer Behavior Survey for Food were analyzed. The participants were divided into vegetarians and non-vegetarians according to their dietary practices. Vegetarians were further divided into strict, semi, and occasional vegetarians. Non-vegetarians regularly consumed plantand animal-based foods without dietary restrictions. Vegetarians comprised 15.4% of the participants, and health (50.4%) was the primary motivation for adopting a vegetarian lifestyle. Compared to non-vegetarians, vegetarians prioritized their rights and responsibilities as citizens and identified a vegetable-centered diet as the most crucial factor for health. Vegetarians showed greater interest and trust in food labeling than non-vegetarians. Vegetarians selected a wider variety of food and had different purchasing motivations when purchasing eco-friendly foods than non-vegetarians. Vegetarians exhibited higher purchase frequencies across all categories than non-vegetarians and had different reasons for purchasing convenience foods. These findings highlight the diversity of vegetarian dietary motivations and behaviors, emphasizing the need for tailored dietary policies and education.

This study examined consumer perceptions and market trends of Korean food products sold on Amazon, focusing on keyword and review analysis. As Korean cuisine gains global attention, particularly in the U.S., it is essential to understand how international consumers perceive these products. Data were collected from Amazon, encompassing product details and customer reviews of Korean food categories. Frequently mentioned keywords in the reviews were identified, and customer sentiments were explored using Python-based data analysis. The results suggest that taste, especially spiciness and sweetness, is a key determinant of consumer satisfaction. Although Korean food was generally well-received, packaging and delivery issues were common complaints. These findings provide strategic insights for Korean food manufacturers aiming to expand globally, emphasizing the need for tailored product development and enhanced logistics.

Salmonella enterica는 세계적으로 가장 널리 알려진 식 중독균이다. Salmonella enterica Enteritidis MFDS1022168 은 인천보건환경연구원에서 계란에서 분리된 균주로, 이 균 주가 지니고 있는 병원성에 대한 genome 수준의 메커니즘을 이해하기 위하여 whole genome sequencing을 진행 하여 유전체를 분석하였다. PacBio Sequel 장비를 이용하 여 유전체염기서열 분석을 진행한 결과 invA를 비롯한 여 러 종류의 병원성유전자를 갖고 있는 것으로 확인됐다. 이 에 따라 해당 균주의 독성을 파악하기 위해 유전체분석을 진행하였다. 유전자 총 수 예측 결과, 4,776개의 CDSs, 84 개의 tRNA, 22개의 rRNA를 보유한 것으로 나타났다.

The objective of this study was to categorize consumers' food-related lifestyles into various types and discern the differences in consumer preferences for locally sourced ingredients in Home Meal Replacement (HMR) based on food-related lifestyles. The online survey was conducted from December, 2020, involving 474 adults who registered with Macro Mill Embrain. Statistical analyses, including frequency analysis, descriptive statistics, factor analysis, K-means cluster analysis, and one-way ANOVA were applied to the collected data. The findings revealed the ‘convenience-seeking group,’ the 'high interest in food-related lifestyle group,' and the ‘health and taste-seeking group.’ The ‘convenience-seeking group’ showed a high proportion of respondents (65%) didn’t check the origin, whereas the ’high interest in food-related lifestyle group’ (57.5%) and the ‘health and taste-seeking group’ (66.7) had higher proportions of respondents who checked the origin. Regarding the reasons for preferring locally sourced HMR, all three clusters emphasized safety, hygiene, and fresh ingredients as the most critical factors. This study represented the first exploration into consumer preferences for HMR using locally sourced ingredients, segmented by their food-related lifestyles. The findings provided valuable foundational information for the development of HMR using locally sourced ingredients and could be applied to decisions in the food industry and related policy-making.

식품 사기는 글로벌 식품 공급망에 상당한 위협을 가하 며 경제적 안정성과 공중 보건에 영향을 미친다. 이 리뷰 에서는 먼저 식품 사기 취약성 평가(food fraud vulnerability assessment, FFVA)를 조사하여 다양한 기관의 통합된 정 의와 분류를 통한 표준화된 방법론의 필요성이 강조되었 다. 네 가지 주요 FFVA 도구인 ‘United States Pharmacopeia (USP) 식품 사기 완화 지침’, ‘International Featured Standards (IFS) 표준 제품 사기’, ‘SSAFE 식품 사기 취약 성 평가 도구’, ‘미국 Food and Drug Administration (FDA) 와 United States Department of Agriculture (USDA) criticality, accessibility, recuperability, vulnerability, effect, and recognizability plus shock (CARVER+Shock) 도구’의 주요 특징과 한계점 등을 살펴보았다. 또한 Safe Supply of Affordable Food Everywhere (SSAFE)의 식품 사기 취 약성 평가 도구를 적용하여 우유, 향신료, 오일, 유기농 식 품, 육류, 해산물 및 알코올의 공급망에 대한 취약성 평가 사례를 살펴보았다. 그 결과, 취약성을 평가할 때 원자재 나 제품이 브랜드 또는 상표 위조에 덜 취약한 경우 평가 설문에서 위조 관련 질문을 제외하는 등 식품 공급망 특 성이나 조사 대상에 따라 평가 항목이 조정되었다. 또한 식품 사기 행위의 기술적 탐지 난이도, 기업의 윤리적 문 화, 모니터링 시스템의 구축 정도가 식품 사기 취약성에 상당한 영향을 미치는 것으로 나타났다. 현재 이러한 평 가도구들은 귀중한 프레임워크를 제공하지만, 식품 사기 의 진화하는 본질을 해결하기 위해 보다 통합적이고 적응 가능한 접근 방식이 필요하다는 점이 시사되었다. 식품 사 기 예방을 위한 강력하고 글로벌한 표준을 수립하기 위해 서는 향후 FFVA 방법론을 개선하고 산업, 규제 기관 및 학계 간의 협력이 보다 강화되어야 할 것이다.

본 연구는 아메리카동애등에(Hermetia illucens)의 대량 사육을 위하여 남은음식물 사료의 최적 수분 함량과 적정 사육 밀도를 조사하였다. 실 험에서는 500 g의 습식 사료의 수분 함량을 각각 30%, 50%, 70%, 90%로 조정한 후, 3,500마리의 3령 유충을 7일 동안 사육하였다. 그 결과, 90% 수분 함량에서 평균 유충 무게는 7.19 g으로 측정되었고, 70% 수분 함량에서 가장 높은 무게인 10.54 g이 나타났다. 반면, 50%와 30% 수분 함량에 서는 유충 생육이 저조한 결과가 나타났다. 적절 사육 밀도를 조사를 위해 100,000, 150,000, 200,000, 250,000 마리의 3령 유충을 70% 수분함량 의 100 kg 습식 사료에 7일 동안 처리하였다. 그 결과, 250,000 마리에서 총 유충 생산량이 22.79 kg으로 가장 높게 나타났으나, 150,000, 200,000, 250,000 마리 밀도 간에는 유의미한 차이가 없었다. 100마리당 평균 무게는 100,000 마리에서 16.90 g, 150,000 마리에서 15.20 g, 200,000 마리 에서 11.30 g, 250,000 마리에서 9.50 g으로 확인되었으며, 100,000 마리와 150,000 마리 밀도 간에는 유의미한 차이가 없었다. 결론적으로, 남은 음식물 사료인 습식사료 100 kg를 급여할 경우 수분 함량을 70%로 유지하고 사육 밀도를 15만 마리로 설정하는 것이 가장 효과적임을 확인하였다.

This study analyzed the status of agrifood consumer competencies and the factors influencing them to provide useful information to improve the quality of life by strengthening the agrifood consumer competencies. The raw data of the 2022 Consumer Behavior Survey for Food collected by the Korea Rural Economic Research Institute were used. The data from 3,321 responses were used for the final analysis. Among the competencies, the average score of the cognitive and practical competencies were 3.543 and 3.459 points, respectively. In addition, the average scores of the specific areas within cognitive competency were 3.587 points for dietary competency, 3.557 points for civic competency, and 3.489 points for purchasing competency. Within practical competency, the average scores of the specific areas were 3.569 points for dietary competency, 3.422 points for civic competency, and 3.392 points for purchasing competency. Gender, age, monthly household income, marital status, administrative district, interest in health, and interest in food safety issues were the significant factors affecting the specific areas within cognitive competency. On the other hand, gender, age, educational level, monthly household income, marital status, administrative district, interest in food safety issues, and each of the areas within cognitive competency had a significant impact on the specific areas of practical competency.

This study examined domestic consumption trends in the development of mushroom-based alternative food products. It found that 85.5% of consumers were aware of alternative foods, with a higher recognition rate among younger age groups and variations based on household composition and monthly income. Additionally, 70% of consumers familiar with alternative foods had tried them. Among those who had not, taste (16%) and purchasing challenges (15%) were the primary barriers. Minced meat was the most commonly consumed alternative (25%), while dumplings (7%) and burgers (1%) were less popular. Notably, dumplings and burgers showed the highest potential for development using mushroom-based ingredients. These findings provide valuable foundational data for advancing mushroom-based alternative food products.

식품 포장 분야에서 바이오센서와 바이오폴리머 기반 나 노복합체, 즉 바이오나노복합체의 통합이 점차 산업 전문 가들에 의해 인식되고 있으며, 이는 식품의 품질과 안전 에 대한 우려가 증가함에 따라 주도되고 있습니다. 식품 포장에 내장된 바이오센서는 포장된 상품의 미생물에 의 한 변질을 지속적으로 모니터링함으로써 식품의 완전성을 유지하는 핵심 요소로 업계를 변화시킬 준비가 되어 있다. 동시에, 탁월한 기계적, 열적, 광학적, 항균적 특성으로 인 해 바이오폴리머 기반 나노복합체의 연구와 적용이 크게 확대되었다. 이러한 특성은 이들을 혁신적인 포장 솔루션 에 적합한 주요 재료로 만든다. 그러나 지능형 식품 포장 시스템 발전에 바이오센서와 바이오나노복합체를 사용하 는 잠재적인 장애물과 전망을 탐구하는 것은 아직 충분하 지 않다. 바이오나노복합체와 바이오센서의 융합을 제안 하는 것은 스마트 포장 산업을 재정의하는 획기적인 단계 로, 이 기술들을 더 깊이 이해하여 지속 가능하고 경제적 으로 실행 가능한 스마트 포장 옵션의 개발을 촉진할 필 요성을 강조한다. 이 리뷰는 바이오센서와 바이오나노복 합체에 대한 기존 연구와 개발 동향을 철저히 검토하고, 가까운 미래에 스마트 식품 포장 산업에서 진전을 이끌어 낼 앞으로의 도전과 기회를 강조하는 데 전념하고 있다.

The purpose of this study was to compare and analyze dietary self-efficacy and Nutrition Quotient (NQ) according to the degree of food-related content use in university students. From October to November 2022, a total of 332 college students (140 males and 192 females) attending universities in Chungcheongbuk-do were surveyed to collect data on general information, food-related content use level, dietary self-efficacy, and NQ for adults. The average dietary self-efficacy score of the group that did not use food content was 3.08 points, which was significantly higher than the group that watched it sometimes (2.89 points) and the group that watched it often (2.83 points) (p=0.0191). The total NQ score of 48.85 points was the highest among the three groups (p=0.0270). For subjects who responded that they had no experience of eating food at all after using food content, their dietary self-efficacy was 3.03, which was significantly higher than the group with occasional or frequent food consumption experience (p=0.0194). Results of this study can be used as basic data for clarifying the relationship between the use of food-related content and eating habits in university students and for proper eating habits education for university students.

Recently, ESG(Environmental, Social, Governance) has been recognized as an important factor for the sustainable growth of companies. However, only 14.5% of food manufacturing companies have adopted ESG management. In particular, small and medium-sized enterprises(SMEs) face difficulties in implementing ESG management due to a lack of specialized personnel and resource constraints. The purpose of this study is to analyze the impact of ESG ratings on the management performance of 40 food manufacturing companies listed on the Korea Exchange(KRX) that have been evaluated for ESG. The one-way ANOVA was used and performed on data for 40 food manufacturing companies published by the Korea Institute of Corporate Governance and Sustainability(KCGS) in 2023. The results of the analysis showed statistically significant differences in sales (F=12.936, p<0.001) and foreign ownership (F=7.74, p<0.01) based on ESG ratings. Furthermore, Scheffe's post-hoc analysis indicated that the higher the ESG rating and individual scores, the better the overall management performance. Therefore, it is concluded that food manufacturing companies should continuously invest in and focus on ESG management to secure a competitive advantage in the market and achieve sustainable growth.

Habitat environment and food sources of fish, benthic macroinvertebrates, and brown trout (Salmo trutta) downstream of Soyang River Dam were analyzed. Water temperature at the site where brown trout was identified ranged from approximately 12.4 to 13.4°C, confirming that this environment could provide an optimal water temperature for the growth of brown trout. Most of the riverbed structures at this site had a high proportion of cobble and pebble substrates. Brown trout constituted less than 5% of the total fish population, more abundant in the upstream. The total lengthweight relationship of brown trout showed a parameter b value of 3.234, with the condition factor (K) increasing with length. Dominant benthic macroinvertebrates were Limnodrilus gotoi and Chironomidae spp. (non-red type). Stomach content analysis indicated that brown trout primarily consumed aquatic insects (R.A., 73.8%), non-insects (R.A., 23.3%), ground insects (R.A., 2.7%), and fish (R.A., 0.2%, TL: 246 mm). Correlation analysis revealed a positive relationship between total length and species preferring flowing water (p<0.05) and a negative relationship of total length with species favoring low-flow, sandy habitats (p<0.05). Larger brown trout showed active feeding behavior and resilience to flow speed and riverbed structure. The primary food source for the largest brown trout (TL: 246 mm) was Hypomesus nipponensis. Future analyses should include brown trout with a total length of 30 cm or more. Given that samples were limited, comprehensive population management will require ongoing research.

This study conducted field surveys targeting benthic macroinvertebrates and fish in Andong Dam and Yeongsan River, with the specific aim of analyzing bluegill stomach contents. Bluegills in Andong Dam ranged from 40-220 mm, with 93.0% between 80-220 mm, while those in Yeongsan River ranged from 50-210 mm, with 71.4% between 120-210 mm. The highest feeding rates in both sites were for Chironomidae spp., with findings of 72.6% in Andong Dam and 80.4% in Yeongsan River. In Andong Dam, H. nipponensis and Baetidae sp. were also significant at 17.5% and 6.5%, respectively, while in Yeongsan River, Baetidae sp. (7.5%) and Hymenoptera sp. were the next most common at 3.8%. The EI index showed that bluegills generally avoided H. nipponensis and S. tsuchigae (-0.373 and -0.975) whereas they preferred Chironomidae spp. (0.759, 0.892) and Baetidae sp. (0.723). The parameter b values of the total length-weight relationship of bluegill were calculated as 3.452 in Andong Dam and 3.449 in the Yeongsan River, respectively. The slope values of the condition factor were 0.0067 in Andong Dam and 0.0065 in the Yeongsan River. Both values were positive, indicating that the nutritional status of bluegill was good. Aquatic insects constituted the primary food source, particularly in Yeongsan River. Feeding patterns did not significantly differ by habitat orientation groups, but Yeongsan River bluegills consumed more diverse food sources. In Andong Dam, larger bluegills likely consume food sources with larger biomass, while Yeongsan River’s diverse and abundant food sources support opportunistic feeding tailored to the water ecological environment.

The purpose of this study was to quantitatively analyze the food security situation in Cuba using the National Food Security Index (NFSI) and compare it with neighboring countries with geographic and environmental similarities in order to provide policy implications for strengthening food security in Cuba. According to the analysis, Cuba’s food security level is in the NFSI Red Level. It is one of the lowest in the Latin American and Caribbean (LAC) region. Analysis of factors affecting food security levels showed that extreme weather events (i.e. high temperatures, heavy rainfall), political instability, and uncertainties such as the COVID-19 pandemic were the main factors threatening food security in 9 LAC countries, including Cuba. Results of this study can be used as a basis for diagnosing and strengthening the food security situation in Cuba. They will be helpful for future international cooperation and linkages between Cuba and Korea, including food aid and agricultural technology cooperation.

In this paper, we aim to improve the output quality of a food 3D printer through optimized component design and implementation. Existing 3D printers produce customized outputs according to consumer needs, but have problems with output speed and poor quality. In this paper, we aim to solve this problem through optimized design of unit parts such as the extruder, nozzle, guide, and external case. Fusion 360 was used for element design, and in the performance evaluation of the implemented system, the average precision was 0.06mm, which is higher than the non-repeatable precision of ±0.1㎜ of other products, and the feed speed of the existing system was evaluated to be more than twice as fast, from 70mm/s to 140mm/s. In the future, we plan to continuously research output elements that can produce texture and color and device control methods for convenience.