미국 정부는 2011년 식품안전현대화법(FSMA, Food Safety Modernization Act)을 제정하였으며 단계적으로 실시 및 실시예정에 있다. 이중 농산물안전(Produce Safety) 최종규칙은 농산물 재배, 수확, 포장 및 보관과 관련된 생물학적 위해요소에 초점을 맞추고 있는데, 영농규모 등에 따라 2017년 1월부터 단계적으로 시행되고 있다. FSMA 의 농산물안전 규칙 중 현장에서 준수해야 하는 조항을 55개 선별하여 한국 GAP기준과 비교한 결과, 비교 대상 인 두 개의 기준이 조항별 관리사항에 대해 1:1로 단순비교하기에는 어려운 점이 있으나 상당수의 한국 GAP기준이 대응이 가능하다. 다만 한국 GAP기준은 포괄적 기준으로 평가자에 따라 다른 판단을 할 여지가 많으므로 기준의 세부 사항의 보강이 필요하다. 조항별로 보면, 작업자 안전위생(FSMA Subpart D)에 대하여 한국 GAP기준은 가장 높게 대응이 되며, 그 다음으로는 가축 및 야생 동물(FSMA Subpart I), 건물·장비·도구(FSMA Subpart L), 재배·수확 등의 활동(FSMA Subpart K) 순으로 대응이 되고 있다. 그러나, 농업용수 관리(FSMA Subpart E)와 관리자의 자격 및 교육(FSMA Subpart C)에 대해서는 다소 미 흡한 실정이며, 가축분뇨기반 퇴비 관리(FSMA Subpart F) 에 대해서는 대응이 취약한 편이다. FSMA 규칙은 인증 기준은 아니나, 세계적으로 식품안전의 표준을 선도하는 미국이 제시한 규칙인 만큼 파급력이 상당할 것으로 예상 된다. 따라서 국내 농산물 기준 중 FSMA 규칙에서 강조 하는 미생물적 안전성에 대응하는 기준이 GAP기준이므로 한국 GAP기준의 재검토를 통해 우리 농산물의 품질 향상 및 수출확대에 도움이 되기를 바란다.

노로바이러스는 전세계적으로 모든 연령에게 급성 장염을 일으키는 주요 원인체이다. 본 연구는 국내 식품업계의 식품종사자를 대상으로 무증상 노로바이러스 감염의 유행성을 조사하였다. 2,729명의 식품종사자에서 29명 (1.06%)이 무증상 노로바이러스로 확인되었고 이 중 5명 (17.24%)은 노로바이러스 GI 양성이었고 24명(82.76%)은 노로바이러스 GII 양성이었다. 특히 유전자 염기서열 분석과 계통 분석에서 GII-4 유전자형이 가장 유행성이 높은 것으로 나타났으며 많은 수의 무증상 식품종사자는 노로바이러스 GII-4 에 감염되어있었다. 따라서 본 연구의 결과는 무증상 식품종사자가 노로바이러스 감염에 잠재적인 전파 원인일 가능성이 있음을 보여준다. 또한 이러한 결과는 노로바이러스 예방에 대한 식품업체의 교육의 필요성을 강조한다. 무증상 노로바이러스 감염에 더 많은 주 의를 기울여야 할 것이다.

본 연구의 목적은 식품 제조 중 표백 및 살균에 사용되는 과산화수소(H2O2)의 잔류 농도 검출에 활용 될 수 있는 유리탄소전극 기반의 바이오센서의 개발이다. 미국 FDA 및 국내 식품의학안전처 등 식품 용 과산화수소(food grade H2O2)는 국내외적으로 35% H2O2 수용액으로 규정한다. 연구에서 개발한 바이오센서는 감응 물질로 사용된 horseradish peroxidase를 graphene oxide와 aniline과 함께 biocomposite 를 형성시킨 후 중성 pH에서 본 연구에서 새롭게 개발된 전기화학적 증착법을 수행하여 개발되었다. 센서구조 및 특성 평가를 위하여 SEM, 순환 전압 전류법 등을 수행하 였으며 본 연구에서 개발된 바이오센서는 10-500 μM 농 도의 H2O2에 대하여 직선상의 농도 의존적인 반응을 나타내었으며 최저 검출 한계는 0.12 μM 으로 산출되었다. 본 연구에서 개발된 센서의 전략적 가치는 향후 오징어포,건어물 등 널리 유통되는 식품 중에 함유된 식품용 H2O2 미량을 현장에서 쉽게 분석 할 수 있어서 비용-효과적 측면에서 그 가치가 우수하다는 것을 제시한다.

The aim of this study was to forecast the future Health Functional Food (HFF) market trends of Korea by studied about policies and market situation in Japan. The HFF is a food that is given an additional health function. In contrast with traditional foods, the HFF has unique characteristics in that it can be produced under the political regulations. The market size of the HFF was growing gradually due to the increased of an aging population and consumer need for high quality and diversified foods. The reason why the HFF market in Japan grew up earlier than other countries, Japan was the first country that institutionalized the HFF policies. Therefore, in this paper, by examining the policies and the market situation of Japan through literatures, we forecasted upcoming political and market situational changes of Korea’s HFF market. We noticed that consumers needs about the HFFs which diversified, confidently ensured safety and ingredients will increase. In this regard, the government will reorganize legislation in order to increase the confidence of the safety of HFFs. In addition, the market size of domestic HFFs which are produced by major food companies will grow.

The objective of this study is to investigate the satisfaction of elementary, middle and high school nutrition teachers in the Chungnam province concerning the free school food service. We surveyed satisfaction related to policies on school food service and the school food service center. Satisfaction on the school food service center was separated according to four dimensions; perception, food materials, operational system and service. Furthermore, we analyzed factors that affect satisfaction with the school food service center with a multiple regression model. First, satisfaction about the free school food service and dietary life education are higher than the total average of satisfaction with the policy about the school food service. Second, satisfaction about a variety of food materials and reasonable prices are lower than total average of satisfaction with the school food service center. Third, when more teachers have a high level of a positive perception and have higher satisfaction with the operational system of the school food service center, then they also subsequently display higher satisfaction with the school food service center. Therefore it is necessary to improve or make up for pricing and diversity on food materials by the school food service center.

Food environment has been going through significant changes with the introduction of Information and Communication Technology (ICT). This study was conducted to investigate the current development status of ICT related to food delivery service by analyzing the relevant registered patents according to consumer buying process. Patents registered between 2002 and 2016 were searched with ‘food’ and ‘delivery’ as main keywords through Korea Intellectual Property Rights Information Service (www.kipris.or.kr). The search resulted in 624 patents among which 219 patents were related to food delivery service; 108 patents based on ICT were selected and analyzed. The patents were examined by applicant and year. The patents were classified into the six steps of consumer buying process: ‘need recognition’, ‘information search’, ‘evaluation’, ‘choice’, ‘purchase’, and ‘postpurchase evaluation’. Patents belonging to more than one step were coded to all the corresponding steps. The patents were registered mainly by domestic companies (50.9%) and individuals (35.2%), having shown dramatic increase of registration since 2012. Over 2/3 (67.6%) of the patents were related to the ‘purchase’ step. About 32% were associated with the 'information search' step. Approximately 18% of the patents were relevant to the 'evaluation' and 'choice’ steps, respectively. The numbers of patents related to the 'postpurchase evaluation (13.9%)’ and 'need recognition (12.0%)' steps were relatively low. The current ICTs related to food delivery service in Korea were largely associated with service providers' profit generation rather than consumers' benefit. There is still much room for technology development that could contribute to increasing consumers' benefit.

Elderly with dementia in geriatric hospitals (EDGH) are highly dependent on hospital meals. This study evaluated the foodservices satisfaction and food preference of the EDGH. The survey was conducted on 104 elderly with dementia (21 males and 83 females) in 4 geriatric hospitals in Seoul and Incheon in November, 2016. Data were collected from interviews using a questionnaire that consisted of 6 questions for foodservice satisfaction and 24 questions (10 categories) for food preference. The data were analyzed using SPSS ver. 20.0. The satisfaction with taste, saltiness, texture, and variety in foodservices was good, but the satisfaction with the amount was not, and the reason for leaving food was its large serving size. The subjects preferred soft boiled rice, noodles, porridges, meats, fish, seafood, vegetables, and fruits. Among them, they preferred more janchiguksu, red bean porridge, beef, croaker, oyster, spinach, and banana. Regarding the cooking methods, they preferred soup, grill, and boiling, but not frying. The also preferred Chinese cabbage kimchi, but they did not prefer hard kkakdugi. They did not prefer milk because of diarrhea, but they preferred yogurt. Therefore, to provide a satisfying meal for EDGH, it is necessary to develop a friendly diet considering their food preferences.

본 연구는 기구등에 오염된 E. coli와 S. aureus를 제어 하기 위해 이산화염소의 농도별 접촉시간에 따른 살균소 독력을 평가하여 살균예측모델을 개발하였다. E. coli의 경우 초기균수가 9.13 log CFU/mL이었고, 청정조건에서 5 ppm으로 1분, 3분, 5분 처리한 결과 각각 0.04, 0.07, 0.10 log CFU/mL의 감소값을 나타내었다. 20 ppm을 처리한 결 과 각각 0.74, 0.79, 0.84 log CFU/mL의 감소값을 나타내었다. 또한 CCD에 의한 최대농도 35 ppm으로 처리한 결과 각각 2.49, 2.70, 3.65 log CFU/mL의 감소값을 나타내었다. S. aureus의 경우 초기균수가 8.70 log CFU/mL이었고, 청정조건에서 5 ppm으로 1분, 3분, 5분 처리한 결과 각각 0.14, 0.28, 0.36 log CFU/mL의 감소값을 나타내었다. 20 ppm을 처리한 결과 각각 0.66, 0.79, 0.90 log CFU/mL의 감소값을 나타내었다. 또한 CCD에 의한 최대농도 35 ppm 으로 처리한 결과 각각 4.59, 5.25, 5.81 log CFU/mL의 감소값을 나타내었다. 따라서 이산화염소의 살균소독력 평 가결과는 E. coli와 S. aureus에 대하여 식품의약품안전처 살균소독력 기준에 모두 만족하는 것으로 나타났다. 살균 예측모델의 경우, R2값이 모두 0.98 이상으로 두 균주에 대해 모두 높은 적합성을 보였다. 본 연구에서 개발된 이산화염소의 살균예측모델을 식품산업 적용을 위한 기초자 료로 활용함으로써 E. coli와 S. aureus를 적절한 농도와 접촉시간으로 제어할 수 있을 것으로 사료된다.

This study surveyed the recognition, image, preference, attributes, satisfaction and revisit intention for Korean food of local Vietnamese to facilitate the globalization of Korean food. Most participants had recognized Korean food. and, they were especially aware of kimchi (김치), bulgogi (불고기) and bibimbab (비빔밥), Additionally, most repondents thought these foods represent Korean traditions and culture very well. The image of local Vietnamese for Korean food was good. Which was reflected in Korean food having “a good reputation” and a high possibility for “globalization” were high. This study also investigated 16 kinds of Korean food and found the highest preferences to be for bulgogi (불고기), followed by galbitang (갈비탕), whereas that for doenjangchigae (된장찌개) was lowest. Some of the top choice attributes of Vietnamese for Korean food were found to be in “because it is ‘colorful’, ‘prepared sincerely’, ‘plated neatly’, ‘fresh’ and ‘comes with a variety of banchans (side dishes). This is a very meaningful result, making this an important reference for the globalization of Korean food. The local Vietnamese had high satisfaction and reuse intention degree for Korean food, and especially high satisfaction with the colorfulness of Korean food. In addition, the local Vietnamese showed a very high revisit intention for Korean food.

Purpose: This study investigated the dietary patterns associated with Korean food and the level of proper eating habits according to recognition of the Kimchi cooking method, and aimed to suggest the necessity of dietary education of traditional foods such as Kimchi. Methods: Based on the results of the national dietary survey conducted in 2014 by Ministry of Agriculture, Food and Rural Affairs of Korea, a total of 1200 subjects were classified into two groups, one that knew how to make Kimchi (53.8%) and another that did not (46.2%). Results: The group that knew how to make Kimchi (FG) showed significantly higher scores in knowledge of how to cook most types of Korean foods and traditional fermented foods than the other group (NG). Moreover, FG showed significantly higher scores in regularity in meals and a higher frequency of Korean foods such as rice, Kimchi, and grilled or stewed food, while it showed significantly lower scores in dietary risk factors than NG. In addition, FG showed significantly higher scores in dietary education interest and number of meals with family during the week than NG. Finally, FG had significantly higher scores in the degrees of practice of all eight items related to proper eating habits. Conclusion: Since recognition of Kimchi cooking has a great influence on maintenance of dietary life, dietary education to improve the cooking ability of traditional foods should be further strengthened.

This study, for the first time, investigated the packaging requirements of in-package dielectric barrier discharge cold plasma treatment (DBD-CPT). The parameters determining packaging requirements include the internal oxygen concentration, headspace volume to sample volume ratio (HSR), direct or indirect treatment, and kind of packaging material. Grape tomato and mixed vegetables, composed of romaine lettuce, red cabbage, carrot with and without the inoculation with Salmonella, were subjected to DBD-CPT at 32.5 kV for 3 min. Increasing the oxygen concentration in the container from 5% to 90% did not influence Salmonella inactivation (p>0.05). Increasing the HSR of air packaging material from 54:1 to 522:1 increased Salmonella inhibition on grape tomato (p<0.05). Higher Salmonella inhibition was found in grape tomatoes in directly treated salads than in indirect-treated salads (p<0.05). The inactivation of indigenous mesophilic aerobic bacteria was exhibited higher when packaged with PE than with PET (p<0.05). Optimal package requirements were determined as HSR of 522:1, direct treatment, and uses of PE as packaging material for the microbial inactivation using in-package cold plasma treatment. DBD-CPT increased the water vapor permeability of all packaging materials (p<0.05), but did not change their tensile properties and transparency (p>0.05). Overall, DBD-CPT was found effective in decontaminating mixed vegetables, prepackaged with commercial packages, without affecting the tensile and optical properties of the packages. Furthermore, the HSR, the electrode-container distance and kind of packaging material were identified as the major packaging requirements affecting the microbial inactivation efficacy of in-packaged cold plasma treatment.

질풍노도의 시기인 청소년기에 심리적·정서적 안정을 위하여 푸드아트심리상담 프로그램을 적용하여 심리적 낙관성을 향상시키고자 본 연구를 진행하였다. 중학생 26명의 푸드아트심리상담 프로그램 참가한 실험집단과 참여하지 않은 26명의 통제집단을 대상으로 10회기로 프로그램을 진행하였다. 조사방법으로 는 심리적 낙관성의 척도지와 푸드아트심리상담 프로그램의 만족도 조사를 바탕으로 진행하였다. 그 결과 심리적 낙관성의 사전 평균점수는 3.50점(SD=0.76)이며 사후 평균점수는 4.06점(SD=0.56)으로 평 균점수가 0.56점 높아져 통계적으로 유의미하였다. 또한 푸드아트심리상담 프로그램의 만족도 조사도 10 점 만점 중 평균 9.4점으로 만족도도 높게 나타냈다. 또한 본 연구에서 음식재료를 가지고 프로그램을 진행함에 있어서 청소년들에게 심리적·정서적으로 쉽 게 다가갈 수 있어서 심리적 낙관성을 향상시키는데에 효과를 가져왔으며, 더 나아가 많은 청소년들에게 푸드아트심리상담 프로그램이 개입할 수 있도록 행정적, 정책적 지원이 필요함을 제언하고자 한다.

식음료분야 전문의 글로벌 시장조사 기업인 Innova Market Insights (이노바 마켓 인사이트, 네덜란드 푸드밸리)는 글로벌 식품산업에서의 로봇 산업에 대한 인사이트를 소개한다. 4차 산업혁명의 키워드 중의 하나인 “인공지능과 지능형 로봇”은 전세계적으로 모든 산업에 영향을 미치고 있다. 식품산업도 예외는 아니며, 가정에서의 서비스 로봇의 개발도 이미 상업화 단계에 이르고 있다. 글로벌 식품산업과 소비자의 변화를 이끌고 있는 4차 산업혁명을 준비해야 하는 시점에서, 대표적인 사례들을 통해 인공지능과 식품 서비스 로봇의 개발 현황을 살펴본다. 1. Attraction for food & drink manufacturers in robotics 2. Ready to do cognitive cooking? Chef Watson 3. Robo Chef ? Moley Robotics robo chef 4. Bionic Bartender ? MakrShakr 5. AI advise Master brewer ? Intelligent X 6. Machine Learning Understand Consumer Preferences ? Graze 7. Opportunities in Service Robot Innova Market Insights (이노바 마켓 인사이트): 네덜란드의 FoodValley에 본사를 둔 Innova Market Insights b.v.(이노바 마켓 인사이트)는 글로벌 식품산업에 Innovadatabase(이노바 데이터베이스)를 제공하고 있다. 전세계에서 유일하고, 가장 앞선 식음료 관련분야의 전문적인 데이터베이스 플랫폼으로서, “새로운 기술”과 “신제품 정보”, “마케팅관점의 트렌드 보고서”, “혁신적인 패키지” 등을 하나의 플랫폼으로 제공하고 있다. 해외의 혁신적인 브랜드와 패키지, 새로운 제품들을 가장 먼저 만날 수 있다. 이미 국내외 많은 기업들이 Innovadatabase를 이용하고 있으며, 새로운 아이디어와 트렌드로 시장을 개척하고 있다.

World is now shifting from the industrial and information society to the 4th Industrial Revolution in its structure, and new products and services appear in various sectors. The 4th Industrial Revolution changes the entire daily lives in more convenient, safer, and more effective forms. There will be many changes in food industries with combination between intelligent information technologies such as IoT, big data, AI and new technologies such as 3D printing, robotics, and nano-technology, developing more intelligent ones. Intelligent IoT is one of four main basic industries for sustainable growth with future driving force in Korea. Since 2010, food smart distribution researches combining food technologies and ICT have been conducted in Korea, and core original technologies including quality management sensor, intelligent food distribution environment control system, smart warehouse, real-time quality monitoring, etc. Food smart distribution technology is a system converging ICT including sensor tag, sensor network, and LBS and food technologies for safe management of history, quality, and distribution, and it will be applied to food distribution industries, developing the domestic food distribution industries to the world-class level. Recently, IoT has been increasingly introduced into food industries, and development of new convergence technologies and adjustment to technological changes are required, and it is necessary to establish strategies for how to introduce food system based on IoT. As a result of the analysis of frequency of keywords o technological trends by applying text-mining technologies into tremendous amount of unstructured data created by newly convergence technologies between food and the Fourth Industrial Revolution, there are eight main keywords including IoT, smart sensor, artificial intelligence(AI), multi-tasking, automatic cognition/discernment, quality management, simplification of distribution, an customer-friendly. It is necessary to make national strategies for R&D. In case of Korea, ICT is the world class, and if it is applied to food industries, it will be available to develop new world-class business models.

본 연구에서는 파일럿 및 상용급 규모에서 UF 분리막을 결합한 혐기성 소화 공정을 장기간 운영하여 분리막의 성능, 소화효율, 바이오가스 생산량과 수질 등의 다양한 인자를 도출하였다. 파일럿 규모에서 막의 투과 플럭스는 15∼20 LMH, 막간 차압은 1∼3 kgf/cm2로 운전되었다. 유입수의 TCOD 와 SCOD 는 각각 113 g/L, 62 g/L 이었고, 유출수의 TCOD 와 SCOD는 UF 공정 이후 제거효 율이 93% 및 86% 로 나타났다. 상용급 규모의 운전 결과, 분리막의 투과 플럭스는 12∼15 LMH로 나타났다. 유입수의 CODcr, TS, VS는 각각 236 g/L, 62.5 g/L, 50.2 g/L였으며, 농축여과분리막을 통과 후 제거율은 각각 99%, 94% 및 98%로 조사되었다.