The purpose of this study was to analyze the current status relating to food packaging and design for status of small and medium food enterprises. A company survey was conducted from June to October, 2015 and targeted 1300 small and medium domestic food enterprises. Finally, a total of 1300 (recovery rate 100%) useable data were selected. Statistical analyses were performed on the data utilizing the SPSS PASW Statistics 18.0 for Windows, such as descriptive statistics and frequency analysis. According to the results, awareness and importance of food labeling were high, but performance of English inscription of product name was relatively low. The most important reason for food labeling was ‘providing correct information on food’ 910 (72.8%). Accordingly, a system which can provide the latest information by continuously monitoring mandatory disclosure requirements for types of foods in individual countries is needed.

To determine the contents of sodium and potassium in side dishes, 92 samples from 22 different kinds of side dishes that can be classified into 3 groups were collected in Seoul area and analysed using ICP-OES. The highest sodium content was detected in pepper doenjang muchim, while potassium content was the highest in kong jorim. When comparing the content of sodium and potassium in 3 groups, namely namul, muchim, and jorim, the sodium content of namul group was significantly different from those of jorim and muchim (p-value < 0.05). Sodium intake per serving size was the highest in parae muchim among the samples as estimated to 20.2% of WHO recommendation that is 2,000 mg/day. The amount of sodium by simultaneously intake of soybean sprouts namul, anchovy jorim and parae muchim per one serving size was estimated to 1,000 mg. The potassim/sodium ratios of spinach namul and kong jorim were 1.70 and 0.81, respectively, while that of bracken namul was very low as about 0.1. Foodborne pathogens were not detected out of 92 side dishes.

This study aimed to analyze the beverage usage behavior according to the food-related lifestyle in Seoul, Gyeonggi province area. Group 1, named ‘health & safety seeking’ group, consists of high percentage of women in their 40s, as well as a high percentage of high income and highly educated. Group 2, was group of ‘high interest in dietary life’, consists of a high percentage of women in their 30s, highly educated, earned 3~5 million won. Group 3, named ‘convenience seeking’ group, had a high percentage of men and of those in their 20s who earned less than 2 million won. In verifying the difference between food-related lifestyle groups in terms of their behaviors and attitudes towards the usage of beverage specialty shop, group 1 showed significantly high score in the number of visit beverage specialty shops, the intention to spend higher average expenditure per visit per person, importance of selection attributes of beverage specialty sho

The purpose of this study was to determine the relationship between conspicuous consumption tendency, brand attitudes, and purchase intentions of college students regarding eating out by limiting conspicuous consumption tendency among several psychological variables to acquire a more precise and concrete influence factor on consumption behavior to eat out. First, as for sensing other people, pursuing individuality and brand orientation among conspicuous consumption tendency of restaurant costumers had significant effects on brand attitudes, whereas the influence of status symbols and pursuing trend factor on brand attitudes was not verified. Second, as for sensing other people, pursing individuality, pursuing trends, and brand orientation factor among conspicuous consumption tendency had significant effects on purchasing intention. Otherwise, the significant effect relationship between status symbols factor and purchasing intentions was not confirmed. Third, as purchase intentions increased, brand attitudes of consumers increased according to existing research. Thus, this study suggests a more departmentalized marketing strategy method to create profits and enhance competitiveness of food service enterprises, and academic implications suggest fundamental data of relevant studies on conspicuous consumption tendency and purchasing behavior of consumers to eat out

Foods are becoming more customized and consumers demand food that provides great taste and appearance and that improves health. Food three-dimensional (3D)-printing technology has a great potential to manufacture food products with customized shape, texture, color, flavor, and even nutrition. Food materials for 3D-printing do not rely on the concentration of the manufacturing processes of a product in a single step, but it is associated with the design of food with textures and potentially enhanced nutritional value. The potential uses of food 3D-printing can be forecasted through the three following levels of industry: consumer-produced foods, small-scale food production, and industrial scale food production. Consumer-produced foods would be made in the kitchen, a traditional setting using a nontraditional tool. Small-scale food production would include shops, restaurants, bakeries, and other institutions which produce food for tens to thousands of individuals. Industrial scale production would be for the mass consumer market of hundreds of thousands of consumers. For this reason, food 3D-printing could make an impact on food for personalized nutrition, on-demand food fabrication, food processing technologies, and process design in food industry in the future. This article review on food materials for 3D-printing, rheology control of food, 3D-printing system for food fabrication, 3D-printing based on molecular cuisine, 3D-printing mobile platform for customized food, and future trends in the food market.

A voltammetric analysis of doxycycline was developed using DNA immobilized onto a carbon nanotube paste electrode (PE). An anodic peak current was indicated at 0.2 V (versus Ag/AgCl) in a 0.1M NH4H2PO4 electrolyte solution. The linear working range of the cyclic and square wave stripping voltammetry was obtained to 1-27 ngL-1 with an accumulation time of 800 s. Final analytical parameters were optimized to be as follows: amplitude, 0.35 V; frequency, 500 Hz; and pH, 5.43. Here detection limit was found to be 0.45 ngL-1, this result can be applied in foods systems and in the biological diagnostics

Development of elderly foods that improve health among the older population is needed. The purpose of this study was to investigate the preference of specific foods for development as elderly foods. A one-to-one survey method was used for data collection from 150 elderly people attending senior welfare centers. The results of the study showed that the preferred cooking materials were vegetables, meats and fishes; and preferred cooking method was soup and stew rather than deep-frying. The elderly preferred meats and seafood but they did not eat them frequently. The results of investigating the preference of specific foods including meats, Kimchi, nuts and rice cakes indicated that old people liked broiled meats, Chinese cabbage Kimchi, walnuts and nonglutinous rice cakes the most, and they did not feel comfortable with chewing the foods. Most respondents were not familiar with the elderly foods. Moreover, the most important factors affecting their choice of elderly foods were hygiene, nutrition and flavor

The objective of this study is to examine the effects of consumer beliefs regarding three food certifications on their behavioral intention and the behavioral intention biases to purchase (purchasing intention biases) certified agricultural products as predicted by a subjective probability model. The food certifications used for this study are ‘Organic food’, ‘Traceability system of food products,’ and ‘Hazard Analysis Critical Control Point (HACCP)’. Tofu (bean curd) was selected as being representative of agricultural food products, for the purposes of this study. In 2016, we surveyed 243 consumers regarding the strength of their belief regarding their prior beliefs relative to each certification, as well as the strength of their intention to purchase certified tofu based on their belief strengths for this study. The study resulted in the following findings: Firstly, consumers hold more than two different prior beliefs for each of the three certifications included in this study. Consumers’ prior beliefs regarding these certifications have an impact on their consideration as to whether they plan to buy those certified agricultural products. Secondly, consumers try to persuade themselves to ensure that their particular belief about the product’s certification could lead to a purchasing decision regarding that agricultural product

This study was conducted to assess the recognition and consumption of meal alone and processed food according to major of college students in Seoul Metropolitan area and Chungcheong province, Republic of Korea. To accomplish this, a survey was conducted to investigate 353 college students (171 food & nutrition majors and 182 non-majors) regarding their general characteristics, dietary behaviors, meal alone issues, and the purchase and consumption of processed food. Most major and non-major students skipped breakfast. The main reason for skipping was not having time. Majors and non-majors put great importance on their lunch and evening meal, respectively. Nutrition information routes for majors were ‘college class’ (62.5%) and ‘TV radio’ (17.5%). However, the routes for non-majors to obtain nutrition information were ‘internet smart phones’ (41.1%) and ‘TV radio’ (28.3%). These results suggest the need to provide correct information concerning nutrition to college students. Most major and non-major students tend to have 0 to 2 times of meal alone per week. The main reason for meal alone was schedule unsuitable for eating with family or friends. The most critical factors for majors and non-majors when they chose menu to have meal alone were personal taste and money, respectively. The primary consideration for choosing processed food was price and the main purchase route was convenience store. The main reason for consuming processed food was easy-to-cook. Of processed foods, the most favored ones were noodles and fish products. Meal alone frequency was positively correlated with age (p<0.05), grade (p<0.05) and monthly allowance (p<0.05). Preference and consumption frequency of processed food were negatively correlated with concern about nutrition (p<0.05) and meal frequency (p<0.05), respectively. Based on these results, greater efforts should be made to provide meaningful information regarding programs for nutrition education to improve their dietary habits. Research and development of processed food specifically for college students eating alone should be increased.

본 연구는 축산식품으로부터 식중독균 검출을 위한 시료 전처리법을 확립하기 위해 전처리용액, 균질화 시간, 시료와 전처리용액의 비율에 따른 회수율을 비교하였다. 이를 위하여 햄, 발효유, 소고기에 E. coli O157:H7, S. aureus, S. Typhimurium를 7.0 log CFU/g로 접종하고 PW, SS, BPD, BPW로 처리하였다. 또한 균질화 시간은 30, 60, 90, 120, 300초, 시료와 전처리용액 비율은 1:2, 1:4, 1:9, 1:19로 각각 처리하였다. 그 결과 발효유와 소고기에서는 BPW로 처리하였을 때 전반적으로 식중독균의 회수율이 높았으나(p < 0.05), 햄의 경우에는 전처리 용액에 따른 유의적 차이는 없다. 전처리용액의 최적 비율은 햄, 발효유, 소고기가 각각 1:9, 1:2, 1:4였으며(p < 0.05), 균질화 시간은 모든 시료에서 120초로 처리했을 때 유의적으로 가장 높은 회수율이 나타났다(p < 0.05). 따라서 선정된 최적 전처리 조건에서 식중독균 회수율을 수행한 결과 모든 시료및 균종에서 85%이상의 높은 회수율을 보였다. 이상의 결과를 종합해 볼 때 축산식품으로부터 식중독균 검출을 위한 전처리 용액 및 시료와 전처리용액의 비율은 시료의 종류에 따라 적절한 것으로 사용하는 것이 식중독균 검출의 정확성을 높일 수 있을 것으로 판단되어진다.

엥겔계수에 의하면 1980년 이전까지는 빈곤단계에 해당한다. 이 시기의 특징은 기본적인 배고픔을 충족하기 위한 양식소비가 증가하고 식물성 소비 중심의 단일성을 그 특징으로 한 다. 개혁·개방 이후 1980년대 초반부터 1995년까지가 대체로 원바오 단계에 해당한다. 이 단 계는 알류, 수산물, 조류(가금육), 소고기, 양고기의 소비량이 양적으로 늘어나는 특징을 갖고 있다. 반면 양식, 채소 등 식물성 식품의 소비량은 양적으로 감소하고 있다. 이 단계에 다원 화가 시작되는 추세가 나타난다. 샤오캉 단계에도 우유, 조류, 소고기, 양고기, 과일, 수산물, 알류의 소비량이 양적으로 늘어 나는 추세가 심화되고 있다. 양식, 채소 등 식물성 식품의 소비량이 양적으로 감소하는 추세 도 원바오 단계와 마찬가지로 샤오캉 단계에도 계속되고 있다. 다원화 추세가 양적으로 심화 되고 있는 것이다. 지출 금액 기준에서 보아도 이와 유사한 결과이다. 샤오캉 단계에서 지출 금액이 높은 항목은 우유·유제품, 수산물 등이다. 지출 금액 기준의 외식비 통계를 보면 샤오 캉 단계에 우유·유제품, 수산물에 이어 세 번째로 증가율이 높다. 반면 지출 금액 기준으로 증가율이 낮은 항목 가운데 하나는 양식이라는 점에서 양적 기준의 결과와 유사하다. 부유단계는 양적 기준에 의하면 조류, 우유, 수산물에 증가율이 높다. 조류, 수산물의 소비량 증가는 가공(냉동가공 포함)을 통해 상품화되기 용이한 식품이다. 하지만 부유단계에서도 양적으로 양식, 채소, 돼지고기의 소비량이 여전히 가장 높은 품목이다. 지출금액 기준으로 보아도 역시 유사한 연구결과이다. 우유·유제품과 육류·조류·가공제품의 증가율이 높다. 특히 부유단계에는 외식비의 비중을 가장 늘린다는 사실도 확인되었다. 증가율이 낮은 항목은 역 시 기본식품인 양식이다. 소득 수준별로 보아도 위와 유사한 결과를 보인다. 고소득층은 지출금액면에서 수산물과 우유·유제품의 소비량을 더욱 늘리고 양식의 소비량을 줄인다.

In this study, we explain the environmental variables that mainly influence the spatial and seasonal pattern of Galerucella nipponensis in 38 wetland and stream located at mid-low Nakdong River. G. nipponensis were found at total of 32 wetland, was strongly positively correlated with the biomass of Trapa japonica (t=2.173, r2=0.013, p<0.05). In result of seasonal distribution during 3 years, the largest density of G. nipponensis adult were observed in summer (7~8 months), egg and larva was recorded in only early spring (4~5 months). Rainfall were negatively related with the seasonal distribution of G. nipponensis. They were more abundant in dry season (2015 year) than rainy seasons (2013~2014 year). Stable isotope analysis showed that the G. nipponensis consumed as food source no submerged leaf of T. japonica than other plant. However, utilization of T. japonica on Galerucella nipponensis were not influence to plant biomass and/or species composition in vegetated bed. Those considered as adaptive strategies for sustainable habitat maintenance that because T. japonica use as not only food source but also their lives for G. nipponensis.

Stable Isotope Analysis (SIA) of carbon and nitrogen is useful tool for the understanding functional roles of target organisms in biological interactions in the food web. Recently, mixing model based on SIA is frequently used to determine which of the potential food sources predominantly assimilated by consumers, however, application of model is often limited and difficult for non-expert users of software. In the present study, we suggest easy manual of R software and package SIAR with example data regarding selective feeding of crustaceans dominated freshwater zooplankton community. We collected SIA data from the experimental mesocosms set up at the littoral area of eutrophic Chodae Reservoir, and analyzed the dominant crustacean species main food sources among small sized particulate organic matters (POM, <50 μm), large sized POM (>50 μm), and attached POM using mixing model. From the results obtained by SIAR model, Daphnia galeata and Ostracoda mainly consumed small sized POM while Simocephalus vetulus consumed both small and large sized POM simultaneously. Copepods collected from the reservoir showed no preferences on various food items, but in the mesocosm tanks, main food sources for the copepods was attached POM rather than planktonic preys including rotifers. The results have suggested that their roles as grazers in food web of eutrophicated reservoirs are different, and S. vetulus is more efficient grazer on wide range of food items such as large colony of phytoplankton and cyanobacteria during water bloom period.

푸드트럭 사업에 대한 우리나라 정부 및 지방자치단체의 기본 방침은 가능한 한 철저히 규제하여 그 영업을 최대한 제한하는 것이다. 하지만 푸드트럭 사업은 불법 상행위와 동일한 차원의 개념이 아니며, 오히려 지방경제와 주민복지의 차원에서 규제보다는 보완적인 대안을 찾고자 하는 노력이 필요하다. 하지만 이 러한 규제에도 불구하고 푸드트럭 사업을 선택하는 논리는 공식적인 경제영역에 대한 진입이 어려운 상황에서 비공식적 경제영역으로서의 푸드트럭 사업이 비교적 진입도 용이하고 이익도 초래할 수 있기 때문이다. 따라서 지방자치단체는 미국의 대도시 정부처럼 우선 푸드트럭 등록제와 실명제를 철저히 실시하여 푸드트럭 사업의 공식화를 도모하는 것이 필요하다. 또한 때로는 복지의 차원에서 빈곤층 주민의 푸드트럭 영업을 허용하는 방안도 필요하다. 정책 대안의 중요한 핵심은 푸드트럭 사업자와 정 부 및 지방자치단체의 경제적 이해관계를 일치시키는 것이다.

Local food is widely known as a ‘safe food’ and its consumption has been made from many local consumers. A study about factors that gives influence on consumer satisfaction in local food enterprise is insufficient. So researcher tries to figure out related factors using empirical method. In study, use perceived quality of the local food, reputation of local place, brand value, customer satisfaction and recommendation to set up causal models and examine the structural relationships for managerial implication. The result show us perceived quality and brand value has a positive effect on consumer satisfaction, reputation of local place doesn’t have a significant effect on consumer satisfaction. In last consumer satisfaction has positive effect on recommendation intension. Base on this result, researcher provide managerial implication and limitation if this study.

The interest in convenience food has increased over the years. Many researchers have tried to discover what factors affect the consumption of convenience food. Despite the diversity of studies, few studies emphasize a household’s income. The aim of this article is to identify the different consumption patterns between upper, middle, and lower income brackets. Generally, households with higher income consumed more convenience food or the relationship was not significant. However, many convenience foods are regarded as nutritionally unbalanced and have a lower quality. So, the hypothesis cannot be easily confirmed because there are tradeoffs not only between health, as nutrition balance and cost, but also health and convenience. Thus, there is a need to indicate the divergent attributes of buying convenience food in a distinct income group. In addition, the convenience food is subdivided into two distinct categories: convenience food as a substitution for a whole meal (unhealthy) and substitution as part of a diet (healthy). We found that higher income groups purchase healthier convenience food while lower income groups purchase unhealthier convenience food. Also there are distinct attributes that influence the consumption of healthy and unhealthy convenience food.