Acetate, propionate, butyrate are the major soluble volatile fatty acids metabolites of fermented food waste leachates. This work investigate the effects of volatile fatty acid on the growth rate and NH4-N, PO4-P removal efficiency of mixotrophic microalgae Chlorella vulgaris to treat digested food waste leachates. The results showed that acetate, propionate and butyrate were efficiently utilized by Chlorella vulgaris and microalgae growth was higher than control condition. Similar trends were observed upon NH4-N and PO4-P consumption. Volatile fatty acids promoted Chlorella vulgaris growth, and nutrient removal efficiencies were highest when acetate was used, and butyrate and propionate showed second and third. From this work it could be said that using mixotrophic microalgae, in this work Chlorella vulgaris, fermented food waste leachates can be treated with high efficiencies.

On the one hand, organic food consumption has emerged as a rapidly growing consumption trend, juxtaposed against the unsustainability of industrialized food provisions. On the other hand, recent reports highlight that premium food consumption is one of the fastest growing luxury market segments worldwide. This paper draws on the theory of social practices in order investigate how organic food consumption can be understood as an emerging luxury fashion trend, comprised of multiple interrelated ‘nexuses of doings and sayings’ that represent the elements of, and situated within the broader context of consumer culture. In this endeavour, we have conducted a situated investigation of organic food consumption in South Korea. Our findings illustrate that Korean consumers engage in organic food consumption not merely for their superior health benefits or sustainability concerns. Instead, organic consumption conveys three distinct consumption value types – namely, functional (e.g., superior quality), experiential (e.g., feeling better about themselves because they purchase eco-friendly produce), and symbolic (e.g., allows them to convey their social status). Importantly, when these value types are taken together, they closely resemble the value derived from luxury fashion, which lead us to the conclusion that organic food consumption can be conceived as a particular type of luxury fashion trend. The paper concludes with the discussion of theoretical contributions and managerial implications.

Owing to climate change and global warming, foodborne infectious diseases are becoming inevitable problems in many countries, and this is also the case in Korea. One of the causal factor of foodborne disease outbreak in the food service business(i.e. restaurant or mass feeding facilities) is inappropriate management of infected food handlers. The need for strengthening of the indications for managing infected food handlers is emphasized continuously. However, precise legal interpretations or analyzation should be done based on microbiological fundamentals before strengthening the guidelines. Therefore, this study analyzes the legal policies of Korea associated with infection control of food handlers and proposes shortcomings or supplementations to existing legal policies.

Abstract2)The incidents of garbage dumplings in 2004 and the report on giant castella are the examples that shows how big the influence of broadcasting on the industry is. There were discussions on the importance of securing the objectivity of broadcasting, however, the existing related researches have lacked the analysis of actual proof for the influence of broadcasting contents, and as that of the law and system was confined to theoretical arguments, there were not enough suggestions for realistic alternatives. In this paper, we will examine the influence of broadcasting contents on the food industry through an analysis of actual proof, and propose alternatives in terms of the law and policy for securing the objectivity and fairness of broadcasting, to solve this problem.

The objective of this study to investigate the satisfaction of elementary and middle school students in Chungnam province. We surveyed related to school food service, concerns about food ingredients and dietary life, perceptions of free school food service and satisfaction the quality and management of the school food service. Furthermore, this survey with the previous. Compared to year, frequency of education related to school food service and concerns about food ingredients and dietary life. Perception on free school food service increased 1.2%, not statistically significant. Satisfaction for the quality of the school food service statistically significant increase compared to 2015. ore individuals educated the foods’ countyof- origin and a higher concern the food materials and dietary life, subsequently higher satisfaction for the quality and management of school food service. The results of this study suggest that concern and concentration on software of school food service such as education and guide are important.

The study subjects were 302 adult males and females aged more than 20 years living in the metropolitan area of South Korea. This study was conducted to obtain baseline data to establish proper development and marketing strategies by examining the effects of food-related lifestyles on the importance of diet, purchasing behavior towards diet lunch boxes, and their selected attributes such as menu, packaging, and services. With respect to food-related lifestyle, a cluster analysis was performed by using five factors such as convenience factor, health factor, safety factor, taste factor, and economy factor obtained from factor analysis to derive the economy type, the taste and economy type, the convenience type, the safety type, and the health type. As a result, the respondents regarded 'food hygiene (4.59)', 'freshness (4.47)', 'taste (4.28)', and 'nutrient balance (4.19)' as the selected attributes of diet lunch box menus. Moreover, the importance of diet lunch box menus (β=0.179) was increased with increasing safety orientation. 'Shelf life label (4.42)' was the most important selected attribute of diet lunch boxes, followed by 'ingredient label (4.19)', 'nutrition facts label (4.16)', and 'indication of origin (4.15)'. In particular, the importance of packaging for diet lunch boxes (β=0.203) was increased with increasing safety orientation. With respect to the selected attributes of services in purchasing diet lunch boxes, 'provision of personalized menus (4.07)' was the most important, and the importance of services for diet lunch box (β=0.160) was increased with increasing taste and economy orientation. Based on the above results, the respondents gave importance to the selected attributes related to food safety and health such as hygiene and, freshness. In addition, they also placed emphasis on hygiene and safe factors such as shelf life, ingredients, and nutrition facts labels. Therefore, it is considered necessary to develop diet lunch boxes by taking these factors into account. Furthermore, in services for diet lunch boxes, it is considered necessary to establish a service system capable of providing consumers with specialized menu or nutrition counseling according to the food-related lifestyle for their proper health management. Particularly, because consumers place emphasis on both food hygiene and safety, and health, it is considered necessary to thoroughly manage hygiene, safety, and nutrition in menu or packaging so that it is possible to enhance customer satisfaction by considering these selected attributes in greater detail.

This study aimed to investigate potential acceptability of Korean jang products among Halal food consumer’s to predict its market possibility in a Halal food market. Focus Group Interview (FGI) was implemented to 11 Halal food consumers residing in Korea for more than 4 month. During the test, 3 types of fermented paste, doenjang, ssamjang and gochujang were evaluated by applying these to Korean foods. In depth interview was conducted on the liking of the jang applied samples, general experiences of Korean food and fermented food in their home countries. The results showed that consumers were positive to Korean jang applied samples in general. The mean liking ratings of doenjang, ssamjang and gochujang were 7.1, 7 and 7.6 on 9-point hedonic scale, respectively. Consumers focused on the sweet and spicy flavor quality of the samples. Consumers commonly responded that the doenjang tasted too salty and needed to increase sweet and spicy flavor, and ssamjang needed to increase spicy flavor as well. Sweetening was necessary for gochujang. The reasons of liking Korean jang were because the flavors were unique yet familiar. The balanced flavor of salty, sweet and spicy flavor were additional reasons of liking. However, the fermented smell of jang products were reasons of disliking the products.

We surveyed the habitat use and food materials of the endangered Swan Goose (Anser cygnoides) during the wintering period at the Seocheon tidal flat. The bird wintered about six months from October 2014 to early April 2015 at the flat. They showed a remarkable change in choosing their feeding habitat and prey. They stayed entirely at sedge grass patches on Songrim tidal flat during the early wintering period (October), while after November they gradually moved to Janggu bay and used rice paddy fields as well as sedge patches on the tidal flats as their feeding site. The dietary analysis showed the sedge grass (Bolboschoenus sp., Cyperaceae) was the main dietary source during the entire wintering period. Interestingly, the proportion of Cyperaceae on feces decreased slightly over wintering time, while the proportion of Fabaceae increased relatively since November. These results suggest that the Swan Geese switched their habitat and food sources in response to the change of food availability. The Seocheon tidal flat area is the important wintering site for Swan Geese and sedge grass patches in the area need to be managed as the main feeding area for the wintering Swan Geese.

본 연구는 대기압 유전체장벽방전 플라즈마 처리에 따른 식품유해 미생물 사멸효과를 조사하기 위해 수행되었다. 플라즈마 처리 시, 활성종 생성 및 농도에 영향을 미치는 노출시간, 노출거리, 산소비율, 전력 변화에 따른 E. coli의 사멸효과를 조사한 결과, E. coli의 사멸율은 플라즈마 처리를 위한 노출시간, 산소비율, 전력의 증가에 따라 증가한 반면, 노출거리의 증가에 따라서는 사멸율이 감소하였다. 이 결과는 미생물 시료가 플라즈마에 노출되는 시간이 증가됨으로서 시료 내 NO 농도가 증가되고, E.coli의 사멸율 역시 증가되는 결과로 뒷받침할 수 있고, 미 생물 사멸효과를 높이기 위해서는 활성종의 농도가 증가 되어야 함을 의미한다. E. coli와 함께 B. cereus, B. subtilis, B. thuringiensis, B. atrophaeus를 대상으로 대기압 유전체 장벽방전 플라즈마에 의한 살균효과를 조사한 결과, 72.3~91.3%의 높은 사멸율을 나타내었다. 이러한 결과로 미루어, 대기압 유전체장벽방전 플라즈마기술은 다양한 미생물에 적용될 수 있는 유용한 살균기술임을 확인하였다.

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean- Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.

This study aimed to investigate the perception and preferences related to Korean food of university students in Yanbian, China. Self-administered questionnaires were collected from 306 (124 males and 182 females) students. The preferences for Chinese food (44.7%) and a combination of Korean (32.0%) and Chosun food (12.4%) were similar, and Korean food was more preferred than traditional Chosun food. The main reason for preferences for Korean food was taste. The perception of Korean hot spices and kimchi smell was not good, whereas positive perceptions where held for foods made with jang, new Korean food experience and healthiness of Korean food. Awareness of Korean food was in the order of bibimbap, kimchibokkeum- bap, gimbap, baechi-kimchi and ttoe-bbokki. Preference order was bulgogi, so-galbi, jang-jorim, dak-galbi and dewaeji-galbil. Meat foods and Korean traditional foods were relatively high, whereas kimchi, ttoe-bbokki and bibimbap were relatively low in terms of preference. More female than male students preferred Korean food, and the perception of new food experience and healthiness of Korean food were positive. Moreover, both awareness and preference related to Korean food were significantly higher in female than male students. These results can be used as a foundation to prepare a localization strategy of Korean food to China.

수입식품 안전관리 확보와 효율성 제고를 위한 목적으로 국가식품안전관리체계 평가도구를 활용하여 수출국의 국가식품안전관리체계 현황을 평가하고 이를 자국의 수입 식품안전관리에 활용하는 방안에 대한 논의가 미국을 중 심으로 진행되고 있다. 본 연구는 미국의 평가도구와 도구를 활용한 평가사례를 비교조사하고, 관계 전문가의 의 견을 검토하여 시사점을 도출하였다. 미국 FDA가 개발한 식품안전관리체계 평가도구는 외국의 식품안전 전문성을 이용하여 수입식품 안전성을 확보하기 위하여 마련되었으 며, 평가도구는 10개 기준으로 구성되어 외국의 전반적인 식품안전관리 수준을 판단할 수 있도록 고안되어 있다. FDA는 평가도구를 활용하여 뉴질랜드와 캐나다를 대상으 로 평가를 실시하였으며 두나라 모두 미국의 식품안전관리체계와 동등한 것으로 인정하였다. 전문가 인터뷰에서는 국가식품안전관리체계 평가를 통해 수입 전 위생평가 와 수입식품의 국경검사 빈도관리에 활용함으로써 수입식품 안전관리에 있어 국가예산의 효율적인 배분과 대국민 신뢰도 향상에 기여할 것이며, 향후 국가식품안전관리체 계 평가에 대한 활용도 제고를 위해서는 국제적인 조화와 전문가·예산의 확보도 중요하다는 의견을 제시하였다. 미국의 평가도구 조사·분석과 전문가 인터뷰를 토대로 도출한 시사점으로는 국가식품안전관리체계 평가 논의의 국제적 흐름에 능동적으로 대응할 필요가 있으며, 국가식품 안전관리체계 평가도구를 활용하여 국내 식품안전관리체 계를 검토하는 것이 가능할 것이다. 아울러 식품안전관리 체계 평가결과는 수출입 안전관리에도 활용할 수 있을 것 으로 보이며, 이러한 국제흐름에 따라 향후에는 우리나라 자체 국가식품안전관리체계 평가도구를 개발하는 방안도 고려할 필요가 있다.

Despite growing interest in Korean foods, South-east Asian consumers’ perception and acceptance of Korean foods have not been well elucidated. This study was conducted to understand South-east Asian Muslim consumers’ perception and acceptance of Korean foods and the association with their food neophobia level. Ninety-three Muslim consumers (mean ages 25.2, men 35.5%, women 64.5%) from Malaysia (72%), Indonesia (16.1%), and Singapore (11.9%) rated their degree of food neophobia as well as recognition and acceptance of representative Korean menu items. Background data such as duration of stay and Korean food consumption habits were collected. Overall, participants perceived Korean foods positively (4.04 on a 5-point hedonic scale). Most well-recognized Korean foods were gimbap and bulgogi, whereas less-known spicy foods such as ojingoe deopbap were most liked among items that were actually consumed. A neophobic group rated Korean foods less favorably than neutral and neophilic groups (p<0.05). Future studies are required to identify whether or not South-east Asian Muslim consumers’ food neophobia is formed under the influence of religious regulations or reflect individual consumers’ personal traits.

For the effective seedling production of the hard shelled mussel, Mytilus coruscus, this study assessed the effects of the dietary value of live food, density, water temperature and salinity on growth and survival rate of the larvae. The optimal survival rate and growth rate were examined under differing conditions of water temperature, salinity, and rearing density for 30 days. The three groups were provided different feeding organisms, such as Isochrysis galbana and Teleaulax suecica. The mixtures were provided at a rate of 5×104 cell mL-1. The best growth was observed in the group with conditions 21℃ water temperature (16.2±9.1 μm), 33 psu of salinity (16.82±3.9 μm), 2500 individual m-2 (17.2±5.9 μm), and fed with 5×104 cell mL-1 of I. galbana and T. suecica mixture (16.0±7.3 μm). The highest survival rate was found in the group at conditions 18℃ water temperature (66.4%), 33 psu of salinity (24.4%), 2500 individual m-2 (65.8%), and fed with 5×104 cell mL-1 of I. galbana and T. suecica mixture (58.8%). We therefore conclude that the suitable culture conditions for the stable production of hard shelled mussel artificial seedlings was at 18 to 21℃ of temperature, 30 to 33 psu of salinity, 2500 to 5000 individual m-2 of rearing density, and feeding supplement of 5×104 cell mL-1 of I. galbana and T. suecica mixture under semi running water system.

음식폐기물 산발효액 내 존재하는 유기산은 산업 원료로 가치가 있으나 분리 비용이 높은 문제점이 있다. 본 연구에서는 저에너지 유기산분리를 위해 전기투석공정에서 산발효액 내 유기산의 이동현상과 운전조건 (전압, 희석율, pH) 간의 상관관계를 연구하였다. 아세트산과 부틸산으로 주로 구성된 음식물 산발효액 원액 (COD 기준 유기산 67.3 %) 을 실험실 규모 전기투석기를 사용하여 분리전압을 5 V ~ 12 V로 변화시켰을 때, 분리전압 8 V에서 최대 유기산 회수율 (COD 기준 89.4 %, 순도 86.8 %) 을 보였으며, 이 때 분리에 사용된 에너지는 0.286 kWh/kg-COD of VFAs로 나타났다. 전기투석과정에서 분자량 차이에 따른 유기산 간의 이동현상 차이는 발견되지 않았다.

Chewing and swallowing disorders such as dysphagia are common in the elderly people whose number is reported to continuously increase throughout the world. With this trend, the aging populations have recently become the global focus of substantial research interest in a variety of industrial fields and the food industry is also no exception. Further studies are also necessary to establish the guidelines or criteria for controlling the food texture for the elderly with different living and cultural backgrounds. An experimental attempt was made to bridge the gap between instrumental and sensory texture in a model solid food system, providing a reference texture range for the elderly diets. For doing so, uniaxial compression was applied to measure the instrumental hardness of corn starch gels that was correlated with their sensory properties perceived by the elderly aged 60 and older. A polynomial trend line was satisfactorily obtained with the formula (y=0.2188x2-5.7917x+38.14) describing the relationship between instrumental hardness and starch concentration. When the instrumental hardness (stress) was correlated with the sensory hardness, a linear correlation was observed with a coefficient of determination (R2=0.879). However, the use of logarithmic transformation exhibited the improved correlation of coefficients. A fairly linear correlation (R2>0.96) was thus observed between the instrumental and sensory hardness by a semi-logarithmic relationship known as Weber-Fechner’s law scale. In principal component analysis, two principal components that accounted for 86.71% of the total variance, separated the gel samples in terms of hardness/springiness and moistness, respectively. The categories of the starch gel samples were subdivided into five groups with different stress ranges. As a result, five categories of food texture could be successfully provided with corresponding stress range and consumer languages that can be used as a reference tool to establish the guideline or criteria for developing the elderly foods.

For the development of processed food for hypoglcemia, it is important to construct model system to confirm factors that reduce the glycemic index in real food. This study was to investigate the relationship between the gel model system and real food the high amylose type of segoami using response surface methodology. The independent variables were concentration (X1; 10, 15, 20, 25, and 30%) and steaming time (X2; 30, 35, 40, 45, and 50 min). The predicted glycemic index (Y1) was analyzed as a dependent variable. The regression of pGI was 0.7343, indicating that the model fits the data well in the prediction test. The predict glycemic index of the gel was in the range of 71.38 ~ 83.78, depending on the gel preparation conditions and predicted optimum condition was 23.7% gel concentration and 43.8 minutes of gelatinization. The predict glycemic index of rice gel were decreased with an increase of gel concentration, rather than the steaming time. In order to confirm the effect on in vitro digestibility in real food, the real food (Garraedduk) was prepared by applying the optimal conditions. As a result, there was no significant difference between the predicted value (77.1) and the experiment value (76.6). This result showed that the in vitro digestibility in real food can be predicted by applying the gel model system.

식품 포장재 내 곤충 침입을 방지하기 위해 방향유를 함유한 방충 필름이 연구되고 있으나 파일럿 규모의 생산 장비를 이용한 연구는 드물다. 따라서 본 연구의 목적은 파일럿 규모의 생산 장비로 미세캡슐화된 시나몬방향유(cinnamon oil, CO) 함유 식품 포장 필름을 개발하고 필름의 방충효과와 이화학적 특성을 평가하는 것이었다. 모든 필름은 파일럿 규모의 그라비아 인쇄기(Roto Gravure Printing Press, Ilsung Machinary Co., Ltd., Gumi, Korea)와 적층기(Dry laminating & Extrusion laminating machine, INT CO., Ltd; Ansan, Korea)로 제작되었다. 폴리비닐알코올 수용액(0.02%, w/w, 폴리비닐알코올/증류수)을 사용하여 CO (5.2%, w/w, CO/PVA 수용액) 미세캡슐 에멀션을 제조하였고, 0,1 또는 2% (w/w, CO/미세캡슐 CO 에멀션)의 미세캡슐 CO 에멀션을 잉크(54 또는 61%, w/w, 잉크/전체 혼합액)와 시너(thinner) (23 또는 26%, w/w, 시너/전체 혼합액)에 혼합하여 인쇄 용액을 만들었다. 만들어진 용액을 폴리프로필렌필름(30 μm)에 그라비아 인쇄기로 인쇄한 후, 인쇄된 면에 저밀도폴리에틸렌 필름(40 μm)을 올려놓고 적층(lamination)하여 방충 필름(75 μm 두께)을 제작하였다. 소규모와 파일럿 규모로 진행된 필름의 방충효과 측정에는 화랑곡 나방(Plodia interpunctella) 유충을 사용하였고, 개발된 필름의 시남알데하이드 방출률, 인장 및 수분 차단 특성 그리고 열 중량을 분석하였다. 파일럿 규모 인쇄기와 적층기는 미세캡슐 CO 에멀션이 사용된 방출필름을 연속적이고 균일하게 생산하였다. 미세캡슐 2% CO 에멀션 제형으로 제작된 필름이 가장 높은 방충능을 보였으며, 미세캡슐화가 방충효과를 유지하면서 시남알데하이드의 보존성을 높여 방충효과를 유지하는 데 효과적임을 알 수 있었다. 열 중량분석 결과를 통해 미세캡슐화와 적층이 CO의 휘발을 막는 데 효과적임을 확인했다. 필름의 인장강도, 신장률, 탄성률 그리고 수증기 투과성은 각각 40.4-45.4 MPa, 87.1-87.6%, 831.8-838.1 MPa, 그리고 0.0078-0.0082 g·mm·h-1·kPa-1·m-2이 었으며, 이 결과들은 개발된 방충 필름의 인장 및 수분특성에 변화를 주지 않는 것으로 관찰되었다(p>0.05). 연구를 통해 파일럿 플랜트 규모에서 방충 필름을 성공적으로 제작할 수 있었고, 방충효과와 이화학적 특성 결과를 통해 제작된 방충 필름의 상업적 적용 가능성을 확인할 수 있었다.

The aims of this study was to investigate the satisfactions with school food service and its influencing factors for elementary and middle school parents. We surveyed parents regarding their concerns about food ingredients and dietary life, perceptions of free school food service, the necessity of food supply systems such as school food service centers, and the satisfaction about the quality and management of school food services. Compared to the last year, concerns about food ingredients and dietary life as well as perceptions about free school food services decreased. The reported necessity of supply system such as school food service centers and co-purchasing was lower than in 2015. The satisfaction about the school food service decreased, compared to 2015. More individuals had higher concerns about local food and stated the necessity for school food supply systems, as well as a higher satisfaction about the quality and management of school food services. In conclusion, it is important to emphasize characteristics of school food services such as co-purchasing local foods.