This study examined the food culture of the Koryo Dynasty during the early 13th century based on the records of wooden tablets and marine relics from the 1st and 2nd ships of Mado wrecked at sea off Taean while sailing for Gaegyeong containing various types of grain paid as taxes and tributes. The recipients of the cargo on the 1st ship of Mado were bureaucrats living in Gaegyeong during the period of the military regime of the Koryo Dynasty, and the place of embarkation was the inlet around Haenam (Juksan Prefecture) and Naju (Hoijin Prefecture) in Jolla-do. On wooden tablets were recorded 37 items of rice, cereal, and fermented foods. The measures used in the records were seok [石-20 du (斗)] for cereal, seok [15 du, 20 du] for fermented soybean paste, and pot (缸) and volume (斗) for salted fish. The places of embarkation on the 2nd ship of Mado were Jeongeup (Gobu Prefecture), Gochang (Jangsa Prefecture, Musong Prefecture), etc. On wooden tablets were recorded 29 items of rice, cereal, fermented foods, seasame oil, and honey. The volume measure for yeast guk (麴), the fermentative organism for rice wine, was nang [囊-geun (斤)], and the measure for sesame oil and honey, which were materials of oil-and-honey pastries and confections, was joon (樽-seong, 盛). Honey and sesame oil were luxury foods for the upper-class people of the Koryo Dynasty, and they were carried in high-quality inlaid celadon vases in Meibyung style. Food names and measures written on wooden tablets and actual artifacts found in the 1st and 2nd ships of Mado are valuable materials for research into agriculture, cereal, and fermented foods of the Koryo Dynasty in the early 13th century. Besides, relics such as grains and bones of fish and animals from the Koryo Dynasty are expected to provide crucial information usable in studies on food history of the Korean Peninsula.

The research aimed to provide accurate and basic data comparing different perceptions of head family’s food and food for religious ceremonies depending on age with the goal of sustaining traditional Korean food in the future. The gender distribution of the participants was 274 Males (42.5%) and 370 Females (57.5%). Age distribution was 211 participants (32.7%) in their 20s, 215 participants (33.3%) in their 30 to 40s, and 220 participants (34%) in their 50 to 60s. The older generation appeared to beaware of the definition of head family or 'The eldest’s house of head family’ as well as the concept of one’s family five generations ago with more reductive and emphasis than imaginary concept of head family of the younger generation. The image of the head family was perceived as ‘head family’s food’ in younger generations and as ‘eldest son’ in older generations. Family role and meaning most often manifested as ‘succession of tradition’ and ‘cultural symbols’ in younger generations, respectively, whereas older generations responded ‘hallmark of the head family’. Family ancestral rites and head family’s food had positive effects on awareness of head family’s food. Moreover, those with experience in practicing family ancestral rites responded that head family’s food should be more popular. People who viewed family’s food more positively were more open with the idea thathead family’s food could go mainstream. In conclusion, positive perception of head family’s food and traditional pride are crucial environmental factors in public support of popularizing head family's food to the public.

Fish community was investigated in eutrophic Jeondae agricultural reservoir from April to November 2012. The food web structure of major fish species of Jeondae reservoir showed that due to serious organic pollution, thehyper-eutrophic condition with high chemical oxygen demand (COD), chlorophyll-a (Chl-a), total nitrogen (TN) and total phosphorus (TP), as estimated by stable isotope analysis. Total of 679 individuals were collected from the reservoir, and 9 species were identified. Interestingly, Lepomis macrochirus and Hemiculter eigenmanni known as less sensitive to pollution and water quality deterioration, dominated the reservoir, and their relative abundances were 38% and 27%, respectively. Further, the analysis of the stomach contents revealed that main food source of dominant L. macrochirus was high amount of zooplankton, which includes copepoda and cladocera, while Cyprinidae species mainly consumed organic particles with zooplankton preys. Stable isotope analysis also suggested that L. macrochirus, Carassiusauratus, Pseudorasboraparva, and H. eigenmanni are major zooplantivorous group in the Jeondae Reservoir.

본 연구는 농식품 부산물을 TMR 원료로 이용하여 사료비 절감 효과와 축산물 품질향상에 도움이 될 수 있도록 그 이용을 활성화하기 위한 농식품 부산물 발생현황조사 및 분석, TMR 이용 현황 및 문제점 조사, 사료이용 시 문제점 및 법률과 제도적 대안을 제시코자 수행하였으며 그 결과는 다음과 같다. 첫째, 폐기물관리법에서 관리되고 있는 유기성폐기물은 폐식용유 10,488톤, 동식물성잔재물 832,493톤, 동물사체 5,740톤, 동물성잔재물 1,171,892톤, 식물성잔재물 2,172,415톤, 왕겨와 미강 12,905톤 등 총 4,205,931톤이었으며 TMR 원료로 이용할 수 있는 식물성 잔재물과 왕겨 그리고 미강이 전체의 51.7%를 차지하였으며 발생지 별로는 전국 상위 10개 지자체에서 76~100% 발생되고 있어 이의 체계적 수급관리시스템이 필요하였다. 둘째, TMR 원료로 사용되는 10대 주요 농식품 부산물은 콩비지, 미강, 깻묵, 맥주박, 주정박, 맥강, 장유박, 감귤박, 버섯부산물 및 기타 식품부산물(빵, 국수, 과자 등)이었다. 셋째, 농가가 농식품 부산물을 이용하는데 가장 큰 애로사항은 농식품 부산물이 폐기물관리법에 의해 폐기물로 관리되고 있어 이를 사용하기 위해서는 재활용신고나 재활용시설설치 등 법률적 의무가 있어 사료이용 활성화를 위해 폐기물 지위 종료제와 같은 제도 개선과 전국적으로 10여 개의 공적 유통센터 설립이 필요한 것으로 사료되었다.

본 연구에서는 식품 중 식물성 식품원료의 진위 판별을위하여 분자생물학적 기법을 이용한 판별법을 개발하였다.종 판별을 위한 유전자로 엽록체에 존재하는 matK 유전자와 핵 내에 존재하는 ITS 유전자 부분을 대상으로 하였으며, 가공식품에의 적용을 고려하여 PCR 산물의 크기는200bp 내외가 되도록 종 특이 프라이머(species-specificprimer)를 설계하였다. 대상종으로는 버섯류 6종(팽이버섯,표고버섯, 양송이버섯, 영지버섯, 새송이버섯 및 느타리버섯), 견과류 3종(밤, 잣 및 호두), 과실류 1종(대추), 채소류 6종(알로에, 미나리, 부추, 오이, 고추냉이 및 겨자), 콩류 2종(녹두, 팥) 및 기타 3종(과라나, 흰민들레 및 민들레), 총 21종을 선정하였으며, 종 특이 프라이머를 이용하여 예상되는 PCR 산물의 생성 유무를 확인하였다. PCR분석 결과, 21종의 식물성 식품원료에 대하여 각각 예상된 PCR 산물을 확인하였으며, 프라이머별로 비교종에서비 특이적 PCR 산물(non-specific PCR product)이 생성되지 않음을 확인하였다. 본 연구에서 개발된 종 특이 프라이머는 가열 및 가공된 식품 중 21종의 식물성 식품원료의 진위 판별에 이용될 것이며, 불량식품 근절에 적극 활용될 것으로 기대된다.

The term hormesis is defined as stimulation by low doses of any potentially harmful agent. In the food industry,many attempts were made to apply hormeric phenomena to the process of improving food storage or increasingfunctional molecules in food. In this study, we reviewed the results of hormetic treatment including pressure, ion-izing radiation, ultraviolet, heat and atmosphere modification from a variety of fruits and vegetables. The hormeticeffects were quite diverse depending on the kind of food, cultivar and experimental environment. It was thereforedifficult to derive the exact and consistent hormetic influences. Nonetheless, it is significant that this study is thefirst attempt to document the impact of various hormetic treatments on food.

썩덩나무노린재는 두과작물에서 과실에 이르기까지 다양한 작물을 가해하는 대표적인 다식성 노린재의 일종이다. 과실이 썩덩나무노린재의 발육에 필요한 영양원인지 불필요한 영양원인지 아직도 분명하지 않다. 그리하여 사과와 오렌지의 단독먹이 및 콩-땅콩과의 먹이조합에 따른 썩덩 나무노린재의 발육, 사망률 및 증식률을 평가하였다. 썩덩나무노린재 약충은 사과단독먹이에서만 높은 사망률로 성충으로 발육하지 못하였다. 물 만 제공한 것은 3령으로 발육하지 못하였고, 사과단독먹이에서 4령으로 발육하지 못하였다. 하지만 오렌지단독먹이에서 14%가 성충으로 우화하 였으나, 약충의 발육기간이 약 74일로 가장 길었다. 콩-땅콩과 조합한 먹이에서 노린재의 사망률은 38~44%를 나타내었다. 총 산란수는 169~190 개 였으며, 부화률은 81~83%이었다. 따라서 사과는 썩덩나무노린재의 발육에 불완전한 먹이 이었으나, 오렌지는 발육이 지연되기는 하였으나 이루지는 것으로 평가되었다.

This study investigated the effects that corporate social responsibility (CSR) had on the credibility and image of a food corporation by analyzing the purchasing intention and food purchases of consumers. This analysis was undertaken in an attempt to establish a marketing strategy that meets consumer demands, and the results showed that all CSR activities undertaken by the food corporation had a positive effect on the reliability and image of the corporation and on consumers' purchase intention. The results indicate that the ethical aspect of the CSR activities had the greatest effect while their charitable aspect had the least effect on the reliability and purchase intention of the customers regarding the food corporation. Thus, it appears that establishing of suitable ethical doctrines and guidelines for corporate management by food corporation is effective in emphasizing the ethical aspects of their policies through transparent management by means of fair trade.

본 연구는 쌀 가공식품 원료에 대한 소비자 선호에 영향을 미치는 요인 분석을 위해 순환이변량프로 빗 모형을 이용하였다. 연구의 목적을 달성하기 위해 인터넷을 이용하여 소비자조사를 수행하였다. 분석결과는 만약 소비자가 쌀 가공식품 구입 시 상대적으로 맛을 더 고려하거나 가격을 가장 중요시할 경우, 쌀의 원산지는 구입의향에 유의한 영향을 주지 않는 것으로 나타났다. 또한 남성이나 기혼자는 여성과 미혼자에 비해 수입쌀로 제조된 쌀 가공식품 소비에 거부감이 낮았다. 반면에 연령이 30~49 그룹의 소비자는 쌀 원산지에 큰 관심을 보였다. 향후 쌀 가공식품 산업을 어둡게 전망하는 소비자의 경우 쌀 가공식품에 사용되는 쌀 원산지가 매우 중요하다고 인식하고 있다.

VFAs like acetate are the major soluble metabolites of food waste leachates after digested. Therefore this study investigates the effect of acetate on growth rate and nutrient removal efficiency of Chlorella vulgaris to treat digested food waste leachates. The initial acetate concentration varied from 0 to 20 mM. As a result, Chlorella vulgaris growth rate was increased as high as the concentrations ranged from 0 to 20 mM. The same trend was observed with NH4-N and PO4-P consumption. The highest growth rate and the highest NH4-N, PO4-P removal rate were observed at acetate concentration of 20 mM. The microalgae growth rate and NH4-N, PO4-P removal rates were 1.5, 1.8, 2.3 times higher than the condition without acetate.

This paper reviewed the relationship between safety climate(superior attitude, education, precaution, communication, and job load) and safety performance(safety compliance and safety participation), and the moderating effects of gender and age. Based on the responses from 288 employees, the results of multiple regression analysis appeared as follow; 1) superior attitude effects positively on safety compliance and safety participation, but, job load effects negatively on safety compliance and safety participation. 2) precaution effects positively on safety participation. 3) education and precaution are more positively related with safety compliance and safety participation in female employee than in male employee. 4) education is more positively related with safety compliance and safety participation in older employee than in younger employee.

This study was performed to measure the concentration of odorous compounds and dilution ratio values at each part of the anaerobic digester process with composting facilities using swine manure and food waste. Complex odors, ammonia, volatile fatty acids and sulfur compounds were measured at each part of the process. Complex odors measured during swine manure storage, food waste storage and in the digested liquid tank, were 35,312 Odor Unit(OU), 39,086 OU and 17,733 OU, respectively. The odor contribution index was calculated by the concentration of odorous compounds during each process divided by the threshold limit. As a result, the major odorous compound that appeared during swine manure storage, food waste storage and in the digested liquid tank was hydrogen sulfide. On the other hand, the major odorous compound in the other processes was ammonia. The overall average concentrations of ammonia were highest in the digested liquid tank(337 ppm) and the separated liquid tank(131 ppm). Wastewater treatment process(10.9 ppm) and deodorization process(11.6 ppm) revealed the lowest concentration of ammonia. The overall average concentration of total volatile fatty acids(TVFAs) was 102.8 ppb during food waste storage and among the TVFAs, the main element was propionic acid(66.1 ppb). Sulfur compounds were only detected during swine manure storage, food waste storage and in the digested liquid tank. The dominant sulfur compound was hydrogen sulfide during swine manure storage(96.3 ppm) and methyl mercaptan during food waste storage(17.7 ppm) and dimethyl sulfide during food waste storage(34.5 ppm).

본 연구에서는 식품에서의 L. monocytogenes에 대한 기 초자료를 제공하고자 2010년부터 2011년까지 서울지역에서 수거된 식품 총 1042건에서 L. monocytogenes를 분리 하여 항생제 감수성 검사를 하였다. 김밥 4건(0.8%), 육회 4건(2.6%), 연어제품 2건(11.1%), 돈육식품과 조리된 생선에서 각 1건씩(각5.9%, 6.3%) 총 12균주가 분리 동정되었다. 분리 균주를 20종의 항생제에 검사한 결과 대다수 항생제(16종)에 감수성을 나타내었지만 cefotetan (11균주), cefotaxime (7균주), cefepime (6균주)에서 내성을 나타냈으며 3균주에서 임상치료에 자주 사용되는 tetracycline에 대해서 내성을 나타내었다.

본 연구는 대학생을 대상으로 하여 컴포트 푸드(comfort food)의 구성요인과 종류, 그리고 희노애락의 4개 정 서에 따른 컴포트 푸드의 섭취에 성차가 존재하는가를 확인하고자 하였다. 이를 위해 대학생 425명을 연구 참가 자로 선정하여 설문조사를 실시하였다. 그 결과 첫째, 남학생과 여학생 모두에서 따뜻함과 위안을 주는 음식, 즐 거운 추억을 떠올리게 하는 음식, 맛있는 음식을 컴포트 푸드의 개념으로 가장 높게 지각하고 있었으며, 음식 외 적 요소에서 부담 없는 음식, 편리한 음식을 컴포트 푸드의 개념으로 가장 낮게 지각하고 있었다. 그러나 건강을 고려한 음식에서는 여자가 남자보다 컴포트 푸드로 더 적합하게 생각하는 것으로 나타났다. 둘째, 컴포트 푸드의 종류로 남자는 고기류, 찌개 및 백반, 술을 보고하였고, 여자는 찌개 및 백반, 과일 및 야채, 고기류를 보고하였 다. 남자가 음식종류를 선호하고 여자가 스낵 종류를 선호한다는 가설을 지지되지 않았다. 셋째, 제시된 4개의 정서에 따라 섭취하는 컴포트 푸드의 종류를 살펴본 결과, 부정적 정서를 경험하는 상황에서는 남녀 모두 주로 술, 초콜릿, 매운 음식 그리고 음료를 선호하고 있었으며, 긍정적 정서를 경험하는 상황에서는 남녀 모두 치킨이 공통적으로 선호되었으며 여학생들은 다양한 음식들을 컴포트 푸드로 선택한 것에 반해 남학생들은 술을 주요 상위권의 음식으로 선택하고 있었다. 마지막으로 본 연구의 제한점과 후속연구에 대해서 논의하였다.

This study examined relationships among healthy food awareness, behavioral intention toward healthy foods, and actual behavior of Generation Y consumers. This study hypothesized that Generation Y consumers are aware of healthy foods and more likely to eat healthy foods while avoiding junk foods. According to structural equation modeling, all hypothesized paths were statistically significant, meaning that the three constructs in the model showed positive relationships with each other. Results showed that this group of college students is generally aware of healthy foods and have positive intentions toward healthy food choices. Therefore, university foodservice management needs to continue to improve their menus in order to attract this new generation of college student consumers.

The purpose of this study was to investigate factors influencing sales of health functional foods by door-to-door saleswomen. A total of 450 women who worked as door-to-door salespersons in Seoul were enrolled. The survey questionnaire was composed of five parts as follows: general characteristics, factors related with door-to-door sales process, task education, competency required for door-to-door salespersons, and customer relationship beliefs. The survey was conducted in October 2011. Finally, data on 302 subjects were statistically analyzed using the SPSS 17.0 package program. Reason for sales of health functional foods (p<0.01), time required for sales promotion (p<0.001), difficulties during sales of health functional foods (p<0.05), satisfaction of task education (p<0.01), and failure of salesperson's memory as problems of task education (p<0.01) were significantly associated with sales of health functional foods. However, means of sales promotion, frequency and time of task education, and competency required for door-to-door salespersons were not significantly related with sales of health functional foods. Customer relationship beliefs did not show significant association with sales of health functional foods either. In conclusion, certain factors were associated with sales of health functional foods by door-to-door saleswomen. These results provide an understanding for sales of door-to-door health functional foods and provide basic information for preparation of task education for health functional food saleswomen and marketing.

To contribute to the globalization of Korean food, a Korean food culture publicity event was conducted at Hayabusa Station, Tottori Province, Japan. This study investigated and analyzed recognition and preferences towards Korean food in participants at the event. The method of information acquisition was also analyzed. Most participants had prior experience eating Korean food. As for information, participants responded that they were affected by public media such as dramas, and the most effective way of getting information was participating in lectures. This study also investigated intake of 20 kinds of Korean food and found highest preferences for bibimbap, kimchi, naengmyeon, and galbigui, in that order. The main motive for participating in the Korean food culture publicity event was a desire to experience a new culture. Further, satisfaction, intention to participate, and intention to recommend Korean food were high. These attitudes had significant effects on the intention to visit Korea. In the future, Korean food culture publicity events held in foreign lands can contribute to Korean tourism.