본 연구는 우리나라 수산물 수출기업의 디지털 수출 현황과 저해 요인을 분석하고, 온라인 수출 참여 및 디지털 기술 투자 의향을 살펴보았다. 이를 위해 1,249개 기업을 대상으로 설문조사를 실시하였으며, 그중 104부의 유효 응답을 확보하였다. 설문은 온라인 수출 참여 여부, 디지털 기술 활용 현황, 향후 참여 및 투자 계획에 초점을 맞추었다. 응답 기업 중 온라인 수출에 참여하고 있는 비율은 23.1%에 불과했으며, 주로 조미김, 참치통조림 등 상온 보관이 가능한 수산가공품에 국한되어 있었다. 참여 기업과 미참여 기업 모두에서 공통적으로 지적된 주요 장애 요인은 플랫폼 활용 지식 및 정보 부족, 물류·마케팅 비용 부담 등으로, 이는 소규모 기업의 구조적 한계를 반영한다. 디지털 기술 활용률은 수출 단계 전반에서 평균 26.3%에 불과했으며, 비참여 기업의 활용 수준은 현저히 낮았다. 디지털 기술 활용 난이도 인식은 5점 만점에 평균 3.5점이었으며, 수출 확대에 대한 유용성 인식은 2.9점으로 비교적 낮았다. 회귀분석 결과, 대도시 소재 기업은 온라인 수출에 참여할 가능성이 더 높았으며, B2B 거래 비중이 높을수록 현재 참여와 향후 참여 의향 모두 낮아지는 경향이 나타났다. 또한 CEO의 연령이 높을수록 온라인 수출 도입 의향이 낮았으며, 학력이 높고 디지털 수출에 대한 인식이 긍정적인 경우 투자 의향이 더 컸다. 이러한 결과는 정보·비용 장벽 완화를 위한 단계적 지원, 경영진과 실무자 대상 디지털 역량 강화, B2B 지향형 디지털 플랫폼, 신선 수산물의 콜드체인 인프라 확충, 온라인 마케팅 지원 확대의 필요성을 시사한다.

This study developed an early warning model for Korea’s salmon import supply chain, which relies heavily on a single country. A supply chain crisis is defined as a significant change in the CIF import price beyond a stable range, with potential impacts on domestic prices. The crisis index, using January 2010 as the base point, combines the relative price level and its year-on-year growth rate. The threshold was set based on earlier agricultural early warning studies. Monthly and quarterly data were used to select explanatory variables including supply factors and demand or macroeconomic factors. Variables with high 3~5 month lagged correlations were chosen using a stepwise method. Ordinary Least Squares (OLS) regression and Probit models were applied for both all crises and continuous crises, and predictive accuracy was evaluated using MAE and RMSE. Results show that the Probit model with a five-month lag for continuous crises provided the highest accuracy.

In the evolving global food industry, international certifications have become essential for seafood export companies to ensure product safety, quality, and sustainability, as well as to meet consumer demands and regulatory standards. This study analyzes the decision-making factors influencing the acquisition and maintenance of international certifications among Korean seafood export companies, using decision tree analysis. The research surveyed 134 seafood export companies, focusing on six key factors: corporate characteristics, environmental factors, input factors, organizational structure, company capabilities, and external relationships. The decision tree analysis revealed that among corporate characteristics, the size of sales revenue, number of employees, and proportion of exports were found to play significant roles. For environmental factors, specific demands from overseas buyers, shifting consumer preferences, and compliance with global standards were identified as having a major impact. Regarding input factors, certification costs, validity periods, and investments in processing facilities were revealed to be critical variables. Organizational factors such as managerial support and dedicated personnel, capability factors like inter-departmental collaboration and processing system capacity, and relationship factors including partnerships with certification and export support agencies were also critical in the certification process. This study identified various factors influencing the decision-making process for acquiring and maintaining international certifications among Korean seafood export companies and analyzed the importance of detailed variables for the first time. Additionally, it provides practical and policy-oriented implications to promote the adoption of international certifications as part of efforts to enhance the global competitiveness of Korean seafood. Furthermore, this study contributes to the academic understanding of the decision-making process related to international certifications in seafood export companies.

본 연구는 공연예술축제에 참여한 관람객이 원하는 다양한 체험과 주 관적인 견해인 지각된 가치가 관람만족에 어떠한 영향을 미치는지 확인 하고 지각된 가치의 매개효과를 규명하는 데 목적이 있다. 연구결과 첫 째, 체험요소는 지각된 가치에 정적 영향을 미치는 것으로 나타났다. 둘 째, 지각된 가치는 관람만족에 정적 영향을 미치는 것으로 나타났다. 셋 째, 체험요소와 관람만족의 관계에서 지각된 가치는 정적 영향을 미치는 것으로 나타났으며, 부분 매개효과가 있었다. 이러한 결과는 체험요소가 지각된 가치를 증가시켜 관람만족을 증가시키는 것으로 볼 수 있다. 따 라서 다채로운 체험을 통해 받게 되는 자극이 관람객에게 강한 영향을 주고 매력적으로 판단하여 공연 관람만족으로 이어지는 것으로 볼 수 있 다. 이를 통해 축제 운영자들에게 관람객 만족도를 높일 수 있는 전략적 시사점을 제공하고 축제의 효과적인 운영과 성장을 위한 전략을 제안하 였다.

This study was conducted to investigate the quality characteristics of rose pasta sauce added with plant-based meat substitutes and plant-based ingredients. The rose pasta sauces were prepared by varying the proportions of tomato sauce and soy milk-based mayonnaise. As the proportion of soy milk mayonnaise increased and the proportion of tomato sauce decreased, the pH increased and the total acidity decreased. The total polyphenol content of rose pasta sauce ranged from 122.59 to 168.09 mg/100 mL, with higher values found in pasta sauces containing soy milk mayonnaise, particularly in the B treatment (70% tomato sauce, 30% soy milk mayonnaise) and tannin content was also highest in the B treatment (117.61 mg%). ABTS radical scavenging activity ranged from 34.90% to 40.62%, with significantly higher values observed in A, B, and C. DPPH radical scavenging activity ranged from 63.42% to 84.46%, with the highest activity found in the A treatment, followed by the B treatment. These results suggest that the development of rose pasta sauces with plant-based ingredients and meat substitutes can offer diverse applications and potential in the food industry.

To develop farm-made high effective vinegar, this study prepared apple vinegar using four kinds of acetic acid bacteria isolated from a natural fermentation liquid of ‘Cheongsoo’ grapes and analyzed vinegar samples fermented 93% apple juice and 7% alcohols at 30℃ for 20 days. To accomplish this, quality characteristics such as pH, total acidity, reducing sugar, organic acid, color, total polyphenol contents, and antioxidant activity contents were determined. The pH decreased while total acidity of all samples gradually increased during fermentation period. The vinegar with AP 21 strain tended to increase the total acidity quicker than other stains. Reduced sugar content remained high until the last fermentation day. Furthermore, reduced sugar contents of all vinegars increased as fermentation progressed by decomposing sucrose present in apples. When physiological activities were compared, apple vinegars fermented with AP 21 and 30 strains had higher total polyphenol and flavonoid contents than other samples. However, there was no significant difference in antioxidant activity between samples. These results indicate that strain 21 is the most suitable starter as acetic acid bacteria for producing farm-made vinegar.

There has been increasing interest in artificial intelligence (AI) in various fields. This phenomenon calls for human resources to be equipped with the knowledge and skills of AI and data. The Korean Ministry of Education has opened up introductory courses in AI to high school students since the second half of 2021. It will also include AI education in the 2022 revised curriculum for elementary, middle, and high school students. Despite these efforts to enhance students’ digital literacy through the innovation of the national curriculum, opportunities for taking advantage of AI and data education should be reached for more diverse learners. At the same time, the courses need to be designed with not only theoretical but practical contents and activities based on learner needs. Under these circumstances, the Science Data Education Center at the Korean Institute of Science and Technology Information (KISTI) has been providing AI and data education programs either online or face-to-face for university members, such as undergraduates, graduates, researchers, and professors. In this study, we aim to present cases of educational programs on AI and data operated by the Science Data Education Center, especially regarding those for the university components. Pertinent implications derived from the results of operating the programs will be discussed.

This study examined the quality characteristics of 10 different lines of native peppers collected from organic farms in Chungbuk province. The study found a strong correlation between the redness (a*) and ASTA values, which both contribute to the perceived quality of peppers. The highest values were observed in the Iyugsa line. The content of capsaicinoid and beta-carotene also showed a positive correlation, with Chilsungcho having the highest statistically significant value. While the total polyphenol content did not correlate with the other indicators, Chilsungcho again had the highest levels. The Yuwolcho line exhibited the highest ABTS radical scavenging ability, while the Eumseongcho line showed the highest DPPH radical scavenging ability. Taking into account the overall bioactivity quality, Chilsungcho had the highest values in terms of total polyphenol, beta-carotene, capsaicinoid, and redness. It also had the second highest total flavonoid content, ABTS, and DPPH radical scavenging activity, all statistically significant. Therefore, Chilsungcho can be considered an excellent choice when considering physiological activity. Furthermore, this study provides valuable information about the unique characteristics of these 10 native pepper lines, which can assist in selecting the appropriate pepper for food manufacturing and serve as a helpful resource for future research.

The objective of this study was to investigate the quality characteristics of Campbell Early grape-added traditional Korean wines (yakju) prepared with different yeasts and pretreatments. The first pretreatment (A) was prepared by crushing the grapes, the second method (B) was prepared by heating the grapes at 60~70℃ for 30 minutes, and the third method (C) was prepared by freeze-concentrating grape juice. The pH of the fermented wines ranged from 3.77 to 4.10, and the total acidity of the samples ranged from 0.32 to 0.62%. The a value (redness) ranged from –0.40 to 17.89, which was higher in Campbell Early-added samples than in the controls (grapes not added). Total polyphenol content was the highest in samples prepared by crushing or heating Campbell Early grapes with ES22, and the total flavonoid contents were the highest in samples prepared by crushing Campbell Early grapes with ES22. The anthocyanin contents were also the highest in the samples fermented by heating Campbell Early grapes. ABTS and DPPH radical scavenging activities were also the highest (84.08 and 77.56%, respectively) in samples fermented by heating Campbell Early grapes.

The United States is Korea’s important trading partner, ranking third (13.7%) in exports of fishery products in Korea. The impact on exports to the United States is expected to be significant if the seafood import provisions under the MMPA are implemented in 2024 accordingly. It is expected that documents proving production information will be required for all items when exporting to the U.S. Therefore, this study attempted to examine the current status of exports and exporters in order to understand the actual conditions of major fishery products exported to the United States. Besides, there are currently no official system and procedures in Korea to prove production information for all fishery items, so we tried to suggest implications by examining distribution channels for major export items to the U.S. In this study, five items including seaweed and halibut as domestic aquaculture items, tuna and squid as deep-sea fishing items, and fish cake using imported raw materials were selected as the target items for distribution channel investigation. In addition, this study is meaningful in that it investigated the routes from production to processing, distribution, and export of each item and identified detailed distribution channel for major items exported to the U.S.

This study investigated the quality characteristics of beyolmijang prepared with corn (steamed and roasted corn) with different pretreatments and simultaneously added starter (Bacillus velezensis JH1). pH decreased, whereas total acidity showed a tendency to increase. The moisture content decreased slightly according to the fermentation period. In color, the L and b values decreased in all samples, whereas the a value showed a tendency to increase significantly. In microorganisms, sample D had more lactic acid bacteria, whereas the mold content was lower. The total polyphenol content was highest at six weeks in sample E, and other samples showed a tendency to decrease over eight weeks. Antioxidant activity increased significantly. In particular, the content in sample E was significantly higher. Reducing sugar showed a tendency to increase as the fermentation period increased. The highest content was found in sample C containing roasted corn at six weeks of fermentation. Amino nitrogen and ammonia nitrogen content increased in all samples. As a result of electronic tongue, sample E prepared with steamed corn, roasted corn, and lactic acid bacteria showed a low salty taste, sour taste, and high umami taste and was considered a good material for the development of byeolmijang.