This study attempted to develop a representative mild Korean food, including kimchi, bulgogi, galbi, and bibimbap, while maintaining existing images in order to spread Korean food worldwide. Tangpyeongchae is a mild healthy food with a nutritional balance of carbohydrates from cheongpomuk, protein from beef and eggs, and vitamins and minerals from water parsley, bean sprout, and laver. The food has a history of being favored by the political elite of the Joseon Dynasty and has features in Korean storytelling. Tangpyeongchae is an obangsaek food (five representative colors of Oriental philosophy). This study examined modern recipes of Tangpyeongchae in order to establish a standardized cooking method. Furthermore, the study examined customer interest and marketability of natural pigments to develop obangsaek cheongpomuk (mungbean gel) by adding black sesame, a traditional ingredient in Korea, to the cheongpomuk as well as traditional Korean pigments, chija and omija.

The biology of indian meal moth and maize weevil on the trehalose gene introduced rice (var "Nakdong") (T-Nakdong) was compared to that on the rice without gene introduction (Nakdong) at 28±1.0℃. Development of the both two insects was significantly delayed, on T-Nakdong, the developmental periods of female moth (±SE) and weevil were 38.46±0.42 and 36.38±0.28 days, respectively. Whereas those on Nakdong were 36.38±0.28 and 34.33±0.18, respectively. Net reproduction rate of Indian meal moth on T-Nakdong (3.0±0.14) was significantly lower than that on Nakdong (9.25±0.13), due to the lower emergence rate (21.08±0.04% vs 48.30±0.06%). The life table statistics of maize weevil on T-Nakdong was estimated to be similar to those on Nakdong. The delayed development of T-Nakdong suggested that the factor for development of the insects could be changed by the introduction of trehalose gene into the rice variety.