Drinking spaces such as bars, taverns, inns, cantinas, bierkellers, offer important social community spaces. Within the UK, a Pub, short for Public House is “a place, especially in Great Britain or Ireland, where alcoholic drinks can be bought and drunk and where food is often available” (Cambridge Dictionary, 2022) and is one of the most common and traditional drinking spaces. Sadly we are losing pubs at an alarming rate, due, over the last 20 years to many factors including government interventions (changes in the structure of the industry), increased competition from other leisure activities and high levels of beer duty/tax (BBPA, 2018) and more recent factors such as struggles to fill vacancies, Brexit and covid (Wells and Waehning, 2022). Now, more than ever, we need to understand consumer behaviour related to pubs and to understand how consumers choose pubs and what features of pubs are important to them.

Sundubu, Pork-Bulgogi, Kimchi-pork, Pork rib, Samgyetang, Stir-fried squid, Stir-fried chicken, Braised potato, Braised tofu and Jabchae were selected as takeout-style Korean food items. Sensory evaluation using a 9-point hedonic scale was conducted with residents in Honolulu, Hawaii during a 2 month market test. Among the respondents in the sensory evaluation, Japanese and Americans constituted 32.8% and 25.3%, respectively, of total respondents, which reflect the residential races in the state of Hawaii. The sensory scores of each attribute were judged as follows : aroma 7.2~8.2, color 7.0~8.2, flavor 7.2~8.2, overall preference; pork rib 8.2, pork Bulgogi=braised potato 8.1, stir-fried chicken 8.0, kimchi pork 7.9, Sundubu 7.6, Jabchae and braised tofu 7.5, stir-fried squid 7.2, Samgyetang 7.0. In a satisfaction survey using a 5 point scale after a 2 month market test, the scores of each satisfaction attribute such as quality, price, convenience, difference, etc. were shown to range from 4.1-4.6, indicating that 10 take out-style Korean food items were very popular with Hawaiian consumers. These results suggest that Korean food items are competitive with other ethnic foods in the Hawaii market.

The purpose of this study was to nut a survey on the seasonal menu and consumer's acceptance test of free meals for the elderly facility in Sungnam Region. The elderly meals of the free lunch meal service were mainly composed of staple food, hot soup, and three kinds of side dishes. Questionare for accentance test was developed based on the seasonal menu including 13 kinds of cooked rices, 43 kinds of soups and 94 kinds of side dishes. The test was run for 104 elderly living and receving the service in the area. Average age of the subjects was 75.9 and 43% was male 57% was female. The 81% and 88% of the subject answered 'yes' on the intake of breakfast and dinner respectively representing high percentages of regular meal habits of the elderly. The cooked rice with black beans had significantly the highest acceptance score among the rice group and soups prepared with chunggukjang and cabbage had higher accentance scores(P<0.05). In the side dish groups, broiled eed, croakers, and various kinds of namuls had relatively higher scores than the others with significant difference at P<0.05.

Survey on the usage of commercial poggi Kimchi was run and consumer's acceptance test of the Kimchi in the various regions of Korea including Seoul(SE), Kyonggi Province(KG), Kangwon Province(KW), Kyungsang Province(KS), and Jeonla Province(JL) were investigated. Survey result of 34% of consumer showed that they eat Kimchi very much, and 19% answered they ate Wimchi whenever they had chance to eat. The most desired points of improvement in commercial poggi Kimchi were as following; Taste and degree of fermentation should be standardized. Order of preferences of minor ingredients of Kimchi were radish, hot pepper, welsh onion, and leek, respectively. Consumer acceptance test of KS sample group showed higher preference in whole color, salted condition, spicy hot flavor and crispness than the others. In whole color and pickled seafood properties, KG sample group showed significantly higher values than the others. In salty flavor, SE sample group showed lower preference than the others.

유전자를 통해 개인의 질병 · 신체적 특징 정보를 분석하는 "유전자 혁명" 시대가 열리고 있다. 최근 유전자 분석 기술의 발전으로 가격과 분석 기간이 급속도로 줄고 있기 때문이다. 인간은 DNA 내 30억 쌍의 염기서열에 유전자를 담고 있는데, 염기서열을 분석하는 컴퓨터 성능이 크게 발전한 덕분이다. 이러한 시대에 맞춰 정부에서도 유전자 검사에 관한 새로운 상품 및 서비스에 맞는 인증, 허가 기준을 위한 산업융합 규제 샌드박스 제도를 실시하게 되었다. 규제 샌드박스는 신산업・ 신기술 분야에서 새로운 제품이나 서비스를 출시할 때 일정 기간 동안 기존 규제를 면제하거나 유예시켜주는 제도이다. 우리나라에서도 이러한 비용 절감이 우리생활에서 쉽게 할 수 있는 유전자검사로 이어졌고 지난 2016년 6월 ‘생명윤리 및 안전에 관한 법률’이 개정되면서 민간 기업이 일반인을 대상으로 한 유전자 분석 서비스, DTC(Direct to Consumer, 소비자 직접 의뢰) 상품시장이 열렸다. 이에 의료 · 제약업체들이 유전자 검사 서비스를 속속 출시, 다양한 유통채널을 통해 판매하고 있는 모습이다. 이에 국내에 제공되고 있는 개인 유전자 DTC 검사 키트 상품을 경험디자인적 관점에서 분석하여 검사 신청에서 실질적인 검체 채취와 반송에 이르기 까지 가장 적합한 유전자검사 키트 상품 제안은 의미가 크다고 하겠다. 사용자의 경험을 기반으로 한 유전자검사 키트 상품 개발은 앞으로 효율적이고 대중적인 개인 유전자 검사보급에 기초 적 자료 활용이 가능할 것이며 새로운 의료 문화형성과 국민보건의료 향상에 도움을 줄 것으로 기대한다.

This study was carried out to determine the descriptive sensory profile of oriental melon. The sensory profile of oriental melons (cultivated in Seonju, Kyungsangbuk-do) were used quantitative descriptive analyses and twelve trained panel developed the total forty sensory attributes related appearance, aroma, texture etc. Six appearances attributes and two aromas attributes were derived from whole oriental melon with skin. Five aromas, six tastes and six textures were derived from the mesocarp of oriental melon. And also, oriental melons were analyzed for pH, titratable acidity, solid soluble contents and weight. The weight, titratable acidity and soluble solid content of oriental melons showed significant differences according to samples. And also, in the sensory attributes of these samples by trained panel and consumer test, there were significant differences between organic cultivated samples and conventional cultivated samples. Based on principal component analysis of sensory attributes data by trained panel and consumer, oriental melons were primary separated along the first principal component, which accounted for 27.73% (trained panel test) and 19.82% (consumer test) of total variance (trained panel test; 58.36%, consumer test; 46.18%) between the samples farm, cultivation method, total acidity, sweet aroma, bitterness, etc. Generally, whole oriental melon with skin showed significant differences in the sensory attributes according to cultivation method and farms. But, the mesocarp and endocarp part showed not certainly differences in the sensory attributes between organic cultivated samples except conventional cultivated samples.