Food upcycling has emerged as an effective approach to sustainably utilize the food waste generated within the food supply chain. This review article examines upcycled food with respect to its definition, consumers’ knowledge and perception on it, and the process by which by-products from the food supply chain are utilized for the creation of upcycled food products. The definition of upcycled food varied among manufacturers, research institutions, and the Upcycled Food Association, depending on the specific values and objectives of each sector. This has resulted in the use of different keywords to highlight the distinctive characteristics of their respective interpretations of upcycled food. This review also summarizes the various consumer traits that can influence the awareness and acceptance of upcycled food, encompassing functional, empirical and emotional, symbolic and self-expressive, and economic benefits. Additionally, the review presents strategies to utilize by-products produced in large quantities in Korea, while also addressing the control of hazardous components to ensure biological or chemical safety and the changes in nutritional value that may occur during the utilization of these byproducts.

Salmonella is one of the most important bacterial pathogens responsible for many zoonotic food-related infectious diseases. Quantitative detection of the foodborne Salmonella contamination in various food sources is therefore critical for preventing the related disease outbreaks. In this study, we developed and evaluated a reliable real-time polymerase chain reaction (RT-PCR) assay to detect the Salmonella contamination quantitatively. The experimental results showed that our invA gene-specific quantitative RT-PCR (qRT-PCR) assay provides a strong correlation between the Cq values and the direct plate counts of Salmonella species in the artificially formulated samples. Further study may be necessary to identify more accurate correlation and equation that can apply to Salmonella spp.

The present study identified several antecedents that create perceived resistance to supply chain management (SCM) change. This work particularly emphasizes SCM change, which is notable given its central role in reacting market orientation and varied environmental and managerial conditions. A careful case study on a small and medium sized food production company in South Korea leads to the formulation of our framework including one second-order construct of ‘resistance’ as well as eight first-order constructs of ‘implementing the payment terms’, ‘balancing of business process’, ‘fear of responsibility’, ‘business sustainability transparency’, ‘past experience of failure’, ‘competence of work personnel’, ‘cooperation with third parties’ and ‘sharing personnel information with partner’. The hypothesized relation of first- and second-order construct was validated using survey sample data collected from 350 respondents who completed their questionnaire instrument. Results from confirmatory factor analysis revealed that nomological validity was established at statistical significance level by identifying six first order constructs of ‘implementing the payment terms’, ‘fear of responsibility’, ‘business sustainability transparency’, ‘past experience of failure’, a conbined construct of 'competence of work personnel/ cooperation with third parties’ and ‘sharing personnel information with partner’. The findings from our work are expected to provide important insights to the strategy for SCM risk management for small and medium sized company.

Now days, customer’s health awareness is of extreme significance. Food can become contaminated at any point during production, preparation and distribution. Therefore, it is of key importance for the perishable food supply chain to monitor the food quality and safety. Traceability system offers complete food information and therefore, it guarantees food quality and safety. The current study postulates a low cost IoT-based traceability system that utilized RFID and smartphone-based sensors. The RFID handheld reader based on smartphone is utilized to track and trace the product. In addition the smartphone-based sensor is used to measure temperature, humidity, and location during storage and transportation. The proposed system was verified for kimchi supply chain in Korea, and revealed significant benefits to managers as well as customers by providing the real-time product information, location as well as complete temperature and humidity history. The results displayed that compared to the traditional methods, the proposed system is capable of tracking products as well as processing an immense input of data efficiently and effectively.

The purpose of this study is to find food safety approach in the Eco-label Chain of Custody(CoC) which is only focused to traceability. Because, consumers want to be assured the certified seafood comes from sustainable fishery as well as hygienic. In order to this approach, we used Analytic Hierarchy Process(AHP) method as belows. We first understood the CoC criteria for using pair-wise comparison and analyzed and selected each Eco-label certifications and standards. Second, we carried out a survey to the targeted standard Marine Stewardship Council(MSC) CoC auditors all over the world and analyzed the priorities of food safety approach to 4 principles and 12 criteria belong the MSC CoC Standard. As the results, we found out that‘Management System’has the highest priority in the principles and ‘.Documentation’and‘Keeping Record’are the most important criteria for this approach. In addition, ‘.Training’and‘Identification’are also higher priority of criteria. So, we suggested food safety approach method for improvement of these criteria in conclusion based on discussion with specialist in this field.

Competition in supply chain has moved from between being organizations to between supply chain. To enhance competitiveness in supply chain, there is a need for organisations to establish and manage collaborative relationships among supply chain partners and share operational and strategic information timely and accurately. As a result, food supply chain partners have adopted of inter organisational information systems (IOIS) such as EDI, IEDI, RFID, internet, and extranets to facilitate exchange of information, streamline production and to effectively manage inventory processes so as to deliver value to the customer. Together with IOIS, cybermediaries also plays a key role in facilitating agriculture and food supply chain. This paper investigates the role and significance of IOIS and cybermediaries in facilitating agriculture and food supply chain. Convergent interviewing was conducted with agriculture producers, food processors and retailers. The study identifi ed logistics, supply chain and customer services benefi ts perceived from implementing IOIS and utilising cybermediaries services in the food supply chain. To conclude the conceptual paper outlined managerial implications and areas for future research.

The principal objective of this study was to analyze Swede’s perceptions of Asian food using a means-end chain method, which may contribute to our understanding of new markets for a food industry interested in globalizing Korean food. With the Means-end chain method, one can determine the cognitive structures built in consumer’s minds, which are developed by connecting attributes of product, consequences, and values. The attributes of Asian food that are most positively perceived by Swedes are ‘fresh vegetables’, ‘low-fat’, ‘light meat and seafood’, ‘exotic ingredients’, ‘not expensive’ and ‘unknown food’. The consequences of eating Asian food connected to these attributes are ‘healthy’, ‘tasty’, ‘good way to save money’ and ‘curious’. Finally, Swedes expect to enjoy a value of ‘achievement’ at the end. Based on the result that ‘unknown food’ attribute is connected to ‘achievement’ value, Swedes are assumed to be attracted by the fact that Korean food is ‘unknown food’. However, the effect of the ‘unknown food’ attribute will fade away with time; therefore, stressing Korean food’s status as a ‘healthy’ food, which can be attributed to its use of ‘fresh vegetable’ and ‘light meat and seafood’ ingredients and ‘low fat’ cooking method may be effective as a long-term strategy for making Korean food attractive. The ‘healthy’ consequence is connected to Swedes’ perception of the value ‘achievement’ and simultaneously to their perception of the value ‘belonging and love/sense of belonging’.

Climate changes from global warming and reduction in agricultural land result in volatility of prices of agricultural products, causing a imbalance of food market in Korea. It is necessary to develop a transnational food industry cooperation system among Korea, China and Russia that directly or indirectly affect food industry in terms of the whole industrial network. This study analyzes the value chain and linkage in the agriculture, forestry and fisheries industries in three nations. The unit structure and the industrial patterns of three nations were derived using the World Input-output Table (WIOT) from 2004 to 2014 every five years. This paper is expected to contribute to develop food security cooperation in the northern part of the Korean peninsula and to promote the mutual growth of food industry through industry linkage and cooperation.