본 논문은 한·중·일 고전 문학 속에 등장하는 음식을 만드는 여성들의 모습을 살 펴보고자 하였다. 여성이 음식을 만드는 행위는 사랑과 정성의 실천이자, 누군가를 치유하는 수단이 되기도 하였다. 그리고 이러한 여성들의 음식 만드는 행위는 신을 감동하게 하여 복을 받거나 기적을 이루는 통로가 되기도 하였다. 한편 여성이 어떤 음식을 만들고 먹는가에 따라 자신의 전통적 신분과 사회적 지위가 드러나기도 하였 으며, 일부 낭만과 운치를 아는 여성들은 음식을 만드는 행위를 자연과 조화를 이루 는 예술, 새로운 창조의 경지로까지 승화시키기도 하였다. 마지막으로 봉건적 가부장 사회에서 여성이 음식을 만드는 행위는 단순히 음식을 만든다는 것을 넘어 현모양처 의 기준이었고, 여성의 정체성을 보여주는 척도가 되거나, 여성존재의 이유가 되기도 하였다. 이처럼 한·중·일 고전문학 작품 속에서 여성들이 만든 음식은 사랑하는 가족 을 먹여 살리고, 공동체와 사회를 키워냈으며, 자신을 치유하기도 하며, 죽은 이에게 는 최고의 봉양이며, 신에게 헌신으로 바치는 고귀한 제물이었다. 인간은 누구나 이 세상에 태어나서 엄마의 가슴에 안겨 먹는 젖으로부터, 사후 귀신이 되어 먹는 제사 음식에 이르는 기나긴 인생의 여정을 어머니, 아내, 그리고 딸과 며느리가 만든 음식 을 먹으며, 그녀들의 손을 잡고 함께 걸어갔던 것이었다.

The secondary growth model for Salmonella was developed based on the artificial neural network (ANN) with data collected from ComBase and FoodData Central. In addition to the existing secondary model variables (temperature, pH, Na+, and water contents), more input variables (sugar, carbohydrate, lipid, and protein contents) were considered. The output variables were microbial growth parameters (lag phase duration [l] and maximum growth rate [mmax]). A commercial ANN program (NeuralWorks Predict) was utilized with training at 80%, validation at 10%, and test data at 10%. ANN models were created using all data and cleansed data. Using the cleansed data, the training/testing root mean square error (RMSE) for mmax improved from 0.14/0.16 to 0.11/0.14, whereas the RMSE for l was still not acceptable, from 11.94/33.03 to 7.09/4.18. The l data were divided into two ranges with high and low goodness of fit, whereas the ANN model for each field was built, resulting in an optimally low RMSE.

본 논문에서는 1973년 프랑스 파리에 최초로 한식당을 창업하여 30여 년간 운영한 한인 이민사업가를 대상으로 유럽에서의 요식업 종사 경험 을 구술생애사적 관점에서 고찰한다. 프랑스 한인사회의 역사적 변천 과 정의 맥락에서 구술자의 한식당 창업 동기와 사업에 도움이 되었던 요 인, 한식당 경영의 의미에 대해서 조사한다. 연구 결과에 따르면 구술자 는 유럽에서의 연속적 이주 과정을 통해서 축적한 다양한 사회적 네트워 크를 주요한 민족자원의 하나로 활용하였다. 또한 창업 당시 프랑스 한 인은 200명 남짓의 소규모였고 현지인들 사이에 한국, 한국 음식에 대한 인지도가 매우 낮았기 때문에, 입지 선정에 있어서 주프랑스 한국대사관 과의 근접성이 중요하게 고려되었다. 한식당 경영을 통해서 프랑스 한인 과 한국으로부터의 방문객들이 모국의 음식을 향유하고 한국적 정서를 접할 수 있게 하였고, 또한 프랑스 현지인들에게는 한국 음식문화와 한 인 예술을 알리는데 기여하였다. 본 연구를 통해 프랑스 한인 이주사, 한 인 디아스포라의 자영업 창업, 해외 한식문화의 전파와 의의에 대한 이 해 제고에 기여할 수 있을 것이다.

본 연구에서는 보육시설 내 식수인원 및 조리 종사자 근무현황에 따른 급식소 위생 관리수준을 평가하였다. 2021 년부터 2022년까지 풀무원푸드머스를 통해 식자재를 공급 받는 전국 199개 보육시설을 대상으로 61개 점검문항 중 평가결과에서 유의미한 일부 분석결과를 바탕으로 작성하 였다. 분석결과 식수인원이 적고, 조리 종사자가 적을수록 검수기록이 미 실시(P<0.05)되는 평가되었으며, 식수인원 이 적을수록 조리 종사자의 건강상태 확인이 미흡하고, 조 리 종사자가 적을수록 복장착용(P<0.05)이 미흡하였다. 또 한, 식수인원이 적은 보육시설일수록 소비기한 경과 식재 료 보관이 확인(P<0.05)되는 빈도 수가 높아 관리가 요구 되었으며, 가열조리 시 심부온도 측정기록은 미 실시(P<0.05) 되는 것으로 확인되었다. 그리고 식수인원이 적은 보육시 설일수록 조리시설의 유지관리가 미흡(P<0.05)하였다. ATP 측정결과에서는 식수인원이 적은 조리시설 종사자의 손과 도마에서 유의적으로 높은 ATP 수치가 검출(P<0.05)되었으 며, 조리종사자가 적을수록 근무 급식소의 도마에서 높은 ATP 수치(P<0.05)가 측정되었다. 분석결과를 종합해 볼 때 식수인원이 적은 보육시설일수록 조리운영을 위한 시설기반 관리가 부족하고, 위생관리가 미흡한 것으로 확인되었다. 따 라서 본 연구결과를 통해 식수인원 및 조리 종사자 수에 따 른 보육시설 급식소의 위생 관리수준을 판단하였으며, 향후 보육시설에 대한 국가 지원사업 선정 시 해당 연구결과가 기초자료로써 활용될 수 있을 것으로 사료된다.

The global pet market is continuously growing as the number of single-person households increases along with the preponderance of the nuclear family, so pet-related industries are steadily growing. In addition, the market related to the health of companion animals is also increasing significantly. Regarding the health of companion animals, it is reported that the incidence of adult diseases, like humans, is growing mainly due to activities in indoor environments and the lack of exercise due to the lack of time for companion animals. This paper studies the antioxidant properties of Jerusalem Artichoke extract, which can be used as a raw material for functional foods related to adult diseases in companion animals by using substances extracted from Jerusalem Artichokes grown by the first author. Samples to be tested were extracted from hot water extraction and ethanol extraction methods according to conditions. To confirm the antioxidant properties, absorbance analysis, thin-layer chromatography (TLC) analysis, polyphenol measurement, flavonoid measurement, and radical scavenging ability measurement by DPPH were performed to determine whether the raw materials applied in this paper could be used. It was confirmed that Jerusalem Artichoke extract is a suitable additive raw material for functional pet food.

A checklist of dietary behavior items for the elderly was developed based on Korean dietary guidelines. First, a literature review was conducted, and 63 preliminary items, including 30 items on food intake, 12 on eating habits, and 21 on dietary culture, were obtained to evaluate the dietary guidelines. The preliminary items were evaluated by experts using Lawshe’s method to verify the content validity. They were then revised, resulting in 52 items: 25, 11, and 16 in the food intake, eating habits, and dietary culture domains, respectively. A face-to-face survey was conducted on 331 people over 65 years of age in the metropolitan area, and their one-day food intake was surveyed using a 24-hour recall method in August 2022. The 48 items, including 24, 11, and 13 items on food intake, eating habits, and dietary culture, respectively, correlated significantly with the evaluation indicators of nutrient intake, such as mean adequacy ratio, dietary diversity score, and nutrient intake density. These items were considered suitable for evaluating the elderly's compliance with dietary guidelines.

Food is essential for sustenance and reflects a country’s identity, making it crucial to identify the cultural needs for effectively localizing Korean food. This study surveyed 825 adults from four continents (eight countries) to examine their preferences, familiarity, and attitudes toward Korean food. Significant correlations(p< .001) were found between the familiarity and preference for Korean food, with variations observed across continents. Among the representative Korean food items, the average preference score was 4.67, and the purchase/recommendation intention score was 4.88. Seven items received above-average ratings (e.g., gogi-deopbap and kimchi-bokkeumbap), while some items showed high liking but low purchase/recommendation intention (e.g. dak-jjim and galbi-jjim). In addition, items such as gimbap and tteokbokki had high purchase/recommendation intention but low liking, and kimchi and vegetable foods etc. received low liking and purchase/recommendation intentions. In terms of the preferred meat according to the cooking method and seasoning, beef respondents preferred grilled · stir-fried and soup·stew·hot pot cooking methods, while pork or chicken respondents preferred grilled · stir-fried and frying methods. Soy sauce was the most preferred seasoning for all meat responses, followed by red pepper paste. These research findings provide fundamental data for developing Korean food products, segmented by continent.

The nanostructured dysprosium oxide ( Dy2O3) was synthesized by the co-precipitation method and incorporated with graphitic carbon nitride (g-C3N4) using the ultrasonication method. The resultant product is denoted as Dy2O3/ g-C3N4 nanocomposite which was further used for electrochemical sensing of riboflavin (RF). The physicochemical properties of Dy2O3/ g-C3N4 nanocomposite were examined using several characterization techniques. The obtained results exhibit the nanocomposite formation with the preferred elemental compositions, functional groups, crystalline phase and desired surface morphology. The electrocatalytic performance of Dy2O3/ g-C3N4 nanocomposite was scrutinized with a glassy carbon electrode (GCE) via differential pulse voltammetry (DPV) and cyclic voltammetry (CV) techniques with the conventional three-electrode system. The modified electrode distributes more active surface area suggesting high electrocatalytic activity for the RF detection with two linear ranges (0.001–40 μM and 40–150 μM), a low detection limit of 48 nM and sound sensitivity (2.5261 μA μM−1 cm− 2). Further, the designed sensor possesses high selectivity, excellent stability, repeatability and reproducibility. Finally, the fabricated sensor was successfully estimated for the detection of RF in actual food sample analysis using honey and milk with better recovery.

We conducted a local survey targeting 300 Filipino consumers and analyzed them through multi-regression to help with the sales strategy of Korean agricultural products in the Philippine market. First, the Korean Wave image and K-food image were statistically significantly related to the intention to purchase Korean agricultural products. A significant positive (+) effect was found, and when Korean Wave stars were used as variables, the intention to purchase Korean agricultural products was strengthened. Therefore, the results of this study are believed to provide practical implications.

In this study, project information of government-funded research institute in the food field was collected and analyzed to systematically identify the factors affecting the process of transferring technological achievements of public research institute to the private sector. This study hypothesized that human resources, financial resources, and technological characteristics as input factors of R&D projects affect output factors, such as research papers or patents produced by R&D projects. Moreover, these outputs would serve as drivers of the technology transfer as one of the R&D outcomes. Linear Regression Analysis and Poisson Regression Analysis were conducted to empirically and sequentially investigate the relationship between input factors and output and outcome of R&D projects and the results are as follows: First, the principle investigator's career and participating researcher's size as human resource factors have an influence on both the number of SCI (science citation index) papers and patent registration. Second, the research duration and research expenses for the current year have an influence on the number of SCI papers and patent registrations, which are the main outputs of R&D projects. Third, the technology life cycle affects the number of SCI papers and patent registrations. Lastly, the higher the number of SCI papers and patent registrations, the more it affected the number of technology transfers and the amount of technology transfer contract.

This study was conducted to investigate whether there were differences in eco-friendly food, home meal replacement (HMR) purchases, and eating-out behavior according to the level of agri-food consumer competence. The data for the study were extracted from main food consumers (n=3,321) in the 2022 Food Consumption Behavior Survey. The competence index was divided into awareness-attitude-practice items, and three groups were classified by competence level. The results showed an agri-food consumer competency score of 70.62, with the highest score for awareness (73.96), followed by practice (69.28) and attitude (66.18). The frequency of purchasing eco-friendly food was higher in the excellent group compared to other groups, and quality and price satisfaction was higher with higher competency (p<0.001). Regarding HMR, the results showed that the shortage group had the lowest HMR consumption rate, and satisfaction decreased as competence decreased (p<0.001). The main reason for eating-out was to enjoy food in all groups (59.0%), followed by a lack of cooking time in the excellent group (15.7%) and hassle with food preparation in the moderate and shortage groups (17.3%, 16.6%) (p<0.001). In short, agri-food consumption competency showed differences by contents and components, and differences in food purchases and eating-out behavior by competency level were found.

부산의 돼지국밥과 중국의 뉴러우탕(牛肉湯), 일본의 돈코츠라멘(豚骨ラーメン)은 고기와 부산물을 주재료로 하여 하나의 온전한 요리이자 한 끼 식사로 자리잡은 측 면에서 유사점이 많다. 이들 각각의 음식은 자국의 문화와 조리법을 통해 독특한 맛 과 풍미를 선사하고 있으며, 동시에 대표적인 가축 가운데 소와 돼지를 활용한 고기 요리의 풍부한 역사와 전통을 공유하고 있다. 여기서는 부산을 대표하는 음식인 돼 지국밥을 주제로 동아시아 3국의 국탕 문화를 음식의 의미와 먹기의 의미로 다루면 서 세부적으로 살펴보고자 한다. 이를 통해 3국이 차이를 보이면서도 유사한 결을 가지고 있는 세 음식을 통해 상징되는 문화적, 사회학적 의미를 짚어보고 이를 통해 인문학적으로 어떻게 음식을 연결 지을 수 있을지에 대한 성찰을 얻고자 한다.

This study evaluated the consumers’ demands and points of improvement for restaurant meal replacement through importance–performance analysis by the restaurant meal replacement segment market using food involvement. The results were as follows. First, after segmenting the restaurant meal replacement market using food involvement, it was classified into three markets (multiple involvements, exploration-oriented, and product quality-oriented). Second, an analysis of the importance of restaurant meal replacement selection attributes revealed taste, sanitation, quality, freshness, price, saving time, texture, ingredients, preparation process, and quantity to be highly important. An analysis of the differences according to the market type revealed the multiple involvement type to be more important than other groups, considering the restaurant meal replacement selection attribute element. Third, an analysis of the importance-performance analysis of restaurant meal replacement selection attributes revealed that quantity and price as the selection attributes that needed to be improved first in all three markets. In addition, in the multiple involvement type, food additives appeared as a selection attribute requiring priority improvement, revealing the characteristics of a market that cares about diet and health.

이 연구는 식품제조업과 음료제조업에 속한 1,045개의 기업에 대한 재무제표 패널자료를 이용하여 한계기업으로의 전락에 영향을 주는 요인을 분석하였다. 한계기업의 식별 기준으로 이자보상배율이 3년 연속 1보다 작을 경우를 선택하였다. 패널 프로빗 모형의 추정 결과에 따르면, 개별 기업의 성장성 하락은 한계기업으로 전락할 확률을 높이는 반면, 수익성이나 활동성 지표의 상승은 한계기업으로 전락할 확률을 유의미하게 낮추는 것으로 분석되었다. 또한 타인자본 비중이 늘어나거나 또는 차입금의존도가 높은 기업일수록, 한계기업으로 전락할 확률이 높았다. 기업의 유동성 또한 한계기업으로의 전락 확률에 유의미한 영향을 주었다. 기업 규모도 한계기업 여부와 연관되었는데, 소기업이 대기업에 비해 한계기업으로 전락할 확률이 상대적으로 높았다.

Protein is an essential nutrient for humans to sustain life, but it is predicted that it will be challenging to secure protein through the traditional livestock industry in the future. Microalgae has high future value as an alternative protein food source due to resource utilization and sustainability advantages. In order to increase productivity, the culture conditions of microalgae, Chlorella vulgaris, Dunaliella salina, and Scenedesmus obliquus were examined in this study. The optimal culture conditions of C. vulgaris were mixotrophic culture, 25oC culture temperature, 7.0 initial pH, 10% initial inoculation, stirring culture, 3000 Lux light intensity, and 24L:0D light/dark cycle period with red LED. For D. salina, the optimal culture conditions were mixotrophic culture, 20oC culture temperature, 8.0 initial pH, 10% initial inoculation, stirring culture, 6000 Lux light intensity, and 12L:12D light/dark cycle period with white LED. For S. obliquus, the optimal culture conditions were mixotrophic culture, 30oC culture temperature, 8.0 initial pH, 10% initial inoculation, stirring culture, 4500 Lux light intensity, and 14L:10D light/dark cycle period with fluorescent light. These findings can be used as important information for increasing the production of microalgae as an alternative protein material resource in the future.

This study selected two labor-intensive processes in harsh environments among domestic food production processes. It analyzed their improvement effectiveness using 3-dimensional (3D) simulation. The selected processes were the “frozen storage source transfer and dismantling process” (Case 1) and the “heavily loaded box transfer process” (Case 2). The layout, process sequence, man-hours, and output of each process were measured during a visit to a real food manufacturing factory. Based on the data measured, the 3D simulation model was visually analyzed to evaluate the operational processes. The number of workers, work rate, and throughput were also used as comparison and verification indicators before and after the improvement. The throughput of Case 1 and Case 2 increased by 44.8% and 69.7%, respectively, compared to the previous one, while the utilization rate showed high values despite the decrease, confirming that the actual selected process alone is a high-fatigue and high-risk process for workers. As a result of this study, it was determined that 3D simulation can provide a visual comparison to assess whether the actual process improvement has been accurately designed and implemented. Additionally, it was confirmed that preliminary verification of the process improvement is achievable.