Volume.38 No.3 June 2023

• A Study on a Perception and Promotion Plan for Employees to Increase the Consumption of Low-Sodium Foods Using Importance Performance Analysis (IPA)

  Jimin Lim, Suah Moon, Ga Eun Yeo, Eui Su Kim, Yuri Kim, Ji Eun Oh

  Journal of The Korean Society of Food Culture :: Vol.38 No.3 pp.129-142

  DOI:https://doi.org/10.7318/KJFC/2023.38.3.129

  Open abstract

• A Study on the Perception of MZ Generation Consumers on HMR using Local Food

  Jong-Youn Rha, Yunsun Chun, Jihye Kim

  Journal of The Korean Society of Food Culture :: Vol.38 No.3 pp.143-153

  DOI:https://doi.org/10.7318/KJFC/2023.38.3.143

  Open abstract

• Awareness and Consumption Behavior of Vegetarians and Omnivores on Plant-based dairy alternatives

  Mirae Shin, Jieun Oh, Mi-Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.38 No.3 pp.154-162

  DOI:https://doi.org/10.7318/KJFC/2023.38.3.154

  Open abstract

• Analysis of the Response of School Food Service Operations to the COVID-19 Pandemic in 2020-2021

  Jin-Uk Kwon, Hae-Lim Cho, Chang-Geun Lee, Seo-Jin Kim, Hae-Young Lee, Soo-Youn Kim

  Journal of The Korean Society of Food Culture :: Vol.38 No.3 pp.163-175

  DOI:https://doi.org/10.7318/KJFC/2023.38.3.163

  Open abstract

• Anti-inflammation Effect of Cyrtomium fortunei J.Sm. Extracts in Lipopolysaccharides-induced Microglia BV2 Cell

  Jiwon Choi, Shintae Kim, Sang Yoon Choi, Inwook Choi, Jinyoung Hur

  Journal of The Korean Society of Food Culture :: Vol.38 No.3 pp.176-183

  DOI:https://doi.org/10.7318/KJFC/2023.38.3.176

  Open abstract