@article{ART002942416},
author={Young-Sim Choi},
title={A study on the Perception of Edible Insects and Edible Insect Foods of College Students Majoring in Culinary Arts},
journal={Journal of The Korea Society of Computer and Information},
issn={1598-849X},
year={2023},
volume={28},
number={3},
pages={83-89},
doi={10.9708/jksci.2023.28.03.083}
TY - JOUR
AU - Young-Sim Choi
TI - A study on the Perception of Edible Insects and Edible Insect Foods of College Students Majoring in Culinary Arts
JO - Journal of The Korea Society of Computer and Information
PY - 2023
VL - 28
IS - 3
PB - The Korean Society Of Computer And Information
SP - 83
EP - 89
SN - 1598-849X
AB - This study presents basic data that can be easily used in the field of cooking about edible insects which are future food and alternative food by investigating the perception of edible insects among culinary majors, who are potential consumers who can improve the utilization of edible insects. As a result, 79.0% of all subjects responded that they have heard of edible insects, and the methods of obtaining information on edible insects were 'friends, colleagues, family members, etc.' 76.8% had the experience of purchasing edible insects, and 71.9% of them purchased 'online' as the purchase method.
The reason for purchasing edible insects was 'curiosity', and the purchase of edible insects in the form of 'food or food added' was the highest. In the future, 70.1% are willing to use edible insects, and in particular, the intention to participate in the 'development of new products using edible insects' was the highest. Therefore, in order to improve the utilization and consumption promotion of edible insects, which are emerging as future food resources, it is necessary to develop a multifaceted plan to improve the awareness of edible insects for university students majoring in cooking and to develop educational programs for developing various menus.
KW - Edible Insects;Edible Insect foods;Culinary Arts Major;College Students;Perception
DO - 10.9708/jksci.2023.28.03.083
ER -
Young-Sim Choi. (2023). A study on the Perception of Edible Insects and Edible Insect Foods of College Students Majoring in Culinary Arts. Journal of The Korea Society of Computer and Information, 28(3), 83-89.
Young-Sim Choi. 2023, "A study on the Perception of Edible Insects and Edible Insect Foods of College Students Majoring in Culinary Arts", Journal of The Korea Society of Computer and Information, vol.28, no.3 pp.83-89. Available from: doi:10.9708/jksci.2023.28.03.083
Young-Sim Choi "A study on the Perception of Edible Insects and Edible Insect Foods of College Students Majoring in Culinary Arts" Journal of The Korea Society of Computer and Information 28.3 pp.83-89 (2023) : 83.
Young-Sim Choi. A study on the Perception of Edible Insects and Edible Insect Foods of College Students Majoring in Culinary Arts. 2023; 28(3), 83-89. Available from: doi:10.9708/jksci.2023.28.03.083
Young-Sim Choi. "A study on the Perception of Edible Insects and Edible Insect Foods of College Students Majoring in Culinary Arts" Journal of The Korea Society of Computer and Information 28, no.3 (2023) : 83-89.doi: 10.9708/jksci.2023.28.03.083
Young-Sim Choi. A study on the Perception of Edible Insects and Edible Insect Foods of College Students Majoring in Culinary Arts. Journal of The Korea Society of Computer and Information, 28(3), 83-89. doi: 10.9708/jksci.2023.28.03.083
Young-Sim Choi. A study on the Perception of Edible Insects and Edible Insect Foods of College Students Majoring in Culinary Arts. Journal of The Korea Society of Computer and Information. 2023; 28(3) 83-89. doi: 10.9708/jksci.2023.28.03.083
Young-Sim Choi. A study on the Perception of Edible Insects and Edible Insect Foods of College Students Majoring in Culinary Arts. 2023; 28(3), 83-89. Available from: doi:10.9708/jksci.2023.28.03.083
Young-Sim Choi. "A study on the Perception of Edible Insects and Edible Insect Foods of College Students Majoring in Culinary Arts" Journal of The Korea Society of Computer and Information 28, no.3 (2023) : 83-89.doi: 10.9708/jksci.2023.28.03.083
