Pukyong National University Student Develops New Fish Meat Processed Product Using 3D Printer... Wins Silver Award at Korean Society of Food and Nutrition Science Competition

Pukyong National University Food Engineering Major Student Team.

[Asia Economy Yeongnam Reporting Headquarters Reporter Hwang Du-yeol] A student team majoring in Food Engineering at Pukyong National University recently won the silver prize at the ‘2022 Korean Society of Food and Nutrition Science International Symposium Product Development Competition’ held at the Jeju International Convention Center.

The Pukyong National University Food Engineering student team consisting of Na Hyun-sik, Kim Dong-hyun, Lee Ha-young, Seo Go-un, Yoo Hyun-ji, Ko Chang-hyun, Jung Da-hee, Shin Su-hyun, Lee Sang-min, and Park Sun-woo received the award for their project titled ‘Customized Surimi Product Using 3D Printer to Aid Children's Brain Development’.

They developed and presented ‘Ollimi,’ a seafood processed food made using surimi, a fish protein product used in making fish cakes, printed in various shapes such as letters, numbers, and symbols with different colors and textures using a 3D printer, earning excellent evaluations.

The Pukyong National University students manufactured a dough by mixing various ingredients including surimi enriched with nutrients necessary for children's brain development such as protein, unsaturated fatty acids, amino acids, and minerals, along with fish oil rich in omega-3 fatty acids and minerals.

Additionally, they added natural pigments to the mixed dough and printed it into shapes like letters, numbers, and figures using a 3D printer to create a food product that can attract children's interest and help brain development.

In particular, with the recent growth of the children's nutrition food market, they proposed marketing strategies such as supplying to children's food stores and providing for daycare center meals and tactile play, which received positive feedback.

Student Na Hyun-sik said, “Not only the functional aspects like nutrition but also the form including shape and color were carefully considered to ensure that children who do not usually eat fish can sufficiently intake nutrients necessary for brain development, which seems to have earned us good evaluations.”

This content was produced with the assistance of AI translation services.