Pulmuone Partners with National Institute of Fisheries Science to Advance Seafood Food Tech Industry

Collaboration in Utilizing Research Facilities and Equipment, Research Personnel, and Information Exchange

Pulmuone announced on the 19th that it has signed a Memorandum of Understanding (MOU) with the National Institute of Fisheries Science under the Ministry of Oceans and Fisheries to advance the cutting-edge fisheries food tech industry.

Lee Sang-yoon, Director of Pulmuone Technology Institute (right), and Woo Dong-sik, Director of the National Institute of Fisheries Science, are posing for a commemorative photo after signing a business agreement.
[Photo by Pulmuone]

Through this agreement, Pulmuone and the National Institute of Fisheries Science will cooperate on research collaboration for the development of advanced fisheries food tech industry, joint use of research facilities and equipment, exchange of research personnel and information, and more.

Pulmuone Technology Institute and the National Institute of Fisheries Science will promote research cooperation with the theme of "Securing core technologies for fisheries food to lead the blue food market" by forming a research council. Their goals include developing an on-land seaweed farming system to respond to future food crises and climate change, and developing alternative foods through fish cell culture and establishing a fish cell bank to foster new green bio industries, among other advanced fisheries food tech technology developments.

Specifically, they will collaborate on customized variety development and nutrient exploration for on-land seaweed farming, securing research capabilities using fish cell culture and new bio technologies and fish production base research, as well as industrial application research of lactic acid bacteria isolated from seafood.

Lee Sang-yoon, head of Pulmuone Technology Institute, said, "We will strive to establish innovative fisheries food tech research infrastructure and introduce safe and secure fisheries products applying new fisheries technologies to consumers in the near future."

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