Professor Hannamsoo of Chungbuk National University Awarded the Daesang Hanlim Food Science Prize

Jointly Established by Daesang and the Korean Academy of Science and Technology
Establishment of a Fermentation Starter Culture Platform
Achievements Contributing to the Globalization of Traditional Fermented Foods

On the 31st, it was announced that Professor Hannam Soo of the Department of Food and Life Biotechnology at Chungbuk National University was selected as the recipient of the 9th Daesang Hanlim Food Science Award.

(From left) Yoo Wook-jun, President of the Korean Academy of Science and Technology, Han Nam-soo, Professor of Food and Life Biotechnology at Chungbuk National University, and Lim Jeong-bae, CEO of Daesang, are posing for a commemorative photo at the 9th Daesang Academy Food Science Awards ceremony.
[Photo by Daesang]

The Daesang Hanlim Food Science Award was jointly established in 2015 by Daesang and the Korean Academy of Science and Technology to contribute to the advancement of the food science field. Every year, it recognizes and rewards food scientists who have achieved world-class research accomplishments.

Professor Han was selected as this year’s recipient in recognition of his contributions to the globalization of traditional fermented foods through the establishment of a fermentation starter culture platform. He developed high-efficiency starter cultures that meet global standards for various traditional fermented foods using the fermentation starter culture platform. He also registered 23 patents, including technology to develop the probiotic starter culture 'Lactobacillus reuteri' for kimchi, which has anti-colitis activity.

Lim Jeong-bae, the representative of Daesang, stated, "As a leading company representing the domestic food industry, we will continue to invest in individuals who strive for the advancement of food science and technology."

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