Silla University LINC3.0 Project Group - Biohealthcare ICC Traditional Fermented Food Council Holds Industry-Academia Cooperation Exchange Meeting

Shilla University (President Heo Nam-sik) LINC 3.0 Project Group hosted the ‘Bio Healthcare ICC Industry-Academia Cooperation Exchange Meeting’ by inviting traditional fermented food companies located in the Busan, Ulsan, and Gyeongnam (Bu-Ul-Gyeong) region.

Silla University LINC 3.0 Hosted Biohealthcare ICC Traditional Fermented Food Council Industry-Academia Cooperation Exchange Meeting.

On the 24th, at Asia City in Yeonje-gu, Busan, Shilla University invited representatives from traditional fermented food companies in the Bu-Ul-Gyeong area to commemorate the opening of the Traditional Fermented Food Research Institute of the Department of Food and Culinary Arts and simultaneously held the ‘Bio Healthcare ICC Industry-Academia Cooperation Exchange Meeting.’

This event was organized to celebrate the opening of the Traditional Fermented Food Research Institute and to foster cooperation between the institute and companies, featuring ▲an introduction to the future activity directions of the Traditional Fermented Food Research Institute ▲a special lecture by Jeong Do-yeon, Director of the Fermentation Microorganism Industry Promotion Agency ▲and a platform for collaboration between companies and students.

Since 2013, Shilla University has been designated by the Ministry of Agriculture, Food and Rural Affairs as a ‘Specialized Institution for Training Experts in Korean Traditional Liquor,’ nurturing professionals in traditional liquor. In November 2023, the Traditional Fermented Food Research Institute was established with Professor Lee Yong-soo of the Department of Food and Culinary Arts as its director, creating a system for training specialized personnel through research and development and education on various traditional fermented foods beyond traditional liquor.

Lee Beom-jin, head of Shilla University LINC 3.0 Project Group, stated, “Based on the launch of the Traditional Fermented Food Council, we expect to play a pivotal role as a continuing education institution while revitalizing industry-academia cooperation within the Bio Healthcare ICC. We promise to support the expansion of this cooperation into field training and employment opportunities for students, developing it into a genuine industry-academia cooperation council.”

The Traditional Fermented Food Research Institute of Shilla University’s Department of Food and Culinary Arts plans to recruit traditional fermented food production companies as industry-academia cooperation corporate members, supporting member companies in new product development planning, research, and quality improvement, and continuously striving for industrial development through specialized talent training and education.

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