Pukyong National University Student Team Wins Award at Korean Society of Food Science and Technology Idea Competition

Encouragement Award for Development of Alternative Pork Processed Products Using Plant-Based Ingredients

The team of students from the Department of Food Engineering at Pukyong National University?Park Sunwoo, Bae Suhyeon, Yoon Seoyoon, Lee Hyeonji, and Lim Seongmin (supervising professor Ahn Donghyun)?received the Encouragement Award at the 2024 Undergraduate Idea Competition of the Korean Society of Food Science and Technology.

On the 3rd, they presented and were evaluated on the topic of "Development of Healthy and Safe Alternative Pork Processed Products Using Plant-Based Materials" at the competition held during the International Symposium of the Korean Society of Food Science and Technology at EXCO in Daegu.

The Pukyong National University student team was recognized for presenting an idea to replace meat from livestock?raised for meat production?with plant-based polysaccharides and protein materials, aiming to address food and environmental issues caused by livestock. This innovative idea was submitted to the competition, which sought to discover creative concepts that could contribute to the future value of food.

In particular, they proposed a method to enhance flavor using seaweed extract pigment, kelp extract, and plant-based fermented products to address issues such as excessive saturated fatty acids, high calories in conventional processed meat products like ham and sausage, and the potential formation of toxic nitrosamines from nitrite colorants.

The product they proposed was evaluated as not only being safer than conventional meat-based products but also more economical due to its lower price.

Students from Pukyong National University are taking a commemorative photo at the Korean Society of Food Science and Technology Product Development Idea Contest.

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