Professor Lee Sangkil of Pukyong National University Receives Academic Advancement Award from the Korean Society of Food Science and Technology

Research on Developing Alternative Meat Using Seaweed Protein

Professor Lee Sangkil (Department of Food and Nutrition) at Pukyong National University has received the 2024 Academic Advancement Award from the Korean Society of Food Science and Technology (President Jang Pansik).

Professor Lee was recognized for his outstanding research achievements in the field of aquatic food and received the award at the 2024 International Symposium and Annual Meeting of the Korean Society of Food Science and Technology, held recently at the EXCO Convention Center in Daegu.

The Academic Advancement Award of the Korean Society of Food Science and Technology is presented annually to one scholar who has published an excellent paper contributing to the advancement of food science.

Professor Lee is an expert in food chemistry and bioactive compounds, actively conducting research on the functionality and bioactivity analysis of seaweed, as well as the development of alternative meat using seaweed protein.

In particular, he is analyzing the bioactive components of Sargassum species and conducting studies on the mitigation of muscle loss linked to antioxidant and anti-inflammatory effects. Recently, he has been focusing on developing alternative meat using seaweed protein through food 3D printing technology.

Additionally, as the head of the Blue Food Innovation Ecosystem Project Group, he is leading autonomous projects within the Regional Innovation System (RIS) based on collaboration between local governments and universities, striving to foster talent and develop innovative technologies for the creation of a blue food innovation ecosystem.

Professor Lee Sanggil, Pukyong National University.

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