Chosun University Department of Food and Nutrition Wins Gold at Academic Conference with 'Red Ginseng Furikake'

The team from the Department of Food and Nutrition at Chosun University is receiving the Gold Award at the International Symposium of the Korean Society of Food and Nutrition Science. Photo by Chosun University

Chosun University announced on the 6th that students from the Department of Food and Nutrition recently won the Gold Award in the "Product Development Competition" at the "2025 International Symposium and Annual Conference of the Korean Society of Food and Nutrition Science," held at BEXCO in Busan.

This competition was sponsored by Korea Ginseng Corporation (KGC), and undergraduate students from across the country participated under the theme, "Light and Stylish Red Ginseng for Everyday Enjoyment," competing with innovative ideas.

The team from Chosun University's Department of Food and Nutrition, consisting of Kim Doyoung (senior), Lee Juhyang (senior), Kim Eunwoo (senior), Lee Gaeun (junior), and Oh Yeonjin (second-year master's student), won the Gold Award for their entry, "Sprinkle Sam: Easy and Delicious Red Ginseng Furikake for Rice."

"Sprinkle Sam" is a product designed to make it easy to consume red ginseng during daily meals. It received high praise for its creative concept tailored to the eating habits of busy modern people and younger generations, as well as its high level of product completion and marketability.

Professor Pan Junghoon, who advised the team, stated, "This achievement is the result of students successfully applying the functional and nutritional knowledge learned in theory classes to actual product development," adding, "We will continue to foster a creative educational environment that encourages the discovery of practical, consumer-centered ideas."

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