Alaska Pollock Becomes Shrimp!... Pukyong National University Develops 'Surimi-Based Alternative Shrimp'

Gold Prize at the Korean Society of Food Science and Nutrition Product Development Competition

Students majoring in Food Engineering at Pukyong National University have surprised the domestic food science community by developing an innovative "alternative shrimp" using Alaska pollock surimi.

At the 2025 Korean Society of Food Science and Nutrition Product Development Competition held recently, they were awarded the gold prize in recognition of their creative technology, presenting new possibilities for the future of the sustainable seafood market.

Food Engineering Major Student Team. Provided by Pukyong National University

The Food Engineering student team, consisting of Lim Sungmin, Lee Jiyang, Noh Kyungseop, Yoo Sojung, Cho Sujin, Kang Jihye, Lee Suhyun, Song Bomin, Park Nayoung, Oh Yejun, Lee Jungju, Yang Yegun, Kim Taehun, Park Kitae, and Lee Hyunji, and supervised by Professor Ahn Donghyun, received the gold prize at this competition held at BEXCO in Busan, where university students from across the country participated, for their "Development of Shrimp Alternative Food Using 3D Printing Technology-Based Surimi."

The team received high marks for their alternative shrimp product, which was manufactured using 3D printing technology to mimic the palatability and appearance of real shrimp, with surimi made from processed Alaska pollock as the main ingredient. By adding polysaccharides and shrimp flavor to the base material, they were able to adjust the texture and taste, successfully recreating the mouthfeel and flavor of shrimp.

Shrimp is a highly demanded seafood ingredient due to its excellent texture and taste, but a significant portion of its production relies on aquaculture, making it expensive and raising concerns about environmental pollution during the farming process. Additionally, people with shrimp allergies find it difficult to consume.

What the heck, shrimp.

The alternative shrimp developed by the Pukyong National University students has been recognized as a product that allows consumers to safely and sustainably enjoy the flavor of shrimp at a lower cost.

Professor Ahn Donghyun, the supervising professor, stated, "As blue food is gaining attention as a future food resource, this achievement presents a new idea for shrimp products and contributes to the field of sustainable seafood."

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