Pukyong National University Researches Alternative Seafood Meat... Pioneering the 'Blue Food' Industry

Pukyong National University is advancing research on alternative meat and cultured meat production technologies using seafood, pioneering the future 'Blue Food' industry.

On the 24th, Pukyong National University announced that the research team led by Professor Kim Youngmok of the Department of Food Engineering was selected for the '2023 Seafood Food Industry Innovation Growth Field-Oriented R&D Technology Development Support Project' organized by Busan Technopark.

According to Pukyong National University, 'Blue Food,' which refers to foods made from seafood as sustainable food, is considered a future growth industry.

In particular, as the alternative food market has recently grown rapidly, interest in developing seafood alternative foods is also increasing, Pukyong National University explained.

Professor Kim Youngmok, Department of Food Engineering, Pukyong National University.

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Through this project, the research team aims to transform the local seafood food industry into a future high value-added industry by developing core technologies for seafood alternative proteins and cultured fish cake.

This involves researching core technologies necessary for producing food by extracting proteins from microalgae or seaweed or culturing cells taken from fish to make fish meat.

Accordingly, the research team will study areas including ▲development of seafood alternative protein materials ▲development of core technology for cultured fish meat ▲development of future high value-added seafood foods using seafood alternative proteins ▲development of active packaging technology for distribution technology of future high value-added seafood foods, aiming to proactively respond to the new alternative food market and develop basic technologies for local seafood processed foods based on 'Blue Food Tech.'

The research involves Professor Kim Youngmok and Pukyong National University's Marine Bionics Convergence Technology Center, a university-focused research institute, and the Food Research Institute. Professors Shim Gilbo of the Department of Food Engineering, Lee Sanggil of the Department of Food and Nutrition, and Gong Seungpyo of the Department of Aquaculture Applied Life Sciences at the same university participate as co-researchers.

Professor Kim Youngmok said, "This research is the first step to transforming the local seafood food industry into a future regional-based industry," adding, "The university will contribute to establishing a region-centered research and development infrastructure by securing technology and competitiveness centered on the region in connection with the industry."

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