Professor Yongsoo Lee of Silla University Department of Food and Culinary Arts Awarded Minister of Agriculture, Food and Rural Affairs Commendation

Published 06 Jan.2025 14:21(KST)

Professor Lee Yong-su of the Department of Food and Culinary Arts at Silla University (President Heo Nam-sik) received a commendation from the Minister of Agriculture, Food and Rural Affairs.

From the left, Baek Woo-yong, Director of the Gyeongnam Branch of the National Agricultural Products Quality Management Service, and Professor Lee Yong-su of the Department of Food and Culinary Arts at Silla University. Provided by Silla University

On the 2nd, at the New Year's ceremony of the Gyeongnam branch of the National Agricultural Products Quality Management Service, Director Bae Woo-yong awarded a commendation from the Minister of Agriculture, Food and Rural Affairs to Professor Lee Yong-su of Silla University's Department of Food and Culinary Arts for his contributions to the development of the food and dining industry.

Professor Lee has operated a traditional liquor professional training program for over 10 years, nurturing 262 traditional liquor specialists. In November 2023, he established the Traditional Fermented Food Research Institute, contributing to the development of the food and dining industry by providing consultations on difficulties faced by companies related to the traditional liquor industry, hosting seminars, forming clubs, and conducting industry-academia collaborative research.

Professor Lee Yong-su of Silla University's Department of Food and Culinary Arts stated, “I feel rewarded as we are gradually achieving small results in line with the purpose of continuously nurturing traditional liquor specialists and establishing the Traditional Fermented Food Research Institute to manage companies that have completed the traditional liquor professional training.” He added, “Going forward, I will strive even harder to expand the membership and scope of industry-academia collaboration of the Traditional Fermented Food Research Institute to contribute to the development of the traditional fermented food industry.”