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Korea Microbiological and Biotechnology Association 2022 International Academic Conference... World

Korea Microbiological and Biotechnology Association 2022 International Academic Conference... World

Name 문화진흥연구단 Hit 46
Datetime 2022/06/28 17:26
Korea Microbiological and Biotechnology Association 2022 International Academic Conference... World Institute of Kimchi Holds Kimchi Fermentation Symposium

The World Institute of Kimchi organized a kimchi fermentation symposium, graduate student research topic presentation contest, and research institute introduction promotion booth at the 2022 International Academic Conference (6.22-24, Gyeongju Painter Convention Center) of the Korea Microbiological and Biotechnology Association. In addition, it had an opportunity to establish a network of experts and exchange related experts such as academia and the kimchi industry.

At the Kimchi Fermentation Symposium, 
△ "Functional Kimchi Fermented Species" by Professor Han Nam-soo of Chungbuk National University, 
△ "Kimchi lactic acid bacteria effect to improve intestinal and skin symptoms" by Dr. Chae Sung-wook of the Korea Institute of Oriental Medicine 
△ "Fermented Food and Microbiome" by Professor Unno Tatsuya of Jeju National University 
△Choi Mi-jung, a professor at Konkuk University, announced the "Research on Low-temperature Storage Technology and Materialization Applicable to Food."

Following the symposium, the World Institute of Kimchi held a "research topic presentation contest" for graduate students to create outstanding talent in related fields.

A total of six graduate students participated in the competition after pre-registration and evaluation under the theme of "New Findings of Food Fermentation and Food Microbiology."

Kim Seul-ah (Chungbuk National University) won the grand prize for applying the transformative strain obtained through editing of viscous production genes to dongchimi with CRISPR-Cas9 (= gene scissors) system. 

Kim Da-som (Kyung Hee University) won the best prize, Baek Joo-hye (Central University) won the best prize, and Ko Hye-in (World Institute of Kimchi), Kwak Jung-eun (Seoul National University), and Lee Ji-young (Yonsei University) won the joint incentive prize.

In addition, the World Institute of Kimchi set up a promotional booth to introduce the research institute, counseling on the sale of kimchi lactobacillus, and job briefing sessions for visitors.123
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