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