Research
Fermented and Processed Food Research Division
We are contributing to enhancing the added value and expanding the consumption of food crops through the development and industrialization of useful fermentation microorganisms, technologies for improving the quality of fermented foods, and the practical application of processing technologies for agricultural product.
We are contributing to enhancing the added value and expanding the consumption of food crops through the development and industrialization of useful fermentation microorganisms, technologies for improving the quality of fermented foods, and the practical application of processing technologies for agricultural product. - Utilization of indigenous fermented microbial resources – advancing the starter culture industry through an integrated public information platform
- Registration and information provision of microbial resources (Cumulative total)
- Developed fermentation starter products (Cumulative total)
- Development of technologies and practical application to improve the quality of fermented foods for expanding the consumption of local agricultural products
- (Local Soju) Development of a simplified distilled Soju production process using raw rice fermentation
- Pilot project for applying technologies to improve the quality and stability of fermented foods production (Cumulative total)
- Development of high-value agricultural products and new materials using traditional and modern convergent technologies
- Development of rice flour that does not settle when mixed with water without emulsifiers (Stability-enhancing additives)
- Creation of new uses to expand consumption of domestic agricultural products such as rice and soybeans
- Development of practical technology for plant tissue protein using domestic soybeans
- Improvement of 3D food printing ink materials and securing processing technologies: rice, soy pulp (2024)
