Goyang City Agricultural Technology Center held the inauguration ceremony of the ‘Fermented Food Research Group’ to promote and develop the value and importance of fermented foods. At this inauguration ceremony, the vision and plans of the research group were shared, and the first step was taken to spread the cultural and nutritional value of fermented foods.
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[Korean Today] Goyang City Agricultural Technology Center, ‘Fermented Food Research Group’ Inauguration Ceremony © Reporter Seung-ju Ji |
Goyang City Agricultural Technology Center announced that it held the inauguration ceremony of the ‘Fermented Food Research Group’ in the Agricultural Information Center on December 30. This research group was formed to shed new light on the traditional value of fermented foods and to publicize their importance in modern food culture.
The Fermented Food Research Society aims to preserve and inherit traditional fermentation techniques, as well as interpret them in a modern way and develop them into a new food culture. Fermented foods have not only nutritional value but also cultural significance, and are attracting attention as a key element of future healthy food culture.
At the inauguration ceremony, the vision and goals of the research group were shared, and plans for future research and education programs were specifically announced. In particular, the need for a scientific approach to fermented foods and the establishment of a systematic education system were emphasized.
Kim Jeong-yeon, president of the Fermented Food Research Association, said at the inauguration ceremony, “Fermented foods are not just traditional foods, but are a core asset of future food culture.” She added, “Through the research association, we will widely publicize the value of fermented culture and work to create a healthy food culture.”
The research group plans to study the efficacy and utilization of fermented foods in the future and to widely publicize the importance of fermented foods through citizen education and experience programs. In addition, it plans to contribute to the development of fermented foods using local agricultural products and to revitalize the local economy through this.
An official from the Goyang City Agricultural Technology Center said, “We expect the Fermented Food Research Group to play an important role in inheriting traditional fermentation technology and spreading a healthy food culture through it,” and added, “We will continue to provide support so that the research group’s activities can bear fruit.”
Goyang City Fermented Food Research Association plans to actively promote the excellence of fermented foods through various research results and educational programs and to develop food culture linked to the local community.
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