Pukyong National University

Students Awarded for Creating Alternative Shrimp

A team of Food Engineering students from Pukyong National University (President Bae Sang-hoon) has developed an alternative shrimp product using Alaska pollock surimi and won the gold prize at the 2025 Product Development Competition hosted by the Korean Society of Food Science and Nutrition.

The award-winning team, advised by Professor Ahn Dong-hyun, included students Lim Sung-min, Lee Ji-yang, Noh Kyung-seop, Yoo So-jung, Cho Soo-jin, Kang Ji-hye, Lee Soo-hyun, Song Bo-min, Park Na-young, Oh Ye-jun, Lee Jung-joo, Yang Ye-geun, Kim Tae-hoon, Park Ki-tae, and Lee Hyun-ji from the Department of Food Engineering. Their entry, titled “Development of Shrimp Alternative Using Surimi Based on 3D Printing Technology,” was recognized for its innovation at the nationwide competition held recently at BEXCO in Busan.

They received high praise for developing an alternative shrimp product made using 3D printing technology with surimi (processed pollock meat) as the main ingredient, replicating the texture and appearance of real shrimp. By adding polysaccharides and shrimp flavoring to the base material, they successfully adjusted the product’s texture and palatability to resemble the taste and mouthfeel of real shrimp.

Shrimp is a highly demanded seafood due to its excellent taste and texture. However, a significant portion of shrimp production relies on aquaculture, making it relatively expensive and raising concerns about environmental pollution during the farming process. Additionally, people with shrimp allergies find it difficult to consume.

The alternative shrimp developed by students at Pukyong National University was recognized as a product that allows consumers to enjoy the flavor of shrimp safely, sustainably, and at a lower cost.

Professor Ahn Dong-hyun, who supervised the team, stated, “As blue foods gain attention as a future food resource, this project proposed a new idea for shrimp products and made a meaningful contribution to the field of sustainable seafood.” <Pukyong Today>