커뮤니티
교수동정
- 국립 부경대학교 교수님들의 자랑스러운 소식입니다.
| A speciality of Busan "Nakdong seaweed (Gim)," to the overseas! | |||
| 작성자 | Department of External Cooperation | 작성일 | 2018-08-20 |
| 조회수 | 140 | ||
| A speciality of Busan "Nakdong seaweed (Gim)," to the overseas! | |||||
 |
Department of External Cooperation |  |
2018-08-20 |  |
140 |
|
PKNU is pushing to open up overseas markets for 'Nakdong seaweed' Pukyong National University's Yeongnam Grant Center (Center Director Lee Seok-mo) recently filed a trademark application for the Nakdong seaweed processing product brand with the support of the Ministry Oceans and Fisheries in cooperation with Busan Fisheries Cooperative, and announced that it is developing and selling two snack products. Nakdong seaweed, which is produced in Nakdong River estuary coast where sea and river meet, is a special product of Busan which is known for its quality in the whole country, especially its color is black, high and glossy and has been exported mainly to Japan. The Yeongnam Grant Center of PKNU will carry out research project on upgrading the profitability of the Nakdong seaweed for the improvement of the fishermen income and the local virtuous cycle structure in the Nakdong province while participating in the Professor Kim Young-mok (Department of Food Science & Technology) as a responsible professor and Professor Cho Joung-hyung (Department of Industrial Design) Nakdong seaweed processing products as a brand, 'Nakdong Gim-Sabu' and 'Gim-Sabu' have completed two trademark applications. In particular, they developed two kinds of snack products 'Nakdong Snack Gim-Sabu' made by mixing Nakdong seaweed with brown rice and almonds through this research project. The Center and the Busan Metropolitan Government are promoting this product as a core product of Nakdong seaweed, not only in Korea but also in overseas markets such as Russia and China. The center analyzed the nutritional content of water laver of Nakdong seaweed in this research project and presented the results at the Spring Conference of the Korean Society of Fisheries Science in 2018 which was held in May, and proved academic excellence of Nakdong seaweed's excellence. Nutrient composition analysis showed that the protein content of Nakdong seaweed was higher than those produced in Chungcheongnam-do and Jeollanam-do provinces with 36.5 %, 33.3 % of antioxidant component, 21.7 % of taurine which is good for fatigue recovery, and 30.6 % or more of zinc for improving immune function. Lee Seok-mo center chief said, "Nakdong seaweed is recognized for its quality enough to say that it is a luxury product because even the famous Wando seaweed is mixed with Nakdong seaweed." He added, "By utilizing this research achievement, we are expanding the development of various processing products, we will actively pioneer to contribute to the income increase of local fishermen and processing companies." <Pukyong Today> |
