The purpose of the Kimchi Research Institute is to take a scientific approach to kimchi, which will ultimately promote its industrialization and globalization. A further aim is to create a kimchi culture by conducting basic and applied research as well as joint academic-industrial research into kimchi-related science. The institute is actively engaged in research and diverse support activities, and takes an interdisciplinary approach to the various fields of science related to kimchi, including fermentology, dietetics, physiology, food processing science, cooking science, microbiology, and culture, while pursuing industrial-academic cooperation.





In addition, the institute carries out all of its projects in cooperation with experts in the field, while maintaining close relations with universities and research institutes all over the country, including those in the Busan, Yeongnam, and Honam areas.





Thus far, the research achievements of the institute include: 





Studies on the scientific analysis of traditional kimchi, and the potential of kimchi


Studies on the development of functional kimchi for its benefits as an agricultural resource and for the promotion of health, and its commercialization


Studies on the development of anti-carcinogenic and anti-aging functional kimchi


Studies on the characteristics of kimchi production using organic agricultural products


Development of a fermentation-adaptive kimchi packaging technique for the distribution of high-quality kimchi products


Joint academic-industrial research on the living substance of kimchi and its characteristics, and its use in diet food


Studies on fermentation temperature adjustment of a kimchi refrigerator to produce kimchi with enhanced taste and functionality





Research that is currently underway includes:


Suppressive effect of fluid syrup with added sugar beet pulp extract containing Arabinose on diabetes and metabolic syndrome


Studies on the measurement of Nitrates in vegetable juice (green juice) and the stability of Nitrosamine


Modeling the Chitosan standard for strengthening the stability and functionality of food and the evaluation of the effect of functional kimchi





< Major Operations of the Research Institute >





Strengthening ties between related academic and industrial circles


Performing studies for industries


Performing relevant government-run research & research from research organizations


Studies on the development of new technology & related foods, and their utilization


Studies on kimchi-related dietary life and kimchi culture


Publication of kimchi-related academic and technical information journals


Dissemination of knowledge and exchange of information on kimchi science