|▲ Award of undergraduate students in the Department of Food & Nutrition, who won the 2021 International Conference on International Conference of the Korean Food Society of Food Preservation|
On August 27, undergraduate students of the Department of Food and Nutrition at Changwon University, won two excellence awards and two participation awards at the UCC Contest, and Capstone Design Competition at the 2021 International Conference of the Korean Food Society of Food Preservation. Students Kim Ji-wan, Kang Eun-soo, and Jung Yeo-kyung of the Nutrition and Food team, won the Excellence Award at the UCC Contest, while students Jeon Young-min, Kim Do-young, Kim Sung-mi of the Changsik Team, and Lee Hee-jung and Park Se-won of the Vegan Master Team, won the Participation Awards, respectively. At the Capstone Design Competition, an undergraduate team at the Food and Chemical Laboratory coached by Professor Kim Mi-jung, won the Excellence Award.
In order to improve the quality and quantity of the National Diet, the Korean Food Society of Food Preservation, promotes theoretical and technical research on the overall field of study, related to food storage processing, distribution, and its application. It was also established to contribute to the development of the food storage and distribution industry, by spreading its theory and technology widely, and linking academics with industries. The International Conference of the Korean Food Society of Food Preservation, is the 42nd International Academic Conference held this year. This is the largest academic conference related to food storage and distribution, where a total of 40 domestic and foreign speakers gave keynote speeches and academic lectures, under the theme of Food Innovation and Future in the New Normal Era. The UCC, announced by undergraduate students in the Department of Food & Nutrition at the International Conference, was of great significance in that it supplemented the tasks submitted by, ‘Experimental Cooking and Practice’, a capstone design subject supported by the LINC+ Project.
Students from the Department of Food & Nutrition produced videos under the theme of alternative proteins, carbon neutrality, and veganism, at the UCC contest of the 2021 International Conference on Food Society of Food Preservation. The UCC, which is based on alternative proteins, introduced alternative proteins that can solve social problems, such as the food resource crisis, the global environmental crisis, and animal ethics problems. The video contains the types of alternative proteins that can be used and the advantages of continued development. The UCC with the theme of carbon neutrality, introduced the importance of carbon neutrality and eco-friendly animal husbandry, which makes the actual carbon emission 0, by making the amount of carbon emitted, absorbed, and removed equal. The vegan-themed UCC specifically introduced various information on veganism, vegan foods, such as Vegan Mayo and Vegan Ramen, and important things to pay attention to while following a vegan lifestyle.
Regarding the award of the International Conference of the Korean Food Society of Food Preservation, Kim Mi-jung, the Dean of the Department of Food and Nutrition at CWNU, said, "Through the support of the Changwon University LINC+ Project, we will try to achieve good results in various academic conferences”. At this competition, the awards of undergraduate students in the Department of Food & Nutrition at CWNU, showed the potential for great development of the LINC+ Project group and contributing to the development of the food storage and distribution industry, by linking academics and industries. Starting with this, projects from departments supported by the LINC+ Project group, including the Department of Food & Nutrition, are expected.
By Jung In-hee, cub-reporter email@example.com
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