WORLD INSTITUTE OF KIMCHI

Transcription

1 Global Kimchi Culture and Fermentation Science WORLD INSTITUTE OF KIMCHI

2 History Oct. 14 The Korean government decided to establish a research institute specializing in fermented food with the aim of making it a first-rate one. Sep. 15 Jan. 01 May. 04 The Ministry of Food, Agriculture, Forestry and Fisheries set up a master plan for the establishment of the World Institute of Kimchi (WiKim) and set the location. WiKim has been established as an annex of the Korea Food Research Institute (KFRI). Dec nd session of the Board of Directors of the Korea Research Council for Industrial Science and Technology approved the establishment of WiKim. Contents Introduction Research Activities Research and Development Industry Service Strategy and Planning Management and Support Activities Main Facilities Feb. 10 WiKim was designated as an agency for training Kimchi experts by the National Agricultural Products Quality Management Service. Dr. Wan-Soo Park was inaugurated as the first General Director of WiKim. Oct. 31 Mar. 10 WiKim moved to the newly built building in Gwangju Metropolitan City. The opening ceremony of WiKim was held at KFRI.

3 World Institute of Kimchi 2013 Oct. 30 Dr. Wan-Soo Park was reappointed as the second General Director of WiKim. Kimchi in 360 Kimchi meets World! The World Institute of Kimchi is tasked with the duty of contributing to the globalization of Kimchi through comprehensive R&D, fermentation and distribution technologies, relevant tests and evaluations, and technological support. The institute was established as an annex of the Korea Food Research Institute (KFRI) on January 1, 2010 based on the government s will to develop a world-class research agency specializing in fermented food. We take a comprehensive approach to Kimchi research through not only scientific R&D but also humanistic, social and scientific research. We also focus on research on Kimchi varieties, striving for the globalization of Kimchi. We produced an array of results in the first five years of establishment, including applications for intellectual property rights (60), registration of intellectual property rights (16), research papers (125, (63 SCI(E)), signing of technology transfer contracts (5), etc. We operate the Hygienic Safety and Analysis Center (T ) and the SME (Small & Medium-sized Enterprises) Services (T ) to provide support for SMEs in the Kimchi industry. We have signed agreements for business collaboration with 31 agencies (including the Kimchi Research Institute of Pusan National University, Sichuan Office of Science and Technology, China, Kimchi Association of Korea, Kim & Kim Inc. (a Kimchi business in Vietnam), and Food Research Institute of CJ Cheiljedang) as part of the efforts for invigorating exchanges among businesses, universities, and research institutes. We will continue to be among the world-class research institutes specializing in fermented food by operating the institute with open-mindedness and site-based R&D and training creative human resources. General Director, Wan-Soo Park, Ph.D.

4 World Institute of Kimchi Comprehensive R&D on Kimchi * Development of technologies for the production of high-quality Kimchi in relation to raw materials, production process, storage /distribution/packaging, hygiene, and safety * Research and Development of convergent/innovative technologies for the promotion of the Kimchi industry Research on the globalization of Kimchi * Implementing research on the globalization of Kimchi for engaging in the relevant business * Development of strategies for the promotion of Kimchi export and provision of marketing support for the glocalization of Kimchi * Operation of DB and cooperative network of information, statistics, and academic resources for the promotion of Kimchi-related culture worldwide Research and technological support for other Kimchi-related industries * Education, training, consulting, hands-on experience, and tourism industry * Support for the globalization of "Hansik" (traditional Korean food)

5 05 Fermentation Science World Institute of Kimchi Research and Development Research on Microbiology and Functionality We are carrying out the development of basic and application technologies related to Kimchi microorganisms - such as isolation/identification, establishment of supply system of Kimchi starter cultures, and metabolic activity of Kimchi - by developing the core technologies for the screening of novel and excellent bioactive and metabolic products. Key Research Results Development of probiotics to improve intestinal bacteria flora Research on bio- resources from Kimchi microorganisms Searching and characterization of bioresources from Kimchi and Kimchi-originating bacteria Collection and characterization of Kimchi microorganisms, establishment of their supply system * Isolation, identification of Kimchi microorganisms and research on their genome, proteome, and metabolome * Development of probiotics and food additives using Kimchi microorganisms * Research on the extraction, separation, and purification of active materials from microorganisms * Incubation, fermentation of Kimchi starter cultures and studies on gene characteristics * Exploration of immunomodulatory molecules and bioactive compounds from Kimchi and development of immunopotentiation technology * Studies on improving the intestinal activity of Kimchi * Operation of Microorganism and Gene Bank for the preservation and distribution of Kimchi starter cultures * Operation of Genome Research Lab, Microorganism and Gene Bank, Imaging Lab, and Experimental Animal Facility * Studies on the overall characterization of Kimchi microorganisms Special Facilities * Genome Research Lab Molecular biological analysis lab and cell culture lab * Microorganism and Gene Bank * Imaging lab * Experimental Animal Facility Development of Kimchi starter cultures Investigation of the scientific excellence and metabolic network modulation of Kimchi Development of Kimchi starter cultures to control Kimchi fermentation Extension of Kimchi shelf life using microorganism control technology Enhancement of palatability and health-related function using starter cultures Investigation on the immunomodulatory effects of Kimchi and selection of lactic acid bacteria to show the alleviatory effect on atopic dermatitis and allergy Investigation on the modulatory effect of Kimchi on the cardiovascular system and obesity-related gene

6 World Institute of Kimchi Kimchi Culture 06 Research and Development Research on New Production Process and Fermentation We are developing advanced technology to process Kimchi, such as technology to maintain the constant quality of Kimchi ingredients, technology to operate Kimchi ingredient process complex, technology to establish the artificial system for producing Kimchi ingredients, and technology of Kimchi unit processes with high productivity. We also establish a system for the production and supply of Kimchi starter cultures and develop technologies for the commercialization of useful microorganism. Key Research Results Stabilization of Kimchi raw materials supply and demand Development of system for the storage and distribution of raw materials for salting Kimchi for preservation Development of a standard model for the Kimchi raw materials processing system Development of technologies for the quality control of raw materials for salting Kimchi for preservation * Development of technologies for the adequate management of cabbages and ingredients used as raw materials for making Kimchi and maintenance of their quality * Research on the processing characteristics and development of the relevant production process-related technologies * Establishment of Kimchi raw material processing system * Operation of factory for the production of Kimchi raw materials * Development of highly productive Kimchi production process * Development of technologies for turning Kimchi waste into useful resources * Establishment of a system for the industrial production and supply of Kimchi starter cultures * Development of technologies for formulating Kimchi starter cultures and turning them into industrial products * Operation of a pilot plant * Research on other Kimchi production-related processes Special Facilities * Pilot plant * Pressure storage system Improvement of Kimchi production process Industrial production and supply of kimchi starter cultures Development of technologies for improving the process of salting Kimchi cabbage for preservation Development of mechanized process for putting spices into Kimchi cabbages for Kimchi production Development of technologies for turning Kimchi waste into useful resources Development of conditions for the physicochemical culture of microorganism strains and scale-up production process (5L, 50L, 500L) Development of technologies for the invigoration and formulation of Kimchi-related microorganisms and establishment of a system for their supply

7 07 Fermentation Science World Institute of Kimchi Research and Development Research on Kimchi Culture Convergence We are conducting research on Kimchiology, an interdisciplinary study that integrates scientific R&D and humanistic or social science. We are focusing on supporting World-Wide-Kimchi, creating new industries, converging research on Kimchi science and culture, and enhancing Korea's status as the home of Kimchi. * Development of technology to utilize the domestic / international food culture of Kimchi as resources for industrialization * Establishment of Kimchiology as a new field of study * Convergence of science and culture for the globalization of Kimchi * Development of Kimchi-related culture contents * Establishment of Kimchi information service system(wkiss) and Kimchiology DB * Operation of Kimchi museum, Kimchi experience center, Kimchi-Um, Kimchidio Special Facilities * Kimchi-Um(Kimchi Archive Center) * Kimchidio(Kimchi Studio) * Kimchi Information Service System(WKISS) Key Research Results Utilization of Kimchi culture as resources for industrialization Development of Kimchi archiving and classification system Publication of Kimchi documentary series Establishment of Kimchi Information Service System Declaration of Kimchiology Hosting of international Kimchiology symposium Publication of a Kimchiology collection Networking of Kimchiology researchers Networking for the globalization of Kimchi Study on the cultural characteristics of global Kimchi consumers Networking for collecting global Kimchi culture resources Support for promotional events to spread the Kimchi culture worldwide

8 World Institute of Kimchi Kimchi Culture 08 Research and Development Research on Industrialization Technology We are conducting Kimchi-related R&D for the quality standardization and production of diverse products with the aim of enhancing the competitiveness of Korean-made Kimchi globally, development of Kimchi-related applied products, development of better technologies for the storage, distribution and packaging of Kimchi, and development of Kimchi varieties suited for different people. Key Research Results Kimchi quality standardization Classification of quality of major raw materials used in different seasons Development of Kimchi flavor standardization indices Research on the relationship between the use of microorganisms and materials affecting Kimchi flavor Publication of a standard manual for the production of Kimchirelated salting raw materials for preservation Research on the improvement of Kimchi quality Kimchi quality management Development of technologies for the hygiene / quality management of fishery product Kimchi Development of technologies to fluidize Kimchi Manual designed to prevent the mixing of foreign materials Kimchi quality evaluation Kimchi quality evaluation programs Quality evaluation for product development (e.g., dongchimi, green tea extract-added Kimchi, saccharin-added Kimchi) * Research on the standardization of quality of Kimchi and its raw materials * Development of Kimchi-based catering industry * Development of Kimchi-applied food and recipes * Development of Kimchi varieties for the promotion of export * Development of technologies for the diversification of Kimchi varieties suited for different people * Comparison of quality and characteristics of Kimchi-related food and development of new Kimchi varieties using raw materials available overseas * Establishment of local/overseas network for the invigoration of the Kimchi industry * Development of technologies for the storage, distribution, and packaging of Kimchi * Development of fermentation technologies required for the enhancement of Kimchi quality * Operation of Sensory Evaluation Lab/Kimchi culinary rooms * Development of base technologies for the enhancement of global competitiveness of Kimchi products Special Facilities * Sensory Evaluation Lab, Panel waiting room, Kimchi Dimibang(Kimchi culinary room) Development of Kimchi packaging and distribution technologies Kimchi product diversification and development of Kimchi varieties Development of Kimchi distribution guidelines Development of design for Kimchi containers for export Development of CO2-absorbing containers Development of technologies to make Kimchi less salty Development of powdered Kimchi Development of DIY Kimchi sets

9 09 Fermentation Science World Institute of Kimchi Research and Development Research on Hygienic Safety and Analysis We are carrying out the development of original technologies such as improving hygienic safety technology and developing a rapid detection method for bacteriophage and virus to ensure food and Kimchi safety. We also perform the determination of food components, educational and technical services related to analysis, and HACCP service and education support. * Improvement of hygienic safety of Kimchi technology * New analytical methods of Kimchi research * Research on Kimchi-related adverse bacteriophage and virus * Development, support, and training regarding Kimchi-related HACCP program * Management of Instrumental Analysis Lab, Inorganic Analysis Lab, and Pretreatment Lab Key Research Results Improvement of technologies for the hygienic safety of Kimchi Research on the inactivation of Kimchirelated virus Development of food analysis methods Study for ensuring the hygiene and safety of Kimchi and related industries Development of rapid detection methods for foodborne pathogens Research on the prevention and control of norovirus elements Study on the anti-virus effect of Kimchi and its ingredients Development and application of food analysis methods Resolving the technical problems of Kimchi companies Special Facilities * Physical and Chemical Lab Pretreatment Lab, Instrumental Analysis Lab 1, 2, Inorganic Analysis Lab * Microbiological Analysis Lab - Foodborne Pathogens Lab, Virus Lab Establishment of system for the hygiene and safety of Kimchi Establishment of testing system for the hygiene and safety of Kimchi Designation of quality inspection institute and operation of the food analysis service system

10 World Institute of Kimchi Kimchi Culture 10 Industry Service SME (Small & Medium-sized Enterprises) Services We are carrying out statistical analyses on the Kimchi industry, survey research on the quarantine regulations or hygiene standards of Kimchiimporting countries, and educational services for the staff of Kimchiproducing companies in order to improve technical or managerial abilities. Key Research Results On-site technical services Small companies provided with knowledge and technical support Total of 159 cases, 128 cases of support completed (as of May 2015) Requesting (firm/individual) Job allocation Consulting and On-site technical service DB update and A/S Love Kimchi family business family enterprise, selected small and medium-sized Kimchi manufacturers to target the relevant professional to provide information, export service to help deal with technical difficulties in related fields, intensive support and consulting - 12 companies selected in companies selected in 2015 Industry Overview, survey on the Kimchi industry's import and export trends Kimchi Industry Report Kimchi industry data survey * On-site technical services for Kimchi companies * Management and marketing support * Survey research on the Kimchi industry and related sectors, construction of DB * Survey research on the regional quarantine procedures or hygiene standards * Provision of educational service for Kimchi specialists * Phone number * - smekimchi@wikim.re.kr Consulting services for the global marketing and promotion of Kimchi export Education and training services Local events held for the overseas expansion of Kimchi consumption - Business Fair 2014 in Vietnam, Kimchi Business Fair 2015 in Hong Kong Survey research on regional quarantine procedures or hygiene standards - Labeling Guide for Kimchi Export 2014 USA, Japan 2013 Operation of Kimchi professional training courses - Management of Kimchi raw and subsidiary materials, provision of education on the overall quality management of marketing operations for Kimchi manufacturers Providing an advanced course for production managers and staff in Providing further education on the Kimchi production process 2015 Operation of Kimchi exports hands-on training

11 11 Fermentation Science World Institute of Kimchi Industry Service Food Analysis Services WiKim has provided services such as food components, educational and technical service, and on-site inspection to improve the quality of Kimchi companies. Key Research Results Food analysis service Services related to HACCP certification tests - 61 sample cases, 627 test items (as of 2014) Inspection, quality control test service - 95 sample cases, 760 test items (as of 2014) Experimental education service Round-the-clock support cycle for analysis services Guidance experiment conducted, four cases (as of 2014) Analysis of food quality and safety of Kimchi at regular intervals during the term of the agreement (general ingredient, microbiological, physical and chemical, sensory evaluation), planning services Items of Testing and inspection/guidance experiment Total aerobic count (petrifilm) E. Coli (petrifilm) Coliform (petrifilm) Yeast and mold * Analysis services for Kimchi industries * On-site consulting (experimental) for the quality management of Kimchi industries * Round-the-clock support cycle for the analysis services of Kimchi-related companies Microbial Analysis Lactic acid bacteria Enterohemorrhagic Escherichia coli Bacillus cereus Salmonella spp. * Phone number fax * - kimanalysis@wikim.re.kr Vibrio parahaemolyticus Clostridium perfringens Staphylococcus aureus Campylobacter jejuni/coli Yersinia enterocolitica Listeria monocytogenes - - Pb Cd Tar color Preservative (5 kinds, LC) Chemical Analysis Extraneous material (parasite eggs) Total acidity Salinity ph

12 World Institute of Kimchi Kimchi Culture 12 Strategy & Planning Planning & Budget We carry out planning and budget-related business such as regulations, organization, budget of the Institute, and selection of research projects. * Enactment and amendment of regulations * Management of organization * Matters concerning the formulation of project plans and budget * Matters concerning the National Assembly, government, and board of directors * Matters concerning the selection of research projects, signing of agreements, progress management, result evaluation, follow-up management and task-related security * Operation of the Research Deliberation Committee * Other matters concerning planning, budget, and research management Future Strategy We establish R&D policies and mid- and long-term development plans for the creative planning of R&D projects and efficient dissemination of research results. We also disseminate the results through the commercialization of technologies and by carrying out publicizing and cooperation. * Studies on the development of R&D policy and planning for WiKim * Establishment of mid- and long-term development plans of WiKim * Establishment and evaluation of Managerial Performance Plan * Management of research outcomes, technology transfer and commercialization of Kimchi * Management of external affairs including MoU contracts * Other matters concerning public relations

13 13 Fermentation Science World Institute of Kimchi Management and Suppor Management and Support We carry out administrative management-related business with focus on enhancing operational efficiency and accomplishing higher research results. Our business includes handling of matters such as welfare, purchase, asset/human resources management, information-related matters, and management of facility. * Personnel affairs, service management, and welfare * Matters concerning registration, seal management, document management * Matters concerning wages, national pension, and insurance * Matters concerning income, outgo, and accounting settlement * Matters concerning the purchase of goods either in Korea or overseas and operation and management of facilities and assets * Matters concerning research facilities and personnel * Other matters concerning administrative management and those not stipulated elsewhere Safety Facility Management * Education on Safety, Training, and Inspection services including General Administration * Disasters, Industrial Safety and Health in the Workplace * Other Facilities of the Institute for Energy and Environmental Management

14 World Institute of Kimchi Kimchi Culture 14 Activities Holding academic events for the development and globalization of the Kimchi industry General Domestic Academic Events International Symposiums Workshop among businesses, research institutes, and government Conferences Symposium titled "Re-enlightening of the identity and paradigm of Kimchi" (KFRI, Dec. 10, 2010) Symposium titled "Establishment of base for reforming the Kimchi industry" (Daejeon Expo Convention, Nov. 18, 2011) Symposium titled "Present and future of Kimchi packaging technology" (COEX, Dec. 9, 2011) Kimchi industry symposium themed "Kimchi and salt" (Busan Paradise Hotel, Dec. 6, 2013) 4 th Symposium for Kimchi Industry Development themed Strategy for the development of the Kimchi industry by coping with changes in the environment (Gwangju Museum of Art, Oct. 7, 2014) Symposium titled "KIMCHI 2014: Kimchi, beyond limits" (city hall new government building, Seoul, Nov. 6, 2014) Symposium for the stabilization of vegetable demand-supply (at center, Sep. 16, 2015) 5 th Symposium for Kimchi Industry Development themed Differentiation strategy for the pioneering of new Kimchi markets such as China (Gwangju Kimchi-town, Oct. 26, 2015) International symposium themed Fermented Foods & Their Bright Future (COEX, Nov. 18, 2010) International forum themed "Korean-Chinese science technology of contemporary Kimchi industry forum" (Sichuan Cheung-du, China, Jan. 11 ~ 12, 2011) 3 rd international Kimchi conference themed "Kimchi and human health" (at Center, Sep. 16, 2011) 4 th international Kimchi conference themed "Kimchi from the East meets Pickles from the West" (Washington D.C. USA, Sep. 13, 2012) 5 th international Kimchi conference themed "Functional excellence of Kimchi" (national folk museum of Korea, Sep. 6, 2013) 1 st Kimchiology symposium themed "Supporting Kimjang culture to be registered with UNESCO and Kimchiology declaration" (national folk museum of Korea, Nov. 5, 2013) 2 nd Kimchiology Symposium themed "Humanistic Understanding of Kimchi" (National Library, Nov. 26, 2014) International Kimchi symposium themed "Kimchi-related science and industry and globalization" (Novotel Ambassador Busan Hotel, Dec. 5, 2014) 3 rd Kimchiology Symposium themed "Perception, emotion, and change about Kimchi" (National Library, Oct. 29, 2015) 1 st collaboration workshop to enhance the competence of the Kimchi industry (Damyang resorts, Nov. 14 ~ 15, 2012) 2 nd collaboration workshop for the development of the Kimchi industry (Holiday Inn Gwangju Hotel, Oct. 28 ~ 29, 2013) 3 rd collaboration workshop to support small and medium-sized Kimchi companies (Byeonsan Daemyung Resorts, Mar. 27 ~ 28, 2014) 4 th collaboration workshop to support small and medium-sized Kimchi companies (Daejeon Hotel Interciti, Mar. 31 ~ Apr. 1, 2015) Joint conference of Kimchi research institutions (WiKim, Apr. 11, 2013) Meeting for activating the Kimchi industry in Jeonnam Province (WiKim, Jun. 27, 2013) Establishment of the 2013 Kimchi expert training program (Wikim, Aug. 17 ~ Nov. 1, 2013) Collaboration debate conference for the development of the Kimchi industry in Jeonnam Province (Kim Dae Jung convention center, Nov. 8, 2011) Informal meeting to discuss how to invigorate the Kimchi industry (Korea Cultural House, Nov. 15, 2013)

15 15 Fermentation Science World Institute of Kimchi Hosting or supporting domestic and international events aimed at disseminating the Kimchi culture worldwide Domestic Events International events Namdo food culture expedition - Namdo culinary tourism (WiKim, Jun. 14 ~ 15, 2013) Gwangju World Kimchi Culture Festival 2013 (Jungoe Park, Oct. 5 ~ 9, 2013) 2013 World Korean Business Convention (Kim Dae Jung Convention Center, Oct. 26 ~ 31, 2013) 2013 Korea Kimchi culture festival (Gyeongbok Palace, Dec. 5 ~ 6, 2013) WiKim annual Kimjang sharing event (Other than welfare facilities, Nam-gu, Gwangju, Dec. 2012, 2013 and 2014) Korean food globalization international event [2012 Madrid Fusion] support business (Madrid, Spain, Jan. 24 ~ 26, 2012) Advertising the excellence of Kimchi internationally, demonstrating Kimchi making (Hong Kong, Oct. 23, 2012 /Taipei, Taiwan, Oct. 25, 2012) Peru Kimchi experience event I love Korea, I love Kimchi (Lima, Peru, Jan. 31 ~ Feb. 1, 2013) 2013 Vietnam Kimchi Festival (Ho Chi Minh, Vietnam, Oct. 12 ~ 14, 2013) Host France Kimchi advertising and experience event I love Korea, I love Kimchi (Paris, France, Nov. 14 ~ 15, 2013) Korean Kimchi Festival event support business (Sendai, Japan, Nov. 18 ~ 22, 2013) 2013 Taiwan Kimchi Business Conference (Taipei, Taiwan, Nov. 21 ~ 24, 2013) 2014 Vietnam: Southeast Asian exports, Kimchi Business Fair for small and medium companies (Hanoi, Vietnam, Oct. 9 ~ 12, 2014) Hangzhou Kimchi advertising and experience event I love Korea, I love Kimchi (Hangzhou, China, Oct. 16 ~ 18, 2014) 2014 Korea and Japan Friendship Charity Event (Tokyo, Japan, Nov. 15 ~ 16, 2014) Kimchi Festival in Sendai, Japan (Sendai, Japan, Nov ) Hong Kong 2015 LOHAS EXPO Kimchi Business Conference (Wan Chai, Hong Kong, Feb. 5 ~ 7, 2015) Kimchi advertising and experience event in Expo Milano 2015 (Milano, Italy, May 27 ~ 30, 2015) Kimchi localization event in London "I Love Korea, I Love Kimchi"(London, UK, Aug. 9 ~ 11, 2015) Kimchi localization event in Chile "I Love Korea, I Love Kimchi"(Santiago, Chile, Aug. 29 ~ 31, 2015) 19 th FHC China 2015, Kimchi Business Conference (Shanghai, China, Nov. 11 ~ 13, 2015) 3 rd Kimchi Festival in Sendai, Japan (Sendai, Japan, Nov. 18, 2015) Signing of MoU for stronger collaboration among businesses, universities, and research institutes Kimchi Research Institute of Pusan National University (Dec. 1, 2010) Sichuan Office of Science and Technology, China (Jan. 11, 2011) Korean Society for Lactic Acid Bacteria (Feb. 10, 2011) Korea Society of Packaging Science & Technology (Oct. 24, 2011) Kimchi Research Institute of Suncheon National University (Oct. 25, 2011) Kimchi Research Center of Chosun University (Nov. 17, 2011) Korea Kimchi Seasoned Pickles Food Industry Cooperative Association (Jul. 27, 2012) Kimchi Association of Korea (Sep. 19, 2012) Gwangju Kimchi Academy (Dec. 20, 2012) Nam-gu Office of Gwangju (Apr. 16, 2013) National Food Cluster Support Center (Jun. 13, 2013) 25 government-funded research institutes of science and technology (Oct. 8, 2013) Sunchang-gun (Feb. 21, 2014) Gwangju/Jeonnam Regional Center, SMEs Integrated Support Center (Mar. 24, 2014) Macrogen Inc. (Apr. 10, 2014) Daesang FNF Co., LTD. (May 15, 2014) Kim & Kim Inc. (a Kimchi business in Vietnam) (Jul. 1, 2014) Nambu Fire Station, Gwangju (Dec. 23, 2014) National Fusion Research Institute (Feb. 16, 2015) Korea Basic Science Institute (KBSI) (Feb. 24, 2015) Food Research Institute of CJ Cheiljedang (Mar. 9, 2015) Global Technology Transfer Bank (Mar. 13, 2015) Solar Salt Research Center, Mokpo National University (Mar. 20, 2015) University Industry Liaison Office of CNU (May. 12, 2015) Sunchang Research Institute of Health and Longevity (May. 19, 2015) Nonghyup Food Research Institute (May. 28, 2015) IPR Group (Jul. 7, 2015) Korea Polar Research Institute (Jul. 7, 2015) Jeonbuk Institute for Food-Bioindustry (Jul. 16, 2015) Texas A&M Engineering Experiment Station (Jul. 22, 2015) Chung-ang Univ. Center for Food Safety (Oct. 15, 2015)

16 World Institute of Kimchi Kimchi Culture 16 World Institute of Kimchi's Key Facilities Instrumental Analysis Lab Location and Capacity Room 225, 228, 2 nd floor, research sector (Instrumental Analysis Lab 1, 2 : m2 each) Facilities Approximately 20 pieces of equipment, such as various mass spectrometer system, chromatography system, spectrophotometer, texture analysis equipment, water activity tensiometer, etc. * Joint use of cutting edge-research equipment for efficient Kimchi-related studies * Supporting rapid and low-cost tests for Kimchi companies, procuring the safety of Kimchi, and sponsoring an official testing certification institute to strengthen the competence of Kimchi companies Inorganic Analysis Lab Location and Capacity Room 223(22.68 m2 ), 227(45.61 m2 ), 2 nd floor, research sector Facilities Equipment for the analysis of inorganic or preconditioned substances in Kimchi * Analysis of ingredients, and minerals and heavy metals in Kimchi products using ICP-MS * Analytical services are available for both internal and external customers Genome Research Lab Location and Capacity Room 230 (118.1 m2 ), 2 nd floor, research sector Facilities Equipment for extracting substances, Characterizing genome and proteome and metabolome * The genome research lab consists of molecular biological analysis lab and cell culture lab. Research focused on the characterization of metabolites from Kimchi extract and lactic acid bacteria with genomic, proteomic, and metabolic information.

17 17 Fermentation Science World Institute of Kimchi Virus Lab Location and Capacity Room 125 (52.54 m2 ), 1 st floor, research sector Facilities clean bench, drying oven, and other equipment for biology experiments * Virus Lab seeks to investigate the prevention and reduction methods of norovirus and anti-norovirus effect of Kimchi. This Lab is equipped with various experimental machines such as PCR, clean bench, and incubator. * The Virus Lab is separated from the Foodborne Pathogens Lab to prevent the cross-contamination of bacteria and other virus-related food during the analysis. Foodborne Pathogens Analysis Lab Location and Capacity Room 127 (44.02 m2 ), 1 st floor, research sector Facilities RT-PCR, PCR, clean bench, incubator, autoclave, water bath, etc. * Analysis of foodborne pathogens in Kimchi * Supporting testing and education for small & medium-sized Kimchi companies, planning to provide research services for small Kimchi companies Sensory Evaluation Lab Location and Capacity Room 123 (94.38 m2 ), 1 st floor, research sector Facilities 15 booths for sensory testing * Each booth of the sensory testing lab has an exclusive sensory testing program, allowing scientific and systematic sensory evaluation Kimchi Dimibang(Kimchi culinary room) Location and Capacity Room 126 (62.64 m2 ), 1 st floor, research sector Facilities 4 kitchen tables, 2 gas ovens, 2 refrigerators, microwave oven, dishwasher, etc. * Kimchi Dimibang has facilities for manufacturing Kimchi sample and serves as a preparation facility for sensory testing

18 World Institute of Kimchi Kimchi Culture 18 Pilot Plant Location and Capacity B1 floor(858.5 m2 ), administration sector Facilities Kimchi manufacturing equipment, environmental temperature room, wet manufacturing room, dry manufacturing room, refrigeration room, and freezer room * Equipment for processing, preconditioning of Kimchi ingredients and refrigerating units for the storage and preservation of prototype samples Experimental Animal Facility Location and Capacity Animal experiment sector ( m2 ) Facilities animal breeding room, stock feed manufacturing room, function testing lab, office, storage room, animal surgery lab, etc. * Performing animal experiments to test the efficacy of Kimchi * Planning to acquire AAALAC certificate for outside animal experiment requests Kimchi-Um(Kimchi Archive Center) Location and Capacity Room 309(203.5 m2 ), 3 rd floor, administration sector Facilities Archiving center for printed or digitalized materials * A number of available data (books, videos and images) are gathered by searching and collecting all domestic and overseas records related to Kimchi, and provided for personnel and visitors Kimchidio(Kimchi Studio) Location and Capacity Room 308(53.46 m2 ), 3 rd floor, administration sector Facilities Image recording equipment, strobos, editing machines, etc. * It is equipped to produce multimedia contents for the globalization of Kimchi * This facility is available for small and medium-sized businesses

19 G l o b a l Kimchi Culture Fermentation Science

20 World Institute of Kimchi World Institute of Kimchi, 86 Kimchi-ro, Nam-gu, Gwangju Metropolitan City, 61755, Republic of Korea Tel