Member states of the Association of Southeast Asian Nations (ASEAN) and the Republic of Korea are set to strengthen cooperation in terms of technology in the ASEAN-Korea Technology Cooperation Workshop.

The food industry has been selected as the main theme of this year’s “ASEAN-Korea Technology Cooperation Workshop for ASEAN SMEs” to enhance the capacities of the ASEAN member dtates and further deepen the partnership between Korea and ASEAN. Considering the public’s growing interests in fermented foods due to its inherent health benefits, the workshop aims to strengthen competitiveness of fermentation-related businesses in ASEAN and contribute to its possibility in expanding to the global market.

As ethnic food fermentation represents an invaluable cultural heritage of ASEAN, I wish that this workshop will build a solid foundation for ASEAN Member States to enhance their competitiveness in the global food market, ASEAN-Korea Centre Secretary General Kim Young-sun said in a statement.

The event which is set from Aug. 31-Sept. 4 will highlight breakthroughs in commercializing ethnic fermented foods and in establishing intellectual property rights in the process of bacterial fermentation and its products.

A total of 20 participants are expected to attend the event. Each ASEAN member country will be represented by two delegates, one of which is government official while the other is a private sector.

The delegates will attend the workshop to discuss Korea’s leading technology, global strategy and intellectual property rights in fermented foods, which have recently been inching into the global spotlight.

In addition, an expert from Sempio Foods Company will conduct a lecture on strengthening the competitiveness of traditional fermented food products in the global market.

The Korea Food Research Institute will hold a lecture on the process of securing intellectual property rights. Meanwhile, the ASEAN member states are also expected to share their ideas on fermentation technology and ethnic fermented foods in the five-day workshop.

Participants will also have the opportunity to visit various industrial sites such as the R and D Center for Korean fermented foods in Sunchang, a famous city for traditional fermented soybean products, where they will gain first-hand experience in the research and development of fermented foods.

The participants will also visit the Microbial Institute for Fermentation Industry to learn about microbial fermentation technologies, and the R and D Laboratory at Suwon Women’s College to participate in the research process and practice exercises.(PNA) FFC/BNB/PR/ebp