The Center for Applied Food Safety and Processing has been established with the signing of a Memorandum of Understanding between Seoul National University Department of Food and Animal Biotechnology (Food Science) and The School of Food Science Washington State University/University of Idaho. The Center is being built upon earlier collaborations that started in 1999 between Seoul National University and Washington State University.
The purpose of the Center is to conduct applied research, education and training, technology and information transfer, and economic development to benefit the food and agricultural sectors in our two countries and with our respective trading partners. It is co-located at both academic institutions and will provide technical support for the food industry through outreach activities, research, scholar exchange and collaborative teaching.
The objectives of the Center are to address global food safety and processing issues to help ensure a safe and wholesome worldwide food supply and to enhance food security and sustainability through research and training activities. It will focus on the needs of domestic and international stakeholders, predominantly in the private sector but also within academia and government starting this fall.
“As much as possible the teaching will be delivered in a “train-the-trainer” format,” explains Dr. Barbara Rasco, Interim Director at the School of Food Science. “This will develop a sustainable capacity to continue training on a long term basis. The Center intends to bring more academic institutions on board.”
The Center plans to assist companies to validate and verify food manufacturing processes. It also will offer conferences addressing issues of economic fraud, environmental sustainability, harmonization of technical and regulatory guidelines, and legal and regulatory compliance in an international context.
Dr. Dong-Hyun Kang, Professor and Director for the Department of Food & Animal Biotechnology (Food Science) at Seoul National University, has many years of successful experience coordinating scholar exchanges to Korea and training programs in food processing and product safety. To help launch the Center, he plans to visit the School of Food Science beginning in December 2014 to develop the 2015 programs for the Center for Applied Food Safety and Processing based on his experience.