Sempio said on the 12th that it has signed an industry-academia memorandum of understanding with Hanyang Women's University to jointly conduct food research and development and train talent.
The two sides will combine the results of Sempio's long-running "Korean flavor research" program with the university's research and education infrastructure in food and nutrition. They plan in particular to use the university's smart institutional kitchen to develop products and menus in an environment similar to actual food service and large-batch cooking sites.
The research will focus on business-to-business sauces and food ingredients for institutional food service and large restaurant operations. The partners will verify whether consistent taste and quality can be maintained during large-batch cooking, and will assess ease of preparation and practicality in the field.
The two sides are also reviewing a program under which students in the university's food and nutrition department would take part directly in Sempio's product and menu research and development. The aim is to give students hands-on experience and help them build the skills needed in the food industry.
Hanyang Women's University is pursuing an "anchor project" in which the local community and industry jointly cultivate workers suited to on-site needs. The initiative centers on applying the university's training facilities and research capabilities to regional and industrial innovation. The latest agreement was signed as part of these industry-academia efforts.
"Building on our Korean flavor research, we will continue to develop products and menus that let anyone cook easily and deliciously, at home as well as in large-batch cooking settings, and we will work for the advancement of Korean food culture," an official at Sempio said.