Owned Technology
01 Product Development
Korea’s First Seaweed By-Product Using Package / Security Maintenance Tape
Korea’s First Seaweed-Containing Edible Film Production
Developed antibacterial food package in preparation of COVID19
Developed Korea’s first low-salt Seaweed Soup
02 Joint Research
Joint Research of Korea University High-Molecule Chemistry Laboratory, Nambu University Food Research Center, GF Seaweve
Joint Research Chosun University Marine Research Center, OHSUNDEOK Food Foodservice Institute, GF Seaweve
Simultaneous Far-Infrared Radiation/Steam Rice Noodle and Seaweed Drier Development
Joint Research of GF Seaweve for Rice Noodle Maturing Method to Manufacture 100% Ride Noodle
GF SEAWEVE Domestic Research Institute
We are researching with experts of each field for a sustainable future.
01 MANAGEMENT
Youngjae Lee General Business Management
CEO
Sanghui Kim General Research Management
Prev. Korea Food Research Institute / Ph. D. of Agriculture
Hyunjin Park Top Technical Advisor
Dean of College of Life Science & Biotechnology, Korea University / Fellow, The International Academy of Food Science and Technology, IUFoST /
Ph. D. of Food Engineering, University of Georgia
Sukyoung Lee Low-Salt Seaweed Soup Development Techincal Advisor
Head of Marine Research Center, Chosun University / Ph. D. of Natural Science
Gwontaek Hwang Seaweeds containing film Development Technical Advisor
Professor, Department of Food and Nutrition, Nambu University / Ph. D. of Natural Science
Sundeok Oh UN Food Relief Seasoning Techincal Advisor
Korea’s Cooking Master, Representative of OHSUNDEOK Food Foodservice Institute / Ph. D. of Natural Science
02 RESEARCHERS
Taehoon Lee Chief Researcher
Ph. D. of Natural Science
Junga Kim Researcher
BSc. Food and Nutrition