CIRS Group Korea to Lecture at the 2026 Alternative Food Industry Expert Training Program (Cell-Cultured Food)

On 12 August 2026, CIRS Group Korea signed a memorandum of understanding (MOU) with the WFT Research Institute under the World Food Tech Council, covering the development of safety technology for the food tech sector and support for alternative protein materials entering global markets. As part of that agreement, CIRS Group Korea will take part in the 2026 Alternative Food Industry Expert Training Program (Cell-Cultured Food) run by the World Food Tech Council, delivering a session on the regulatory status and practice for novel food ingredients in overseas markets.

The World Food Tech Council is running the program to build out safety technology for foods made with new food tech processes, support the growth of the industry, and strengthen the practical skills companies need on the ground. Focused on cell-cultured food within the alternative food category, the curriculum covers the state of the food tech industry, an overview of Korean food regulation, cell culture and commercialisation technology, production, material and product safety technology, and the regulatory landscape and practice for novel ingredients. Companies and practitioners in the field are encouraged to take part.

Program Overview

Title: 2026 Alternative Food Industry Expert Training Program (Cell-Cultured Food)

Date: Thursday 12 to Friday 13 November 2026, 10:00-17:00 (two days, 12 hours in total)

Venue: Medium Conference Room 7, B1, Korea Science and Technology Center (22 Teheran-ro 7-gil, Gangnam-gu, Seoul); same venue both days

Capacity: 50 participants (first come, first served; free of charge)

Completion requirement: attendance at 80% or more of the program (four or more sessions)

Participant Benefits

Certificate of completion issued by the World Food Tech Council (for those who complete the program)

Course materials provided

General membership of the World Food Tech Council (industry information and other services)

Opportunity to attend World Food Tech Council events in 2027 (discount vouchers and details to follow)

Registration

Registration link: https://forms.gle/XKQ6cUud3ZUt46eBA

Deadline: until all places are filled

Program Schedule

Day	Time	Session	Speaker
Day 1 12 Nov (Thu)	09:50-10:00	Registration and program briefing	-
	10:00-11:00	[Session 1 - Industry Overview] Food regulation fundamentals and safety technology	Jungu Lee, Professor, Seoul National University of Science and Technology
	11:10-11:30	The present and future of the food tech industry	Sangjun Lee, Head of Research, World Food Tech Council
	11:30-12:00	Building the cell-cultured food tech research support center and the status of the regulatory free zone	Eunmi Kim, Director of Bio Industry Development, Gyeongbuk TP
	12:00-13:00	Lunch	-
	13:00-13:50	[Session 2 - Cell Culture Technology] The first step in cultured meat: characteristics, types and applications of animal stem cells	Changgyu Lee, Professor, Seoul National University
	14:00-14:50	Culture technology design and equipment cases for improving cell culture efficiency	Taeyoung Kim, Executive Director, Microdigital
	14:50-15:10	Break (20 minutes)	-
	15:10-16:00	[Session 3 - Commercialisation Technology] 3D precision structure forming and commercialisation technology including cultured meat manufacturing	Suntae Joo, Professor, Gyeongsang National University
	16:10-17:00	Commercialising cell-cultured food: corporate experience and case studies	Heejung Kim, Chief Technology Officer, Cellmeat
Day 2 13 Nov (Fri)	10:00-10:50	[Session 4 - Production and Material Safety Technology] Safety assessment and monitoring technology for cell lines and cell culture components	Seokhee Lee, Professor, Dongguk University
	11:00-11:50	Characteristics of novel protein materials and allergen identification technology (cultured meat perspective)	Haeyoung Kim, Professor, Kyung Hee University
	11:50-13:00	Lunch	-
	13:00-13:50	Regulatory status and practice for novel ingredients (Korea, US, EU, China)	Seowon Kim, Team Lead, CIRS Korea
	14:00-14:50	[Session 5 - Commercialisation and Distribution Safety Technology] Safety assessment technology for final products (prototypes) and for use as food ingredients	Yuheon Park, Professor, Dongguk University
	14:50-15:10	Break (20 minutes)	-
	15:10-16:00	Big data and AI based algorithms for food safety assessment	Sunyong Yoo, Professor, Chonnam National University
	16:10-17:00	Delivering food safety information using Digital Link	Sung Moon, Director, Korea Food Safety Information Service

CIRS Group Korea provides one stop regulatory compliance services for food across China, South Korea, Japan, the EU, the UK and the US, including novel food ingredient applications, product registration and notification, label review and ingredient compliance. If you need any assistance or have any questions, please get in touch with us via service@cirs-group.com.

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