대표전화+82-2-589-4649/4640
대표전화kseafoodshow@kfish.kr
KOREAN

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Additional Event

Business Counseling Sessions
Trade Counseling Session
- Date/Location : '25.7.1.(Tue) ~ 7.3.(Thu), 3 days / at the Counseling section in the exhibition hall (Hall B)
- Participants : 40 buyers and more than 80 exhibitors
- Main contents : 1:1 export consultation meetings between overseas buyers and hibitors are held under the auspices of National Federation Of Fisheries Cooperatives to support the and the development of overseas sales channels.
Domestic Consultation Meeting
- Date/Location : '25.7.1.(Tue) ~ 7.3.(Thu), 3 days / Booths in the exhibition center (Hall B)
- Participants : 24 domestic distribution MDs and domestic and foreign fishery companies participating in the exhibition
- Main contents : ‘Visiting Purchase Consultation’; held at the booths of exhibitors in the exhibition hall to conduct 1:1 customized consultation between distributors and exhibitors.
Fisheries Policy Forum
Global Symposium
- Theme : Blue Food with Health and Gastronomy, Sustainable fisheries policy
- Date/Location : '25.7.1.(Tue), 14:00 ~ 17:00 / COEX Hall B Seminar Hall
- Host/Sponsor : Korea Fisheries Association / The Korean Society of Fisheries and Aquatic Science
TimeDetails
Global Symposium13:30~14:00 (30‘)ㅇ Registration
14:00~14:20 (20‘)ㅇ Opening ceremony
  - Moderator : Prof. Daewoong Yoo (National Changwon University)
  - Opening Remarks : Junghwa Choi, Chairperson (The Korean Society of Fisheries and Aquatic Science)
  - Welcoming Remarks : Younghoon Choi, Chairperson (Korea Fisheries Association)
  - Congratulatory Remarks : Kang Dohyung, Minister (Ministry of Oceans and Fisheries) / TBA
ㅇ Photograph Time
14:20~15:10 (50‘)Pres. 1ㅇ Global trends in gastronomy
  - Presenter : Fabrizio Ferrari, Chef
15:10~15:25 (15‘)Pres. 2ㅇ The Ocean We Loved, Today and Tomorrow
 - Speaker: Minyoung Jang, CEO, OurPlanet
15:25~15:40 (15‘)Pres. 3ㅇ Health and seafood
  - Presenter : Prof. Hyejung Lee, (Gachon University)
15:40~15:50 (10‘)Break Time
15:50~16:50 (60‘)ㅇ 종합 토론
  - Moderator : Prof. Gilbo Shim (Pukyong National University)
  - Speaker : Mr. Rockhoon Kim, CEO of World Gastronomy Tourism Conference and other discussants (TBD)
16:50~17:00 (10‘)Summary and wrap-up
K-Seafood innovation conference
- Theme : Expansion of Seafood Consumption and Safety Strategies in Institutional and Foodservice Industries
- Date/Time : July 2, 2025 (Wed), 13:00 ~ 16:30 / COEX Hall B, Seminar Room
- Host/Organizer : The Korean Society Of Institutional Foodservice
TimeProgram
2025 K-Seafood Conference13:00~13:10 (10‘)ㅇ Opening Remarks and Welcome Address
13:10~13:30 (20‘)ㅇ Keynote Speech : Strategic Value of Expanding Seafood Consumption in Institutional & Foodservice Industries
 – Prof. Ham Sun-ok or Ministry of Oceans and Fisheries
13:30~14:30 (60‘)Presentation 1ㅇ Strategies and Best Practices for Utilizing Seafood in Foodservice
 - Menu Development for Public Institutions
 - Menu Development & Case Studies for Institutional Catering
 - Utilization Strategies in Commercial Food service		School Meal Experts / Institutional Catering Companies / R&D Staff from Foodservice Firms
14:30~14:40 (10‘)Break Time
14:40~15:40 (60‘)Presentation 2ㅇ Establishing a System for Expanding Seafood Use
 - Safety Standards for Seafood
 - International Standards such as HACCP and CODEX
 - Case Studies of Overseas Application		Ministry of Food and Drug Safety / HACCP Experts / International Experts
15:40~16:10 (30‘)Presentation 3ㅇ Panel Discussion : Collaboration Strategies for Expanding Seafood Consumption in Institutional and Commercial Food service
16:10~16:30 (20‘)Closing Remarks and Networking
Events in the exhibition center
Seafood Experience Class for Infants and Toddlers
- '25.7.1.(Tue)~‘7.2.(Wed) 2 days / Total 6 sessions
- Location : Baby and Toddler Experience Booth in the exhibition hall
- Participants : Infants and toddlers under 6 years old (20 participants per each session)
- Main contents : Participation in infant and toddler eating habits experience events (seafood cooking quiz, seafood art) and experience program visiting major company booths
K-Seafood Cookingclass
- Date : '25.7.1.(Tue) ~ 7.2.(Wed) 2 days / 2 sessions
- Venue : COEX Hall B Event zone
- Participants : Embassies, Delegations, and visitors / 20~30 participants
- Main contents : Blue Food Tech-based K-seafood cooking classes utilizing tuna, oysters, seaweed, and aquatic substitute meat will be held for foreigners to experience Korean seafood gourmet culture.
Experience the technology possessed by Korean seafood masters
- Schedule : '25.7.1.(Tue) ~ 7.2.(Wed), 2 days / 3 times
- Location : Korea Fishery Food Master Booth
- Participants : A total of 60 people selected to experience the technology possessed by the masters of Korean seafood products
- Main contents : The cooking class where participants can experience Korean marine food culture based on the authentic techniques of Korean marine food masters, such as ‘Soy Marinated Crab’ and ‘Korean fermented Flounder’.