To facilitate collaboration with various stakeholders such as professional associations in the fields of food, culture, tourism, and arts, universities, research institutions, hotels, and restaurants, as well as startup companies, we propose the establishment of ASEAN+ Mentor Group as Public and Private Partnership. This mentor group aims to promote cooperation, knowledge transfer, and technology sharing between Korean universities, specialized institutions, and companies with the consortium members.

Here is the plan for establishing and implementing this collaboration:

• Partner Selection: We will carefully select suitable partners among Korean universities, specialized institutions in the food industry, and companies based on their expertise, experience, research capabilities, technological advancements, and potential for collaboration.

•   Scope and Objectives: We will define the goals and scope of collaboration with the ASEAN+ mentor group. This may include technology transfer, joint research activities, personnel exchanges, and academic exchanges. Aligning the objectives and scope with the goals of the FKD project and ensuring mutual benefits will be crucial.

•  Collaboration Agreement and Contracts: We will engage in collaboration agreements and contracts with each partner to formalize the collaboration. These agreements will outline the scope of collaboration, roles and responsibilities, methods of technology transfer, intellectual property protection, support conditions, and financial aspects.

•   Continuous Communication and Collaboration Management: To maintain effective collaboration, we will establish a system for regular communication and collaboration management. This may involve meetings, workshops, progress reports, and online platforms to ensure continuous communication, information sharing, and updates.

•  Resource Mobilization and Support: We will secure necessary resources and support for the collaboration with our partners. This may include human resources, financial support, equipment, and facilities. If required, we will explore additional support from government agencies, non-profit organizations, businesses, or international organizations.

 By implementing this plan and fostering collaboration with the ASEAN+ mentor group, we can enhance cooperation, technology transfer, and expertise sharing between Korean universities, specialized institutions, and companies in order to achieve greater success in the FKD project.

Here is a summary of the activities for implementing the FKD project pilot in Nha Trang city:

• Operation of educational programs: Conduct educational programs that involve cooking and comparing Korean-style and Vietnamese-style food using Vietnamese agricultural produce. These programs aim to enhance cultural exchange, promote traditional cuisine, and adhere to quality standards for certification.

• Procurement of agricultural and seafood raw materials: Secure raw materials from highland regions such as Dak Lak, Dak Nong province, and coastal region as Phu Yen province, and transport them to Nha Trang city.

• Food processing and production: Process the collected agricultural and seafood raw materials in Nha Trang city to produce Korean-style K-Food and Vietnamese-style food. Strict quality control measures are implemented to ensure quality and safety.

• Provision of food for tourists: Offer K-Food products to tourists in Nha Trang city. This allows them to experience Korean flavors and quality, creating opportunities for potential export to Korea.

• Agricultural product distribution and marketing: Establish an efficient agricultural product distribution network that ensures freshness and reliability. Simultaneously, promote and market K-Food products to expand the market reach.

Through these activities, Nha Trang city aims to successfully implement the FKD project, contributing to the economic development of the region and the advancement of the Korean-Vietnamese food value chain.

Through this education program plan, we aim to develop and advance Korean and Vietnamese cultures and traditional cuisine, promote creative food development using Vietnamese agricultural products, and provide an education environment where qualifications can be obtained based on quality management standards.

Objectives

• Provide education for understanding and enhancing Korean and Vietnamese food culture and traditions.

• Foster creative food development using Vietnamese agricultural products and creating a fusion of Korean and Vietnamese culinary styles.

• Implement an education program that allows for qualifications based on quality management standards.

Operating Strategies

• Establish a mentor group:

  • Assemble a mentor group consisting of Korean experts in fermented foods, Vietnamese chefs, associations, and hotel representatives.

• Education format:

  • Utilize various methods such as lectures, practical training, and field trips.

  • Enhance knowledge transfer and practical application through interactions with mentors.

• Program duration:

  • Set an appropriate period for conducting education, training, and evaluation of outcomes.

• Qualification:

  • Award qualifications to learners who meet the achievement criteria based on quality management standards.

Education Contents

• Understanding Korean and Vietnamese food culture and traditions:

  • Education on history, ingredients, cooking methods, and dining customs.

• Comparative analysis of Korean and Vietnamese cuisine:

  • Comparative analysis of characteristics, ingredients, cooking methods, flavors, etc., of Korean and Vietnamese cuisine.

  • Idea generation and experimentation for creative food development.

• Food production according to quality management standards:

  • Theoretical education on food safety and quality management.

  • Education on adhering to international standards and regulations in food production.

  • Learning and examination of quality management standards for qualification.

Quality Managment Standards

• Adhere to international standards and Vietnamese food safety regulations in food production.

• Ensure the use of safe food ingredients, maintain hygienic cooking environments, and employ correct cooking methods.

FKD project aims to establish a comprehensive food value chain encompassing agricultural product distribution, food processing, marketing, and trade in the vicinity of Khanh Hoa province, specifically sourcing raw materials from highland regions such as Dak Lak and Dak Nong province in Vietnam. The project intends to process these agricultural products in Khanh Hoa to produce a variety of Korean-style food products and offer them to tourists visiting Nha Trang City. In doing so, it seeks to validate the taste and quality of Vietnamese agricultural products used in Korean-style K-Food, thereby creating opportunities for export to Korea.

• Agricultural Product Distribution: The project involves transporting agricultural products from highland regions such as Dak Lak and Dak Nong province to Khanh Hoa province. An efficient distribution network will be established to ensure the freshness, quality, and reliable supply of agricultural products.

• Food Processing: In Khanh Hoa province, the transported agricultural products will undergo processing to produce diverse K-Food products. Utilizing premium ingredients and additives, the project will develop products that embody Korean characteristics and flavors. Strict process and hygiene management will be implemented to ensure product quality and safety.

• Marketing: The FKD project will promote and market Korean-style K-Food products to tourists in Nha Trang City. Through local market research and analysis of consumer preferences, effective marketing strategies will be devised to emphasize the value of the products and effectively reach the target customers.

• Trade: The FKD project aims to explore opportunities for exporting Korean-style K-Food products to both domestic and international markets. By certifying the quality and safety of the products and complying with international standards, the project will fulfill the necessary conditions for export. Additionally, it will consider international trade restrictions and tariffs to formulate export strategies. 

The fermentation technology in K-Food is one of the distinctive elements of Korean cuisine. This technology involves naturally fermenting food to enhance its taste, nutrition, and preservation. Fermentation is a process in which microorganisms transform the characteristics of food, improving its flavor, aroma, and digestibility.

 There are various types of fermentation techniques in K-Food, but some of the most representative ones include:

• Kimchi fermentation: Kimchi is a famous Korean fermented food made with cabbage, red pepper powder, garlic, ginger, and other ingredients. Kimchi fermentation involves the interaction of lactic acid bacteria and fermenting agents, resulting in beneficial microorganisms that enhance digestion and promote gut health.

• Doenjang fermentation: Doenjang is a fermented soybean paste widely used in Korean cuisine. It is made by fermenting soybeans, salt, and fermenting cultures. The fermentation process increases the amino acid content and promotes the growth of beneficial microorganisms, enhancing digestion and nutritional value.

• Jangajji fermentation: Jangajji refers to various pickled vegetables that are soaked in brine and fermented. The fermentation process preserves the food while maintaining vitamin and mineral content, as well as promoting the growth of probiotics that aid in digestion.

• Makgeolli wine: Makgeolli is a traditional Korean rice or barley wine made through fermentation. The fermentation process converts grains into alcohol and generates probiotics, enzymes, and nutrients, resulting in improved digestion and potential health benefits.

The utilization of these information technologies promotes innovation and growth in the K-Food industry, providing benefits to stakeholders including producers, distributors, and consumers.

• Production Management and Agricultural Support: By leveraging sensors, Internet of Things (IoT) technology, and big data analytics, crop growth and environmental conditions can be monitored. This enables real-time monitoring of crop health and supports efficient agricultural management. Additionally, real-time information provided to farmers optimizes crop management and cultivation processes.

•  Distribution and Logistics Management: Blockchain technology can be employed to ensure transparent management of K-Food distribution and logistics processes. Recording data such as product origin, producer information, and distribution routes on the blockchain enhances trust and prevents counterfeiting or tampering. Furthermore, through big data analysis, demand forecasting and inventory management can be optimized.

• Enhancing Consumer Experience: Artificial intelligence (AI) technology can provide personalized consumer services. Analyzing consumer preferences and purchase history enables customized recommendations, enhancing the shopping experience both online and offline. Moreover, virtual reality (VR) and augmented reality (AR) technologies can offer detailed product information and immersive experiences to consumers.

• Food Safety Management: Through the use of sensors and IoT technology, the safety of food can be monitored and verified. Real-time detection of factors such as temperature, humidity, and bacteria allows for the immediate identification of hygiene issues and prompt actions. Additionally, utilizing blockchain for traceability of food origin, producer information, and quality certifications ensures reliable information for consumers.