{"id":258220,"date":"2026-04-23T00:20:11","date_gmt":"2026-04-22T15:20:11","guid":{"rendered":"https:\/\/tenbizt.com\/en\/news\/uncategorized\/2026\/04\/23\/k-food-culinary-students-gain-insights-from-bu-kyung-foods-haccp-certified-meat-processing-tour\/"},"modified":"2026-04-23T00:20:11","modified_gmt":"2026-04-22T15:20:11","slug":"k-food-culinary-students-gain-insights-from-bu-kyung-foods-haccp-certified-meat-processing-tour","status":"publish","type":"post","link":"https:\/\/tenbizt.com\/en\/news\/food\/2026\/04\/23\/k-food-culinary-students-gain-insights-from-bu-kyung-foods-haccp-certified-meat-processing-tour\/","title":{"rendered":"K-Food Culinary Students Gain Insights from Bu-kyung Food’s HACCP-Certified Meat Processing Tour"},"content":{"rendered":"

Translation result<\/p>\n

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\n On the 16th, Professor Choi Young-ho of Youngsan University’s K-Food Culinary program and his students wrapped up a tour of Bukyung Foods’ meat-processing facility in Gimhae and posed for a group photo.   (Provided by Youngsan University)
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WISEYU Youngsan University’s School of Culinary Arts K-Food program toured the meat-processing facility of Bukyung Foods, a livestock-products company in Gimhae, South Gyeongsang Province, on the 16th to help aspiring chefs sharpen their practical skills.<\/span><\/p>\n

As part of the University Job Plus Center’s initiative to strengthen employment support services, Professor Choi Young-ho led 20 students from the K-Food program\u2014first through third year\u2014on the visit. The program was designed to boost students’ expertise in core ingredients by letting them observe firsthand how livestock products are produced and processed.<\/span><\/p>\n

During the visit, students toured Bukyung Foods’ modern facilities\u2014a leading livestock-products firm in the Busan\u2013Ulsan\u2013Gyeongnam region\u2014and closely observed real production operations, including carcass processing and portioning for pork and beef. They learned in detail how strict hygiene controls and efficient distribution systems operate on HACCP-certified production lines.<\/span><\/p>\n

Students showed keen interest as they saw the meat-processing steps they had studied in class brought to life. They also took the opportunity to ask on-site experts about industry hygiene standards and career paths, getting direct answers to their questions.<\/span><\/p>\n

\\”By experiencing the production and processing stages that happen before ingredients reach the table, students likely gained a deeper respect for how ingredients should be handled and for the importance of food-safety management,\\” said Professor Choi Young-ho. \\”I hope this hands-on, field-centered education becomes a strong foundation for building their professional skills.\\”<\/span><\/p>\n

Busan \u2014 Reporter Song Hee-sook, bitmul1@viva100.com<\/p>\n","protected":false},"excerpt":{"rendered":"

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