was established in 2005 with a view to conduct systematic mid/long-term research on the bakery and confectionary industry and to secure original and unique technology and knowledge about product development and quality control.
The SPC Agro-Bio Science Institute was opened within Seoul National University in November 2009. This Institute was founded to take part in various industrial-academic joint projects and convergence-compound research products and was designated as the certified testing institute for in-house quality control by KFDA (Korea Food and Drug Administration) in 2011. This certification demonstrated the credibility of this institute as a testing institute.
In June 2012, the institute was awarded the Technology Award by Korea Food Science Association for its contribution to the improvement of the food culture of Korean people and the development of the food industry by Its development of bakery-related, innovative new technologies. These contributions include the development of the traditional natural fermentation species and original Korean wheat products without dependence on licensed technologies.
With The SPC Research Institute of Food and Bio Technology, SPC will create a new food culture new food culture by way of a well-connected system stretching from basic food-related research to continual development efforts for new food products.