The seafood hygiene laboratory actively conducts practical research that can apply food hygiene theories to the industrial field based on competitive research capabilities. To this, the experiments and papers for undergraduate and graduate students are thoroughly guided and instructed by advisors and doctoral researchers. The biggest strength of this laboratory is that there are dozens of SCIE-level papers published annually, which is a key driving force for graduates' employment. Internally, as a laboratory with deep consideration and tolerance between seniors and juniors, it is a dynamic and interesting research site composed of a diverse human resource pool, including foreigners and manhakdo (someone who has started studying late).