The purpose of Institute for Soybean Fermentation and Food Research (founded in July 1997) is to contribute industrial chemistry and chemical engineering by developing new materials and by studying their properties, which will take major role in future industries. Institute covers six major research branches including, production and purification of enzyme from Korean traditional soybean fermentation, material analysis, bioactive materials, information material and manufacturing process, and fine chemistry.
The members of the institute are full time professors who are interest in the development of new material.