Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Mrs. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date: during 2023 Nov 2
Related SDGs:
Related Indicators: 2.5.2
Details: Supporting details and pictures
The knowledge transfer activities focused on processing existing community products to create added value have significantly enhanced the expertise among both trainers and community members. Participants observed new insights that the research team aimed to share with the community, while community members provided important feedback on food product processing relevant to local resources. This led to an exchange of theoretical knowledge between the research team and the indigenous practices from the community.
Furthermore, this activity demonstrated the community members’ ability to adapt and become educators within their community, giving rise to the concept of “Community Innovators Leading to Innovative Communities” in this research project
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