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 Jan-Dec
Related SDGs:
Related Indicators: 2.1.1, 2.1.2
Details:
Students in the Food and Nutrition program at the Faculty of Liberal Arts, RUTS (Songkhla campus) have conducted an important project assessing food safety for the items sold on campus. This initiative is part of their coursework in sanitation and food safety, where they actively test various food products for safety concerns.
The students examined food additives, such as nitrates in processed meats, antifungal agents in pickled fruits and vegetables, and formaldehyde in fresh seafood. They also investigated microbial contamination in food, specifically looking for coliform bacteria in water and food packaging.
Through this hands-on experience, students gained valuable insights into which food sources are safe and which may pose health risks. The project fostered a collaborative environment where students could discuss and develop strategies to prevent foodborne illnesses and ensure safe consumption practices. This initiative enhanced their understanding of food safety standards and equipped them with practical skills that will be vital in their future careers in food and nutrition. It underscores the importance of food safety in protecting public health and empowers students to contribute positively to their community’s well-being.
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