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 Dec 21
Related SDGs:
Related Indicators: 2.5.3
Details:
Students in the Food Management and Services program are participating in practical lessons for the course “Principles of Cooking,” taught by Dr. Sutthasinee Thongnork. They are also enrolled in the course “Innovations in Insect-Based Products,” led by Associate Professor Dr. Supasit Chooklin, with assistance from Mr. Teerapong Muangsi and Mr. Uthen Na Phatthalung.
During these sessions, students have the opportunity to learn and practice essential skills, including the preparation of ingredients and the production of pasta made from brown rice flour using an extrusion process. They also learn how to prepare flour from dried crickets (house crickets) through grinding for use in food products, focusing on protein extraction.
The instructional methods utilized in these courses can be applied at an industrial level, allowing entrepreneurs to learn how to use food processing equipment. This knowledge empowers them to further develop and innovate their products, fostering growth and sustainability in the food industry.
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