Reporters: Asst.Prof. Nasaporn Thammachot, Asst. Prof.Kloyjai Krutjon, Miss Namfon Channual,
Asst.Prof. Chaiya Tanaphatsiri
Evidence Date: 4 December 2024
Related SDGs:
Related Indicators: 4.3.4
On 4 December 2024, the Faculty of Agro-Industry, Rajamangala University of Technology Srivijaya (RUTS), led by Asst. Prof. Dr. Supasit Chooklin and the research team, conducted a knowledge and technology transfer activity on the development of low-sodium, protein-enriched instant noodles made from Med Fai 62 brown rice flour. The event was held at the Multipurpose Hall, Wat Thung Kwai Pattanasuksa School, Khao Ro Subdistrict, Thung Song District, Nakhon Si Thammarat Province, with active participation from the Nong Khla Village Community Enterprise Group, teachers, and students. The training provided participants with knowledge of the nutritional value of local rice varieties and hands-on experience in processing brown rice flour into dried instant noodles that are both healthy and safe. The session also featured the tasting of the prototype product, “Black Shabu Noodles,” a health-oriented food innovation with commercial potential for community enterprises.
Impact Result :
The activity enhanced participants’ knowledge and practical skills in food innovation and processing, empowering community members, teachers, and students to create nutritious, marketable food products from local agricultural resources. By integrating academic research with community engagement, the initiative fostered lifelong learning, promoted local entrepreneurship, and expanded sustainable livelihood opportunities beyond the campus—demonstrating RUTS’s commitment to inclusive education and knowledge application in line with SDG 4.
Related Links:
https://cht.rmutsv.ac.th/ruts/2025/01/20/16181/booklet-96/ (จุลสาร-มทร.-ฉบับที่-96 หน้า 13)
