Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date: 27 August 2024
Related SDGs:
Related Indicators: 2.3.1
Details:
Students from the Aquaculture Program at RUTS participated in a laboratory session focused on fish freshness evaluation and Total Volatile Base Nitrogen (TVB-N) analysis. The session, led by Asst. Prof. Supaewphan Lohalaksanadet, provided students with essential knowledge and practical skills in assessing the quality of aquatic products.
TVB-N analysis is a key indicator in determining the freshness and safety of fish and seafood products. By conducting hands-on experiments, students gained a deeper understanding of quality control procedures and learned how to apply scientific methods in real-world food safety and processing contexts.
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