Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date: 12 July 2024
Related SDGs:
Related Indicators: 2.5.2
Details:
On 12 July 2024, the Technology Clinic of Rajamangala University of Technology Srivijaya organized a training and technology transfer workshop on “Probiotic Anchovy Quality Enhancement” as part of the annual Technology Consultation and Knowledge Dissemination Program (FY2024).
The training aimed to equip local producers and farmer groups with practical knowledge on value-added product development from local marine resources, particularly anchovies (Pla Sai Oun), to increase product quality and shelf life.
The workshop was delivered by a team of experts from the Faculty of Agro-Industry, including Asst. Prof. Dr. Sirinat Srionnual, Asst. Prof. Dr. Thanikan Thorsin, Dr. Suthasinee Thongnok, and Mr. Teerawat Suksai.
Key training components:
- Introducing probiotic technology to enhance product safety and quality.
- Demonstrating the processing of anchovies into chili paste (Nam Prik Pla Sai Oun) a flavorful, longer shelf-life value-added product.
- Providing practical skills in food processing, hygiene, and preservation.
- Encouraging community-based entrepreneurship and product branding.
The training was held at the Modern Agriculture Group in Na Maiphai Subdistrict, Thung Song District, with strong participation from local farmer groups and community members.
This training program demonstrates how Rajamangala University of Technology Srivijaya strengthens the capacity of local farmers and producers through technology transfer and practical product development skills. By integrating probiotic processing with traditional anchovy products, the initiative promotes innovation, food safety, and community-based economic development.
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