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 Jun 27
Related SDGs:
Related Indicators: 2.3.5
Details:
Associate Professor Dr. Supasit Chuklin, the Deputy Dean for Administration and Planning at the Faculty of Agricultural Industry at RUTS, along with Associate Professor Phakamas Purintharaphiban, Chair of the Food Technology and Innovation Program, and Associate Professor Dr. Rungthip Chutamongkol, the program coordinator, along with research staff and assistants, have successfully developed a product called “Srisawat Red Chicken Curry”.
This initiative represents a collaboration between the university and local entrepreneurs, utilizing high-quality Srisawat red chicken sourced from the Faculty of Agriculture at RUTS, under the research guidance of Associate Professor Dr. Prapoj Malivan. The project also incorporates curry paste produced by the Nong Tam Community Women’s Group in Nakhon Si Thammarat.
The process includes the preparation of raw materials, blending, drying, and packaging within a laboratory-scale prototype factory. The resulting product boasts a rich flavor and aromatic profile, infused with southern herbs while ensuring a long shelf life.
This product was specifically created for the 12th Regional Research Expo 2023, held at Walailak University, where it was showcased alongside the Faculty of Agriculture. Furthermore, preparations are underway to market this product commercially, providing a revenue stream for the faculty while promoting local agricultural products and community partnerships. The research outcomes can be applied to provide food for staff members, enhancing their nutrition and supporting local food initiatives. This application not only promotes healthier eating options within the institution but also reinforces the integration of research and practical food production, benefiting both the community and the workforce.
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