Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date: 3 October 2024
Related SDGs:
Related Indicators: 2.3.1
Details: Supporting details and pictures
The Faculty of Agriculture has implemented an ongoing programme to address student food insecurity by integrating food production, value-added product development, and practical business skills into the curriculum. This initiative allows students to access affordable and nutritious food while learning essential skills to generate income and reduce food insecurity on campus.
On 3 October 2024, as part of the course “Agricultural Product Management and Value Addition,” students transformed farm products from the faculty’s agricultural units including free-range chicken and organic vegetables into Chicken Burgers, a nutritious and affordable food option.
The programme includes:
- Practical training in food processing, safe handling, and product development.
- Utilization of agricultural produce from university farms, ensuring fresh and sustainable ingredients.
- Skill building in menu development, costing, and entrepreneurship to support student self-reliance.
- Access to low-cost food products made by students for students.
- Knowledge sharing by experts, including guest lecturer Asst. Prof. Narongchai Chupool, who provided advanced techniques and international perspectives.
This programme is a structured, recurring educational initiative that not only strengthens students’ food security but also builds skills in sustainable agriculture, nutrition, and entrepreneurship.
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