: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date: 3 July 2024
Related SDGs:
Related Indicators: 2.5.3
Details:
On 3 July 2024, the Faculty of Agro-Industry at Rajamangala University of Technology Srivijaya (RUTS), led by Asst. Prof. V.R.T. Preecha Muneesri, Dean, welcomed Assoc. Prof. Dr. Karthikeyan Venkatachalam, Assoc. Prof. Dr. Somwang Lekjing, Assoc. Prof. Dr. Paramee Noonim, faculty members, scientists, and undergraduate students (Years 1–4) from the Faculty of Agricultural, Fisheries and Food Innovation, Prince of Songkla University (Surat Thani Campus), for a technical study visit on food extrusion technology.
Participants attended a technical lecture on:
- “Extrusion Technology of Food” by Asst. Prof. Dr. Supasit Chooklin
- “Development of Food Products by Extrusion Process” by Dr. Suthasinee Thongnok
The session included a live demonstration of producing pasta and puffed snack products made from local rice using the university’s industrial-scale twin-screw extruder at the Food Processing Pilot Plant. Practical demonstrations were carried out by Mr. Theerapong Muadsri (Food Scientist) and Mr. Uthen Na Phatthalung (Research Assistant, FF.67). Students also participated in hands-on pasta cooking and sensory evaluation led by the Food and Service Management Program team.
Use of University Infrastructure and Knowledge Transfer:
- The university opened its food extrusion pilot plant and processing equipment for academic-industry linkage and knowledge dissemination.
- Participants gained first-hand experience in extrusion processing, product testing, and innovation prototyping.
- This activity supports technology transfer and potential future commercialization of value-added rice-based products for local producers and SMEs.
- It also strengthened inter-institutional collaboration between RMUTSV and PSU for future research and industry support.
The “Technology and Product Development through Extrusion Process” activity showcases how Rajamangala University of Technology Srivijaya leverages its research infrastructure and expertise to support innovation in food processing. By opening its pilot plant facilities for academic-industry collaboration, the university fosters technology transfer, enhances entrepreneurial readiness, and promotes future commercialization opportunities for local agricultural products.
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Teaching and Learning
Title: Student–Community Collaboration in Fish Gyoza Production and Innovation
Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date:
Related SDGs:
Related Indicators: 2.5.3
Details:
The Ban To Ban Community Enterprise Group (To Ban Women’s Group), in collaboration with students from the Fisheries and Aquatic Business Management Program, Faculty of Science and Fisheries Technology at RUTS, organized a training workshop on fish gyoza production. This activity was part of the teaching and learning curriculum focused on developing entrepreneurial skills through technology and innovation.
The workshop highlighted the production of gluten-free fish gyoza infused with Palian black pepper, showcasing the application of food processing technology and innovation to meet market demands. Students learned every stage of the process from selecting quality ingredients and preparing the filling to packaging finished products. In addition, they had the opportunity to exchange knowledge and experiences with members of the community enterprise group, deepening their understanding of practical entrepreneurship. Through this activity, students not only gained valuable hands-on experience but also contributed to empowering local communities and strengthening sustainable food systems.
Related Links:
https://www.facebook.com/photo/?fbid=1020802943386067&set=pcb.1020804256719269
