Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date: 4 December 2024
Related SDGs:
Related Indicators: 2.5.2, 2.5.4
Details:
On 4 December 2024, a research team from the Faculty of Agro-Industry, led by Asst. Prof. Dr. Supasit Chooklin(Principal Investigator), with co-researchers Asst. Prof. Dr. Sirinat Srionnual, Asst. Prof. Dr. Thanikan Thorsin, and Asst. Prof. Dr. Suthasinee Thongnok, together with Mr. Uthen Na Phatthalung (Research Assistant) and Mr. Santipap Phetkhong (Technical Assistant), conducted a technology transfer workshop under the research project “Development of Low-Sodium Instant Noodles Enriched with Brown Rice Flour (Rice Variety: Med Fai 62)”, supported by FF.67 funding.
The event was hosted in collaboration with the Ban Nong Khla Samakkhi Community Enterprise, Wat Thung Khwai Phatthanasuksa School, and local farmers. It aimed to transfer scientific knowledge and practical processing technology that can be applied to local rice-based product development.
Key Activities and Innovations:
- Knowledge transfer on the nutritional value of local rice and its potential for value-added processing.
- Demonstration of low-sodium instant noodle production using Med Fai 62 brown rice flour enriched with soy protein.
- Practical training on drying and packaging techniques for extended shelf life.
- Product tasting session: participants tested the Shabu Black Soup Brown Rice Noodle prototype.
- Guidance on product value addition and market potential to support income generation and community entrepreneurship.
Research and Innovation Integration:
The activity was part of an applied research project at RUTS. The university provided access to food processing technologies and research facilities, enabling co-creation of new local food products. Farmers and students participated in hands-on training, turning research results into community-based entrepreneurial opportunities.
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