Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date: 14 December 2024
Related SDGs:
Related Indicators: 2.3.3
Details:
Rajamangala University of Technology Srivijaya integrates the concept of “Wellness Chef” into the teaching and learning of the Molecular Gastronomy course. This initiative aims to inspire students to create innovative and healthy food while developing critical thinking and creativity through hands-on learning experiences.
The learning activities focus on:
- Understanding the principles of Molecular Gastronomy and applying them to healthy food preparation.
- Designing and creating innovative healthy menus.
- Hands-on experimentation in the food innovation lab using modern culinary science techniques.
- Integrating art, science, and creativity on the plate to promote wellness and sustainability.
This activity demonstrates the strong connection between Teaching & Learning and Sustainability Goals, emphasizing the importance of sustainable and health-oriented food development.
The Wellness Chef course equips students with advanced culinary and scientific skills to develop healthy, sustainable, and creative dishes. By merging molecular gastronomy with health-oriented learning
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