HIGHLIGHTS

• Global recognition for sustainable food innovation: Faculty researchers won prestigious international awards for biodegradable food packaging and health-focused food solutions, advancing SDG 12 and SDG 3.
• Student innovators champion zero-waste entrepreneurship: Food Science students secured top national startup awards with projects using local ingredients, circular-economy design, and waste-reduction concepts.
• Over 20 food innovations entering intellectual property pipelines: Faculty filed numerous petty patents across future food, alternative protein, functional nutrition, and process innovation — translating research into real-world impact.
• Research that supports health, environment, and local economies: Innovations address food security, ageing-society nutrition, plastic reduction, and value creation from local and waste materials — reinforcing Thammasat’s commitment to sustainable development.

The year 2025 marks a golden era for the Department of Food Science and Technology, Faculty of Science and Technology at Thammasat University. The department has achieved continuous success on both national and international stages, reflecting a vision to drive Sustainable Development Goals (SDGs) through science. These food innovations prioritise both human health and the global environment.

Thammasat for SDGs takes a deep dive into these highlights, proving that research from Thammasat does not just stay in the lab; it creates intellectual property and delivers a tangible positive impact on society.

Global Awards for Sustainable Food Innovation

Faculty members and researchers have received accolades for presenting works abroad that address SDG 12 (Responsible Consumption and Production) and SDG 3 (Good Health and Well-being).

• Gold Award at the Seoul International Invention Fair (SIIF): Asst. Prof. Dr Athip Boonsiriwit won top honours for his work, “Liquid Absorbent Pad from Basil Seed Polymer.” This biodegradable packaging innovation utilises mucilage from basil seeds to solve plastic waste issues in the meat industry.

• Best Presentation Award at 13th ICIST 2025: Asst. Prof. Dr Sutheera Wattanakul and her research team earned acclaim at the 13th International Conference on Integration of Science and Technology for Sustainable Development 2025. Their winning project, “Retort Pouch Sour Curry with Egg White and Ruby Fish for Kidney Disease Patients,” aims to improve the quality of life for patients, allowing them to enjoy their meals once again.

Students Sweep Startup Awards

Food Sci students demonstrated their potential as innovators by sweeping major awards in national competitions. Their projects emphasised local ingredients and Zero Waste concepts:

• “Seablite Fish Sauce” Team: Champions of Fi Asia 2025.
• “NAMA COFFEE” Team: Gold Medalists at Thailand New Gen for their coffee made from date seeds.
• “Milf Plus” Team: Runners-up at FoSTAT for their alternative milk made from Wolffia (duckweed).

An Innovation Think Tank: Over 20 Petty Patents Filed

In 2025, faculty members of the Department of Food Science and Technology entered a significant number of research projects into the intellectual property registration process (Petty Patents). These cover every global food trend:

1. Future Food & Alternative Protein Addressing food security and reducing global warming.

• Insect Protein Snacks & Drinks: Innovation from “Giant Mealworm Pupae Powder” processed into crispy snacks and chocolate-flavoured almond milk (Asst. Prof. Dr Kittiya Khuenpet).
• Plant-Based Innovation: “Plant-based Minced Meat,” “Riceberry Vegan Crackers,” and dairy-free, cholesterol-free “Winged Bean Seed Cheese Dipping Sauce” (Asst. Prof. Dr Sutheera Wattanakul), as well as “Vegan Macarons” made from sprouted soybeans (Asst. Prof. Dr Kittiya Khuenpet).

2. Functional Food & Health Serving the ageing society and health-conscious consumers.

• Hom Thong Banana Energy Gel: A rapid-absorption energy gel for athletes made from Hom Thong bananas and whey protein (Asst. Prof. Dr Sutheera Wattanakul / Asst. Prof. Dr Sirinda Kusum).
• Dairy-free Condensed Rice Milk Powder: A new alternative for those with cow’s milk allergies (Asst. Prof. Dr Kittiya Khuenpet / Asst. Prof. Dr Sutheera Wattanakul).
• Inulin Candy: Sweets using inulin instead of sugar for better health (Asst. Prof. Dr Sirinda Kusum).

3. Value Creation for Local Ingredients Supporting the grassroots economy and reducing food waste.

• Comprehensive Banana Processing: Including calcium-fortified banana tablets (Asst. Prof. Dr Racha Tepsorn).
• Tamarind Seed Oyster Sauce: Using natural gum to replace chemicals (Asst. Prof. Dr Bussara Leelawat).
• Crispy Budu Rice Salad: Transforming a Southern Thai dish into an easy-to-eat snack (Asst. Prof. Dr Racha Tepsorn).
• Waste-to-Value: Plum-flavoured guava jam made from guava waste (Dr Wilailuk Chaisit) and Pearl bubbles made from irradiated purple rice (Asst. Prof. Dr Bussara Leelawat).

4. Process Innovation

• Glycerine-infused Chinese Sausage: To extend shelf life (Assoc. Prof. Dr Prapasri Theprugsa).
• Surimi-fortified Udon Noodles: (Assoc. Prof. Dr Warangkana Sompong).

These achievements prove that “Thammasat” is committed to creating innovations that are cutting-edge while simultaneously caring for the world and the quality of life for everyone.

For more details on the works of the Department of Food Science and Technology, Faculty of Science and Technology at Thammasat University, please visit Food Sci TU.