A team of researchers from the Faculty of Technology, Khon Kaen University, participated in the “100 Researchers and Food Experts (RUN TOP100)” event. KKU experts provided consultation sessions for entrepreneurs and showcased five advanced food innovations developed by the Faculty at the Queen Sirikit National Convention Centre.
The Research University Network (RUN) consists of eight leading universities: Mahidol University, Chulalongkorn University, Thammasat University, Chiang Mai University, Khon Kaen University, Prince of Songkla University, Naresuan University, and Kasetsart University.
The five distinguished food innovations from Khon Kaen University include:
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SOMA Bio-Tofu for Brain Nourishment
- By: Associate Professor Jirawan Apirokasarn, Ph.D.
- This is biological tofu produced by fermenting soya milk with specialised microorganisms that generate GABA (Gamma-aminobutyric acid), which supports brain function. The product is chemical-free and safe. The research also involves developing high-value dietary fibre and xylooligosaccharides from agricultural residue.
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Ready-to-Eat Healthy Rice Fortified with Rice Bran
- By: Associate Professor Amphorn Sae-Eaw, Ph.D.
- A healthy rice product fortified with hydrolysed rice bran extract, rich in bioactive peptides. These compounds help lower blood pressure, act as an antioxidant and antimicrobial, reduce cholesterol, inhibit blood clotting, enhance mineral absorption, and reduce pain.
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Ready-to-Eat Purée Soup
- By: Assistant Professor Pimpanipa Hiranras, Ph.D.
- A brown rice milk soup blended with pea protein and mixed grains. Developed in collaboration with specialists in rehabilitation medicine, it provides comprehensive nutrition, ideal for individuals requiring high energy and nutrients in a small volume.
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Probiotic-Fortified Plant Milk for Weight Management
- By: Assistant Professor Kantiya Petchsong, Ph.D.
- An encapsulated dry powder food and beverage product consisting of plant milk fortified with probiotics. Key ingredients include fibre from jackfruit core and black sesame residue, targeted at weight-conscious individuals and patients with obesity.
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Semi-Instant Tubtim Chumphae Rice Porridge
- By: Assistant Professor Peerapong Wongthahan, Ph.D.
- This product uses Tubtim Chumphae rice, which is rich in fibre and anthocyanin. It adds value by utilising broken rice, thus reducing waste from the rice milling process. It is suitable for the elderly, patients, and health-conscious consumers, linking to the Bio-Circular-Green (BCG) economic model and promoting the local community economy.
Assistant Professor Pimpanipa Hiranras, the researcher behind the Ready-to-Eat Purée Soup innovation, revealed that the world is rapidly entering an aged society, leading to a rising number of individuals suffering from dysphagia (difficulty chewing and swallowing). This includes bedridden patients, head and neck cancer patients, Alzheimer’s patients, stroke patients, Parkinson’s patients, and the general elderly population. This challenge inspired the development of the “Purée Soup” innovation—a ready-to-eat formulation designed for special care groups. This health soup is 100% plant-based, contains prebiotics, and provides high nutritional value and energy. By offering comprehensive nutrition in a small serving, the product addresses a significant ‘pain point’ faced by patients and concurrently reduces the burden on caregivers.
The event was held as part of the Table Talk – R&D For Growth activity, located within the FoodX – Business for Food Forum – Premiumisation Day 2025. One hundred researchers and experts from the eight RUN universities were available to offer consultations, exchange knowledge, and propose solutions to entrepreneurs interested in developing the food business sector.
Interested parties can register to attend the FoodX – Business of Food Forum Premiumisation Day 2025 on 3 December 2025, at the Ballroom, 1st Floor, Queen Sirikit National Convention Centre, by registering at www.foodx.co.th. For further enquiries about Khon Kaen University’s food innovations, please contact the Faculty of Technology.
