The Science and Innovation Service Centre (SCI Centre), in collaboration with the Department of Microbiology, Faculty of Science at Khon Kaen University, organised a practical workshop titled “Microorganisms and Fermented Food.” Aimed at Grade 6 and secondary school students, the workshop focused on fostering scientific literacy through experiential learning. The event attracted 43 young participants and was held at Building SC.07, Faculty of Science, Khon Kaen University, on 16 May 2026.
Assistant Professor Polsan Mahakhan, Ph.D., and Associate Professor Jutaporn Sawaengkaew, Ph.D., faculty members from the Department of Microbiology, served as the principal instructors. They were supported throughout the day by professional staff from the SCI Centre and undergraduate volunteers from the Faculty of Science, who provided close guidance to the students. The workshop was structured into two main sessions: a morning session on yoghurt-making and the microscopic analysis of lactic acid bacteria, and an afternoon session focusing on practical kimchi preparation to study microbial fermentation and food preservation techniques.
Representatives from the working committee and the organising faculty members outlined the strategic objectives of this initiative. They noted that through this workshop, the Faculty of Science aims to provide youth with creative engagement with the scientific world, stimulating curiosity and enthusiasm. This initiative supports the Faculty’s vision to establish itself as a leading centre for scientific services, technology transfer, and standardised academic outreach in the north-eastern region.
Furthermore, this activity serves as a stepping stone in cultivating young scientists who can later apply scientific processes and technology to drive meaningful innovation. Such competence-building is essential to advancing the Bio-Circular-Green (BCG) Economy, which aims to improve the quality of life for local communities and wider society, in keeping with Khon Kaen University’s commitment to social contribution.
At the close of the workshop, the students received online certificates recognising their participation. They also took home their own yoghurt and kimchi to share with their families, rounding off a day that combined rigorous scientific instruction with engaging, hands-on activities.
The SCI Centre and the Faculty of Science extend their gratitude to the speakers, staff, parents, and students who contributed to the success of this event. Updates on future workshops and academic services can be found on the Faculty’s official website and Facebook page at https://www.facebook.com/scicentre.kku.
