Faculty members present innovative food products, including sustainable health and environment-friendly consumables, supported by NIA and MHESI.
From 21–23 October 2568, the Faculty of Interdisciplinary Studies, Khon Kaen University (KKU), led by Assistant Professor Suntaree Buchitchon, Ph.D., Dean of the Faculty of Interdisciplinary Studies, along with executives and faculty members, participated in the “SIDUP Isan: Exhibition of Research and Innovation for Society” and the forum “Health and Environment Innovation Towards a Sustainable Future.” The event, held at Central Udon Thani shopping centre, operated under the concept of “Innovation for Health and Environmental Friendliness Towards a Sustainable Future.”
The event received support from the National Innovation Agency (NIA Public Organization) and the Ministry of Higher Education, Science, Research and Innovation (MHESI), including the Fundamental Fund (FF). Mr. Piyapong Choowong, Deputy Governor of Udon Thani Province, presided over the official opening ceremony.
The SIDUP Isan event served as a crucial platform demonstrating the commitment of the KKU Faculty of Interdisciplinary Studies to utilising knowledge and innovation to develop local communities and enhance the quality of life for residents. Faculty members and researchers presented outstanding projects that received funding, including:
- Innovative Boat Noodle Jelly Drink Product: By Assistant Professor Sup Amornpinyo, Ph.D., a lecturer in the Business Administration programme, who transformed the popular local dish into a ready-to-drink health beverage.
- Innovative Roselle-Flavoured Three-Taste Squid Tentacle Product: By Associate Professor Kritsda Khajarern, Ph.D., a lecturer in the Applied Science programme, creating a unique and unconventional menu item.
- Value Addition to Golden Apple Snails through Processing into New Value-Added Local Food (Siam Ginger Leave-Wrapped Snail Sausage): By Assistant Professor Mallika Chantarangsee, Ph.D., who transformed the agricultural pest Golden Apple Snail into an appealing culinary product.
The “SIDUP Isan” event was not only a venue for exhibiting research outcomes but also a significant space for exchanging knowledge on health innovation, the environment, and technology fundamentally focused on fostering “a sustainable future.”
Furthermore, on 22 October 2568, the Faculty of Interdisciplinary Studies, KKU, participated in the SID-Talks activity on “Health and Environmental-Friendly Innovation.” They presented research and innovation under the topic of “Ready-to-Use Innovation Outcomes,” highlighting collaboration between researchers and community entrepreneurs to ensure the practical application of knowledge for income generation and sustainable community development. These collaborations included:
- Value Addition to Golden Apple Snails through Processing into New Value-Added Local Food (Siam Ginger Leave-Wrapped Snail Sausage): Presented by Assistant Professor Mallika Chantarangsee, Ph.D., alongside Mr. Natthakit Meekaeoalongkorn from the Hoi Yai Organic Nongkhai Community Enterprise.
- Innovative Roselle-Flavoured Three-Taste Squid Tentacle Product: Presented by Associate Professor Kritsda Khajarern, Ph.D., alongside Mr. Sanit Piangta from the Community Enterprise for Agricultural Product Processing for Society.
- Innovative Boat Noodle Jelly Drink Product: Presented by Assistant Professor Sup Amornpinyo, Ph.D., alongside Mr. Wuttinan Atyreklapwarodom from the Ayutthaya Boat Noodle Restaurant (Sin Sin).
These activities reflect the enduring commitment of the Faculty of Interdisciplinary Studies, Khon Kaen University, to integrating academic expertise with community sectors. This collaborative effort helps drive the creation of innovations that address societal needs and lead to sustainable development across the Isan region and the nation.
