The Science and Innovation Service Centre (SCI Centre), in collaboration with the Department of Microbiology, Faculty of Science at Khon Kaen University, organized 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 took place 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 keynote speakers. 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 dedicated to the yogurt-making process combined with 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 organizing faculty members elaborated on the strategic objectives of this initiative. They noted that through this workshop, the Faculty of Science aims to provide youth with creative access to the scientific world, stimulating curiosity and inspiration. This initiative supports the Faculty’s vision to position itself as a premier hub for scientific services, technology transfer, and standardized academic outreach in the northeastern region.
Furthermore, this activity serves as a foundational stepping stone in cultivating young scientists who can later apply scientific processes and technology to drive forward-looking innovations. Such competency-building is vital for driving the Bio-Circular-Green (BCG) Economy, which aims to improve the quality of life for local communities and society, in alignment with Khon Kaen University’s dedication to social contribution.
At the conclusion of the workshop, the students were presented with online certificates recognizing their participation. They also took home their self-made yogurt and kimchi products to share with their families, concluding a day that successfully balanced rigorous scientific education 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 official website and the official Facebook page at https://www.facebook.com/scicentre.kku.
