Khon Kaen University translates research success into commercial opportunities, empowering new student entrepreneurs with green health products for gluten-intolerant and diabetic consumers.
On 16 July 2026, the Faculty of Interdisciplinary Studies, Khon Kaen University, presented its success in pioneering the conversion of raw cultivated banana (Kluai Nam Wa)—a major economic crop of the province—into banana flour as a wheat alternative for the food industry. The technology is now being transferred to students to nurture a new generation of entrepreneurs and bring health products to market that meet the needs of gluten-intolerant individuals and diabetic patients.
The technology and manufacturing process transfer ceremony for “Banana Flour Cookies” took place at the Lecture and Laboratory Building 1, Faculty of Interdisciplinary Studies, Khon Kaen University. Assistant Professor Suntaree Buchitchon, PhD, Dean of the Faculty of Interdisciplinary Studies, along with Associate Professor Natcharee Jirakkakul, PhD, administrative members, and faculty staff, presented the research knowledge to Mr Peerawich Thongpong and representatives of fourth-year students from the Faculty of Business Administration and Accountancy, Khon Kaen University. The transfer aims to further develop the product for commercial release.
Associate Professor Natcharee Jirakkakul, PhD, a lecturer at the Faculty of Interdisciplinary Studies and head of the research team that developed the banana flour innovation, revealed that most bakery, pasta, and cereal products today are made from grains such as wheat and barley, which contain gluten. This causes allergic reactions in many consumers, particularly young children, leading to digestive disorders, abdominal pain, nausea, constipation, and diarrhoea.
“To address this issue, and given that Nong Khai Province is a significant cultivation and export hub for cultivated bananas, the research team extracted flour from raw cultivated bananas to develop a cookie product,” Associate Professor Jirakkakul stated. “It features an optimal blend of cornstarch, butter, and sugar. The highlight of banana flour is that it is gluten-free, high in fibre, filling, delicious, and, most importantly, safe for diabetic patients to consume.”
This research has been successfully registered as a petty patent for intellectual property since 8 August 2019, guaranteeing the quality and readiness of the innovation for actual commercial production.
Mr Surayuth Wannawichet, a fourth-year student representative receiving the technology transfer, spoke on behalf of the prospective entrepreneurs, noting that the team recognised the immense potential of this research, which aligns perfectly with current health trends. The team aims to package the banana flour cookies in modern, market-ready designs for retail distribution and hopes that banana flour will become a prominent alternative ingredient for the wider snack and health food industries.
Assistant Professor Suntaree Buchitchon, PhD, Dean of the Faculty of Interdisciplinary Studies, concluded that the banana flour cookie innovation reflects the university’s vision to elevate local economic crops, building on previous successes such as processing pineapples into cosmeceuticals.
The Dean emphasised that the university remains committed to supporting research with practical applications. This approach not only enhances the value of agricultural products and generates sustainable income for local communities but also supports the academic advancement of faculty members while creating a platform for students to emerge as the next generation of sustainable entrepreneurs.
