Theophane Venard School of Biotechnology, Assumption University, proudly organized the Food Biotechnology Industry Connect Talk Series in Academic Year 2567. The project aims to provide students with up-to-date knowledge, fresh perspectives, and insights from industry experts, helping them understand the connection between their studies and real-world applications.
The program invited professionals from both academic and business fields to share their experiences, industry trends, and innovative technologies. Highlights of the series included:
- Dr. Witchuda Daud, Director, Advanced Polymer Technology Research Group, National Metal and Materials Technology Center, on “Design for Circular Economy” (FT4126, FT4145)
- Dr. Petch Manopawitr, renowned conservation scientist and co-founder of ReReef Co., Ltd., on “Environmental Conservation” (FT1005 Sustainability and Circular Living)
- Asst. Prof. Dr. Kriskamol Na Jom, Faculty of Agro-Industry, Kasetsart University, on “Phytochemicals” (FBT4003 Natural Antioxidants and Toxicology)
- Prof. Dr. Pornchai Rachtanapun, on “Active Packaging and Intelligent Packaging for Food and Agriculture Products” (FT4126, FT4145)
- Mr. Danupon Cilli, Co-founder of Fitwhey Co., Ltd., on “Maximizing Muscle Growth: The Benefits of Whey Protein for Exercise and Recovery” (FT3114 Functional Foods for Health)
This initiative allowed students to apply classroom knowledge to real-world contexts, understand innovation in food biotechnology, and gain inspiration and practical skills for future careers.
Relevant SDGs:
- SDG 1: No Poverty – Promotes innovation that can create economic opportunities in food industries.
- SDG 3: Good Health and Well-being – Enhances knowledge of nutrition and functional foods.
- SDG 4: Quality Education – Provides experiential learning from industry experts.
- SDG 8: Decent Work and Economic Growth – Prepares students for professional careers and entrepreneurial opportunities.
- SDG 9: Industry, Innovation and Infrastructure – Encourages creative thinking and technological development in food industries.
- SDG 12: Responsible Consumption and Production – Promotes sustainable production and eco-friendly packaging.
- SDG 13: Climate Action – Raises awareness of environmental conservation and sustainable practices.
- SDG 17: Partnerships for the Goals – Strengthens collaboration between universities and industry.
The 17 Goals
