Assumption University of Thailand (AU), through the Theophane Venard School of Food Biotechnology and Innovation, hosted the Junior-Sci Conference: Future Food for Sustainability 2025 on October 16, 2025, at the Hua Mak Campus. The conference brought together talented young researchers from schools across Thailand to share scientific ideas and explore innovative solutions to challenges facing the future of food and sustainable development.
Under the theme “Future Food for Sustainability,” the conference provided a platform for students to present their research through Speed Presentations and Poster Presentations in three key areas: Future Food for Sustainability, Packaging Innovations for the Future of Food, and Sustainable and Biodegradable Food Materials. The projects demonstrated how young researchers are applying scientific knowledge, creativity, and innovation to develop alternative foods, sustainable ingredients, environmentally friendly packaging, and new materials.
The opening ceremony was presided over by Rev. Bro. Sirichai Fonseka, f.s.g., Ph.D., President of AU, with welcoming remarks from Asst. Prof. Dr. Patchanee Yasurin, Dean of the Theophane Venard School of Food Biotechnology and Innovation. Throughout the conference, students had the opportunity to exchange ideas with peers, receive feedback from academic judges and industry experts, and gain valuable experience in communicating scientific research to a wider audience.
Winners and Awards
Best Presenter: [Prasarnmit Demonstration School, Srinakharinwirot University] — [Effects of Unripe Banana Flour on Sensory Acceptance and Characteristics of Macarons]
1st Runner-up: [Srinagarindra The Princess Mother School, Phayao] — [Development of Plant-Based Fish Feed Containing Carotenoids and Anthocyanins for Guppy Growth and Pigmentation]
2nd Runner-up: [Saint Louis School Chachoengsao] — [Alginate Noodles Made from Egg Whites and Wolffia (Wolffia globosa) for Individuals with Gluten Intolerance and Protein Deficiency]
Honorable Award: [Assumption College Thonburi] — [Development of innovative Pasta Products Using Indigenous Thai Rice for Sustainable Community Economic Enhancement]
Honorable Award: [Chonkanyanukoon School] — [Projella Bar: Innovative Protein Bar Derived from Jellyfish]
Popular Poster Award: [Simuang Wittayakhan School] — [Bouncy Tapioca Jelly Ice Cream]
SDGs Alignment
- SDG 2: Zero Hunger – Supports research and innovation in alternative foods, nutrition, and sustainable food sources, contributing to more resilient and sustainable food systems.
- SDG 4: Quality Education – Provides students with experiential learning opportunities through research, scientific presentations, critical thinking, and innovation.
- SDG 9: Industry, Innovation and Infrastructure – Encourages research and technological innovation in food, packaging, biotechnology, and sustainable materials.
- SDG 12: Responsible Consumption and Production – Promotes sustainable food production, environmentally friendly packaging, biodegradable materials, and more responsible use of resources.
- SDG 17: Partnerships for the Goals, particularly by promoting knowledge sharing, capacity building, and multi-stakeholder collaboration to advance sustainable development.
The 17 Goals
