03. Good Health and Well-being, 12. Responsible Consumption and Production, 13. Climate Action

Food Biotechnology Student Research Innovation Exhibition

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On February 22, 2024, students from the Theophane Venard School of Biotechnology, Assumption University, proudly presented their senior projects to the AU President and faculty members. The exhibition provided an opportunity for senior students to demonstrate how knowledge gained throughout their studies could be applied to tackle real-world challenges in the food technology industry. A total of 12 students participated in this academic showcase.

The projects reflected a wide range of innovation, including:

  • Lip Balm using Black Seed Oil and Rose Oil
  • Ready-to-Cook Green Curry and Panang Instant Powder
  • Keto Butter Cookies made from Defatted Cashew Nut Powder
  • Sugar Reduction in Fruit Juice using Probiotic Lactic Acid Bacteria (Lactobacillus acidophilus)
  • Antioxidant Activity in Leguminosae during the Sprouting Period
  • SPF Lotion Stick Development
  • Ricotta Cheese Spread from Alternative Milk
  • Chitosan with Turmeric Extract as Edible Coating for Fruit Preservation
  • Organic Fertilizer from Rice Straw Waste
  • Reduced-Fat Cambodian Chinese Sausage using Mung Bean Base
  • Collagen Peptide Extraction from Fish Byproducts
  • Banana Flour Incorporated into Potato Starch Noodles

The popular vote winners were:

  1. Lip Balm using Black Seed Oil and Rose Oil
  2. Antioxidant Activity in Leguminosae during Sprouting and SPF Lotion Stick Development
  3. Organic Fertilizer from Rice Straw Waste

The event was a remarkable success, drawing strong interest and inspiration among junior students, while highlighting the School of Biotechnology’s commitment to research, sustainability, and innovation.

Relevant SDGs:

  • SDG 3: Good Health and Well-being – Development of food and skincare products with health benefits.
  • SDG 9: Industry, Innovation, and Infrastructure – Promoting innovation in biotechnology and product development.
  • SDG 12: Responsible Consumption and Production – Using byproducts and food waste for sustainable solutions.
  • SDG 13: Climate Action – Projects addressing environmental sustainability, such as rice straw waste management.

The 17 Goals