KKU Showcases the Potential of Food Researchers in “RUN TOP100” and Co-Creates Solutions with Entrepreneurs through the Table Talk – R&D for Growth Activity at FoodX – Business for Food Forum: Premiumization Day 2025
มข. ร่วมแสดงศักยภาพนักวิจัยด้านอาหาร “RUN TOP100” และหาโซลูชั่นร่วมกับผู้ประกอบการกับกิจกรรม Table Talk – R&D For Growth ในงาน FoodX – Business for Food Forum Premiumization Day 2025
On December 3, 2025, at 9:00 a.m., Professor Thidarut Boonmars,DVM, PhD, Vice President for Enterprise and Societal Sustainability, representing the President of Khon Kaen University (KKU), together with Assistant Professor Araya Chaoruangrit, PhD, Dean, Faculty of Technology, and Professor Alissara Reungsang, PhD, Associate Dean for Research, Innovation, and International Affairs, Faculty of Technology, led a team of food research experts to participate in the exhibition “100 Food Researchers and Experts (RUN TOP100)”. The exhibition was organized by the Research University Network Thailand (RUN) as part of theFoodX – Business for Food Forum: Premiumisation Day 2025, held in the Ballroom, 1st Floor, Queen Sirikit National Convention Center
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This activity was a collaborative effort among eight universities within the RUN network, aiming to elevate national food knowledge through two key highlights:
- RUN TOP100 – 100 National-Level Food Researchers
- 10 Highlighted Researchers
This segment showcased experienced food researchers with in-depth expertise in the development of technologies, innovations in food production, and food processing.
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กิจกรรมครั้งนี้เป็นความร่วมมือของ 8 มหาวิทยาลัยในเครือข่าย RUN เพื่อยกระดับองค์ความรู้ด้านอาหารของประเทศ ผ่าน 2 ไฮไลต์สำคัญ ได้แก่
- RUN TOP100 – 100 นักวิจัยด้านอาหารระดับประเทศ
- 10 Highlighted Researcher
- Advanced Food Processing
- Functional Food and Ingredients Production
- Personalised Food Design
- Functional Food Packaging
- Creative Content to Increase the Value of Food
- Alternative Protein
- การแปรรูปอาหารขั้นสูง (Advance Food Processing)
- การผลิตอาหารฟังก์ชั่น และส่วนประกอบอาหาร (Functional Food and Ingredients Production)
- การออกแบบอาหารเฉพาะบุคคล (Personalised Food Design)
- บรรจุภัณฑ์อาหารฟังก์ชัน (Functional Food Packaging)
- สื่อสร้างสรรค์เพื่อเพิ่มมูลค่าอาหาร (Creative Content to Increase Value of Food)
- โปรตีนทางเลือก (Alternative Protein)
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The event served as a pilot platform for entrepreneurs to engage in dialogue, exchange perspectives, and seek advice from 100 researchers and experts from eight RUN member universities throughout the forum. It aimed to connect academic knowledge, research, and innovation with the food industry, entrepreneurs, and relevant stakeholders across the food value chain, thereby promoting the practical application of research outcomes to enhance Thailand’s food industry.
Khon Kaen University was represented by 13 researchers:
- Professor Jintanaporn Wattanathorn, PhD, Faculty of Medicine
- Professor Kalapapruek Piothongngam, PhD, Faculty of Economics
- Professor Waraporn Phuttalun, PhD, Faculty of Pharmaceutical Sciences
- Associate Professor Yaowares Chulikhit, PhD, Faculty of Pharmaceutical Sciences
- Associate Professor Chavis Ketkaew, PhD, International College
- Associate Professor Phaninee Naruetharadhol, PhD, International College
- Associate Professor Thana Radpukdee, PhD, Faculty of Engineering
- Associate Professor Khanita Kamwilaisak, PhD, Faculty of Engineering
- Associate Professor Jirawan Apiraksakorn, PhD, Faculty of Technology
- Associate Professor Amporn Sae-eaw, PhD, Faculty of Technology
- Assistant Professor Pimnibha Hirunsorn, PhD, Faculty of Technology
- Assistant Professor Peerapong Wongthahan, PhD, Faculty of Technology
- Assistant Professor Kantiya Petsong, PhD, Faculty of Technology
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- ศ.ดร. จินตนาภรณ์ วัฒนธร – คณะแพทยศาสตร์
- ศ.ดร. กัลปพฤกษ์ ผิวทองงาม – คณะเศรษฐศาสตร์
- ศ.ดร. วราภรณ์ ภูตะลุน – คณะเภสัชศาสตร์
- รศ.ดร.ภญ. เยาวเรศ ชูลิขิต – คณะเภสัชศาสตร์
- รศ.ดร. ชวิศ เกตุแก้ว – วิทยาลัยนานาชาติ
- รศ.ดร. ภาณินี นฤธาราดลย์ – วิทยาลัยนานาชาติ
- รศ.ดร. ธนา ราษฎร์ภักดี – คณะวิศวกรรมศาสตร์
- รศ.ดร. ขนิษฐา คำวิลัยศักดิ์ – คณะวิศวกรรมศาสตร์
- รศ.ดร. จิรวรรณ อภิรักษากร – คณะเทคโนโลยี
- รศ.ดร. อัมพร แซ่เอียว – คณะเทคโนโลยี
- ผศ.ดร. พิมนิภา หิรัณย์สร – คณะเทคโนโลยี
- ผศ.ดร. พีระพงษ์ วงษ์ทหาร – คณะเทคโนโลยี
- ผศ.ดร. กันติยา เพชรสง – คณะเทคโนโลยี
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KKU also showcased eight food innovation projects
นวัตกรรมด้านอาหารจากมหาวิทยาลัยขอนแก่น ที่นำไปจัดแสดง 8 ผลงาน ประกอบด้วย
1. SOMA – Bio-Tofu for Brain Health
By Associate Professor Jirawan Apiraksakorn, PhD
– A bio-tofu product produced by fermenting soy milk with specialized microorganisms that generate gamma-aminobutyric acid (GABA), supporting brain health. The product is safe, chemical-free, and further extends to the development of high-value dietary fiber and xylo-oligosaccharides derived from agricultural by-products.
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1. SOMA เต้าหู้ชีวภาพบำรุงสมอง
2.Ready-to-Eat Healthy Rice Fortified with Rice Bran
By Associate Professor Amporn Sae-eaw, PhD
– A health-oriented rice product enriched with rice bran hydrolysate extract containing bioactive peptides that help reduce blood pressure, provide antioxidant and antimicrobial effects, lower cholesterol and blood clotting, enhance mineral absorption, and alleviate pain.
2. ข้าวสุขภาพพร้อมรับประทานเสริมรำข้าว
3.Ready-to-Eat Puree Soup
By Assistant Professor Pimnibha Hirunsorn, PhD
– A brown rice milk soup blended with pea protein and mixed grains, co-designed with rehabilitation medicine specialists to deliver complete nutrition. It is suitable for individuals requiring high energy and nutrients in small portions.
4.Probiotic-Fortified Plant-Based Milk for Weight Management
By Assistant Professor Kantiya Petsong, PhD
– A plant-based milk food and beverage product fortified with probiotics in encapsulated dry powder form, utilizing fibers from jackfruit cores and black sesame meal, designed for weight control and obesity management.
5.Semi-Instant Ruby Rice Porridge (Chum Phae)
By Assistant Professor Peerapong Wongthahan, PhD
– Produced using Chum Phae ruby rice, which is rich in fiber and anthocyanins, and incorporating broken rice to add value and reduce milling waste. Suitable for the elderly, patients, and health-conscious consumers, while supporting the BCG economy model and local community development.
6.Veggies Plus Bar – Natural Protein-Enriched Bar
By Associate Professor Phaninee Naruetharadhol, PhD
A concentrated vegetable powder and protein bar delivering high protein from plants combined with whey protein, using natural ingredients such as real chocolate and cranberries, with no added sugar. The project also includes puffed vegetable tablets as a prototype product responding to modern consumers’ health and environmental concerns.
7. Phum Plus Chewable Wolffia globosa Dietary Supplement
By Associate Professor Yaowares Chulikhit, PhD
โดย รศ.ดร.ภญ. เยาวเรศ ชูลิขิต
8. Vegetable Processing Technology: Green Pigment Extraction Innovation and Stable Drying Processes
By Professor Waraporn Phuttalun, PhD
โดย ศ.ดร.วราภรณ์ ภูตะลุน
The FoodX – Business for Food Forum: Premiumisation Day 2025 served as a key national platform connecting researchers, entrepreneurs, experts, and the food industry across the entire food value chain. Participants exchanged knowledge and perspectives on future food trends under the concept of premiumisation, driven by advanced technology and innovation. The forum played a vital role in advancing Thai food research toward practical industrial application, enhancing national competitiveness, and sustainably elevating Thailand’s food system to international standards.
