Beyond education: Academia drives progress in Thailand’s food industry

Access to nutritious food, safety, and even food waste are concerns no longer exclusive to the food and beverage industry. The academe is increasingly engaged in helping address these and other industry issues as well.

Universities are evolving from educators to strong innovation partners, facilitating research commercialization and driving value chain solutions. By integrating research and stakeholder engagement, they strengthen the food industry, said Assoc. Prof. Dr. Yuthana Phimolsiripol, lecturer with the Department of Food Science and Technology and dean of the Faculty of Agro-Industry at Chiang Mai University (CMU).

Chiang Mai University (CMU) in Northern Thailand advances the country’s food industry through program offerings focused on food science, food technology and related fields such as agro-industrial technology. It invests in innovation and talent development, working with other institutions and industry players.

CMU’s Food Innovation and Packaging Center (FIN) and the Faculty of Agro-Industry have been serving as an R&D hub studying the food value chain, and collaborate with private enterprises and government bodies to nurture the food industry in Northern Thailand and in other parts of the country. Their efforts drive sustainable agro-industrial development, while providing direct support to businesses.

Assoc. Prof. Dr. Yuthana Phimolsiripol delivers a presentation on the role of academia in developing the food industry, during a press briefing at the Chiang Mai Marriot Hotel on April 23, 2025. The briefing was in line with the Fi Asia 2025 and Vitafoods Asia trade shows taking place from September 17-19 at the Queen Sirikit National Convention Center in Bangkok, Thailand.

The classroom as NPD hub

Dr. Phimolsiripol notes how universities are progressively impacting the entire chain. Many food science research findings done at the institutional level have led to the creation of new food and beverage products.

Chiang Mai University, through the FIN, has created a number of new food products, especially leveraging local ingredients. An example is the Lum Rice Cocoball, a dessert made of CMU.107 or Kum Jao Morchor 107 rice variety developed under the Gastronomy Tourism: Lanna Gastronomy Project, led by Dr. Phimolsiripol during the COVID-19 recession. FIN has collaborated with local stakeholders to create new dishes, further diversifying Thai cuisine.

The contribution of the academe does not stop there, he said. CMU provides mentorship and guidance to small entrepreneurs, on how best to market products. This means that work being done in the classroom and university laboratories now yields actual food products that end up in consumers’ kitchens and tables, he said.

“Much of the academic research and related work have been focused on producing technologies and creating new food products. This, even as we also put premium importance on aligning with the environment and our sustainability goals. Then we transform that information and knowledge into real-world products that meet the needs of consumers,” Dr. Phimolsiripol explained.

In line with leveraging food science for nutrition, research and innovation, work is targeted at addressing health and nutrition concerns, such as high sugar content in foods. CMU’s Glycemic Index Centre handles R&D for nutritious food product prototypes and provides consulting and research for reference in commercial applications, including product testing. Its clinical testing for health claims using the in vivo method, for example, determines the glycemic index in compliance with the ISO 26642:2010 standard, which defines a method to determine the GI of carbohydrates in food products and guides manufacturers of health foods and items formulated for individuals with diabetes.

The Glycemic Index Centre at the Chiang Mai University conducts R&D for nutritious food prototypes, offering consulting and testing services to support commercial product development.

Deep diving into global food concerns

Besides health and nutrition, academic institutions are addressing the issues of food safety, security, and sustainability in shaping the future of food. Some studies target more specific areas, such as flavor enhancements and packaging.

“Efforts toward sustainable food development are also aimed at establishing a safe and equitable food system for the long term. After all, the goal is to ensure that as we feed the present – from classroom to kitchen – we are also feeding the future (generation),” he said.

University research and studies on food science contribute to new methods of enhancing food safety. They serve as a reliable reference or tool when creating industry standards.  “The R&D and technological development work can be end-to-end, covering the production process through quality control. All to guarantee that only safe and high-quality food gets to the consumers.”

Dr. Phimolsiripol added that researchers are exploring ways to address global hunger and food waste. The focus of such studies is on practical approaches and strategies, technologies and policies. Researchers at CMU’s Faculty of Agro-Industry, for example, recently won a Royal Award at the Agri Plus Award 2025 for their “CherryKoff,” a functional beverage derived from coffee cherry pulp. The latter is a by-product of coffee bean processing. Aside from this, the team developed dried, preserved coffee snacks.

“R&D in the lab is also about consumer needs and preferences. Outputs can directly affect the consumers after all. From the development of more nutritious products to improvements in flavor profiles or even reductions in sugar or sodium, this is really about how R&D impacts what ends up on the consumer's plate. Even the R&D and innovation on packaging can influence trends,” he noted.

Biotechnology students from CMU’s Faculty of Agro-Industry have developed synbiotic milk tablets in response to a growing health concern surrounding metabolic syndrome amongst Thai children. The milk tablets contain the Thai probiotic strain Lactiplantibacillus plantarum CMUB-N14, which is known for its ability to lower cholesterol and produce short-chain fatty acids. The milk tablets are child-friendly and easily consumed. They also contain banana-derived resistant starch, which acts as a prebiotic support. This product won the silver medal for the students at the Higher Education Innovation Awards 2025 organized by the National Research Council of Thailand (NRCT) under the Ministry of Higher Education, Science, Research, and Innovation.

CMU’s Faculty of Agro-Industry has seven research clusters, including one each for rice products, food drying technology, bioprocess, and biocomposite materials and packaging technology.  

The fusion of academic knowledge and research output with real-world business experience and market realities speeds up the creation of new food technologies and processes, and even finding solutions to challenges. (Photo © Janpietruszka I Dreamstime.com) 

Collaborating with all stakeholders

The work of universities, however, will have limited direct and practical significance without collaboration with the industry, businesses, and policymakers. Academic and industry partnerships are catalysts for food technology advancements.

The fusion of academic knowledge and research output with real-world business experience and market realities speeds up the creation of new food technologies and processes, and even finding solutions to challenges. “When the academe and industry players work together, it yields new and innovative food products, increases efficiency in production processes, and enables everyone to match market requirements,” Dr. Phimolsiripol said. 

Earlier this year, CMU entered into a cooperation agreement with Satake Corporation of Japan, a leader in food technology. Besides promoting research in food science and technology, particularly innovations in rice bran processing, the agreement aims to foster industrial applications and enhance international cooperation networks.  

Universities can also act as academic incubators and startups, besides working with F&B manufacturers. Many food technologies and products have been launched from the campus where innovative ideas and entrepreneurial undertakings merge and students, faculty, and researchers collaborate.  

According to Dr. Phimolsiripol, business incubators in the academe setting provide mentorship to food tech startups. Access to resources and laboratories that is otherwise limited or non-existent for some startups, is available through universities.

Another collaboration pursued by the academe involves investors and study partners. This kind of partnership serves as the pathway for innovations achieved in the university to reach the real world. 

Preparing tomorrow’s F&B leaders

In all these, universities remain committed to their core purpose: proper education.

“Even as we pursue other objectives in relation to food science and technology and devote to them our time and resources, educating the next generation of food innovators continues to be a top priority,” Dr. Phimolsiripol said.

To prepare students for their future role as food innovators, universities have developed curricula that underscore both theoretical learning and hands-on experience. There are programs on food science, production technology, sustainability, and consumer behavior. The Faculty of Agro-Industry at CMU has academic programs on food science and technology, agro-industrial biotechnology, food process engineering, product development technology, packaging technology, and marine product technology.

In line with digital-centric trends, academic institutions are now also equipping students with the technological skills and knowledge necessary for adapting to or harnessing digital technologies, enabling them to support the food industry as it undergoes a digital transformation. There are programs covering data analytics, artificial intelligence, automation, and IoT. Students are likewise taught how to apply digital tools in food production, management, and innovation.

“We want to encourage collaboration with the industry so that together the academe and industry can develop food innovations that meet the needs of the modern world at the same time ensure sustainable food for the next generations,” he said.

Dr. Phimolsiripol expects the academe’s role will continue to grow as institutions work more closely with the industry toward achieving sustainable growth. The education and training designed to prepare future food and beverage professionals aim to build their skills and foster creative work. At the same time, it underlines the importance of collaborative work, he said.