The Rice Value Chain Upgrading Project, led by Asst. Prof. Wantida Homthawornchoo from the Innovative Food Science and Technology Program and the Research Center of Innovative Food Packaging and Biomaterials (IFPB), School of Agro-Industry, together with her dedicated product development team, has successfully created five innovative rice-based products. These functional products — including rice bars, rice crackers, germinated rice drink mix with woffia and gluten-free rice pizza crust — are enriched with protein and fiber for better nutrition.
In February and March 2025, the team transferred advanced knowledge and technology to businesses and community enterprises across Chiang Rai, Phayao, Phrae, and Nan. This project was funded by Mae Fah Luang University under the 2024 fiscal year Rice Value Chain Upgrading Project.
Thanks to these efforts, participants launched new functional rice products, joined competitions, and proudly brought home awards.
Congratulations to Ban Phak Safe Agriculture Community Enterprise, Wiang Kan, Chiang Rai, for winning First Runner-up at the Knowledge-Based OTOP Competition, organized by Chiang Rai Province and the Science Research and Innovation Promotion and Utilization Division. Your dedication has truly paid off!
This milestone highlights our school's commitment to agricultural and food innovation and our mission to improve lives through science and technology.
SDG Alignment:
This rice innovation project supports:
Together, we’re improving lives and communities through science and technology!
