On Thursday, 15 January, Mae Fah Luang University, in collaboration with Khon Kaen University, co-organized the International Mini-Symposium on High Value Creation of Foods & Agricultural Products in Khon Kaen as part of the Mae Fah Luang University Reinventing 2025 initiative. The symposium aimed to bring together international experts to share knowledge and recent advancements in food science, agro-industry innovation, and sustainable value creation.
The event commenced with a welcome address by Assistant Professor Dr. Araya Chaoruangrit from Khon Kaen University, followed by a project report delivered by Professor Dr. Saroat Rawdkuen from Mae Fah Luang University. The opening ceremony was officially conducted by Professor Dr. Pewpan Maleewong from Khon Kaen University.
The symposium featured distinguished keynote speakers and presenters from various international institutions. The first keynote speaker, Professor Dr. Jaspreet Singh from Massey University, New Zealand, presented on the topic “From plants to plates: Development of low glycemic and high-protein foods.” This session was followed by a presentation from Krittika Chunwijitra of Nakhon Phanom University on value-added processing approaches for Tha Uthen pineapple.
The second keynote address was delivered by Professor Dr. Shusong Wu from Hunan Agricultural University, China, focusing on the modulation of lipid metabolism and inflammation by polyphenols and their metabolites. Subsequent presentations included research on umami detection in alternative proteins by Lyket Chuon, and an investigation into the bitterness mechanisms of flavonoids in Oroxylum indicum by Nguyen Hai Linh, both from Khon Kaen University.
The third keynote lecture was presented by Associate Professor Dr. Jia Qiang Huang from China Agricultural University, who discussed the role of SELENOI in regulating the ferroptosis pathway in gut diseases. Additional presentations included cost-effective amylase production from okara by Muhamad Khairi Mafudz, and a study on the neuroprotective properties of Centella asiatica–Mahachanok mango cider by Farida Chengsa-ard.
The final keynote speaker, Associate Professor Dr. Lovedeep Kaur from Massey University, New Zealand, highlighted innovative technologies in the development of plant-based and hybrid foods. The symposium concluded with research presentations on functional food herbs by Adiba Tsalsabilla and on solvent-free microwave-assisted extraction of Limnophila aromatica essential oil by Minkawat Thanopajai.
Overall, the symposium served as a dynamic platform for academic exchange, international collaboration, and innovation in the advancement of high-value food and agricultural products.
