School of Agro-Industry, MFU Organizes Hands-on Training Program "Integrating the Healthy Foods Value Chain: from Local to Functional Claim" to Strengthen International Capacity in Functional Foods

The School of Agro-Industry, Mae Fah Luang University (MFU), was granted approval to organize the hands-on training program "Integrating the Healthy Foods Value Chain: from Local to Functional Claim" from 1–15 July 2026. The program was held at Mae Fah Luang University, Chiang Rai, with additional field visits in Chiang Rai, Phayao, and Chiang Mai provinces. A total of 24 participants attended the program, which was conducted under the FMFC International Capacity Building Program (Innovative Farmers, Traditional Medicines, Healthy Foods, Cosmetics). The project was led by Professor Dr. Saroat Rawdkuen.

The training program aimed to enhance participants' knowledge and competencies in the research and development of functional food products, covering the entire healthy food value chain—from raw material selection, post-harvest management, extraction and analysis of bioactive compounds, to product development and commercialization.

Throughout the 15-day program, participants engaged in lectures, laboratory-based practical sessions, and field visits covering a wide range of topics. These included the identification and health benefits of bioactive compounds, regulatory frameworks for health claims, advanced food processing and extraction technologies, quality analysis using HPLC and GC-MS, functional food design for non-communicable diseases (NCDs), the application of bioinformatics in food research, the development of Standard Operating Procedures (SOPs), as well as branding strategies and value creation for functional food products.

In addition, participants visited post-harvest management sites in Chiang Rai, sustainable agricultural production areas in Phayao, and food innovation centers and food technology enterprises in Chiang Mai. They also explored premium retail markets to gain insights into functional food branding and marketing. These activities enabled participants to understand the entire value chain—from upstream production to downstream commercialization—and apply the knowledge to real-world product development.

During the final phase of the program, participants worked collaboratively on their Final Projects under the theme "Functional Pitch," where they developed and presented innovative functional food product concepts. The projects were evaluated by academic staff and experts, followed by Presentation Day, Project Reflection, and a Certificate Awarding Ceremony for participants who successfully completed the program.

This training program reflects the School of Agro-Industry's commitment to developing highly skilled professionals with interdisciplinary expertise in science, technology, innovation, and marketing. By strengthening international capacity and fostering academic collaboration, the program aims to advance the development of competitive functional food products and contribute to the sustainable growth of the food and health industries at both national and international levels.