BMB Thailand organized a Special Lecture on “Future Food Innovation.”

On June 19, 2025, BMB Thailand organized a Special Lecture entitled “Future Food Innovation” under the theme “Science Entrepreneurship and Science for Society.”

This important lecture was honored by distinguished speakers in the fields of Biochemistry and Molecular Biology, including:

• Prof. Dr. Sakda Daduang (Khon Kaen University)

• Prof. Dr. Supaart Sirikantaramas (Chulalongkorn University)

• Assoc. Prof. Dr. Porntip Waiwut (Ubon Ratchathani University)

The session was moderated by:

• Dr. Satit Malawong (National Phenome Institute, Khon Kaen University)

The lecture aimed to share knowledge and exchange experiences on technologies and products that apply in-depth biochemical expertise to drive innovation in future food, highlighting how scientific research can be translated into impactful applications for society and entrepreneurship.

At the beginning of the lecture, Prof. Dr. Sakda Daduang from Khon Kaen University highlighted that the development of future foods aims to transform their role from “foods for satiety” to “foods for disease prevention and health promotion.” This approach is grounded in in-depth knowledge of biochemistry, molecular biology, and metabolomics, which helps elucidate gene-level mechanisms and biomolecular pathways that influence human health.

The research team builds upon Thailand’s rich diversity of plants and herbal resources through a comprehensive research pipeline, ranging from the selection of bioactive compounds and laboratory and animal testing to the application of in silico technologies and AI for target molecule screening. These approaches help accelerate product development with greater precision and safety while significantly reducing research timelines.

Examples of products:

Include the development of roselle-based products, supported by scientific evidence for both efficacy and safety and further advanced toward commercial registration. This reflects the creation of functional foods and nutraceuticals backed by rigorous scientific validation. Such an approach forms a key foundation for future food innovation, integrating Thailand’s biological resources with modern biochemical technologies to generate economic value while sustainably enhancing public health.

Next, Prof. Dr. Supaart Sirikantaramas from Chulalongkorn University described how his research team has developed innovations in food and health products based on fundamental biochemical studies of a wide range of plants and fruits. Their work focuses on investigating bioactive compounds, biomolecular structures, and appropriate extraction processes to create added value and enable commercial applications. To facilitate technology transfer from the laboratory to the market, a company has been established under Chulalongkorn University.

The research aims to understand the mechanisms of fruit ripening, color development, and biochemical composition, as well as active compounds in medicinal plants, such as phytoestrogens from Pueraria mirifica. In parallel, the team develops processing technologies that preserve health-promoting properties while reducing sugar content, providing high-quality raw materials for future health products.

Examples of product development and downstream applications include:

• Dipeptides from durian: Investigated for their bioactivities related to the nervous system and brain health, with potential use as ingredients for dietary supplements.

• Reduced-sugar sweet fruits (durian, mango, pineapple, longan): Processed using technologies that lower sugar levels while retaining bioactive compounds, enabling the development of health foods and alternative dried fruit products.

• Herbal extracts: Selection of key bioactive compounds from Thai medicinal plants to be used as functional ingredients in health foods and beverages.

• Natural alternative sweeteners: Such as palm sap sugar, coconut sugar, and cane sugar, developed through tailored processes to meet the needs of health-conscious consumers.

In addition, the research team collaborates closely with community enterprises, purchasing surplus agricultural produce from farmers at fair prices and transforming them into high-value products. This approach generates benefits for both local economies and the health food industry.

Overall, these efforts highlight the critical role of in-depth biochemical research as a foundation for future innovations in food and health products, integrating science, technology, and sustainable development to create long-term societal and economic impact.

Finally, Assoc. Prof. Dr. Porntip Waiwut from Ubon Ratchathani University presented the work of the Herbal Research Group for the Prevention and Treatment of Chronic Diseases. The group integrates expertise in biochemistry, molecular biology, medicine, nutrition, and pharmaceutical sciences to develop innovations from medicinal plants and natural raw materials. Their research focuses on the prevention and treatment of major non-communicable diseases (NCDs) that pose significant public health challenges, including diabetes, Alzheimer’s disease, and cancer, with the long-term goal of establishing a dedicated research center in the near future.

The research spans the entire value chain, from upstream to downstream, starting with raw materials sourced from networks of organic farmers, through studies of cellular and molecular mechanisms using cell culture systems, to the development of product prototypes. These efforts are fully integrated with teaching and learning activities, enabling students to engage with real research problems and to envision pathways for future commercial applications.

Examples of innovative products derived from this research include:

• Diabetes: Extracts from Sang Fa leaves and fig (leaf and fruit) with potential to regulate blood glucose levels by enhancing insulin activity and promoting glucose uptake into cells.

• Alzheimer’s disease: Tomato powder drink and cricket protein, investigated for their antioxidant activities, neuroprotective effects, and inhibition of enzymes involved in disease pathogenesis.

• Cancer: Coriander powder drink, marketed under the brand “Polica,” containing key bioactive compounds such as quercetin and gallic acid, which can induce cancer cell apoptosis. The product is produced using spray drying technology to preserve bioactive quality and extend shelf life.

All products are designed to meet the lifestyles of modern consumers as ready-to-drink health foods, portable and convenient, formulated with concentrated natural extracts, and processed using technologies that retain high biological activity.ในรูปแบบ อาหารสุขภาพพร้อมชง พกพาง่าย ใช้สารสกัดเข้มข้นจากธรรมชาติ และผ่านกระบวนการแปรรูปที่คงคุณค่าทางชีวภาพสูง

This special lecture highlighted the strong potential of Thai researchers’ expertise in biochemistry and molecular biology to be translated into future innovations in food and health products that generate value at the academic, economic, and societal levels. It also reaffirmed the role of BMB Thailand as a platform that connects scientists, students, and industry partners to drive the concept of “Science Entrepreneurship and Science for Society” into tangible outcomes, paving the way for Thai science to advance toward innovations that address national health needs and long-term sustainability.

ผู้เข้าฟังการบรรยายบนออนไลน์

#BMB #BMBThailand #FUTUREFOODINNOVATION #SPECIALSERIES