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PKRU hosts the food fermentation workshop and technology consulting and information service
PKRU Technology Clinic, lecturers and students in Mathematics and Science Programs, Faculty of Science and Technology organized the workshop of ‘Food Fermentation Technology and Phuket Local Cuisine’ on October 8th and November 3rd 2022, at ST202 room, Building 20, Faculty of Science and Technology.
The goals of this workshop were to teach locals how to use fermentation to preserve their crops, to give students opportunities to use innovative skills, creative thinking, and problem-solving skills, and to preserve traditional vegetable fermentation methods. The workshop was attended by ten representatives from vegetable clusters in Phuket community enterprises.
The workshop focused on the use of biological technology for local food fermentation, such as sweet fermented rice, Thai style kimchi, fermented mushroom, pickled bean sprouts, and other local vegetables; and a special talk by Prof. Dr. Craig Faulds, Aix-Marseille University, France, on 'Food extracts used in cosmetics and food.' In addition, the Technology Clinic brought Khao Rai Dok Kha rice noodles for event participants to try.
