เข้าสู่ระบบ
12.03.2025
The 5th seminar on Plant-Based Foods and Ingredients was presented enthusiastically by Assoc. Prof. Leonard Sagis from Wageningen University & Research and Asst. Prof. Methavee Peanparkdee from FST-KU.
This seminar is the final session of the 60th ANNIVERSARY FST KU SEMINAR SERIES, marking the 61st year of professional work in Food Science and Technology.
To celebrate our 60th anniversary in the past year, over eight months, we have had the unique opportunity to engage with a diverse range of thought-provoking topics and hear from Internationally acclaimed professionals in their fields as follows:
The 1st seminar on Designing Food Structures and Ingredients for Nutrition and Health was honorably presented by Prof. Bruce Hamaker, a distinguished professor of Food Science and Roy L. Whistler Chair from Purdue University, together with Assoc. Prof. Dr. Sathip Sae-Tan from FST-KU
The 2nd seminar on Microorganisms as key modifiers of food properties and health indicators in precision food was extensively presented by Prof. Yves Wache from L’Institut Agro Dijon, France, and Assoc. Prof. Dr. Suvimol Charoensiddhi from FST-KU.
The 3rd seminar on Modern Rice Processing for Innovative Products was enlighteningly presented by Prof. Bin Zhang from the South China University of Technology, Dr. Hajime Takahashi from Kameda Seika Co., Ltd., and Assoc. Prof. Dr. Weerachet Jittanit from FST-KU
The 4th seminar on innovation and modern food processing was valuably presented by Prof. Dr. Shyam S. Sablani from Washington State University and Assoc. Prof. Dr. Pitiya Kanompatana from FST-KU.
Today, as we conclude this enriching journey, we are assured that the discussions will continue to elevate our collective understanding and inspire new ideas.
May we express our deepest gratitude to Kasetsart University Institute for Advanced Studies (สถาบันวิทยาการขั้นสูงแห่งมหาวิทยาลัยเกษตรศาสตร์ – KUIAS), our patron for this final session of the 60th ANNIVERSARY FST KU SEMINAR SERIES, whose support has been essential to the series’ success. We are sincerely appreciative of their generosity.
On behalf of Department of Food Science and Technology, Kasetsart University, คณะอุตสาหกรรมเกษตร มหาวิทยาลัยเกษตรศาสตร์ Kasetsart Agro-Industry at Kasetsart University, we hope that our series of talks have imparted valuable knowledge, reflecting our commitment to our motto: 
“Returning to Society” 
as our beginnings of the 61st year of professional work in Food Science and Technology and forever.
“Returning to Society” as our beginnings of the 61st year of professional work in Food Science and Technology and forever.