On January 27, 2025, the Institute of Nutrition, Mahidol University, organized the 12th SSBN Special Lecture on Sensory Science for Nutrition, focusing on the topic “Functional Food Ingredients for Health Well-being Toward a Healthier Society.” On this occasion, Associate Professor Dr. Chalat Santivarangkna, Director of the Institute, delivered the welcome speech at the Aree Valyasevi Meeting Room, 2nd Floor, Institute of Nutrition, Mahidol University, Salaya Campus, and via an online platform.
The lecture featured distinguished speakers from both domestic and international backgrounds, including;
Professor Dr. Mari Maeda-Yamamoto, Executive Scientist at NARO Japan and Professor in the Doctoral Program in Life Science Innovation, University of Tsukuba, Japan, who presented on the topic: Functional Food Ingredients for Health Well-being.
Mr. Yuji Kosugi, Head of the Chemicals and Well-being Division, Mitsubishi UFJ Financial Group (MUFG), Japan, who spoke on the topic: Functional Food/Food Technology Market in Japan and Asia.
Associate Professor Dr. Chalat Santivarangkna, Director of the Institute of Nutrition, Mahidol University, who addressed the topic: Future Food Policy: Viewpoint on the Transition of Thailand’s Food Industry
The event aimed to share knowledge and insights on fostering future food innovations to promote better health and well-being in society. Following the lecture, Assoc. Prof. Dr. Chalat led a tour of the institute’s key facilities, including the GMP-standard prototype factory and the demonstration kitchen equipped with an online broadcasting system (live streaming). These facilities are instrumental in supporting education and research efforts to develop innovative food solutions.
