On Monday, December 2, 2024, the Chulalongkorn University Academic Services Center, in collaboration with the Institute of Nutrition, Mahidol University; the National Metal and Materials Technology Center (MTEC) under NSTDA; and the International Dysphagia Diet Standardization Initiative (IDDSI), hosted a seminar titled “Development and Evaluation Frameworks for Texture-Modified Foods and Elderly Food Products.”
The seminar focused on improving the quality of life for over 8 million Thai individuals with chewing and swallowing difficulties, including those who have lost teeth, stroke patients, and patients with head and neck cancer. It emphasized the importance of texture-modified foods in reducing the risk of aspiration pneumonia, a severe condition that could lead to fatalities. The event took place in Room 1508, 15th Floor, Maha Vajirunhis Building, Faculty of Science, Chulalongkorn University.
Associate Professor Dr. Yodchanan Wongsawat, Vice President for Research at Mahidol University, delivered the opening speech. The event also featured insightful presentations by Associate Professor Dr. Chalat Santivarangkna, Director of the Institute of Nutrition, and Associate Professor Dr. Thunnalin Winuprasith, Deputy Director for Innovation and Entrepreneurship Ecosystem at the Institute for Technology and Innovation Management (iNT).
The seminar provided participants with fresh perspectives and cutting-edge technologies poised to revolutionize the food industry. It marked another significant step toward establishing Thailand as a leader in the development of sustainable food solutions for elderly health care.
