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Congratulations to Faculty Members of the Faculty of Agro-Industry, Chiang Mai University on Receiving the Fundamental Fund for Fiscal Year 2026

11 October 2025
Faculty of Agro-Industry
The Faculty of Agro-Industry, Chiang Mai University extends its heartfelt congratulations to the faculty members who have been granted research funding under the **Fundamental Fund (Fiscal Year 2026)** from the **Office of the Science Promotion Commission, Research and Innovation (TSRI)** under **Program 3: Frontier Research and Innovation for Agriculture, Food, and High-Value Extracts toward the BCG Industry** to carry out the following research projects:

Asst. Prof. Dr. Pimonpan Kaewprachu, Project Leader
Innovation for value-added utilization of longan waste from Ban Phaeo towards functional ingredients, high-value bioactive compounds, and biobased materials based on the zero-waste concept.

Asst. Prof. Dr. Phatthranit Klinmalai, Project Leader
Innovation for the production of high-value extracts and healthy food products toward future foods from the seaweed Ulva (sea lettuce).

Assoc. Prof. Dr. Thunnpp Laokuldilok, Project Leader
Sustainable solutions for the blackfin snakehead (Channa melanosoma) problem through zero-waste technology and the development of high-value products.

Prof. Dr. Pornchai Rachtanapun, Project Leader
Frontier research on lignocellulosic materials derived from agricultural biomass for advanced innovative applications toward the BCG economy.

Asst. Prof. Dr. Sukhuntha Osiriphun, Project Leader
Holistic innovation for healthy foods with integrated quality and safety through value-chain management and sustainable business model development for local foods.

Assoc. Prof. Dr. Kittisak Jantanasakulwong, Project Leader
Sustainable smart packaging utilizing plasma technology.

Assoc. Prof. Dr. Niramon Utama-ang, Project Leader
Future functional food innovation based on synergistic effects of Thai herbal extracts for the prevention of non-communicable diseases (NCDs).

Asst. Prof. Dr. Suphat Phongthai, Project Leader
Enhancing the utilization of local fairy shrimp toward sustainable innovations in future food and high-value extract products.

Assoc. Prof. Dr. Rattana Muangrat, Project Leader
Enhancement of the “All-In-One” supercritical carbon dioxide process for the production of high-quality rice bran oil, rice bran wax oleogelator, and natural protein analogs from rice bran residue for functional and nutraceutical foods.

Asst. Prof. Dr. Wannaporn Klangpetch Ueno, Project Leader
Improving nutritional value and food safety of high-value food products and ingredients from second-grade edamame and by-products using green innovation.

Assoc. Prof. Dr. Sutee Wangtueai, Project Leader
Extraction of chitosan from mantis shrimp shells (Harpiosquilla raphidea) using modern technologies for novel biomaterials and high-value bioactive compounds.

Asst. Prof. Dr. Rajnibhas Sukeaw Samakradhamrongthai, Project Leader
Study of the biological properties of Khema (Ixora coccinea) leaves for anti-inflammatory applications and utilization in functional jelly products.

The Faculty of Agro-Industry, Chiang Mai University, congratulates all researchers for receiving the Fundamental Fund grant, which supports the advancement of research and innovation that drive knowledge creation and sustainable development toward the BCG economy.

#AgroCMU #CMU #คณะอุตสาหกรรมเกษตร #FundamentalFund2569 #สกสว #BCG #ResearchInnovation
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