Food Innovation Prototype Factory

16 July 2020

Corporate Communication and Alumni Relations Center (CCARC)

The Food Innovation with Complete Cycle by CMU’s Science and Technology Park (STeP)  is first of its kind in northern Thailand, and aims to reform food products to enhance value and create income.


Associate Professor Dr. Pitiwat Wattanachai, Deputy Director of STeP, said the goal is to promote the prototype factory for developing potential goods during the COVID – 19 situation for the Agro-Culture and Food industry in Northern Thailand.


Chiang Mai University has assigned Science and Technology Park (Pilot Plants for Production) to produce products from surplus agricultural products and thereby creating employment for students that have been financially impacted by the COVID – 19 situation. Since February the operation has been adapted to produce lychee mineral water with vitamin and dried queen tomato and is a pilot innovative project to utilize surplus products in Northern Thailand.


Prototype Factory of Food Innovation with Complete Cycle is has 4 lines of production

1. Acid Food Process;

2. Low Acid food Process;

3. Dehydration Food Process

4. Advanced Food Process


The Prototype Factory has already has already processed 500 kilograms of mangoes to produce 1,200 kilograms in products as below:

- Crispy mango that has been dried by a hot air oven and a microwave vacuum drier

- Mango juice, whereby the it shelf life is extended

- Mango syrup where the mango has had food acid added to it and has been pasteurized


Prototype Factory of Food Innovation with Complete Cycle plans to distribute these products to consumers for their evaluation and to develop this into a business by creating a startup under the eBusiness Technology Incubation.


Future operations/projects aim to effectively raise the level of food innovation for entrepreneurs in the agro and local food industry in the Northern region.


The prototype factory for food innovation has a goal to develop products in response

to the needs of markets, conducting research and testing new products continuously in order to build confidence for entrepreneurs that the outcome will be beneficial. There are more than 100 entrepreneurs annually creating standard products and not less than 700 entrepreneurs have created new innovative food products within the last 5 years, increasing product competition from research and development and creating state-of-the-art products both domestically and internationally, generating an added value of more than 10%, worth more than 2,100 million baht. In addition, this resulted in labor employment of skilled employees, and there are 1,600 enterprises that involve labor for production in SMEs and startups, raising the level of trade and investment in the Northern region.