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aculty members from the Department of Food Science and Technology received the Inventor Award in the Technology Category

30 June 2025
Faculty of Agro-Industry
On June 26, 2025, Associate Professor Dr. Sudarat Jiamyangyuen and Dr. Saowaluk Rungchang, faculty members of the Food Science and Technology program, received the Inventor Award in the Technology category at the 2025 Thailand Synergy for SMEs toward IDEs Innovation Awards. This event, held at Panyapiwat Institute of Management on Chaeng Watthana Road, Bangkok, is a collaborative platform between the public and private sectors aimed at promoting the growth of Thai innovation entrepreneurs. Their award-winning project was titled “Bettr White: Ready-to-Eat Egg White Protein Bars.”

Bettr White is a food innovation derived from egg white protein, initially developed by researchers from Naresuan University and Chiang Mai University. The project addresses the issue of excess liquid salted egg whites as by product of salted egg factories. The research team developed an effective process to reduce salt content, resulting in a higher concentration of egg white protein. Additionally, the texture can be adjusted to various levels of softness, making the technology versatile for creating a wide range of egg white-based food products. It caters well to diverse consumer lifestyles, particularly health-conscious working adults, individuals avoiding meat, patients, and the elderly.
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