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Innovating the Next Generation of Drinks

Discover emerging trends, smart product development, and new opportunities for creating healthier, functional, and future-ready drinks.

Ocean to Table: Where Freshness Meets Flawless Processing           

Discover how cutting-edge processing technology locks in "tide-to-table" freshness

Experience innovation through 3 signature highlight menus:

•Fish Crudo

•Fish & Chips

•Fish Ceviche

Speakers:

👨‍🍳 Chef Ohm Kasama Chudokmai, owner of the renowned restaurant, Fishmonger.

🎓 Associate Prof. Dr. Juta Mookdasanit, Head of the Department of Fishery Products Faculty of Fisheries, Kasetsart University

Co-hosted by

Faculty of Fishery, Kasetsart University & Fishmonger

Optimal Processing: Elevating the Drinking Water

Explores advanced drinking water processing, quality standards, and value-added opportunities, showing how water manufacturers can evolve from basic bottled water into premium and diversified beverage businesses.

Maximizing Value in Meat Processing:

Learn how to turn every cut of meat into maximum profit with precision techniques. 

Unlock the potential of meat processing with 3 highlight menus:

🥩 •Steak – Beef & Buffalo
Speaker : Mr.Sanon Kunram, Managing Director of Smile Beef Co., Ltd. and Smile Meat Craft Co., Ltd.

 🌭•Sausages – Beef & Black chicken
Speaker : Mr.Putawan Munkong, Tropical Animal Genetic Special Research Unit

•Sausages – Beef & Black Chicken

Co-hosted by

Tapping into the Functional Drink Processing

Digging down functional beverage trends, product innovation, and processing technologies, highlighting market opportunities and strategies to develop health-driven, high-value drink products.

Precision Ingredient for Functional Food:

Explore where we turn functional science into the next best-selling healthy snack.

Discover how functional science creates market-ready solutions across 3 highlight sessions:

•Powering Next-Gen Meat Analog with Natural Functional Ingredients

Speaker : Dr. Nipat Limsangouan

Co-Speaker : Dr. Waraporn Prasert

•Precision Fermentation: Turning Traditional Processes into High-Value Functional Products

Speaker : Dr. Pramuan Saithong

Co-Speaker : Dr. Wanida Tewaruth Chitisankul

•Fermented Soy: Unlocking High-Impact Functional Ingredients for Future Food Markets

Speaker : Dr. Wanida Tewaruth Chitisankul

Co-Speaker : Dr. Waraporn Prasert 

Co-hosted by

Institute of Food Research and Product Development (IFRPD)

Craft & Local Value for Brewing

Examines how craft and local alcohol can leverage innovation, regional identity, and branding to create premium, differentiated, and higher-value alcoholic beverage products.

From Flour to Power: Snack and Bakery Processing:

See how sensory tools and smart packaging turn ordinary treats into "Super Snacks."

 Drive bakery innovation from nutrition to shelf-life with 3 highlight sessions:

•POWER UP (Nutrition): Boosting product potential with alternative proteins—such as transforming traditional breadsticks into "Super Snacks" using plant-based protein.

Speaker: Asst.Prof. Dr. Bootsrapa, Expert in Cereal and Legume Processing

 •POWER PROVE (Quality): Proving the power of results through scientific instruments and sensory evaluation.

Speaker: Assist.Prof. Dr. Suteera Vatthanakul, Expert in Product Development and Sensory Testing, Faculty of Science and Technology, Thammasat University.

•POWER PROTECT (Shelf Life): The power of packaging in protecting quality and extending the shelf life of bakery products to ensure they reach consumers in perfect condition.    

Speaker: Asst.Prof. Dr. Arthip Boonsiriwit, Expert in Bakery Products and Food Packaging

 Moderated by

Associate Professor Dr. Prapasri Theprugsa, Head of the Center of Excellence in Food Science and Innovation, Thammasat University

Co-hosted by

Food Innopolis, Thammasat University (FiTU)