{"id":53813,"date":"2026-04-17T09:32:00","date_gmt":"2026-04-17T02:32:00","guid":{"rendered":"https:\/\/thaipropertynews.com\/feeds\/?p=53813"},"modified":"2026-04-17T09:32:00","modified_gmt":"2026-04-17T02:32:00","slug":"instant-khao-lam-glutinous-rice-in-bamboo-cylinders-a-local-souvenir-that-can-now-be-enjoyed-internationally","status":"publish","type":"post","link":"https:\/\/thaipropertynews.com\/feeds\/?p=53813","title":{"rendered":"Instant Khao Lam (Glutinous Rice in Bamboo Cylinders), a local souvenir that can now be enjoyed internationally"},"content":{"rendered":"

BANGKOK<\/span>, April 16, 2026<\/span> \/PRNewswire\/ — A lecturer in the\u00a0Department of Food Technology<\/a>,\u00a0Faculty of Science<\/a>, Chulalongkorn University<\/a>, has developed\u00a0an\u00a0instant\u00a0version of\u00a0Khao Lam (Glutinous Rice in Bamboo\u00a0Cylinders), preserving the sweet, creamy flavor of\u00a0the renowned\u00a0Nong Mon Khao Lam.\u00a0Making Khao Lam at home is now simply “a piece of cake”, taking only 25 minutes\u00a0from start to finish! This move elevates the community’s product to\u00a0reach\u00a0international markets.\u00a0<\/p>\n

\n

\"Instant<\/a>
Instant Khao Lam Expands Flavors Worldwide<\/span><\/p>\n<\/div>\n

When talking about Nong Mon Market in Chonburi Province, many people\u00a0immediately\u00a0think of “Khao Lam,” a famous local souvenir that everyone who passes by must stop and buy two or three at the very least. Whether it’s white sticky rice or black sticky rice, it’s topped with black beans, ginkgo nuts, and oozing coconut milk. The sweet, salty, and creamy flavors are enough to make your mouth water just at the thought of it.<\/p>\n

Unfortunately, Khao Lam has a short shelf life of only 1-2 days. Those looking to buy it for someone far away and keep it for a long time, or even foreigners who have tried it and loved it, wanting to bring it back home as a souvenir, are therefore faced with a challenge.\u00a0<\/p>\n

The idea of “instant sticky rice”\u00a0was\u00a0what\u00a0sparked\u00a0Mr.\u00a0Gorngris\u00a0Kositsakul,\u00a0a young man with ties to the community in Chonburi Province who is currently studying at the\u00a0upper secondary\u00a0level in England.\u00a0<\/p>\n

Associate Professor Dr.\u00a0Inthawoot\u00a0Suppavorasatit,\u00a0from the\u00a0Department of Food Technology<\/a>, Faculty of Science, Chulalongkorn University,\u00a0shared\u00a0with\u00a0us\u00a0the origins of the development of the “921 Instant Khao Lam” innovation.\u00a0“Gorngris\u00a0contacted the Department of Food Technology through his father, a Chulalongkorn University\u00a0alumnus\u00a0who runs a business in Chonburi. He loves cooking and\u00a0wishes\u00a0to create a project\u00a0that could\u00a0help the community in the province. Khao Lam was one of the products he was interested in,\u00a0since\u00a0it has a short shelf\u00a0life.”\u00a0<\/p>\n

“Initially, we thought about and experimented with easy-to-eat products, such as\u00a0a\u00a0toffee that\u00a0retained\u00a0the flavor of khao lam. Eventually, however, we decided that\u00a0khao lam would be better eaten as it is, in its original form. So, we sought a way to create khao lam\u00a0that\u00a0wouldn’t\u00a0spoil and would still be\u00a0enjoyable\u00a0for consumers to make. It could also be stored for a long time and enjoyed on many occasions.\u00a0That’s\u00a0how we\u00a0came up with\u00a0the\u00a0921 instant khao lam,” Assoc. Prof. Dr. Inthawoot\u00a0added\u00a0that, actually, the number 921 isn’t the name of a rice variety, but rather a number related to the birthday of Gorngris, the person who sparked this wonderful\u00a0idea.\u00a0<\/p>\n

What’s Inside the Instant Khao Lam? <\/b><\/p>\n

Usually, when eating khao lam, we use a knife to pry the bamboo apart to get at the sticky rice inside. For the 921 instant khao lam, the packaging isn’t bamboo, but rather a paper tube printed with a bamboo pattern. Inside, the following components are included:<\/p>\n

    \n
  1. Partially cooked and dried white and black glutinous rice, packed in moisture-proof bags.\u00a0<\/li>\n
  2. An appropriate amount\u00a0of sugar, packed in moisture-proof bags.\u00a0<\/li>\n
  3. An appropriate amount\u00a0of coconut milk powder, packed in moisture-proof bags.\u00a0<\/li>\n
  4. Foil cups and spoons for mixing all ingredients.\u00a0<\/li>\n<\/ol>\n

    Your Very Own DIY Khao Lam<\/b>\u00a0<\/p>\n

    It takes only 25 minutes to prepare your own Khao Lam by following these easy steps:<\/p>\n

      \n
    1. Open the rice packet and place it in\u00a0the\u00a0foil cup. Pour hot water over the rice just\u00a0to cover\u00a0the rice.\u00a0<\/li>\n
    2. Add coconut milk powder and mix well.\u00a0<\/li>\n
    3. Add sugar to taste. You can add more if you like it sweeter.\u00a0<\/li>\n
    4. Once all ingredients are mixed, let it sit for about 8 minutes to allow the rice to absorb the water.\u00a0<\/li>\n
    5. Place the foil cup with all ingredients in the oven at 180 degrees Celsius for 15 minutes.\u00a0<\/li>\n<\/ol>\n

      The Journey of<\/b>\u00a0Instant<\/b>\u00a0Khao<\/b>\u00a0Lam<\/b>\u00a0<\/p>\n

      The traditional method of grilling sticky rice in bamboo\u00a0cylinders\u00a0requires cooking the sticky rice inside the bamboo until it is cooked. This\u00a0is a lengthy\u00a0process\u00a0that is quite\u00a0time-consuming.\u00a0For the instant product\u00a0Assoc. Prof. Dr.\u00a0Inthawoot\u00a0explains, “We need to partially gelatinize the sticky rice and dry it.\u00a0Once\u00a0consumers\u00a0are ready to\u00a0cook\u00a0it, they need to add water and continue cooking. This will allow the sticky rice to return to its original form and cook more quickly.\u00a0<\/p>\n

      “The difficulty is that Khao Lam contains both black and white sticky rice, which take different lengths of time to cook. Black sticky rice cooks more slowly, so we had to find the optimum conditions for both types of rice to partially cook and then finish cooking simultaneously in the oven. My initial idea was to microwave, but since they don’t cook at the same time, I had to use the oven instead.”\u00a0<\/p>\n

      It’s\u00a0not just\u00a0about\u00a0the\u00a0sticky\u00a0rice; making instant coconut milk for khao lam is also a challenge.\u00a0<\/p>\n

      “We need to find the right amount\u00a0and taste\u00a0of coconut milk for khao lam, which is not only sweet but also salty. This requires the right amount of salt and sugar. Furthermore, we can’t use liquid coconut milk because it spoils easily. We need to use the powdered form of coconut milk instead.”\u00a0<\/p>\n

      Assoc. Prof. Dr.\u00a0Inthawoot\u00a0stated that the technique for making coconut milk powder is a basic technology already available in the food industry called spray drying.\u00a0<\/p>\n

      “It’s a drying machine that thickens the coconut milk, then exposes it to heat. This<\/span> evaporates the water, leaving only the solids in the coconut milk. The solids are then collected and turned into powdered coconut milk. <\/span>Water is then added to return it to its original milk form.”\u00a0<\/p>\n

      Assoc. Prof. Dr.\u00a0Inthawoot\u00a0said\u00a0that the key to the instant khao lam production process lies in finding the right conditions to ensure that all the ingredients in khao lam-sticky rice, coconut milk, and sugar-are cooked and deliciously balanced at the same time.\u00a0<\/p>\n

      “The ideal cooking time must be tested in the laboratory. Sticky rice and coconut milk, especially those\u00a0containing\u00a0sugar, do not\u00a0finish\u00a0cooking\u00a0simultaneously. To find the right conditions, we must try each ingredient separately. If the mixture\u00a0doesn’t\u00a0cook properly, we need to\u00a0determine\u00a0which\u00a0component\u00a0doesn’t\u00a0cook properly,\u00a0adjust the conditions, add more water, or\u00a0modify\u00a0other ingredients,” Assoc. Prof. Dr.\u00a0Inthawoot\u00a0added that Mr.\u00a0Gorngris also participated in the experiments, along with students from the Department of Food Technology.<\/p>\n

      From the Lab to the Prototype Factory<\/b>\u00a0<\/p>\n

      Once the experiments have yielded satisfactory khao lam,\u00a0it’s\u00a0time to produce it for\u00a0our\u00a0consumers. At this stage, Assoc. Prof. Dr.\u00a0Inthawoot\u00a0explained, “When we want to expand production or increase production volume, we need to consider\u00a0the question of\u00a0packaging. For example, how\u00a0to\u00a0preserve dry products for a longer period of time? We need to find the right storage conditions, suitable packaging materials, and process time. When we increase production volume, production conditions may not be the same as when we produce small quantities in the lab. As we scale up, we may need to\u00a0adjust\u00a0certain conditions. The department has been working with the Food Processing\u00a0Pilot Plant,\u00a0Faculty of Science, Chulalongkorn University,\u00a0located\u00a0in Saraburi\u00a0Province.”\u00a0<\/p>\n

      “We\u00a0took\u00a0the ideal conditions\u00a0from the lab\u00a0and\u00a0scaling\u00a0them up\u00a0at the prototype factory. Students from the department conducted\u00a0scale-up experiments,\u00a0and once\u00a0we have the data,\u00a0Gorngris\u00a0collaborated\u00a0on the production and finalization of the finished\u00a0product.”\u00a0<\/p>\n

      Currently, instant khao lam 921 is distributed by G.T. Innovation Co., Ltd. at 350\u00a0Baht per box (containing\u00a0two servings of khao lam). It\u00a0is\u00a0also available at King Power\u00a0Duty Free shop\u00a0for purchase to take home or as gifts for those far from\u00a0Khao\u00a0Lam production areas.\u00a0<\/p>\n

      Khao<\/b>\u00a0Lam Nong Mon<\/b>\u00a0Retains<\/b>\u00a0its Unique Characteristics<\/b><\/p>\n

      Khao lam Nong Mon is distinguished from other khao lams by its large, spherical shape and the richness of coconut milk. The Department of Food Technology, Faculty of\u00a0Science\u00a0has preserved the distinctive flavor of khao lam Nong Mon, adding a flavor and aroma reminiscent of roasted\u00a0khao lam.\u00a0<\/p>\n

      “Those who have tried the instant\u00a0version of Khao Lam\u00a0921 say that the flavor,\u00a0texture,\u00a0and aroma are\u00a0very similar\u00a0to\u00a0the original. Canned\u00a0Khao Lam is already available in the market, but the 921 version does not undergo the heat sterilization process like the canned version, resulting in a more authentic aroma, flavor, and texture.”\u00a0<\/p>\n

      Previously, Chonburi\u00a0Khao Lam\u00a0could be stored for no more than two days without refrigeration, but\u00a0the\u00a0instant\u00a0type\u00a0can be stored without refrigeration for at least six months. After six months, it is still\u00a0edible, but\u00a0may not be as good as when freshly made.\u00a0<\/p>\n

      Returning Knowledge to the Community<\/b>\u00a0<\/p>\n

      Before producing the\u00a0921\u00a0instant\u00a0Khao Lam, Assoc. Prof. Dr.\u00a0Inthawoot\u00a0and his team studied the production process in the Nong Mon community, including production times, ingredients, and production processes. They used the community’s product as a model to develop their own version. They adhered to principles comparable to local products. “After the finished product was produced, we shared this knowledge with the community, showing them that by integrating science and technology, we can take local products much further. Our community’s fame and reputation can expand to the global market if the people see the value.”\u00a0<\/p>\n

      “We shared this story with community entrepreneurs. At that time, there was a seminar organized by\u00a0the\u00a0Saensuk Subdistrict Municipality. We invited\u00a0them\u00a0to see what the instant Khao Lam product was like and\u00a0invited them to taste\u00a0it. They agreed that it was similar to locally produced products and\u00a0could see\u00a0that\u00a0this didn’t mean it was\u00a0competing\u00a0with their\u00a0local market.”\u00a0<\/p>\n

      Finally, Assoc. Prof. Dr.\u00a0Inthawoot\u00a0gave\u00a0the\u00a0advice to scientists who want to expand their knowledge to develop products: “If you want to develop products using scientific knowledge, you must understand what you are doing and do it with sincerity and scientific principles.”\u00a0<\/p>\n

      Instant Khao Lam 921 is an example of a product that continues the legacy of community products, combining local wisdom with modern food technology to develop into an international product.\u00a0<\/p>\n

      Those interested in food processing can contact the Department of Food Technology, Faculty of Science, Chulalongkorn University http:\/\/foodtech.sc.chula.ac.th\/en\/<\/a><\/p>\n

      Continue reading a full article on the website: https:\/\/www.chula.ac.th\/en\/highlight\/287329\/<\/a><\/p>\n

      About Chulalongkorn University<\/b><\/p>\n

      Chulalongkorn University has made the world’s top 50 university list for employment outcomes, which reflects both the high employment rate and work ability of Chula graduates. The university is also listed as the best in Thailand for the 15th Consecutive Year (since 2009), according to the newly released QS World University Rankings 2024, putting Chula at 211th in the world, up from 244th last year.<\/p>\n

      Social Media: <\/b><\/p>\n

      Facebook: <\/b>https:\/\/www.facebook.com\/ChulalongkornUniversity<\/a>
      Youtube: <\/b>      https:\/\/www.youtube.com\/chulauniversity<\/a>
      Linkedin: <\/b>      https:\/\/www.linkedin.com\/school\/15101896\/<\/a><\/p>\n

      <\/div>","protected":false},"excerpt":{"rendered":"

      <\/p>\n

      BANGKOK<\/span>, April 16, 2026<\/span> \/PRNewswire\/ — A lecturer in the\u00a0Department of Food Technology<\/a>,\u00a0Faculty of Science<\/a>, Chulalongkorn University<\/a>, has developed\u00a0an\u00a0instant\u00a0version of\u00a0Khao Lam (Glutinous Rice in Bamboo\u00a0Cylinders), preserving the sweet, creamy flavor of\u00a0the renowned\u00a0Nong Mon Khao Lam.\u00a0Making Khao Lam at home is now simply “a piece of cake”, taking only 25 minutes\u00a0from start to finish! This move elevates the community’s product to\u00a0reach\u00a0international markets.\u00a0<\/p>\n

      \n

      \"Instant<\/a>
      Instant Khao Lam Expands Flavors Worldwide<\/span><\/p>\n<\/div>\n

      When talking about Nong Mon Market in Chonburi Province, many people\u00a0immediately\u00a0think of “Khao Lam,” a famous local souvenir that everyone who passes by must stop and buy two or three at the very least. Whether it’s white sticky rice or black sticky rice, it’s topped with black beans, ginkgo nuts, and oozing coconut milk. The sweet, salty, and creamy flavors are enough to make your mouth water just at the thought of it.<\/p>\n

      Unfortunately, Khao Lam has a short shelf life of only 1-2 days. Those looking to buy it for someone far away and keep it for a long time, or even foreigners who have tried it and loved it, wanting to bring it back home as a souvenir, are therefore faced with a challenge.\u00a0<\/p>\n

      The idea of “instant sticky rice”\u00a0was\u00a0what\u00a0sparked\u00a0Mr.\u00a0Gorngris\u00a0Kositsakul,\u00a0a young man with ties to the community in Chonburi Province who is currently studying at the\u00a0upper secondary\u00a0level in England.\u00a0<\/p>\n

      Associate Professor Dr.\u00a0Inthawoot\u00a0Suppavorasatit,\u00a0from the\u00a0Department of Food Technology<\/a>, Faculty of Science, Chulalongkorn University,\u00a0shared\u00a0with\u00a0us\u00a0the origins of the development of the “921 Instant Khao Lam” innovation.\u00a0“Gorngris\u00a0contacted the Department of Food Technology through his father, a Chulalongkorn University\u00a0alumnus\u00a0who runs a business in Chonburi. He loves cooking and\u00a0wishes\u00a0to create a project\u00a0that could\u00a0help the community in the province. Khao Lam was one of the products he was interested in,\u00a0since\u00a0it has a short shelf\u00a0life.”\u00a0<\/p>\n

      “Initially, we thought about and experimented with easy-to-eat products, such as\u00a0a\u00a0toffee that\u00a0retained\u00a0the flavor of khao lam. Eventually, however, we decided that\u00a0khao lam would be better eaten as it is, in its original form. So, we sought a way to create khao lam\u00a0that\u00a0wouldn’t\u00a0spoil and would still be\u00a0enjoyable\u00a0for consumers to make. It could also be stored for a long time and enjoyed on many occasions.\u00a0That’s\u00a0how we\u00a0came up with\u00a0the\u00a0921 instant khao lam,” Assoc. Prof. Dr. Inthawoot\u00a0added\u00a0that, actually, the number 921 isn’t the name of a rice variety, but rather a number related to the birthday of Gorngris, the person who sparked this wonderful\u00a0idea.\u00a0<\/p>\n

      What’s Inside the Instant Khao Lam? <\/b><\/p>\n

      Usually, when eating khao lam, we use a knife to pry the bamboo apart to get at the sticky rice inside. For the 921 instant khao lam, the packaging isn’t bamboo, but rather a paper tube printed with a bamboo pattern. Inside, the following components are included:<\/p>\n

        \n
      1. Partially cooked and dried white and black glutinous rice, packed in moisture-proof bags.\u00a0<\/li>\n
      2. An appropriate amount\u00a0of sugar, packed in moisture-proof bags.\u00a0<\/li>\n
      3. An appropriate amount\u00a0of coconut milk powder, packed in moisture-proof bags.\u00a0<\/li>\n
      4. Foil cups and spoons for mixing all ingredients.\u00a0<\/li>\n<\/ol>\n

        Your Very Own DIY Khao Lam<\/b>\u00a0<\/p>\n

        It takes only 25 minutes to prepare your own Khao Lam by following these easy steps:<\/p>\n

          \n
        1. Open the rice packet and place it in\u00a0the\u00a0foil cup. Pour hot water over the rice just\u00a0to cover\u00a0the rice.\u00a0<\/li>\n
        2. Add coconut milk powder and mix well.\u00a0<\/li>\n
        3. Add sugar to taste. You can add more if you like it sweeter.\u00a0<\/li>\n
        4. Once all ingredients are mixed, let it sit for about 8 minutes to allow the rice to absorb the water.\u00a0<\/li>\n
        5. Place the foil cup with all ingredients in the oven at 180 degrees Celsius for 15 minutes.\u00a0<\/li>\n<\/ol>\n

          The Journey of<\/b>\u00a0Instant<\/b>\u00a0Khao<\/b>\u00a0Lam<\/b>\u00a0<\/p>\n

          The traditional method of grilling sticky rice in bamboo\u00a0cylinders\u00a0requires cooking the sticky rice inside the bamboo until it is cooked. This\u00a0is a lengthy\u00a0process\u00a0that is quite\u00a0time-consuming.\u00a0For the instant product\u00a0Assoc. Prof. Dr.\u00a0Inthawoot\u00a0explains, “We need to partially gelatinize the sticky rice and dry it.\u00a0Once\u00a0consumers\u00a0are ready to\u00a0cook\u00a0it, they need to add water and continue cooking. This will allow the sticky rice to return to its original form and cook more quickly.\u00a0<\/p>\n

          “The difficulty is that Khao Lam contains both black and white sticky rice, which take different lengths of time to cook. Black sticky rice cooks more slowly, so we had to find the optimum conditions for both types of rice to partially cook and then finish cooking simultaneously in the oven. My initial idea was to microwave, but since they don’t cook at the same time, I had to use the oven instead.”\u00a0<\/p>\n

          It’s\u00a0not just\u00a0about\u00a0the\u00a0sticky\u00a0rice; making instant coconut milk for khao lam is also a challenge.\u00a0<\/p>\n

          “We need to find the right amount\u00a0and taste\u00a0of coconut milk for khao lam, which is not only sweet but also salty. This requires the right amount of salt and sugar. Furthermore, we can’t use liquid coconut milk because it spoils easily. We need to use the powdered form of coconut milk instead.”\u00a0<\/p>\n

          Assoc. Prof. Dr.\u00a0Inthawoot\u00a0stated that the technique for making coconut milk powder is a basic technology already available in the food industry called spray drying.\u00a0<\/p>\n

          “It’s a drying machine that thickens the coconut milk, then exposes it to heat. This<\/span> evaporates the water, leaving only the solids in the coconut milk. The solids are then collected and turned into powdered coconut milk. <\/span>Water is then added to return it to its original milk form.”\u00a0<\/p>\n

          Assoc. Prof. Dr.\u00a0Inthawoot\u00a0said\u00a0that the key to the instant khao lam production process lies in finding the right conditions to ensure that all the ingredients in khao lam-sticky rice, coconut milk, and sugar-are cooked and deliciously balanced at the same time.\u00a0<\/p>\n

          “The ideal cooking time must be tested in the laboratory. Sticky rice and coconut milk, especially those\u00a0containing\u00a0sugar, do not\u00a0finish\u00a0cooking\u00a0simultaneously. To find the right conditions, we must try each ingredient separately. If the mixture\u00a0doesn’t\u00a0cook properly, we need to\u00a0determine\u00a0which\u00a0component\u00a0doesn’t\u00a0cook properly,\u00a0adjust the conditions, add more water, or\u00a0modify\u00a0other ingredients,” Assoc. Prof. Dr.\u00a0Inthawoot\u00a0added that Mr.\u00a0Gorngris also participated in the experiments, along with students from the Department of Food Technology.<\/p>\n

          From the Lab to the Prototype Factory<\/b>\u00a0<\/p>\n

          Once the experiments have yielded satisfactory khao lam,\u00a0it’s\u00a0time to produce it for\u00a0our\u00a0consumers. At this stage, Assoc. Prof. Dr.\u00a0Inthawoot\u00a0explained, “When we want to expand production or increase production volume, we need to consider\u00a0the question of\u00a0packaging. For example, how\u00a0to\u00a0preserve dry products for a longer period of time? We need to find the right storage conditions, suitable packaging materials, and process time. When we increase production volume, production conditions may not be the same as when we produce small quantities in the lab. As we scale up, we may need to\u00a0adjust\u00a0certain conditions. The department has been working with the Food Processing\u00a0Pilot Plant,\u00a0Faculty of Science, Chulalongkorn University,\u00a0located\u00a0in Saraburi\u00a0Province.”\u00a0<\/p>\n

          “We\u00a0took\u00a0the ideal conditions\u00a0from the lab\u00a0and\u00a0scaling\u00a0them up\u00a0at the prototype factory. Students from the department conducted\u00a0scale-up experiments,\u00a0and once\u00a0we have the data,\u00a0Gorngris\u00a0collaborated\u00a0on the production and finalization of the finished\u00a0product.”\u00a0<\/p>\n

          Currently, instant khao lam 921 is distributed by G.T. Innovation Co., Ltd. at 350\u00a0Baht per box (containing\u00a0two servings of khao lam). It\u00a0is\u00a0also available at King Power\u00a0Duty Free shop\u00a0for purchase to take home or as gifts for those far from\u00a0Khao\u00a0Lam production areas.\u00a0<\/p>\n

          Khao<\/b>\u00a0Lam Nong Mon<\/b>\u00a0Retains<\/b>\u00a0its Unique Characteristics<\/b><\/p>\n

          Khao lam Nong Mon is distinguished from other khao lams by its large, spherical shape and the richness of coconut milk. The Department of Food Technology, Faculty of\u00a0Science\u00a0has preserved the distinctive flavor of khao lam Nong Mon, adding a flavor and aroma reminiscent of roasted\u00a0khao lam.\u00a0<\/p>\n

          “Those who have tried the instant\u00a0version of Khao Lam\u00a0921 say that the flavor,\u00a0texture,\u00a0and aroma are\u00a0very similar\u00a0to\u00a0the original. Canned\u00a0Khao Lam is already available in the market, but the 921 version does not undergo the heat sterilization process like the canned version, resulting in a more authentic aroma, flavor, and texture.”\u00a0<\/p>\n

          Previously, Chonburi\u00a0Khao Lam\u00a0could be stored for no more than two days without refrigeration, but\u00a0the\u00a0instant\u00a0type\u00a0can be stored without refrigeration for at least six months. After six months, it is still\u00a0edible, but\u00a0may not be as good as when freshly made.\u00a0<\/p>\n

          Returning Knowledge to the Community<\/b>\u00a0<\/p>\n

          Before producing the\u00a0921\u00a0instant\u00a0Khao Lam, Assoc. Prof. Dr.\u00a0Inthawoot\u00a0and his team studied the production process in the Nong Mon community, including production times, ingredients, and production processes. They used the community’s product as a model to develop their own version. They adhered to principles comparable to local products. “After the finished product was produced, we shared this knowledge with the community, showing them that by integrating science and technology, we can take local products much further. Our community’s fame and reputation can expand to the global market if the people see the value.”\u00a0<\/p>\n

          “We shared this story with community entrepreneurs. At that time, there was a seminar organized by\u00a0the\u00a0Saensuk Subdistrict Municipality. We invited\u00a0them\u00a0to see what the instant Khao Lam product was like and\u00a0invited them to taste\u00a0it. They agreed that it was similar to locally produced products and\u00a0could see\u00a0that\u00a0this didn’t mean it was\u00a0competing\u00a0with their\u00a0local market.”\u00a0<\/p>\n

          Finally, Assoc. Prof. Dr.\u00a0Inthawoot\u00a0gave\u00a0the\u00a0advice to scientists who want to expand their knowledge to develop products: “If you want to develop products using scientific knowledge, you must understand what you are doing and do it with sincerity and scientific principles.”\u00a0<\/p>\n

          Instant Khao Lam 921 is an example of a product that continues the legacy of community products, combining local wisdom with modern food technology to develop into an international product.\u00a0<\/p>\n

          Those interested in food processing can contact the Department of Food Technology, Faculty of Science, Chulalongkorn University http:\/\/foodtech.sc.chula.ac.th\/en\/<\/a><\/p>\n

          Continue reading a full article on the website: https:\/\/www.chula.ac.th\/en\/highlight\/287329\/<\/a><\/p>\n

          About Chulalongkorn University<\/b><\/p>\n

          Chulalongkorn University has made the world’s top 50 university list for employment outcomes, which reflects both the high employment rate and work ability of Chula graduates. The university is also listed as the best in Thailand for the 15th Consecutive Year (since 2009), according to the newly released QS World University Rankings 2024, putting Chula at 211th in the world, up from 244th last year.<\/p>\n

          Social Media: <\/b><\/p>\n

          Facebook: <\/b>https:\/\/www.facebook.com\/ChulalongkornUniversity<\/a>
          Youtube: <\/b>          https:\/\/www.youtube.com\/chulauniversity<\/a>
          Linkedin: <\/b>          https:\/\/www.linkedin.com\/school\/15101896\/<\/a><\/p>\n

          <\/div>\n

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