{"id":53043,"date":"2026-03-09T17:22:31","date_gmt":"2026-03-09T10:22:31","guid":{"rendered":"https:\/\/te.kku.ac.th\/en\/?p=53043"},"modified":"2026-03-09T17:22:31","modified_gmt":"2026-03-09T10:22:31","slug":"lao-pdr-delegation-visits-kku-faculty-of-technology-study-visit-focuses-on-food-processing-technology-to-strengthen-lao-food-industry","status":"publish","type":"post","link":"https:\/\/te.kku.ac.th\/en\/?p=53043","title":{"rendered":"Lao PDR Delegation Visits KKU Faculty of Technology Study Visit Focuses on Food Processing Technology to Strengthen Lao Food Industry"},"content":{"rendered":"

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\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 On 6 March 2026, the Faculty of Technology, Khon Kaen University, represented by Asst. Prof. Araya Chaoruangrit, Ph.D., Dean of the Faculty of Technology; Assoc. Prof. Vimoltip Singtuen, Ph.D., Associate Dean for Academic Affairs, Digital and Student Affairs; Asst. Prof. Patimakorn Phasuwan, Ph.D., Head of the Department of Food Technology; together with faculty members from the Department of Food Technology and the Department of Production System Technology and Industrial Management, warmly welcomed a delegation from the Department of Manufacturing Industry, Ministry of Industry and Commerce, Lao People’s Democratic Republic (Lao PDR), led by Mr. Kinon Khounvisith, Deputy Director General of the Department of Manufacturing Industry, on a study visit to the Faculty of Technology, Khon Kaen University. The visit focused on food processing and preservation technologies, and explored opportunities for academic cooperation between the two countries.<\/p>\n\n\n\n
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The delegation comprised representatives from two sectors: 13 government officials from the Department of Manufacturing Industry, the Ministry of Foreign Affairs, the National University of Laos, and provincial industry and commerce offices from Champasak, Savannakhet, and Khammuane provinces; and 6 private-sector entrepreneurs specialising in various processed food products, including dried meat, p\u00e2t\u00e9, stuffed pork knuckle, sai ua sausage, dried beef, salted pork skin, and fruit wine.<\/p>\n

The primary objectives of the visit were to gain an overview of academic programmes, research, and short courses related to food technology and preservation, as well as key concepts in meat processing with an emphasis on hygiene, safety, and nutritional value retention. The delegation attended a special briefing on meat-processing technology and nutrient preservation, and toured the Faculty’s laboratories in food processing, hygiene, and quality assurance, as well as the KKU Food and Agriculture Pilot Plant, to observe modern food-processing and preservation systems in practice.<\/p>\n\n\n\n
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Participants received an introductory briefing on meat-processing and nutrient-preservation technology before touring the Faculty’s food processing, hygiene, and quality assurance laboratories. The afternoon session included a hands-on visit to the KKU Food and Agriculture Pilot Plant, where delegates observed modern food-processing and preservation systems in operation.<\/p>\n

In addition, the delegation visited the Food Pilot Plant at Khon Kaen University Science Park to exchange experiences on production techniques and hygiene systems \u2014 an experience of particular value to the Lao private-sector entrepreneurs who joined the visit. This visit forms part of the “Promoting Food Preservation Technology to Support Food Security and Trade Opportunity Project,” which aims to strengthen the capacity of Lao producers and officials in modern food-preservation technologies, production standards, food safety, and trade competitiveness.<\/p>\n\n\n\n
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The visit to the Faculty of Technology, Khon Kaen University marks a significant step in strengthening academic and technical cooperation between Thailand and Lao PDR, particularly in the field of food technology, which will contribute to the sustainable development of Lao PDR’s food industry.<\/p>\n