International Center of Excellence in GNSS and Space Weather – International Collaboration and Achievements

Abstract

Objective

Other Innovations

คณะอุตสาหกรรมอาหาร

Development of an Alternative Meat Using Omega-3-Rich Fish Oil Oleogel as a Sustainable Fat Mimetic

คณะอุตสาหกรรมอาหาร

Development of a Plant-Based Ham Prototype from King Oyster Mushroom as an Innovative Alternative Protein Food

This project therefore aims to develop a "Plant-based Ham Product Prototype" using king oyster mushrooms (Pleurotus eryngii) as the primary ingredient — a natural raw material with strong potential in terms of nutritional value and meat-like texture. The project also seeks to improve the production process to achieve a product with satisfactory textural and flavor characteristics, meeting the needs of a new generation of health- and environmentally-conscious consumers, while providing a foundation for further commercial development within the alternative protein market.

คณะอุตสาหกรรมอาหาร

International Center of Excellence in GNSS and Space Weather – International Collaboration and Achievements

Abstract

Objective

Other Innovations

Development of an Alternative Meat Using Omega-3-Rich Fish Oil Oleogel as a Sustainable Fat Mimetic

Development of a Plant-Based Ham Prototype from King Oyster Mushroom as an Innovative Alternative Protein Food

Production of pectin from mango peel for food applications