Discover the ultimate innovations of the future developed by Thai researchers! Meet the latest technology from KMITL that will transform our way of life and industry.
วิทยาลัยเทคโนโลยีและนวัตกรรมวัสดุ
This research aims to develop and test a Skin-on-a-Chip (SoC) device that integrates skin cells and endothelial cells within a microfluidic system to closely simulate the biological environment of human skin. The device reduces reliance on animal testing while lowering research costs and time, and improves the accuracy of pharmaceutical and cosmeceutical ingredient testing. The project targets TRL 5 prototype development alongside patent filing and pilot-scale manufacturing process development, with a clear pathway toward commercial readiness within two years.
คณะเทคโนโลยีสารสนเทศ
This research aims to design and develop a prototype Virtual Reality Based Underwater Thai Marine Fishes Museum using computer animation and VR technology to simulate Thailand's marine ecosystems across both the Gulf of Thailand and the Andaman Sea. The museum is divided into three zones covering brackish water, coastal, and deep-sea environments, allowing visitors to experience an immersive and interactive underwater world through a VR application. The project promotes marine ecology education and supports the conservation of Thailand's aquatic biodiversity in a sustainable and engaging manner.
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
This study investigates the feasibility of designing products from industrial waste materials at a micro-pile establishment through the Upcycle process, guided by creative innovation principles and the 3Rs framework. The research examines the types and potential of discarded materials for developing distinctive decorative and household product prototypes, achieved through collaboration among academic institutions, the industrial establishment, craftsmen, and the local community. The resulting prototypes demonstrate viable commercial potential while serving as a practical knowledge base for entrepreneurs, designers, and start-ups seeking to develop new products from waste materials in a creative and sustainable manner.
คณะเทคโนโลยีการเกษตร
The project "High-Protein Gaeng Proe Sheets from Organic Golden Apple Snails" is of great significance in terms of developing local food innovation with enhanced nutritional value, while responding to the needs of health- and environmentally-conscious consumers. The project aims to add value to the golden apple snail — an aquatic species with promising economic potential in Thailand — owing to its rapid reproduction and ability to feed on a wide variety of plant matter. The research team has been developing the breed and conducting farming trials for over five years, and has consistently presented findings at KMITL Innovation events. The project is currently seeking support from various funding sources to scale up and transfer knowledge to farmers. This project therefore serves as a valuable initiative in transforming organically farmed produce into safe and sustainable food product formats.
คณะอุตสาหกรรมอาหาร
This research project focuses on developing an "instant coconut milk ice cream powder" enriched with dietary fiber and insect protein powder — a concept rooted in creating an alternative dessert product in powdered ice cream form with key strengths in health, nutritional value, and sustainability. Coconut milk, a plant-based ingredient, serves as the primary raw material in place of cow's milk, making the product suitable for individuals with lactose allergy or lactose intolerance. The product is further enriched with inulin dietary fiber to enhance its functional nutritional value, supporting the growth of beneficial gut microorganisms, helping to improve digestive balance, and aiding in blood sugar level control. Additionally, insect protein powder is incorporated as a high-quality protein source representing a future alternative protein that distinguishes this product from conventional ice cream. Furthermore, the instant powdered coconut milk ice cream format offers practical advantages — it is easy to prepare, convenient, and simple to transport and store. The product can be reconstituted into ice cream by adding water, blending, and freezing prior to consumption. It can also serve as a base for other ice cream flavors, or be further applied as an ingredient in other desserts or blended beverages. There is also commercial potential to extend the product as a health food ingredient for the food service industry. The product is developed with the concept of low fat and low sugar content, utilizing clean, safe, standardized, and environmentally friendly domestic raw materials