Project Title:
Integrating the Healthy Foods Value Chain: from Local to Functional Claim
Programme Leader / Trainer:
Prof. Dr. Saroat Rawdkuen
Programme Overview (Brief Description)
The FMFC Training Programme is a strategic initiative by Mae Fah Luang University (MFU) designed to position Northern Thailand as a global leader in functional food innovation. Rooted in the university’s mission to become a "Vibrant International Learning Hub," the program focuses on the "Healthy Foods" pillar of the FMFC (Farmers, Medicine, Food, and Cosmetics) vision. By leveraging the academic excellence of the School of Agro-Industry, the training addresses a critical market gap: the transition from raw agricultural commodities to high-value functional ingredients. It serves as a proactive response to the rapidly growing global functional food market, aimed at building international capacity and scientific collaboration by the year 2026.
The regional context of the training is centered on the unique biodiversity of the Upper Lanna region, including Chiang Rai, Chiang Mai, Phayao, Phrae, and Nan. While this area produces exceptional raw materials such as indigenous mushrooms, specialized teas, and ancient grains, these products are often undervalued in the global supply chain. The program aims to solve this by teaching participants the technical process of valorization—using lab-based extraction and bioactive identification to prove the health benefits of these crops. This scientific approach allows local producers and international partners to move beyond basic farming and into the realm of "Smart Foods," where products can command a 15–25% increase in market valuation through validated functional claims.
Scientifically, the training is grounded in years of research led by Prof. Dr. Saroat Rawdkuen and staff from School of Agro-Industry, MFU into bioactive peptides and sustainable post-harvest management. The curriculum is designed to be a "Living Laboratory," where participants engage directly with the entire value chain—from peak nutrient harvesting in the field to rigorous quality verification in the lab. This background ensures that every functional claim developed during the masterclass is backed by a Certificate of Analysis (CoA) and meets international safety standards. Ultimately, the program aligns with Global Sustainable Development Goals by promoting responsible production and improving community well-being through advanced nutritional science. Focus Local materials: medicinal herbs, high value fruits & nuts, specialty grains, mushroom, or gourmet/niche (coffee or herbal tea).
Objectives
- Technical Valorization: To equip participants with advanced extraction and lab techniques to transform local raw materials into high-value functional ingredients.
- Value Chain Integration: To bridge the "Living Laboratory" of Northern Thailand (Chiang Rai, Nan, Phayao) with global markets through standardized post-harvest and production processes.
- Scientific & Regulatory Mastery: To enable the development of validated health claims backed by Certificates of Analysis (CoA) and international safety standards.
- Economic Impact: To drive a 15–25% increase in profitability through premium branding and strategic positioning of Northern Thai functional products.
Learning Outcome
After completing the training course, participants will be able to:
- apply advanced extraction techniques and analyze the resulting bioactive profiles of local raw materials.
- illustrate the end-to-end healthy food value chain and apply standardized post-harvest SOPs to maintain nutrient integrity.
- critique laboratory data and evaluate scientific evidence to formulate legally compliant functional health claims.
- design a premium brand strategy and construct a product pitch that demonstrates a 15–25% increase in market value.
Participants & Qualification
- Only 20 strategic participants with NO REGISTRATION FEE
- ASEAN countries members (postgraduate students & researchers)
- Educational Background: Any related technical fields in Science and Technology.
- Professional Role: Open to SME Owners, R&D Researchers, or Community Leaders who are currently active in the food value chain and have the capacity to implement "Functional" product transitions.
- Technical Literacy: Participants must have basic laboratory familiarity and the ability to interpret scientific data, such as nutritional profiles and chemical analysis.
- Full Commitment: Requirement for 80% attendance over the 15-day period, including intensive lab sessions at MFU and regional field trips across Northern Thailand.
Training Duration & Format
- Duration: 15 days
- Format: On-site / Hybrid / Laboratory workshop / Field demonstration
- Proposed Dates: 1-15 July 2026
- Avenue: Mae Fah Luang University, Chiang rai (main) + Upper northern region
Training course content
Phase 1: The Science of the Claim (Days 1–5)
Location: Mae Fah Luang University (MFU), Chiang Rai
- Day 1: Opening Ceremony & Introduction to the Functional Food Value Chain.
- Day 2: Bioactive Compounds: Identification and Potential Health Benefits.
- Day 3: Hands-on Lab: Advanced Extraction Techniques (Enzyme-assisted & Green Extraction).
- Day 4: Quality Verification: Understanding Lab Analysis and HPLC/GC-MS Basics.
- Day 5: Developing Standard Operating Procedures (SOPs) for Functional Ingredients.
Phase 2: Regional Field Immersion (Days 6–10)
Location: Traveling through the Upper Lanna Provinces (can be changed up to the available)
- Day 6: Chiang Rai & Phayao: Visiting sustainable farms focusing on "Peak Nutrient" harvesting.
- Day 7: Nan: Indigenous Sourcing—Exploring local mushrooms and ancient grains.
- Day 8: Phrae: Post-harvest Management—Practical training on reducing bioactive loss during transport.
- Day 9: Chiang Mai: Innovation Hubs—Engaging with food tech startups and premium processing centers.
- Day 10: Market Analysis: Field visit to premium retail outlets to study functional food branding.
Phase 3: Value Creation & Impact (Days 11–15)
Location: Mae Fah Luang University (MFU), Chiang Rai
- Day 11: Regulatory Frameworks: Navigating FDA and International Health Claims.
- Day 12: Certificate of Analysis (CoA) Interpretation: Turning Data into Marketing Tools.
- Day 13: Premium Branding & Positioning: Strategies for the 15–25% Price Increase.
- Day 14: Final Project Workshop: Participants develop a "Functional Pitch" for their own product.
- Day 15: Presentation Day & Closing Ceremony: Awarding of Masterclass Certificates.
Graduation Checklist
Completion of all items awards the "Certified Functional Food Value Chain Specialist" certificate.
1. Technical Mastery (Lab)
[ ] Extraction: Successfully performed advanced bioactive extraction.
[ ] Analysis: Correctly interpreted HPLC/GC-MS data and identified target compounds.
2. Operational Quality (SOP)
[ ] SOP Design: Completed a Standard Operating Procedure for nutrient preservation.
[ ] Mapping: Mapped the full value chain from raw material to ingredient.
3. Regulatory & Validation
[ ] CoA Audit: Verified a Certificate of Analysis against safety standards.
[ ] Health Claim: Drafted a legally compliant functional claim for a product.
4. Strategic Business (Pitch)
[ ] Valuation: Justified a 15–25% price increase via scientific data.
[ ] Final Pitch: Delivered a 5-minute presentation of a prototype concept.
5. Attendance
[ ] 80% Completion: Attended all 15 days, including the Regional Field Immersion.
Expected Benefits
- Output: Creation of a Value Chain Manual (SOPs for 2 local crops) and Draft Quality Verification Plans for all participants.
- Outcome: Participants adopt new practices to increase bioactive content, gain the ability to interpret COAs for market negotiation, and confidently develop legal functional health claims.
- Impact: Achieved 15-25% increase in product price/profitability driven by quality verification, leading to the establishment of a premium brand reputation for Northern Thai functional ingredients.
More information please contact:
Prof. Dr. Saroat Rawdkuen, E-mail: saroat@mfu.ac.th or School of Agro-Industry, MFU Tel: +66-5391-6738
