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For Sustainable


The mission of the Food Cluster is to foster and enable comprehensive high-end research throughout the entire food value chain including Food Production, Innovation Food Product and Processing, Packaging, Logistics and Management, Marketing and Consumer Research, Food Waste, and Food Quality and Safety. All of which are multidisciplinary in nature covering from fundamental to applied sciences, and will be emphasized on answering basic research questions approach to the deep molecular level. The vision of food cluster is to establish research excellence especially in the areas of food safety and quality, innovative food products and smart packaging. The ultimate goal is the push the innovations to industry according to Thailand 4.0 “value-based economy” model in order to develop the global competitiveness of Thailand food industries, especially in the aforementioned areas under supports by the CU Food Innopolis Project.

Cluster Director: Prof. Tirayut Vilaivan, D.Phil.


Center of Excellence

Center of Excellence in Food Processing Pilot Plant

Our mission is to contribute to research for food innovation and production of innovative products.

We also commit to the following:

1. Establish a food research network.
2. Facilitate food production at an experimental level and pilot production.
3. Provide training services in various fields to the private and public sectors.
4. Support teaching by accepting student interns from Chulalongkorn University and other educational institutions.

Research Highlights
  • Product development of egg beverage for athlete.
  • Product development of beverage for chronic kidney disease patient.
  • Development of ready to eat set meal for weight control consumers.
  • Product development of instant rice.
  • Product development of UHT processed coconut drink.
  • Development of tea concentrate syrup.
  • Product development of instant Sukhothai noodle in retort pouch.
  • Process development of Cordyceps  militaris with Gynostemma pentaphylum and inulin to increase neutraceutical properties.
  • Development of chicken masman curry in retort pouch.
  • Development of an instant durian-coffee drink.
  • Development of coconut cream sticky rice in a hermetic sealed container.
  • Process development of steak sauce for prolonging shelf life.
  • Development of powdered mulberry leaf extract.
  • Development of durian sauce and mango sauce products.
Key Contact Person

Associate Professor Dr. Jirarat Anuntagool


Link out websites


Center of Excellence for Molecular Biology and Genomics of Shrimp

Center of Excellence for Molecular and Genomics of shrimp was established in 2003 as a Research Laboratory Unit which was supported by Chulalongkorn University and was promoted to the status of Center of Excellence in 2008.  The Center aims to conduct research to solve problems in diseases and genetics in shrimp for sustainable aquaculture by using molecular biology and genomics technologies. Moreover, we produce qualified graduates to build up manpower in science for the country.

Research Highlight
  • Transcriptome analysis of Gene responding to disease resistance in shrimp
  • Prophenoloxidase system and its roles in response to pathogen infection
  • Shrimp antimicrobial peptides (AMPs) and their application to disease control
  • Development of important trait DNA markers for selective breeding in shrimp
  • microRNA and their roles in pathogen defense in shrimp

Key Contact Person

Prof. Dr. Anchalee Tassanakajon


websites :

Research Highlight

Food Research and Testing Laboratory

The unit provides services for testing foods in the areas of physical, microbiology, chemistry and molecular biology, as well as providing knowledge on food hygiene to the public. We also conduct research in the areas of food product development, food safety, shelf-life estimation and development of more rapid and accurate protocols for food analyses.

Research Highlights
  • Develop new food products and processing methods from agricultural products for the community.
  • Detection of the adulteration of Jasmine rice by molecular biology methods
  • Shelf-life prediction of processed foods
  • Control of yeast and mold in foods
  • Control of aflatoxin in foods using plant extracts
  • Survival of Salmonella in frozen food products
  • Development of a procedure for the rapid detection of microbial levels in high temperature pasteurized milk by molecular biology technique.
  • Shortened time for determination of fat in meat and meat products
Key Contact Person

Professor Dr. Sirirat Kokpol


Link out websites


Advanced Virtual and Intelligent Computing Center (AVIC)

The AVIC was founded in 1999 as a world-class research center in computer science and information technology. The activities cover a wide range of emerging and industrial-related technologies, as well as theoretical studies in the following fields: Fast neural computing and machine intelligence, big streaming data analytics, mobile computing and internet of things, video processing and understanding, computational intelligence in game, very large-scaled software design and engineering, bioinformatics and bio-system simulation, data and knowledge engineering, and ultra low power computing for cloud networking


Research Highlight

Bioplastics and biofuels from biobased feedstocks are currently the main focus in the industrial fermentation research group. We have attempted to understand the metabolic behavior of the microorganisms of interest in order that we can identify the key process parameters that control the fermentation process performance. Besides that, we realize that simple yet reproducible operation is mandatory in the fermentation process development. From the two principles mentioned above, the fermentation platforms that we have developed can be transferred for use at both the laboratory and industrial scales. One successful case is the lactic acid fermentation platform that we have developed together with PTT Global Chemical, Plc. under the industrial/university linkage program to serve the bioplastic industry.

Besides the strong research and development collaboration with PTTGC, our research group has conducted several fermentation platforms that serve industrial purposes. These include:

  • Technology validation for bioethanol from sugarcane molasses and cassava based feedstocks under the collaboration with NEDO (Japan) and Iwata Chemicals, Ltd. (Japan). National Innovation Agency was the project coordinator.
  • Technology transfer for bioethanol production from cassava pulp to Eiam Burapa, Ltd. National Innovation Agency is the project coordinator.
  • Research Agreement to develop the pilot scale fermentation platform for making bioplastic from bacteria. This research program has been financially subsidized by National Innovation Agency and Mitr Phol Group.
  • Research Agreement to screen and identify the potential bacterial isolates specifically produce lactic acid. This research program has been both financially and technically subsidized by Musashino Chemical Laboratories, Ltd. (Japan).





Key Contact Person

Dr. Chidchanok Lursinsap

Asst. Prof. Dr. Suphakant Phimoltares




Office of Research Affairs Chulalongkorn University, Chamchuri 5 Bld. 6th Fl.,
Phayathai Rd.,
Wangmai, Pathumwan Bangkok 10330 

E- Mail:
Fax  02-218-0236

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