Thammasat University Drives Local Food Innovation, Advancing Thai Soft Power on the Regional Stage

Students from the Faculty of Science and Technology, Thammasat University, have achieved regional recognition through the development of an innovative food ingredient product based on Thai local resources. The award-winning innovation reflects the role of public higher education institutions in supporting national strategies on research, innovation, and creative economy development. By
transforming local biodiversity into value-added products, the project demonstrates how universities contribute to strengthening the country’s competitiveness in the food industry while aligning with government policies on sustainable development and food security.

The innovation centers on the development of a plant-based seasoning sauce derived from “chakram,” a native halophytic plant traditionally found in saline areas. Once regarded as an obstacle to food preparation and agricultural use, the natural saltiness of the plant has been reimagined as a functional advantage through scientific food processing and quality control. The product is fully plant-based, supports health-conscious consumption trends, and responds to the growing demand for alternative ingredients in domestic and international markets, reinforcing Thailand’s position as a global food innovation hub.

Beyond technological advancement, the project highlights the strategic role of universities in cultivating both technical expertise and innovation-driven mindsets among students. The integration of academic knowledge, applied research, and product development contributes to workforce readiness and long-term economic value creation. At the national level, the initiative strengthens Thai soft power by showcasing how local wisdom, biodiversity, and modern science can be combined to create future-oriented food innovations that enhance the country’s image and economic potential on the global stage