| 1107 Views 06 July 2022 |
On July 6, 2022, from 8.30 am. - 4.30 pm., the Department of Food Chemistry, Faculty of Pharmacy, Mahidol University organized the workshop on the topic of ‘Functional Food: How to improve functional food to benefit health’. In this regard, Assoc. Prof. Surakit Nathisuwan, the Dean, gave an opening speech and welcomed all 102 participants.
This workshop was arranged for 3 days on 6-8 July, 2022. It was divided into 2 sections which were the lecture on July 6, 2022 and the training on July 7-8, 2022. There were various speakers who joined the workshop including MUPY academic staff and specialists from Food and Drug Administration, Ms. Mayuree Ditmetharoj, as well as the Program Director of Integrative Functional Nutrition and Wellness Center, Dr. Kamon Chaiyasit.
The objectives of this workshop were to give mutual understanding and knowledge on functional food as well as to enhance the basic skills on food improvement of all participants.
In addition, this event responded to SDG’s Goal 3: Ensure healthy lives and promote well-being for all at all ages and Goal 4: Reduce inequality within and among countries.
