SDU Culinary Institute Joins TRAFS 2026

Suan Dusit University’s Culinary Arts Institute — bringing together the School of Culinary Arts, Suan Dusit Home Bakery, the International Culinary Training Center, the Office of Special Affairs, and the Food Reformulation Project — ran a lineup of special activities and free seminars at TRAFS 2026, the 20th international trade show for restaurant, hotel, and café equipment, ingredients, and technology. The show ran July 9–12 at Halls EH 100-101, BITEC Bang Na.

Asst.Prof.Dr.Pitauk Chancharoen, President of Suan Dusit University, stopped by the booth on the opening day to check out the signature dishes on display: fried chicken drumsticks stuffed with garlic-pepper minced pork, and deep-fried whole tilapia with sweet-and-sour sauce, demonstrated by instructors Narinat Lim-uthairat and Supreeya Thavornrak. Assoc.Prof.Dr.Thita Fuphao, Program Chair for Nutrition and Culinary Arts for Health and Anti-Aging, spoke on a seminar titled “Changing the World: The Power of a Plant-Rich Diet for Human Health and the Environment,” part of the School of Culinary Arts’ offering that day. Students from the Hotel Business program, School of Tourism and Hospitality Management, ran a mocktail-mixing demonstration alongside it.

Other sessions filled out the four-day run. On July 10, Asst.Prof.Dr.Kanokkan Weerakul, Manager of the Food Reformulation Center, spoke on “Probiotic Yogurt for Wellness, Longevity, and Better Living,” while the center also covered developing skill-building courses for testing spring roll wrapper texture and building a knowledge base for Thai food recipes. Ake Sapsin presented on extracting aroma from oil-pressing byproducts for commercial use, and Asst.Prof.Acting Sub Lt.Dr.Thanapat Saengrungrueang, Dean of the School of Culinary Arts, demonstrated pulled-pork sliders and Vientiane-style smoked-pork salad.

July 11 brought a Thai dessert demonstration featuring rice crispy with topping and “Ma Ho” (savory-sweet minced pork on fruit), led by instructors Wilailak Aphonrat, Ninlarat Rodphayung, and I-wan Fuk-nuam.

The final day, July 12, focused on turning food waste into commercial value, with speakers Natthapong Weerataweeporn from Chitralada Technology Institute and Dr.Chanchana Siripanwattana, Manager of Suan Dusit Home Bakery. Instructors from the Food Innovation and Technology program rounded out the day with demonstrations of croquettes and “Kuk Kik” curry.