Suan Dusit University Transfers “Threadfin Fish Skewering Production Process (Don Kamyan)” Technology to a Community Enterprise in Suphan Buri Province

Suan Dusit University, through the School of Culinary Arts in collaboration with the Office of Community Innovation, organized the activity “Technology Transfer of the Threadfin Fish Skewering Production Process (Don Kamyan)” under the project “Expanding Knowledge on Don Kamyan Threadfin Fish Processing to Enhance Product Value and Income for Community Enterprises in Suphan Buri Province.” The project was supported by the Agricultural Research Development Agency (Public Organization).

The activity was led by Assoc. Prof. Dr. Tita Foophow, Chair of the Nutrition and Healthy Aging Culinary Arts Program, School of Culinary Arts, who was responsible for transferring the technology related to the threadfin fish skewering production process. The training took place at Ban Dutham Community Enterprise, and we were honored to have Asst. Prof. Dr. Soraj Wisutthiphaet, Program Director of the Bachelor of Science Program in Culinary Technology and Service, School of Culinary Arts, Suan Dusit University, serve as the guest lecturer. He provided both theoretical instruction and a live demonstration of the production process, along

Participants engaged in hands-on practice throughout all stages of the process—from raw material preparation and production methods to product packaging. The activity aimed to transfer food processing technology to the local community, promote value-added development for Don Kamyan Threadfin Fish products, and sustainably enhance the income of community enterprises in the area.

The event was held on 4 November 2025 at Ban Dutham Community Enterprise, Song Phi Nong District, Suphan Buri Province.