Theophane Venard School of Food Biotechnology and Innovation, Assumption University, proudly celebrates the latest achievement of Asst. Prof. Dr. Suwimon Ariyaprakai on the successful registration of a Petty Patent for the research:
“Method for Producing Protein Powder from Rambutan Seeds”
(Petty Patent No. 27101)
Innovation HighlightsThis breakthrough reflects a commitment to advanced food science and circular economy principles by transforming agricultural by-products into high-value functional ingredients.
Waste-to-Value: Utilizing rambutan seeds, typically discarded during processing, to reduce environmental impact.
Alternative Protein Source: Developing a sustainable plant-based protein to meet the growing global demand for diverse nutritional sources.
Agricultural Advancement: Enhancing the economic value of Thai agricultural products through biotechnology and innovative processing.
