Students from the chemistry sub-discipline within the Science and Innovation program, Faculty of Science and Technology, were honored with certificates of merit for their contributions to Suan Sunandha Rajabhat University. This recognition was bestowed upon them for their achievements in securing awards for inventions and innovations at the international competition, IPITEx 2025.
On Wednesday, April 30, 2025, at 1:00 PM, Dr. Anek Peangwongseni, Vice Chairman of the Suan Sunandha Rajabhat University Council, presided over the certificate presentation ceremony for individuals who have contributed significantly to Suan Sunandha Rajabhat University. These certificates were awarded to faculty researchers who received accolades from international research and innovation competitions, in honor of their achievements. The ceremony took place at the University Council Meeting Room, 5th Floor, Building 31, Suan Sunandha Rajabhat University.
The Faculty of Science and Technology had several faculty researchers who received certificates, led by Assistant Professor Dr. Chittalada Choomi, accompanied by Dr. Ploysai Ohama, Assistant Professor Dr. Saowanee Kamphan, and Lecturer Natakamon Puengsamran. Their awards included a Gold Medal for their work "Babboo-KALA: Odor Absorber from Waste Bamboo" and a Silver Medal for "Low-salt instant Rice Porridge with Plant-based Protein." These recognitions were earned at the 2025 Bangkok International Intellectual Property, Innovation and Technology Exposition (IPITEx 2025) in February 2025.
These projects received research funding support from the Program Management Unit for Area-based Development (PMU-A) under the Office of National Higher Education Science, Research and Innovation Policy Council1 (NXPO). This funding was provided under the sub-plan "RU Expansion of Appropriate Research Technology to Elevate Grassroots Economy and Resolve Household Debt" for the fiscal year 2024, in collaboration with the PMU-A and the network of 38 Rajabhat Universities. The innovations have since been registered for petty patents and have been commercially scaled.
Details of the work
Gold Medal Award: Babboo-KALA: Odor Absorber from Waste Bamboo
This innovation was developed by Assistant Professor Dr. Jittlada Choommee and Lecturer Dr. Ploy Sai Ohama, along with students Mr. Panuwat Charoennamphaskul, Ms. Monthakanthi Boonwad, Ms. Pornpimol Nikornbua, and Ms. Kanokporn Khanom, all from the Department of Science and Innovation, Chemistry branch.
The research focuses on an invention and innovation involving a novel clay material for organic adsorption. This material is a composite of clay and modified bamboo charcoal, exhibiting a high absorption surface area. The bamboo charcoal is derived from waste bamboo, sourced from local bamboo farming communities. This innovation significantly enhances the quality of bamboo charcoal, achieving a high surface area comparable to activated carbon. The resulting clay-carbon composite is easily moldable and retains its shape when submerged in water. It demonstrates efficacy in absorbing both pollutants and odors, making it suitable for use as a high-quality odor absorber. Furthermore, the composite materials are reusable and biodegradable.
Silver Medal Award: Low-salt Instant Rice Porridge with Plant-based Protein
This product was developed by Assistant Professor Dr. Saowanee Kumphan and Lecturer Nattakamon Puengsamran, along with students Ms. Porntip Boonrattatam, Ms. Chanidapa Rittithep, Ms. Kittiya Silawong, Mr. Ratthaphol Supaphol, and Ms. Duangruthai Jaitrong, all from the Department of Science and Innovation, Chemistry branch.
This research investigates an instant rice porridge that utilizes plant-based proteins. The primary protein sources are quinoa and Wolffia globosa (duckweed), both high-protein plants containing all nine essential amino acids. Natural flavoring agents, including Suaeda maritima (chakram) and sea salt, are used to create a low-sodium product that is rich in other essential minerals, particularly magnesium and calcium, which are vital for bodily functions. This innovation helps reduce the risk of chronic non-communicable diseases. The porridge offers a soft texture, making it easy to consume, and a delicious taste. It is suitable for the elderly who may experience chewing and swallowing difficulties, children, and individuals requiring quick and convenient meal options, as it can be consumed immediately by simply adding hot water without the need for cooking.
Alignment with Sustainable Development Goals (SDGs)
Both research projects align with several Sustainable Development Goals: SDG 2: Zero Hunger - Both innovations contribute to ending hunger, achieving food security, improving nutrition, and promoting sustainable agriculture. SDG 3: Good Health and Well-being - The bamboo charcoal effectively absorbs pollutants and undesirable odors, thereby promoting good health and well-being for people of all ages. SDG 12: Responsible Consumption and Production - These projects ensure sustainable consumption and production patterns by managing the production of natural resources for consumption, exemplified by the utilization of bamboo charcoal.