Thai institute presents culinary book to MMSU
By Bea Angelina Duldulao
Sharing its food science innovations, Kasetsart University, through its Institute of Food Research and Product Development (IFRPD), formally presented four technical references about Thailand’s traditional fermented foods to the Mariano Marcos State University (MMSU) on March 2.
A technical guide to Thailand’s regional fermentation heritage, the academic resource titled “The Traditional Fermented Foods of Thailand,” contains comprehensive documentation of its regional menus, standardized procedures, and detailed chemical composition and nutritional profiles for each food item.
The books were formally handed over by Dr. Felicitas Sanculi and Prof. Fairie Ann Domingo, both from the College of Industrial Technology.
University President Virgilio Julius P. Manzano, Jr. expressed his appreciation of this initiative. “This reflects our strong friendship between our institutions. May we remain supportive of our programs that enhance learning and foster cross-cultural understanding,” he said.
True to their joint interest initiatives, IFRPD, MMSU, and other Asian universities previously collaborated on advancing probiotics and functional food development in the Philippines through a “Farm to Lab Accelerated to Market” (FLAM 2.0) approach.
With copies now added to the library collections of Mariano Marcos State University, the university remains open to more partnerships as the Institute of Food Research and Product Development looks toward further collaboration in the future.
Mar, 04, 2026 03:14:pm
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