The invention has been registered as a petty patent under the name of Chiang Mai University. The petty patent application (Application No. 2303002579) was filed with the Department of Intellectual Property on September 11, 2023.

The innovation, “Composition Formula of Fish Maw Gel for Individuals with Dysphagia,” was developed to provide a health-oriented food product specifically designed for people experiencing swallowing difficulties (dysphagia). The invention offers an alternative nutritional solution that helps improve quality of life and supports better health management for the target population. The research applies knowledge and expertise in food science and technology to create practical benefits for society.

This achievement reflects the Faculty of Agro-Industry’s strong commitment to research and innovation, as well as its capability to generate knowledge and technologies that can be translated into real-world applications. Furthermore, the invention contributes to the United Nations Sustainable Development Goals (SDGs), particularly SDG 2: Zero Hunger, SDG 3: Good Health and Well-being, and SDG 9: Industry, Innovation and Infrastructure.

The Faculty of Agro-Industry, Chiang Mai University, proudly congratulates the researchers on this remarkable accomplishment and recognizes their valuable contribution to academic advancement, innovation, and the development of sustainable health-oriented food products for society.