ข่าวสาร

On May 1, 2025, the Faculty of Agro-Industry, Chiang Mai University, organized a hands-on workshop titled “Crispy Foods with Vacuum Frying Technology” at the Faculty of Agro-Industry. The workshop welcomed a total of 38 participants, including food industry entrepreneurs and interested individuals who were eager to learn about this innovative food processing method. Participants gained both theoretical knowledge and practical experience. The morning session featured lectures covering the principles of vacuum frying technology, machine operation, raw material preparation, quality analysis, and appropriate packaging for fried products. In the afternoon, a practical workshop was held where attendees processed vegetables, fruits, taro, sweet potatoes, and mushrooms using a vacuum fryer. They also conducted basic quality analysis of the fried products, such as moisture content, color, oil content, and crispiness.

The session was led by Asst. Prof. Dr. Yongyut Chalermchat, a faculty member in the Department of Food Process Engineering, who shared his in-depth knowledge and experience in an accessible and engaging manner.

The workshop was considered a great success, with participants ready to apply the knowledge gained to their businesses, workplaces, and the further development of the food industry.