The Food Biotechnology Laboratory was established in 1996 as part of BIOTEC’s in-house research units with the objectives of improving and upgrading the processing and quality of traditional Thai fermented foods. In October 2010, the Lab was upgraded into Food Biotechnology Research Unit (FBU), joining the other four research units of BIOTEC located at Thailand Science Park.
Up to now, the Unit has successfully developed technologies for improvement of Thai fermented food products such as Nham (Thai fermented pork sausage), fish sauce and fermented soybean and generated several patents and technologies transferred to private sectors. Fermentation is possibly the oldest biotechnology process to be employed in the processing and preservation of food in Thailand. Noted for its unique taste and texture and high nutritional value, traditional fermented foods have become an integral component of Thai cuisine and are gaining in popularity. Moreover, a number of fermented food products have emerged in economic importance as commodities for both domestic consumption and export. Today, fermentation continues to fuel the food industry with the development of new products and technology aimed at lowering costs and improving the microbial processes on which food producers have long relied. It is hoped that the research outputs will lead to the improvements in quality, nutritional value and safety of these products.
Ongoing researches cover 3 main areas including food safety and quantitative risk assessment, food chemistry and functional properties of food proteins, and starter culture technology