Exploring Starch Innovation: SMS Hosts Workshop at Mahidol University Kanchanaburi

Exploring Starch Innovation: SMS Hosts Workshop at Mahidol University Kanchanaburi

On September 1, 2025, SMS partners with Mahidol University, Kanchanaburi Campus, in a strategic collaboration with the private sector to advance food technology. The event, held at the Co-working Space, Lecture Hall Building, highlights SMS’s commitment to academic partnerships and talent development in food science and innovation.

Titled “Discovering the Power of Modified Starch & SMS Solutions for Food,” the workshop offers students valuable insights into the versatility of tapioca starch across food and non-food industries. Expert-led presentations include:

1. Discovering the Power of Modified Starch & SMS Solutions for Food – Ms. Thanatcha Thongprasarn, Assistant Food Technical Application Manager, introduces students to the functional properties of modified starch in enhancing food quality and shows how SMS starch helps create consumer-preferred products..

1. SMS Innovations of Paper Packaging for Food Industry – Mr. Natthakit Chan-ampai, Senior Researcher showcases SMS’s development of starch-based coatings that strengthen paper packaging, offering oil & grease resistance
   
   
2. YES, BIO for a Sustainable Future – Mr. Aukkrapol Dangsopon, Assistant Industrial Application Manager, presents YES BIO, a 100% compostable and recyclable product made from tapioca starch, showing how it supports businesses in reducing single-use plastics and moving toward a circular economy. a 100% compostable and recyclable tapioca starch-based products, showing how it supports business in reducing single-use plastics and moving toward a circular economy.

1. Basic Starch Chemistry and Starch Modifications – Ms. Supatra Khemlek, Assistant Product Development Manager, and Mr. Kittipong Charoensawat, Senior Researcher, gives students a strong foundation in starch science. They explain the molecular structure of starch, how modifications change its functionality, and why these innovations are vital for both food and industrial applications.
   
   

Following the presentations, students participate in an engaging hands-on workshop preparing custard powder to understand more about modified tapioca starch in real-world applications. Guided by SMS starch specialists, they observe how simple it is to make and how starch delivers key benefits such as smooth texture, stability, and ease of preparation—demonstrating its crucial role in the food industry.

SMS extends its sincere thanks to Mahidol University, Kanchanaburi Campus, for the opportunity to share our expertise in modified tapioca starch. We are honored to contribute to the learning journey of future food technologists and hope our knowledge-sharing inspires innovation and sustainability in their future careers.