Technology for value creation of agricultural produce and by-products

Target Group:



Afghanistan, Bangladesh, Bhutan, Cambodia, Indonesia, Iran, Jordan, Kyrgyzstan, Lao PDR, Malaysia, Maldives, Myanmar,  Nepal, Oman, Pakistan, Palestine, Philippines, Sri Lanka, Vietnam, Tajikistan, Timor-Leste, Uzbekistan, Yemen, and Thailand



Angola, Benin, Botswana, Burkina Faso, Burundi, Cameroon, Congo, Djibouti, Egypt, Eritrea, Ethiopia, Gabon, Ghana, Guinea, Lesotho, Libya, Malawi, Mali, Mauritania, Mauritius, Morocco, Namibia, Rwanda, South Sudan,Sudan, Swaziland, Togo, Tunisia, Zambia, Zimbabwe



Cook Island, Fiji, Marshalls Island, Nauru, Palau, Papua New Guinea,Vanuatu, Solomon Island, Tonga, Tuvalu


Member Countries:


Education level:

Equivalent to a bachelor degree of science or have at least 1 year of related work experience


School of Agro-Industry (Co), School of Science, School of Health Science, School of Cosmetic Science


3 Weeks

Application deadline:

31 March 2020

Class start:

3 August 2020

Class end:

21 August 2020

Tuition cost:

60,000 THB/person

Class size:

20 participants


School of Agro-Industry
Mae Fah Luang University
333 Moo 1, Thasud
Chiang Rai, Thailand, 57100
Tel: (66 53) 916738, Fax: (66 53) 916738



Thailand is predominantly agricultural country and is well known as the kitchen of the world. About 9 percent of the gross domestic product is derived from agricultural sector. Agricultural products in Thailand have not been produced for their own consumption but also being a major source of income from exporting. In the last decades, Thailand has successfully implemented The Sufficiency Economy Philosophy and New Theory, initiated by King Bhumibol Adulyadej, which are aimed to reduce hungers and encourage happiness to all levels of population especially the farmers who can earn more income with less expenses. However, elevation of population and the reduced amount of cultivated area have challenged the global issue of sufficiency of foods and human welfare. During agricultural processing, by-products or wastes are normally generated even though in those still remains some active and functionality components. Therefore, the comprehensive approach of waste utilization for agricultural produce and food processing by-products is always important and need. 

School of Agro-Industry (established in 1999), Mae Fah Luang University is located in Chiang Rai, the northern most province of Thailand, which the weather is suitable to cultivate various types of tropical fruits and vegetables and also known as land of tea and coffee. The province is settled near the border of various countries i.e. Loa PDR, Mynmar and China, in which the Agricultural border trade is significant for Chiang Rai economics. Furthermore, being located in the appropriate geography making Chiang Rai the location of Doi Tung development project founded by Princess Mother, HRH Srinagarindra. This Royal project is established to be a development center of food chain management for Thai people and all learners around the world.

To serve the local and national organizations, School of Agro-Industry has emphasized on research and development in food science and technology as well as postharvest technology, especially in terms of the whole utilization of local agricultural produce, in order to reduce waste generation and create new value added of agricultural produce hence increasing income for the whole chain agriculture sectors. Collaboration with School of Science, School of Cosmetic Science and School of Health Science is also established to accomplish our target. Therefore, our course offers a three-week program including the novel and traditional ways to extract, isolation and purification functional bioactive components from agricultural produce and food processing by-products, characterization by using conventional and emerging technology, activity and stability testing of the extracts, implementation the functional bioactive components in nutraceutical foods, cosmetic products as well as Thai traditional medicine recipes. Quality attributes monitoring during production and storage of the extracts and related products will also be determined. The hands-on experiences are designed for capacity building through lecture, case study, practicing, workshops and field visits; enable the application and implementation of the knowledge gain from the course to home country of participants. 

Course objective
This training course aims to share Thailand’s knowledge and experiences regarding utilization of agricultural produce and food processing by-products using conventional and novel technology. At the end of this course, participants are expected to;

  • Understand how important agricultural produce and food processing by-products
  • Gain the knowledge on principle and concept of bioactive compound extraction, isolation and purification for specific purpose use as well as gain some idea for value added products preparation
  • Be able to select appropriate technology to implement for utilization their own by-products in their home country

Core methodology
Training methodologies to be used during this training course include;

  • Lecture
  • Laboratory practice
  • Group discussion & presentation
  • Field visit

Assignment and evaluation

  • In-class participation
  • Submission and oral presentation of country report which include information on agricultural produce and by-products utilization of participant’s respective country.
  • Attendance (>80% attention of the training hours)

Course outline
This training course focuses on agricultural produce and food processing by-products utilization by using science and technology. It will discuss approaches to implement appropriate technologies to prepare the functional bioactive components, bioactivity testing and monitoring, some value added products implementation such as nutraceutical foods, cosmetic products, and Thai traditional medicine recipes. Topics of the training are such as;

  • Natural source of valuable functional active compounds.
  • The potential of the most important agricultural produce and food processing by-products.
  • The techniques to extract functional active compounds; conventional extraction, novel extraction, and other extraction technologies.
  • Principle and techniques of bioactivity testing and interpretation.
  • Bioactivity stability and quality attributes monitoring during production and storage.
  • Safety regulations related to the utilization of active compounds from agricultural by-products.
  • Application of functional active compounds from agricultural produce and food processing by-products in food recipes (functional and nutraceutical foods). - Application of functional active compounds from agricultural produce and food processing by-products in cosmetic products recipes.
  • Application of functional active compounds from agricultural produce and food processing by-products in Thai traditional medicines.
  • Field visits