SSRU Institute for Research and Development Organizes Training on “Khanom Jeen Nam Ya with Blackchin Tilapia” to Enhance Community Enterprise Potential toward Commercial Development
On June 30, 2026, the Intellectual Property Management and Business Incubation Division of the Institute for Research and Development, Suan Sunandha Rajabhat University, under the supervision of Asst. Prof. Dr. Morakot Worachairungreung, Director of the Institute for Research and Development, assigned Lecturer Atidtaya Buasri, Vice-Director for Intellectual Property Management and Business Incubation, to conduct an on-site training program at Kwae Om Sufficiency Agriculture Community Enterprise, Ban Bang Ko, Kwae Om Subdistrict, Amphawa District, Samut Songkhram Province.
The training, titled “Khanom Jeen Nam Ya with Blackchin Tilapia,” aimed to enhance the capacity of community enterprises and local entrepreneurs by equipping them with knowledge and skills in producing high-quality, standardized, clean, and safe Khanom Jeen Nam Ya made with blackchin tilapia. The knowledge gained can be applied to community product development, value creation, and the expansion of opportunities for commercial production and distribution, ultimately contributing to the sustainable strengthening of the local economy.
On this occasion, Asst. Prof. Jutamas Moonwong from the Home Economics Program, Faculty of Science and Technology, Suan Sunandha Rajabhat University, served as the resource person, providing both theoretical knowledge and hands-on training to 50 members of the community enterprise and local residents. Participants learned about raw material preparation, blackchin tilapia processing, curry sauce preparation, quality control, food sanitation, and techniques for product and packaging development to increase product value and enhance market competitiveness. They also exchanged experiences and ideas on further developing products to meet consumer demand.
The activity was conducted under the “Project to Upgrade Research-Based Prototype Products toward Commercialization,” which focuses on applying university knowledge and research outputs in a practical and tangible manner. The project supports value creation for community products, strengthens the grassroots economy, and improves the quality of life of local people in line with the Rajabhat University strategy for sustainable local development.
The project aligns with the Sustainable Development Goals (SDGs), particularly SDG 3: Good Health and Well-being, by promoting the production of clean, safe, and hygienic food that meets quality standards. This ensures that consumers have access to quality food while enabling local entrepreneurs to create stable careers and income, contributing to an improved quality of life for people in the community.
It also supports SDG 4: Quality Education by promoting lifelong learning through knowledge transfer from experts in both theoretical and practical formats. The training provided community enterprise members and local residents with opportunities to develop skills in food processing, value-added product development, and continuous occupational capacity building.
In terms of economic development, the project is aligned with SDG 8: Decent Work and Economic Growth by enhancing the capacity of local entrepreneurs and community enterprises to develop standardized, high-quality products. It enables the creation of added value from local resources, increases income-generating opportunities, expands market channels, and supports the transition toward commercial business development, thereby stimulating sustainable grassroots economic growth.
The project further contributes to SDG 9: Industry, Innovation and Infrastructure through the application of university research knowledge and innovation to community product development. It promotes the value-added processing of blackchin tilapia and supports the development of food production standards and innovation to strengthen the competitiveness of community-level entrepreneurs.
In addition, the project is connected to SDG 12: Responsible Consumption and Production by promoting the efficient and beneficial use of resources. By processing blackchin tilapia into a value-added food product, the initiative helps improve production efficiency, reduce resource waste, and encourage production practices that prioritize quality, safety, and responsibility toward consumers and the environment.
The project also supports SDG 17: Partnerships for the Goals by integrating cooperation among the university, government agencies, community enterprises, and local residents. Through the transfer of knowledge, research, and innovation into practical use, the initiative strengthens collaborative networks for community product development, grassroots economic enhancement, and sustainable local development.
The Institute for Research and Development, Suan Sunandha Rajabhat University, remains committed to promoting the practical application of knowledge, research, and innovation in local communities to strengthen the economy, society, and quality of life of the people, which serves as an important foundation for the country’s sustainable development.