Khon Kaen University

SDG Alignment for Doctor of Philosophy Program in Plant-Based Food Technology and Innovation

Overall SDG Alignment Evaluation:

The Doctor of Philosophy Program in Plant-Based Food Technology and Innovation is strategically positioned at the intersection of food science, nutrition, and sustainability. The program's philosophy is to produce high-level researchers and innovators who can lead the transformation towards a more sustainable and healthy global food system. This focus creates a powerful and direct alignment with several key Sustainable Development Goals. By advancing the science of plant-based foods, the program makes a significant contribution to SDG 2 (Zero Hunger) by developing alternative protein sources and promoting resilient agricultural value chains. It directly supports SDG 3 (Good Health and Well-being) through research into functional foods, nutraceuticals, and healthier food processing techniques. As a research-intensive doctoral program, it is a cornerstone of SDG 4 (Quality Education) and drives the development of new technologies and sustainable industrial practices, aligning with SDG 9 (Industry, Innovation, and Infrastructure). Furthermore, the program's emphasis on sustainable processing, byproduct utilization, and food safety is central to SDG 12 (Responsible Consumption and Production). As an international program, it inherently fosters the collaborations required for SDG 17 (Partnerships for the Goals).

Best Practices

        The Doctor of Philosophy Program in Technology and Innovation of Plant-Based Food , Khon Kaen University, is a strategic response to global challenges in food security, climate change, and the health crisis caused by non-communicable diseases (NCDs). Its core mission is to generate advanced knowledge and innovation in plant-based foods as alternatives to animal products, a target industry under the Bio-Circular-Green (BCG) Economy Model.
        The curriculum intensively integrates research and innovation across the entire supply chain, requiring students to conduct in-depth research through the dissertation course, alongside analysis and synthesis of knowledge in advanced technology-focused subjects. These include seminars in plant-based food technology and innovation, specialized courses in advanced physical and chemical structure of plant-based foods, processing technology for plant-based foods, and food safety and legal standards, enabling students to develop new processes and products that are safe, sustainable, and nutritionally valuable.
        Tangible outcomes include the creation of specialized food innovations that concretely address the needs of aging populations and patients, such as the development of plant-based pureed food formulas for dysphagia patients and alternative protein products, resulting in three pending patent applications over the past year. These results confirm the program's potential for commercial and public health impact.
        The sustainable strategic impact is the production of doctoral graduates who are academic leaders and entrepreneurs capable of elevating the national food industry to be environmentally responsible, reducing reliance on polluting industries, and promoting population well-being. Alignment with the SDGs is clearly demonstrated in SDG 2: Zero Hunger, through the creation of accessible, high-quality, and sustainable food and nutrition; SDG 3: Good Health and Well-being, by developing specialized foods for preventive health and reducing chronic disease risk; and SDG 12: Responsible Consumption and Production, by applying BCG principles and biotechnology to minimize environmental impacts throughout the food supply chain. This firmly reinforces Khon Kaen University's leadership in innovation for sustainability.