Khon Kaen University

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

Overall SDG Alignment Evaluation:

The Doctor of Philosophy Program in Technology and Innovation of Plant-Based Food is a forward-thinking curriculum designed to address critical global challenges in food security, health, and environmental sustainability. By focusing on the advanced science and technology of plant-based alternatives, the program directly supports SDG 2 (Zero Hunger) and SDG 13 (Climate Action) through the promotion of sustainable, low-carbon food sources. The curriculum's emphasis on functional ingredients, toxicology, and food safety aligns robustly with SDG 3 (Good Health and Well-being). Furthermore, its rigorous research component and focus on advanced processing technologies drive SDG 9 (Industry, Innovation and Infrastructure), while the integration of entrepreneurship and shelf-life management supports SDG 12 (Responsible Consumption and Production) and SDG 8 (Decent Work and Economic Growth). As a doctoral program, it inherently fosters SDG 4 (Quality Education) and facilitates SDG 17 (Partnerships for the Goals) through international research engagement.

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.