Khon Kaen University

SDG Alignment for Master of Science Program in Technology and Innovation of Plant-Based Food

Overall SDG Alignment Evaluation:

The Master of Science Program in Technology and Innovation of Plant-Based Food is strategically designed to address global sustainability challenges by shifting the paradigm of food production and consumption. It aligns profoundly with the Bio-Circular-Green (BCG) Economy model, directly tackling SDG 2 (Zero Hunger) and SDG 3 (Good Health and Well-being) through the development of nutritious, functional, and safe plant-based alternatives. The curriculum drives SDG 9 (Industry, Innovation, and Infrastructure) by equipping students with advanced processing technologies and innovation skills to modernize the food industry. By promoting plant-based diets, which have a significantly lower carbon footprint than animal agriculture, the program contributes meaningfully to SDG 13 (Climate Action) and SDG 12 (Responsible Consumption and Production), emphasizing waste reduction, clean technology, and sustainable resource management. Furthermore, the inclusion of entrepreneurship and advanced research methodology supports SDG 8 (Decent Work and Economic Growth) and SDG 4 (Quality Education), fostering a new generation of innovators capable of building a resilient and sustainable food future.

Best Practices

        The Master of Science Program in Technology and Innovation of Plant-Based Food Program at Khon Kaen University has been strategically updated to address food security and global warming, with a particular focus on research and development of plant-based foods as alternatives to animal products. This emerging industry holds high potential in the worldwide market and aligns with the Bio-Circular-Green (BCG) Economy Model. As a regional leader in innovation, Khon Kaen University recognises the challenges posed by excessive meat consumption, which contributes to non-communicable diseases (NCDs) and environmental impacts from the livestock industry.
        The curriculum intensively integrates scientific and technological knowledge in food science, with a mission focused on health and sustainability. Students are required to conduct research throughout the supply chain via a thesis course, alongside hands-on learning in core subjects such as plant-based food processing technology, in-depth understanding of the physical and chemical structure of plant-based foods for quality control, and food safety and legal standards to ensure that developed products are safe and meet international standards.
        This integration has led to tangible outcomes, including research that drives innovation to meet specific societal needs, such as the development of plant-based pureed food formulas for patients with dysphagia, which can be commercialised and directly benefit society. This is evidenced by the filing of three patents in the field of health and specialised food products, as well as the development of plant-based meat analogues.
        The sustainable strategic impact of the program is directed toward advancing SDG 2: Zero Hunger, by creating accessible, high-nutrition food innovations to address malnutrition and strengthen food security; SDG 3: Good Health and Well-being, by researching and developing plant-based food products to reduce the risk of NCDs and meet the health needs of an aging society; and SDG 12: Responsible Consumption and Production, by fostering an environmentally responsible food industry, especially by reducing dependence on and negative impacts from the meat industry. This firmly underscores Khon Kaen University's role as a leader in food innovation for human well-being and global sustainability.