RMUTL’s Food Innovation Center Partners with Chiang Mai Livestock Research and Development Center to Train Entrepreneurs in Smoked Sausage and Home Brewing for Business Opportunities

Rajamangala University of Technology Lanna (RMUTL), through its Food Innovation Center for Entrepreneurs, in collaboration with the Chiang Mai Livestock Research and Development Center, is organizing the "European Sausage and Home Brewing Workshop" from February 28 to March 2, 2025, at the Food Shop—Food Industry Pilot Plant Building, College of Technology and Interdisciplinary Studies, RMUTL (Doi Saket). The program aims to enhance knowledge and skills for entrepreneurs and those interested in the food and beverage industry, helping them add value to their products and elevate their standards to an international level.

The training will provide both theoretical knowledge and hands-on practice through key topics, including:
✔ European-Style Sausage Production – Led by Mr. Tiwakorn Saeng-in, a scientist from the Chiang Mai Livestock Research and Development Center, this session covers the selection of raw materials, seasoning techniques, appropriate additives, and fermentation processes to meet industry standards.

✔ Home Brewing Techniques – Delivered by Assoc. Prof. Dr. Subongkot Tokhiburi, a faculty member of the Bachelor of Engineering in Food Engineering and Innovation program, this session provides insights into beer fermentation, quality control, and storage methods to create unique flavors.

✔ Industrial Standards and Legal Compliance for Brew Houses – Conducted by Mr. Songsak Watthanapoempoon, Managing Director of Chiang Mai Brew House Co., Ltd., this session explains licensing requirements and regulations for the legal production and sale of alcoholic beverages in Thailand.

This training program welcomes food and beverage entrepreneurs, students, professionals, restaurant and brew house owners, farmers, and the general public interested in developing skills in food and beverage production. The initiative aligns with the United Nations’ Sustainable Development Goals (SDGs) as follows:

✅ SDG 8: Decent Work and Economic Growth – Promoting sustainable economic growth by enhancing knowledge for food industry entrepreneurs.
✅ SDG 9: Industry, Innovation, and Infrastructure – Encouraging innovation and technological advancement in food production to improve product standards and quality.
✅ SDG 12: Responsible Consumption and Production – Focusing on hygienic and environmentally friendly food production processes.

Assoc. Prof. Dr. Subongkot Tokhiburi emphasized the university’s commitment to supporting industry professionals:

"RMUTL is dedicated to transferring knowledge to the food industry, ensuring that Thai food products can compete internationally. This workshop is an important opportunity for individuals looking to enhance their business in the food and beverage sector with high-quality production and compliance with legal regulations."

Mr. Tiwakorn Saeng-in highlighted the intricacies of European-style sausage production:

"Making European sausages requires precision, from selecting the right type of meat and controlling production temperatures to using high-quality seasonings. Participants will gain hands-on experience in every step, allowing them to apply this knowledge effectively in their businesses."

Mr. Songsak Watthanapoempoon addressed legal considerations in the home brewing industry:

"Home brewing and establishing a brew house in Thailand come with strict legal requirements. Our training will provide essential information on industrial standards, licensing processes, and hygiene regulations to help entrepreneurs operate their businesses correctly and sustainably."

The European Sausage and Home Brewing Workshop is a crucial initiative in strengthening the capabilities of food and beverage entrepreneurs, focusing on the development of high-standard, market-competitive products. RMUTL continues to serve as a hub of practical knowledge in the food industry, supporting grassroots economic development in a stable and sustainable manner.

Gallery : European Sausage and Home Brewing Workshop