Researchers from the School of Medicine, University of Phayao, have conducted a community-based research project titled “Development of Bioactive Components and Nutraceutical Evaluation of Food Products from Red and Black Rice in Phayao Province.”The project aims to combine local wisdom and medical science to create innovative health food products that add economic value to local agricultural resources.
In collaboration with the Traditional Kalamae Community Enterprise in Chiang Kham District, the research team developed a prototype of “Healthy Colored-Rice Kalamae” made from red and black rice, both rich in antioxidants and essential nutrients. The new formula offers a lower-calorie version of the traditional Thai sweet while maintaining its authentic flavor.
To evaluate consumer satisfaction and market potential, the team launched a pilot sales event on October 28, 2025, which received positive feedback, showing strong potential for commercial development and community branding.
This initiative offers tangible benefits in various dimensions:
- Economic: It increases income for farmers and local enterprises through the production of value-added products.
- Health: It provides consumers with healthier food options that are rich in natural antioxidants.
- Academic: It strengthens research-based learning and practical innovation among university staff and students.
- Social: It promotes the sustainable use of local resources and supports community self-reliance.
Led by Asst. Prof. Dr. Narongsak Munkong, Asst. Prof. Dr. Chiraphat Kloypan, along with a multidisciplinary team of medical researchers, this project embodies the University’s philosophy of “Science for Society, Research for Community.” It contributes to the UN Sustainable Development Goals, specifically SDG2, SDG3, and SDG8.
