Key Takeaways
- Paul Patsapong Chomchey won a gold medal at CSTIF 2026 for his innovative product, ChitoBoost+, a reduced-sodium black shabu broth concentrate.
- The project, supported by the National Research Council of Thailand, utilizes nano-chitosan technology to reduce sodium while enhancing flavor.
- ChitoBoost+ targets health-conscious consumers and has potential applications in the food industry and for special dietary needs.
Innovation in Food Technology
Chulalongkorn University celebrates Mr. Paul Patsapong Chomchey, a PhD candidate in the CUTIP program and alumnus of the Executive MBA Class 37, for winning a gold medal at the China (Shanghai) International Technology Fair (CSTIF 2026). His project, ChitoBoost+, focuses on a unique reduced-sodium black shabu broth concentrate. This innovation was backed by the National Research Council of Thailand (NRCT) and showcases how university-acquired knowledge can evolve into products addressing modern health trends.
ChitoBoost+ leverages advanced nano-chitosan technology to lower sodium content without compromising taste. This innovation aligns with the increasing demand for healthier food options and aims to mitigate risk factors associated with non-communicable diseases (NCDs). It not only caters to general consumers but also holds potential for patients, older adults, and individuals needing specialized dietary care. By promoting enjoyable eating experiences while adhering to health guidelines, ChitoBoost+ positions itself as a viable option in today’s marketplace.
Prof. Dr. Sanong Ekgasit played a significant role as the project advisor, lending expertise in food technology throughout the development process. Other contributors included Assoc. Prof. Dr. Kavin Mickey Asavanant, Director of the CUTIP program, and Assoc. Prof. Dr. Duanghathai Pentrakoon. The product underwent real-world testing in collaboration with Chef Daniel Dusit Photiprasit from Le Cordon Bleu Dusit Culinary School and Vine Happen restaurant, ensuring that taste and health objectives were met effectively.
Mr. Patsapong attributes his understanding of consumer behavior, marketing, and brand management, gained during his Executive MBA, as critical to the project’s success. Under the guidance of esteemed faculty, including Prof. Dr. Wilert Puriwat, he was able to fuse this knowledge with food technology to design a solution that reduces sodium while enhancing the overall dining experience.
In reflecting on the achievement at CSTIF 2026, Mr. Patsapong emphasized the importance of applying deep technology (Deep Tech) to create impactful innovations. He believes in the potential of Thai innovators to compete on a global scale and hopes that his success will inspire the younger generation to transform everyday challenges into innovative solutions that enhance quality of life and bolster the economy.
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