ChitoBoost+ Wins Gold at CSTIF 2026

Chulalongkorn University congratulates Mr. Paul Patsapong Chomchey, a PhD Candidate in the CUTIP program and an alumnus of Executive MBA Class 37, on winning a gold medal at the China (Shanghai) International Technology Fair (CSTIF 2026) in Shanghai, People’s Republic of China, for his work “ChitoBoost+,” a reduced-sodium black shabu broth concentrate. The project was supported by the National Research Council of Thailand (NRCT). The achievement reflects how knowledge gained at Chulalongkorn University can be further developed into innovations that address consumer needs and emerging health trends.

ChitoBoost+ is an innovative soup concentrate developed to help reduce sodium content while enhancing taste perception through nano-chitosan technology. When applied to black shabu broth concentrate, it can help control sodium levels while maintaining the broth’s well-balanced flavor and umami character. The innovation responds to the growing trend toward healthier food consumption and reducing risk factors associated with non-communicable diseases (NCDs).

Beyond applications for general consumers, the innovation also has potential nutritional applications for patients, older adults, and people who require special dietary care. It offers an option for promoting enjoyable food consumption alongside health-conscious eating. The innovation could also be further developed for the food industry and product development in a Business-to-Business (B2B) model.

The development of ChitoBoost+ was supported by Prof. Dr. Sanong Ekgasit, the project advisor, who contributed expertise in food technology to support the development of the work. Also providing guidance were Assoc. Prof. Dr. Kavin Mickey Asavanant, Director of the CUTIP program, and Assoc. Prof. Dr. Duanghathai Pentrakoon. The project was also tested in real-world settings through collaboration with Chef Daniel Dusit Photiprasit from Le Cordon Bleu Dusit Culinary School and Vine Happen restaurant, helping test and further develop the innovation to meet both taste and health objectives.

Mr. Patsapong also said that the knowledge of consumer behavior, marketing, and brand management he gained from studying in the Executive MBA program, where he had the opportunity to study with Prof. Dr. Wilert Puriwat, President of Chulalongkorn University, and which continued into the CUTIP program, has been an important part of understanding consumer needs and applying them to innovation development. ChitoBoost+ brings this knowledge together with food technology to develop an approach to reducing sodium while maintaining flavor and the overall dining experience.

“The success at CSTIF 2026 is another important step in applying deep technology (Deep Tech) to develop innovations that can be used in real-world applications. I firmly believe that Thai innovators have the potential to create work that can compete internationally, and I hope this achievement will inspire the younger generation to have the courage to turn everyday problems into innovations that improve quality of life and help drive the country’s economy forward,” Mr. Patsapong concluded.

Read more at: https://www.chula.ac.th/en/news/422590/