Mussel Shell Waste to Ventilation Blocks

Chulalongkorn University researchers have developed “Bio-Responsive Block,” a ventilation block made from mussel shells. Crushing rather than burning mussel shell waste from coastal communities helps reduce carbon emissions. Designed to be both attractive and practical, the product adds value while promoting a circular economy at the community level.

Highlights

·       An Innovation Journey That Began with Waste

·       Grinding Instead of Burning: A More Sustainable Approach

·       Aesthetics and the Perfect Terrazzo Blend

·       Ventilation Blocks: A Solution for Thailand’s Climate

·       Expanding Knowledge of Ventilation Block Production to Community Enterprises

Along Thailand’s coastlines, millions of kilograms of mussel shells are discarded year after year. Simultaneously, the global construction materials industry is increasingly focused on reducing carbon emissions. Assistant Professor Dr. Runda Aduldejcharas, the Department of Interior Architecture, Faculty of Architecture, and Deputy Director of the Metallurgy and Materials Science Research Institute, Chulalongkorn University, saw the problem as an opportunity and developed the “Bio Responsive Block,” a ventilation block made from mussel shells—both architecturally striking and a practical example of a community-driven circular economy.

An Innovation Journey That Began with Waste

Before the Bio-Responsive Block project began, this innovation started with the doctoral dissertation of Assistant Professor Dr. Runda Aduldejcharas, who was interested in studying golden apple snails and mussel shells as building materials. She developed this into a learning center building with a bamboo structure. This work was so outstanding that it was selected for exhibition at the COP26 in Glasgow, UK, and marked the first step in confirming that “waste” from fishing communities has more potential than the world previously realized.

With research funding from the Faculty of Architecture, Chulalongkorn University, Assistant Professor Dr. Runda initially explored the use of seashells by burning them at temperatures above 1,000°C to produce lime through oxidation. This lime was then used to partially replace Ordinary Portland Cement (OPC) at proportions ranging from 10 to 30%, with compressive strength tested against industry standards. The results showed that higher proportions of seashell-derived lime reduced strength, in some cases falling below acceptable standards.

However, the bigger challenge lay in the process itself. High-temperature burning requires industrial kilns, making it impractical for community enterprises. This constraint prompted a new approach: replacing burning with grinding.

Grinding Instead of Burning: A More Sustainable Approach

“Grinding instead of burning” may sound simple, but its implications run deeper. The shift from high-temperature processing to manual grinding is not just about simplifying production—it enables communities to take full ownership of the process, a central goal of the Bio-Responsive Block project. Industrial burning requires significant energy input, specialized machinery, and ongoing system maintenance, all of which contribute to carbon emissions and higher costs. In contrast, grinding can be done using manual labor or small, widely accessible tools, making it far more feasible at the community level.

However, grinding does have its limitations. The resulting material is less pure than burnt lime, and the process is more time-consuming. However, in the context of community enterprise development, these trade-offs are acceptable. As Asst. Prof. Dr. Randa explains, “Each process adds value to the material, whether it is burned or ground.”

Aesthetics and the Perfect Terrazzo Blend

The heart of the current Bio-Responsive Block lies in the blend of crushed seashells with terrazzo cement, traditionally used for polished stone floors. The difference between the first form, using burnt lime, and the grinding form isn’t just about the formula. But it’s about elevating it from a “building material” to a “high-value decorative material.”

Terrazzo gives the block surface a unique beauty. Made from fresh mussel shells, which are dark green and hard, the crushed and mixed ingredients in various proportions create a surface tone ranging from light to dark brown, giving a natural look. Using no more than 30% terrazzo in the mixture maintains structural strength.

Even though it’s fishing waste, Asst. Prof. Dr. Runda emphasizes that there will be no waste in the production process. Every part of the shell is used in multiple processes. Beautiful shells are selected for the block’s surface, while the rest are crushed into powder and mixed into the material. This design considers every stage, from raw materials to finished product.

The researcher also plans to incorporate auspicious stones, guided by feng shui principles, to appeal to customers who value the color and symbolic energy of materials—adding another layer of meaning to the product.

Ventilation Blocks: A Solution for Thailand’s Climate

Asst. Prof. Dr. Runda recognizes that aesthetics alone is insufficient. All materials must have good thermal performance, especially in Thailand’s climate with year-round high heat and humidity. The ventilation block design allows air to flow through, helping to dissipate heat and improve air circulation within buildings without relying on air conditioning. Furthermore, the ventilation block pattern creates a beautiful interplay of light and shadow, adding vibrancy to the architecture.

Dr. Runda’s design focuses on interior design rather than structural load-bearing, making it ideal for use as a highlight wall in residences, resorts, cafes, or buildings with a focus on nature and sustainability. It doesn’t need to cover the entire wall; selecting specific areas to highlight is sufficient. For exterior use, an appropriate coating will enhance water and sunlight resistance.

In the future, Asst. Prof. Dr. Runda suggests incorporating natural fibers from local plants, such as palm fibers or other plants, into the walls to improve thermal insulation and lower indoor temperatures, further addressing energy efficiency in a hot and humid climate.

Expanding Knowledge of Ventilation Block Production to Community Enterprises

Asst. Prof. Dr. Runda explained the production process, beginning with collecting seashells from the community, washing them, drying them, and grinding them into a fine powder. This powder is then mixed with terrazzo cement in a specific ratio, water is added, and the mixture is kneaded and poured into molds. After drying, the blocks are removed, and the surfaces are polished by hand. The entire production process of the hollow core bricks uses only readily available household tools; no industrial machinery is used. For this research, Asst. Prof. Dr. Runda conducted experiments in her own home before expanding the project to the community.

She encouraged community members with no prior knowledge of materials to participate in the process from scratch to test whether “someone without any prior experience can do it.” The initial results weren’t as aesthetically pleasing as desired, but it clearly demonstrated that the process is transferable, and with proper training, villagers can certainly produce the bricks.

Asst. Prof. Dr. Runda revealed her future goals: to conduct workshops directly with the community to establish an independent community enterprise. This will allow the community to view seashells from a new perspective—not as a problem, but as a valuable raw material that can create value for the community.

The participating fishing communities will gain multiple income streams simultaneously: from selling their existing pickled shellfish, from processing seashells into products, and from welcoming ecotourism. The vision for the future, as envisioned by this lecturer, is a community where tourists can learn about the entire process, from mussel farming and harvesting to processing the shellfish meat and creating products from seashells with their own hands. This is educational tourism that provides both experiential learning and environmental significance.

This model can be expanded to other coastal areas, both in Thailand and internationally, because calcium carbonate isn’t only found in mussel shells; oysters, cherry snails, and clams also have similar potential. Asst. Prof. Dr. Runda stated, “We didn’t design this as a case study for just one community but rather as an inspiration for future implementation.”

Even more interesting than the novelty of this innovation is that it’s not entirely new. “Ancient Thais have used seashell lime to make Buddha images and red lime paste for betel nut chewing for centuries,” she explained. This means that what they are doing is reviving traditional wisdom and adapting it to a modern context, encompassing material technology, design, and the creative economy.

Following the successful implementation of this innovative work, Asst. Prof. Dr. Runda said that the most important thing for her as a researcher and lecturer isn’t commercial success but the pride in sharing her knowledge so others can apply it in practice and create real value. And there is potential for further development.

Bio-Responsive Block may be just beginning, but the story it tells is deeper than a single wall block. It’s about a community that sees value in something once discarded and researchers who refuse to let knowledge remain stagnant on paper but instead create value from natural materials that have long been waiting to be recognized.

Those interested can follow this fascinating innovation by emailing [email protected]

Read more at: https://www.chula.ac.th/en/highlight/303235/

Thammasat on Thailand’s LGBTQ Acceptance Gap

Thai drag queen, Gawdland (24-year-old Tharathep Thaweephon), recently made history as the first Thai and Asian winner of “RuPaul’s Drag Race: UK vs the World” Season 3. The overwhelmingly positive reaction reflects a degree of success and acceptance for the LGBTQ+ community in Thai society, although significant challenges persist despite the praise and statistical acceptance.

A study on Risk and Protective Factors for Depression Among LGBTQ+ Individuals in Thailand, led by Asst. Prof. Dr. Priyoth Kittiteerasack of Thammasat University’s Faculty of Nursing, revealed high mental health issues in a sample of 411 LGBTQ+ individuals (aged 18+). Results showed 57.4% had moderate to severe stress, 42.3% reported loneliness, 40.3% were depressed, and 39% had suicidal thoughts.

The risk factors contributing to mental health issues among the LGBTQ+ community in Thailand can be categorized into two groups: 1. General daily life stress, and 2. Stress arising specifically from being LGBTQ+, which includes experiences of discrimination, the necessity to conceal one’s sexual identity, victimization, and self-hatred associated with being LGBTQ+.

Despite Thailand’s outward openness, including equal marriage laws, LGBTQ+ individuals face limited acceptance and stress, leading to mental health issues. Discrimination persists, notably with the Red Cross refusing blood donations from men who have sex with men (citing safety, but perceived as discrimination), and in the workplace. Professions like law enforcement, military, and politics still lack diverse sexual representation, which is predominantly confined to fields like beauty and aesthetics.

In less open, typically rural areas, LGBTQ+ individuals often resort to “the concealment of sexual identity,” such as cutting long hair when visiting family, suppressing their true selves and causing stress. Additionally, they face “victimization,” including physical and psychological abuse—such as physical violence and verbal insults from parents—leading to self-hatred. These experiences contribute significantly to mental health issues.

“The openness and acceptance of LGBTQ+ individuals in Thai society is often perceived as equality. However, when engaging in conversations with people from diverse sexual orientations, it becomes evident that there are still numerous issues that highlight their lack of equality compared to others in society. For instance, in hospitals, transgender individuals are required to recuperate in wards that correspond to their assigned gender at birth, rather than their gender identity, which can lead to discomfort,” Asst. Prof. Dr. Priyoth stated.

Two solutions are proposed: 1. Self-Problem Solving, encouraging LGBTQ+ individuals to confront issues rather than avoid them, which improves mental health and reduces depression. 2. Creating a supportive environment through understanding diverse sexual orientations, from legal policy to the educational sector. Thammasat University suggests incorporating LGBTQ+ topics into health education curricula alongside sex education. This teaches students about sexual diversity, including the difference between “gender identity” and “gender expression,” fostering the understanding that differing from one’s assigned sex at birth is a normal preference, not grounds for judgment or stigma. This foundational understanding among youth will lead to a safer society for LGBTQ+ individuals.

Beyond formal education for children, adult awareness is crucial, potentially integrated into related master’s programs. Additionally, indirect public knowledge is vital, disseminated through various media like TV, radio, seminars, or Pride parades. These efforts will gradually raise public awareness and transform society.

Chula Launches VELA Cohort 4 Aiming to Develop

Chulalongkorn University, through the College of Interdisciplinary and Integrative Studies, the Faculty of Medicine, and the College of Public Health Sciences, in collaboration with Thailand’s Department of Health under the Ministry of Public Health, organized the distinguished lecture event “Vela at Chulalongkorn” as part of the official opening ceremony of the 4th cohort of the Executive Program in Medical and Health Leadership, or VELA (Vitality Enhancement and Longevity Academy), on Wednesday, May 6, 2026, at the Chulalongkorn University Auditorium.

The event was presided over by Professor Dr. Wilert Puriwat, President of Chulalongkorn University. Dr. Pongpol Vorapani, Deputy Director-General of the Department of Health, spoke about the department’s role and collaboration in developing the program, while Prof. Dr. Sathirakorn Pongpanich, Assistant to the President for Special Affairs and Chair of the VELA Program, presented the program report.

The “Vela at Chulalongkorn” distinguished lecture welcomed Ms. Nualphan Lamsam, Chief Executive Officer of Muang Thai Life Assurance Public Company Limited and President of the Football Association of Thailand under Royal Patronage, who shared her experiences in a lecture titled “Leading with Energy: Lessons from Life, Sport, and Business for Longevity.”

Her talk emphasized how leaders can enhance not only their own capabilities but also those of their organizations while contributing to sustainable social development.

The VELA distinguished lecture series has continued through its 4th cohort with the goal of allowing participants to learn from exemplary leaders who inspire through knowledge-sharing and experience. The program also seeks to build a network of leaders from diverse sectors to help drive Thailand toward a high-quality longevity society.

The event welcomed more than 300 participants and honored guests in a warm and lively atmosphere. There were also exhibition booths showcasing medical and health innovations from various faculties at Chulalongkorn University, reflecting the university’s strong research capabilities and potential for practical application.

Professor Dr. Wilert Puriwat, President of Chulalongkorn University, stated, “The world is entering an era where people are living longer, while the meaning of life has expanded beyond longevity to include balanced well-being, vitality, and the ability to maintain quality of life at every stage of life.” Developing leaders who understand the dimensions of health, technology, and society is therefore essential for the country’s long-term advancement.”

Dr. Pongpol Vorapani, Deputy Director-General of the Department of Health, discussed Thailand’s mission to promote health in an aging society, emphasizing the role of organizational leaders in fostering a “culture of health” within organizations and extending its impact throughout society so that people can enjoy strong and sustainable quality lives.

Prof. Dr. Sathirakorn Pongpanich explained the philosophy behind the VELA program: “VELA was designed to help executives understand the healthcare system from a holistic perspective through academic learning, experience-sharing, and the creation of leadership networks capable of turning knowledge into real change at both organizational and national levels.”

In her lecture, Ms. Nualphan Lamsam reflected on leadership in the modern world, emphasizing the importance of “energy” in thought, attitude, and action to help organizations overcome challenges and achieve sustainable growth.

Drawing from real-life experiences in both business and sports—fields characterized by constant change and high pressure—she stressed the importance of maintaining personal health and managing one’s energy over the long term in order to sustain balance between professional responsibilities and quality of life. Her ideas closely aligned with the principles of longevity, which emphasize living with vitality and meaning at every stage of life.

Her presentation was meant to inspire participants to apply the concept of “the power of leadership” to enhance their own potential, strengthen their organizations, and contribute to sustainable social development.

The 4th cohort of the Executive Program in Medical and Health Leadership, or VELA (Vitality Enhancement and Longevity Academy), was officially introduced at a press conference on February 17, 2026, at Room 202, Chamchuri 4 Building. The program received strong interest and accepted 108 participants, consisting of senior executives, entrepreneurs, and organizational leaders involved in Thailand’s healthcare and wellness industries.

The VELA program will hold classes every Wednesday over a four-month period from May to September 2026 at work, Central Park Offices, as well as other key learning venues, including the Faculty of Medicine at Chulalongkorn University. The curriculum also includes domestic and international study visits related to healthcare and medicine to broaden participants’ perspectives and connect knowledge to global best practices.

Participants will gain modern knowledge and expertise in healthcare and medical technologies from both Thai and international experts across multiple dimensions, supporting Thailand’s sustainable development as a regional Medical Hub.

For updates and application information:

Website: https://lifelong.chula.ac.th/vela?utm_source=chatgpt.com

Facebook: velaExecEd

LINE Official: @velaExecEd

Read more at: https://www.chula.ac.th/en/news/302905/

The Secret of “Mala”: Signature Spiciness

A lecturer from the Department of Food Technology, Faculty of Science, Chulalongkorn University, explains the source of the intense spiciness of mala, a key compound called sanshools, found in Sichuan pepper. Daily consumption and direct drinking of mala broth are not recommended.

Highlights

·      Get to know “Mala,” the Distinctive Numbing Spiciness from Sichuan

·      What Ingredients and Spices are in Mala?

·      Unraveling the Science: Why Does Eating Mala Make Your Tongue Feel “Numb”?

·      The Double-Edged Nature of Mala: How to Enjoy the Flavor Without Health Risks

·      Tips for Enjoying Mala Without Harming Your Health

·      References 

When it comes to today’s most popular food trends, it is hard to deny that mala has become a favorite flavor for many people. Whether in hot pot or street-side grilling, its distinctive aroma and the signature “tongue-numbing” sensation have swept across Thailand. However, behind this addictive taste lies an intriguing story rooted in food science.

Assoc. Prof. Dr. Kanitha Tananuwong, Department of Food Technology, Faculty of Science, Chulalongkorn University, illuminates us on the origin of the taste, as well as the chemical composition of the spice that draws many to the “tongue-numbing” taste. 

Get to know “Mala,” the Distinctive Numbing Spiciness from Sichuan

The word “mala” (麻辣 Málà) is a combination of two Chinese words: 麻 (má), meaning “numbing,” and 辣 (là), meaning “spiciness.” Combined, it refers to a flavor that is both spicy and tongue-numbing at the same time. 

Mala originated in Sichuan Province, located in the southwest of China, where winters are cold and damp. Consuming spicy food is therefore not merely a matter of taste but a form of traditional wisdom for stimulating metabolism and keeping the body warm.

“Sichuan savory dishes are typically spicy or numbing, guided by the principle ‘spicy but not deadly, spicy yet not drying’ 辣而不死,辣而不燥 (là ér bù sǐ là ér bú zào). This refers to a level of spiciness that the body can tolerate, not so harsh as to cause burning discomfort or lingering distress after eating,” explained Assoc. Prof. Dr. Kanitha, describing the culinary culture embedded in the flavor.

What Ingredients and Spices are in Mala?

Mala is a distinctive spice blend from Sichuan cuisine in China. Assoc. Prof. Dr. Kanitha notes that its key components include the following:

Chili peppers (辣椒 làjiāo; plants of the genus Capsicum), which provide the heat;

Sichuan peppers (花椒 huājiāo; plants of the genus Zanthoxylum), which have a distinctive aroma and produce a numbing sensation on the tongue;

Herbs and spices, such as star anise, cumin, and ginger, which enhance the overall flavor, giving it a bold and characteristic profile.

It is this variety of ingredients that allows mala to feature in many types of dishes, from grilling and stir-frying to the world-famous hot pot. 

Unraveling the Science: Why Does Eating Mala Make Your Tongue Feel “Numb”?

Many people may wonder why the spiciness of mala differs from Thai bird’s eye chili, which produces a sharp, burning heat. Assoc. Prof. Dr. Kanitha explains that this is due to a key compound called sanshools.

“The numbing sensation comes from ‘sanshools,’ which are compounds in the alkylamide group. An important type is hydroxyl-α-sanshool, which is found in Sichuan pepper. These compounds stimulate receptors in the mouth responsible for pain, heat, and irritation, creating a tingling, numbing spiciness. This is different from the burning heat caused by capsaicin in Thai bird’s eye chili.” 

This distinctive quality has allowed Mala to appeal to a wider audience. Even those who cannot tolerate very spicy food can still enjoy its layered numbing heat, rich with the aromatic notes of Chinese herbs. As a result, it has become a popular dish in many countries beyond China and Thailand.

The Double-Edged Nature of Mala: How to Enjoy the Flavor Without Health Risks

Assoc. Prof. Dr. Kanitha offers a balanced perspective as a food technologist: “Overall, consuming foods that contain mala can enhance aroma and flavor and may help stimulate appetite. However, the level of beneficial compounds present in such foods is likely not high enough to produce clearly measurable health effects.”

At the same time, it is important to be aware of the “hidden risks” associated with its preparation. Mala dishes often contain high levels of sodium from added salt to intensify flavor, as well as high fat content from oils used to extract aromatic compounds. Long-term consumption of excessive sodium (more than 2,000 mg per day) may increase the risk of hypertension and kidney disease, while regularly consuming high-fat foods may raise the risk of hyperlipidemia.

In addition, individuals with gastrointestinal conditions, such as acid reflux, gastritis, or inflammatory bowel disease, should avoid consuming large amounts of mala, as it may irritate the digestive tract and cause abdominal pain or discomfort.

Tips for Enjoying Mala Without Harming Your Health

To make mala consumption more health-conscious, Assoc. Prof. Dr. Kanitha offers two key recommendations:

·      Avoid eating it every day: Rotate with other dishes to reduce the accumulation of sodium and fat in the body.

·      Avoid drinking mala broth directly: If eating hot pot, use the broth only to cook meat and vegetables. Mala broth contains highly concentrated spices, as well as large amounts of salt and oil, which may negatively affect the digestive system if consumed directly.

In short, enjoying mala appropriately comes down to “moderation” and mindful consumption so that you can savor its flavor without compromising your long-term health. 

References 

ธเนศ ชัยวงค์, บุษกร วัฒนบุตร, & สินีนาถ สุขทนารักษ์. (2025). ถิ่นกำเนิดของรสชาติเผ็ดชาของหมาล่า. วารสารสังคมพัฒนศาสตร์, 8(10), 1-13.

Ji, Y., Li, S., Ho, C.-T. (2019). Chemical composition, sensory properties, and application of Sichuan pepper (Zanthoxylum genus). Food Science and Human Wellness, 8(2), 115-125. https://doi.org/10.1016/j.fshw.2019.03.008 

Baidu Baike. (2025). 麻辣 [má là] (in Chinese) https://baike.baidu.com/item/%E9%BA%BB%E8%BE%A3/6801608

Read more at: https://www.chula.ac.th/en/highlight/301936/

Prof. Dr. Rungsun Rerknimitr Named VP

Chulalongkorn University would like to extend its sincere congratulations to Prof. Dr. Rungsun Rerknimitr, who has been appointed by the University Council at its 912th meeting on April 30, 2026, to serve as Vice President, replacing Prof. Dr. Pornanong Aramwit, who has resigned from the position. This appointment is effective from May 1, 2026, onward. 

Read more at: https://www.chula.ac.th/en/news/302494/

Thammasat and HSE Expand Collaboration

On 20 February 2026, Dr. Usanee Patapsikij Lertrattanon, Assistant to the Rector for International Affairs, warmly welcomed Dr. Anna Tyshetskaya, Director and Vice Chancellor of the Saint Petersburg Campus at HSE University, Russia, along with senior administrative representatives, during their visit to the Office of International Affairs at Thammasat’s Tha Prachan campus. Also attending the meeting were representatives from the Faculties of Economics and Journalism and Mass Communication.

During the university-level discussion, both sides followed up on the expanded student exchange quota under the agreement currently being renewed, while also exploring opportunities to further strengthen two-way faculty member mobility between the two universities. HSE representatives further provided key information about their upcoming summer school, planned to take place between July and August this year.

The Faculty of Economics proposed further collaboration through a co-supervision program for graduate students. Meanwhile, the Faculty of Journalism and Mass Communication expressed interest in organizing a joint workshop in Online Cinema and Digital Media Production, as well as pursuing joint research in Media Communications. In addition, cooperation in Data Analytics and Big Data was raised by both faculties.

The HSE delegation emphasized the importance of establishing a structured online collaboration framework, including virtual conferences, seminars, and guest lectures.

This visit reaffirmed the strong partnership between Thammasat and HSE, paving the way for new initiatives and the expansion of collaboration with other potential faculties at Thammasat.

Chula Director Wins Influencer Award

Chulalongkorn University proudly extends its congratulations to Asst. Prof. Dr. Amornpun Sereemaspun, Director of the Interdisciplinary Biomedical Sciences Program and Chair of the Vejla Program at the College of Interdisciplinary Studies, on receiving the international “Global Ageing Influencer” award at the 14th Eldercare Innovation Awards 2026. The awards ceremony, organized by Ageing Asia to honor innovation and excellence in elder care, was held on April 15, 2026, at the Marina Bay Sands Convention Center in Singapore.

Asst. Prof. Dr. Amornpun Sereemaspun is widely recognized as a thought leader driving new approaches to enhance the quality of life for the elderly and shape the future of ageing societies. He serves as Chairman of the Vejla Program, an executive program in medicine and health business offered by Chulalongkorn University’s College of Interdisciplinary Studies. The program focuses on advancing Thailand toward “slow ageing and healthy longevity” through modern medical concepts, promoting health and longevity nationwide. The Vejla executive program is currently in its fourth cohort.

The 14th Eldercare Innovation Awards 2026 reflect the achievements and global recognition of Thai scholars in advancing innovation and creating sustainable positive change for ageing societies.

Read more at: https://www.chula.ac.th/en/news/301141/

Chula Students Win First Prize at PSAT 2026

Chulalongkorn University congratulates Team “HPV (Hackathon Pharmaceutical Victory),” for winning first prize in the higher education category at the “PSAT HealthHacks 2025” competition. The event was organized by the Pharmacy Student Association of Thailand under the theme “Prevention as the Key to Sustainable Healthcare,” aiming to promote the development of health innovations toward real-world commercial application.

The final round (Final Pitching Round) was held on April 5, 2026, at the Wachirawet Meeting Room, 14th Floor, Mahitalathibet Building, Ministry of Public Health.

The members of Team “HPV (Hackathon Pharmaceutical Victory)” are second-year students from Chulalongkorn University and Mahidol University:

·       Ms. Naphat Tangrattanaphon – 2nd-year student, Faculty of Pharmacy, Chulalongkorn University

·       Ms. Anchalisa Doungpanumas – 2nd-year student, Faculty of Pharmacy, Chulalongkorn University

·       Mr. Naphatsathorn Sae-Lim – 2nd-year student, Faculty of Pharmacy, Chulalongkorn University

·       Mr. Suphakiat Manassiriwitthaya – 2nd-year student, Faculty of Engineering, Chulalongkorn University

·       Mr. Chomchon Uansiri – 2nd-year student, Faculty of Science, Mahidol University

This achievement reflects the potential of Chulalongkorn University students in developing innovations to address challenges in Thailand’s healthcare system and to further expand toward practical future applications.

Read more at: https://www.chula.ac.th/en/news/299677/

Chula Students Win TED Youth Startup Grant

Young innovators from Chulalongkorn University are transforming agricultural waste into pet health solutions, turning discarded quail eggshells into a dental care product for cats while earning support from Thailand’s next-generation startup funders.

The team of fourth-year students from the university’s Faculty of Integrated Agriculture, known as Kissy Meow—Kansinee Thaweesuprathan, Krirkkanok Terawanich, Khwanchanok Ritthitid, Saad Hayimad, and Varanya Panichnava—has been awarded a 150,000 baht grant from the TED Youth Startup Fund–IDEATION Program by CU Innovation Hub. Their innovation, “Oral Care Gummy for Cats,” repurposes agricultural waste into a functional product for both farmers and pet owners.

The idea addresses a common challenge. Cats often resist toothbrushing, leaving owners with limited options to manage oral health. In response, the team developed a chewable jelly designed to reach between teeth and help reduce plaque buildup.

The product uses bio-calcium derived from quail eggshells, a material largely unused in commercial products. It is combined with papain from papaya, which helps break down protein-based plaque, and peppermint leaf extracts, known for their antibacterial properties and ability to reduce odor. Together, these ingredients reflect a blend of natural resources and scientific design.

What gives the product its edge is a delivery system called “Triple Encapsulation.” The technology allows the active ingredients to be released gradually, coating the teeth over time rather than all at once. It is designed to work with the natural chewing behavior of animals.

Krirkkanok said the innovation responds to the growing pet care market, particularly the rising number of cat owners. The market is expanding by approximately 15% per year, creating opportunities for pet health products. 

She added that the product stands out for its innovative features, including the use of encapsulation technology to enhance ingredient effectiveness and the selection of bio-calcium from quail eggshells as a primary raw material—a first for this type of product. In addition to improving product performance, it adds value to agricultural waste and creates income opportunities for farmers.

With funding secured, the team plans to develop prototypes with researchers and manufacturers and conduct user testing. One challenge will be gaining acceptance from cats, which are known for their selective tastes. The team also plans to expand distribution channels and seek further funding as it moves toward commercialization.

For more information, please visit:

Faculty of Integrated Agriculture, Chulalongkorn University

Facebook: https://web.facebook.com/CU.iAgri

Website: https://www.cusar.chula.ac.th/

CU Innovation Hub

Facebook: https://web.facebook.com/cuihub

Website: https://cuihub.chula.ac.th/

Read more at: https://www.chula.ac.th/en/news/299635/

Chula Launches 2026 “Chula LINK Scholarship”

Chulalongkorn University has officially announced the opening of applications for the Chula LINK Scholarship 2026, a funding program aimed at attracting talented international students to pursue graduate studies in Thailand. 

The scholarship—formally known as Chulalongkorn Leaders in International Networks and Knowledge (LINK)—is available for the first semester of the 2026 academic year and supports students enrolling in master’s or doctoral programs at the university. 

Who is eligible? 

Applicants must: 

  • Be international students (not holding a Thai passport) 
  • Have been admitted to Chulalongkorn University 
  • Be enrolled in a master’s or doctoral degree program 

Scholarship Coverage 

The Chula LINK Scholarship provides a comprehensive financial package, including: 

  • Full tuition fees 
  • A monthly living allowance 
  • Round-trip airfare 

Application Details 

The application period runs from March 20 to 24 May 2026.  

Interested candidates can apply online through the official portal: 

https://grantgateway.research.chula.ac.th/www/Home/program?id=66f8e76b790f9b24f100000b

Contact Information  

For questions related to the scholarship program, please contact: 

The Office of International Affairs, Chulalongkorn University 

18th Floor, Chaloem Rajakumari 60 Building, Phayathai Road, Pathumwan, Bangkok, Thailand 10330 

LINE OA: @chula.oia 

Email: [email protected] 

Phone: +66 2 218 3333 

Website: https://www.inter.chula.ac.th/ 

For technical issues or questions about the application platform, please contact: 

Mr. Patipan Duangdee  

GrantGateway Administrator 

Phone: +66 2 218 0247 

Email: [email protected] 

The program reflects Chulalongkorn University’s ongoing commitment to strengthening international collaboration and fostering a global academic network. By offering financial support and access to advanced study, the university aims to cultivate future leaders across diverse fields of knowledge. 

Read more at: https://www.chula.ac.th/en/news/298837/