WRITER: THE AU LIBRARY
The Theophane Venard School of Biotechnology at Assumption University of Thailand (AU) was thrilled to welcome Ms. Thanatcha Janngam, Brand Ambassador and Chef for Research & Development at Eric Kayser Thailand Co., Ltd., for an inspiring talk on her journey as a global food scientist. The event, part of the BT2012 Introduction to Food Biotechnology course, offered students a firsthand look into the seamless blend of science and creativity that fuels innovation in the food industry.
Thanatcha, an alumna of the school, showcased how her background in Food Biotechnology has been crucial in crafting new and exciting products for the famous French bakery, including Thailand’s Summer Collection delights: mango sticky rice tart, mango macaron, and choux durian. "My food biotech knowledge allows me to understand the science behind flavors and textures, giving me an edge in product creation," she shared enthusiastically, captivating the audience with her story of blending science and culinary art.
Eric Kayser Thailand, established in 2015 and now boasting 11 outlets across the country, is part of the globally-renowned Artisan French Bakery chain, with over 120 branches worldwide, including its main location in France.
Asst. Prof. Dr. Patchanee Yasurin, Dean of Theophane Venard School of Biotechnology, expressed her pride in the school’s role in nurturing such innovative talent. "We are immensely proud of Thanatcha's achievements. Her journey exemplifies the power of a strong scientific foundation in breaking new ground in the culinary world. She is an inspiration to our students, showing them that Food Biotechnology offers exciting, creative, and meaningful career paths."
The event left students energized and eager to explore the possibilities of Food Biotechnology. With industry leaders like Thanatcha leading the way, the future of food innovation is bound to be exciting, delicious, and deeply rooted in science.
More Information about Theophane Venard School of Biotechnology, please visit:
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