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Workshop on Traditional Fermented Fish Product of Thailand, Fermented Fish Ball
Posted  2018/11/8
By   International Master Degree Program in Food Science
Contact  Dr. Jia-Hsin Guo (Ext. 7446; jhguo@mail.npust.edu.tw)
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Workshop on Traditional Fermented Fish Product of Thailand, Fermented Fish Ball

Dr. Chuenjit Chancharoonpong
Head, Department of Food Technology and Nutrition
Faculty of Natural Resources and Agro-Industry
Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus, Thailand

Date & time:
Day 1 9:10 am ~ 16:20 pm, Monday, November 12, 2018
Day 2 9:10 am ~ 12:00 pm, Tuesday, November 13, 2018

Location:
FP105, Cooking Lab, Food Processing Plant, Department of Food Science

Day 1: It is a practical session to do fermented fish product (Pla-som). Teacher will start to brief details how to make Pla-som and let students do it following the procedure. During the practice, students can ask teacher any question.

Day 2: It is the day to collect the product and taste it. The student need to discuss their product characteristic and explain why. Finally, teacher will summarize of the workshop.

The limitation of student number is 30 person


Accept online registration only: Registration begins from now until filled
https://goo.gl/forms/3D7u8suKma0KtLar2



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關鍵字: Thailand , Fermentation , Fish Products

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