Faculty of Agriculture delivers workshops
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The university provides comprehensive access to food security knowledge and sustainable agriculture skills to local farmers and food producers through free training programmes and extension services. Our Faculty of Agriculture delivers workshops on sustainable farming practices, crop diversity enhancement, and agricultural productivity improvement techniques that directly address malnutrition and undernutrition challenges in rural communities.
Local smallholder farmers receive hands-on training in agroecology, organic farming methods, and climate-resilient food production systems. The knowledge transfer covers sustainable agriculture innovations including seed bank management, livestock welfare, aquaculture techniques, and post-harvest food waste reduction strategies. Extension officers provide continuous support on agricultural innovation, helping farmers enhance food availability and food access for their families and communities.
The programme emphasizes food systems strengthening and nutrition security by teaching farmers about crop diversity, permaculture principles, and food sovereignty approaches. All knowledge sharing activities are offered free of charge to ensure vulnerable farming populations can access these essential skills regardless of economic resources. This initiative directly contributes to hunger reduction and improved food security outcomes at the national level.
Food Innovation and Packaging Center, University access to local farmers and food producers
Food Innovation and Packaging Center at Chiang Mai University provides comprehensive access to university facilities for local farmers and food producers to enhance sustainable agriculture practices. Through the “FIN for SDGs: Building Sustainable Future” initiative, smallholder farmers receive free access to specialized laboratories, agricultural technology, and plant stocks maintained by the university.
Local food producers utilize university resources including food security research facilities, sustainable farming equipment, and aquaculture technology to improve agricultural productivity. The program supports farmers in developing organic farming techniques, agroecology practices, and sustainable food production systems that ensure food availability for communities while protecting natural resources.
Faculty experts provide technical knowledge transfer on crop diversity management, sustainable agricultural innovation, and food systems optimization. Farmers gain hands-on experience with modern agricultural technology, learning efficient resource management to reduce food waste and increase nutrition value of their products. This free access program directly addresses food insecurity challenges by equipping local agricultural communities with university-level facilities and expertise to strengthen their sustainable farming practices and food production capabilities.
Fast Candied Fruits, Vegetables, and Herbs Processing Course
to Add Value and Generate Community Income, Batch 1
On June 18, 2024, the Bank for Agriculture and Agricultural Co-operatives (BAAC), Mae Hia Branch, Chiang Mai Province, in collaboration with the Faculty of Agro-Industry, Chiang Mai University, organized a practical training workshop titled “Fast Candied Fruits, Vegetables, and Herbs Processing Course to Add Value and Generate Community Income, Batch 1.” The activity was held for the bank’s customers, with a total of 30 participants, at the Faculty of Agro-Industry.
Academic Service Center Organizes Food Sanitation Course
for Vendors at CMU’s Kong Khong Market
On March 27, 2024, the Agricultural Technology Service Center (ATSC), Faculty of Agriculture, Chiang Mai University, organized a training program titled “Food Sanitation Course for Food Handlers.” The course was provided to the vendors of the CMU Agricultural Kong Khong Market and other interested entrepreneurs. The objective was to build consumer confidence in the food establishments operating within the market, ensuring that all vendors at the CMU Agricultural Kong Khong Market have undergone the Food Sanitation Course for Food Handlers and consistently adhere to food hygiene principles during food preparation. The training and lecturers for the project were generously supported by the Food and Packaging Innovation Center (FIN), Chiang Mai University.
Concentrated Fruit Juice and Fruit Toffee Production Course
to Add Value and Generate Community Income
On June 11-14, 2024, The Faculty of Agro-Industry, Chiang Mai University, in collaboration with the Bank for Agriculture and Agricultural Co-operatives (BAAC), Sankamphaeng Branch, Chiang Mai Province, jointly organized a practical training workshop titled “Concentrated Fruit Juice and Fruit Toffee Production Course to Add Value and Generate Community Income.” A total of 60 participants attended the workshops, which were held at the Faculty of Agro-Industry. A lecturer from the Division of Food Science and Technology, served as the guest lecturer for the training.
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