Assistant Professor Angkana Boonyued, Ph.D., Dean of the Faculty of Science at Khon Kaen University, alongside 14 Development and Promotion of Science and Technology Talents Project (DPST) scholarship students, attended the opening ceremony of the 40th Higher Education DPST Summer Science Camp. Held on 19 May 2026 at the Pradit Cheychitr Lecture Hall, Prince of Songkla University, the camp was themed “The Science of Southern Flavours: Innovating Songkhla Gastronomy from ‘Two Seas’ to the Global Stage”.
The science camp represented a joint initiative between the Institute for the Promotion of Teaching Science and Technology (IPST) and Prince of Songkla University, running from 18 to 22 May 2026 in Songkhla Province. Structured as a co-curricular activity for DPST scholarship students, the camp is hosted on a rotating basis among the science faculties of various regional hub universities.
Assistant Professor Niwat Keawpradub, Ph.D., President of Prince of Songkla University, stated that the DPST project serves as a vital mechanism for cultivating high-calibre scientific and technological talent. He noted that Songkhla Province possesses distinctive biodiversity, culture, and local resources, and has been designated by UNESCO as a Creative City of Gastronomy, providing an ideal backdrop for integrating scientific knowledge with local identity.
Professor Anchana Prathep, Ph.D., Dean of the Faculty of Science at Prince of Songkla University, explained that the camp aimed to equip students with the ability to integrate scientific knowledge and skills into the context of gastronomy, traditional livelihoods, and the local resources of Songkhla Province. This approach fosters analytical thinking and the creative application of science and technology.
Reflecting on the Faculty’s participation, Assistant Professor Angkana Boonyued, Ph.D., Dean of the Faculty of Science at Khon Kaen University, emphasised that sending DPST scholarship students to this camp not only advances out-of-classroom learning under KKU’s Education Transformation strategy, but also pursues a strategic institutional goal: to study and interpret the ‘Creative City of Gastronomy’ model and return with integrated concepts in local resource management to advance academic service and the creative economy in Northeast Thailand.
The Dean elaborated that the Faculty of Science, KKU aims to utilise science, technology, and innovation as primary tools to promote the cultural assets and native resources of the Northeast, following the Bio-Circular-Green (BCG) Economy model. This will transform traditional Isan cuisine into safe, high-value food innovations, positioning Isan food on the global stage as a distinctive and sustainable form of Soft Power, in keeping with the university’s commitment to societal contribution.
