Food Technology and nutrition (FTN)
Although Cambodia is still mainly a rural country with 58% of the population being farmers, the processing of agricultural products is generally family-based or within informal industrial structures, with a low added value and a low level of technology, thus limiting their ability to compete in international markets. Only 10% of the industrial workers are in the food-beverage sector, a great majority (97%) of them working in micro-enterprises with no foreign investment. Besides the need for training technicians and engineers with a focus on agricultural products transformation and quality control, research centers with high-level faculty staff are needed to do research on food processes, develop original and innovative products adapted to Cambodian tastes and habits (dry or fermented products), and assist the growing industrial sector in the quality and safety assessment of the food chain.
The Research Unit
The Food Technology and Nutrition research unit is established to enhance the development of the food and beverage industry in Cambodia through cost-effective collaborative research and innovation programs between a diverse range of economic partners and the researchers of the Institute of Technology of Cambodia. The Research Unit promotes technical platforms and research projects to support the sectors of food and feed processing, food storage and preservation, and innovative products from agriculture and forestry. Other aspects as product design, cost-effectiveness, waste and by-products minimization, energy consumption reduction or valorization of Cambodian biodiversity are also studied in the Research Unit. The main goal of this unit is to become a reliable center for research, training, and consultancy services in food processing improvement, food fermentation, food product development and innovation, value addition of agricultural products, food nutrition, food safety, food quality analyses, and food preservation in order to sustain the development of Cambodia.
To be an excellent unit for research, innovation, training, and consultancy services in the field of food science and technology for sustainable development of Cambodia.
• To strengthen the researchers’ capacity in food-related fields to be nationally and regionally recognized
• To create standardized laboratories for research and hall technology for pilot scale
• To boost the research activities through local and international collaborations (Universities, Government, SMEs, NGOs)
• To promote technology transfer and to provide training and consultancy services to food industries and relevant stakeholders
• To host scientific events and increase national and international publications
• Food technology development in the Cambodian context (Solid-state and submerged fermentation, drying, …)
• Food product development and innovation
• Food quality and safety
• Nutritional, aromatic and antimicrobial properties of Cambodian biodiversity
• Sustainability issues of Cambodian food technology: minimization of waste and by-products, chemical-free preservation, low energy consumption
• Volatile compounds analysis in wines and essential oils
• Contaminant analysis: microbial, pesticide, mycotoxin, and heavy metal analysis
Projects and Research topics
- Project Title
- Development of Cooking Oil Processes for Commercialization
- SATREPs: Risk Assessment and Scenario Analysis
- HEIP-ITC-SGA#08: Valorization of high-value dry food product (agricultural products including herbal and spices) and other by-products in Cambodia
- HEIP-ITC-SGA#04: Biotechnology for integrated pest management towards pesticide reduction in Cambodia
- Improvement and development of rice-based products in Cambodia
- Improvement and development of rice-based products toward the growth of SMEs/ Industries in Cambodia.
- Development of Cambodian Fermented Cucumbers by using Freeze-Dried Lactic Acid Bacteria with their Potential Use as Aromatic and Bacteriocin-producing Starters
- FoodSTEM e-learning course development "Food Market".
- MoEYS_HEIP_SGA#05 "Development of Fermentation Process of Cambodian Soy Sauce"
- Reducing foodborne pathogen contamination of vegetables in Cambodia: Innovative Research, Targeted Interventions, and Impactful, Cambodian-Led Engagement
- New insights into Pharmaceuticals and Personal Care Products (PPCPs) removal from waters
- ASEAN Network for Green Entrepreneurship and Leadership/ ANGEL
- Comparative study of conventional and innovative technologies for a better conservation of meat and fish products in interest of Cambodia
- Development of Cambodian Soy Sauce by Fermentation Method
- Training a new generation of entrepreneurs in sustainable agriculture and food engineering
- Improvement Processor on Longan Processing
- Valorization of Cambodia agricultural by-products through extractions and formulation of essential oils and bioactive compounds
- Agroecology and Safe Food System Transitions (ASSET project)
- Exploration and exploitation of rice-associated microbiome for a sustainable rice agriculture in Cambodia
- Impact of Initial Compositions and Processing Techniques on Aromatic Quality of Mango.