On December 17, 2025, Dr. Poramate Sittisun, a lecturer at the School of Energy and Environment, University of Phayao, and project leader of the initiative to enhance the capacity of local rice cracker products through drying and packaging innovations toward the Sustainable Development Goals, conducted an on-site hands-on training workshop to transfer knowledge in technology and innovation. The activity aimed to upgrade and strengthen the sustainable competitiveness of local products at the Yian River Basin Fish Farming and Fish Processing Community Enterprise, Ban Mai Subdistrict, Mueang District, Phayao Province.

On this occasion, Dr. Ronnakorn Sroynak, a specialist in Food Science and Technology from the Faculty of Agriculture and Natural Resources, University of Phayao, was honored as a guest speaker. He delivered a lecture titled “Food Science Techniques for Rice Cracker Product Development.” More than 30 participants, including students and local community members, attended the workshop.

The Yian River Basin Fish Farming and Fish Processing Community Enterprise operates freshwater fish farming, particularly tilapia, and processes tilapia to add value and prevent market oversupply from selling only fresh fish. The products are processed into items such as tilapia fish crackers, tilapia chili paste, and others, providing an additional source of income for the group. Accordingly, the School of Energy and Environment proposed improving and developing the production, packaging, and processing processes by promoting the use of infrared drying systems. This approach addresses the needs of the community enterprise and identifies suitable operating conditions in line with Sustainable Development Goal 8 (SDG, which promotes sustained, inclusive, and sustainable economic growth, full and productive employment, and decent work for all.