On 15 May 2026, Research and Academic Service Center of Engineering (RACE), School of Engineering University of Phayao, led by Assistant Professor Dr. Erawin Thavorn, Associate Dean for Research and Academic Services, organized a training workshop entitled “The Application of Scientific Instruments for Quality Control and the Enhancement of Community Distilled Spirits toward International Standards” The activity was conducted under the project “Enhancing Quality Control Processes for Community Distilled Spirit Production to Strengthen Sustainable Competitiveness: A Case Study of the Community Enterprise in Lo Subdistrict, Chun District, Phayao Province,” as part of the “One School, One Sustainable Development Goal (SDG) by App Tech Approach” initiative for the fiscal year 2026. The event was held at the Food Processing Laboratory Building, Program in Food Science and Technology, School of Agriculture and Natural Resources, University of Phayao.
The workshop focused on the practical transfer of knowledge regarding the application of scientific instruments for monitoring and controlling the quality of distilled spirits. The training covered instrument selection, measurement interpretation, equipment maintenance, as well as scientific calculation and calibration techniques. These competencies were intended to enable local producers to accurately and effectively apply scientific methods in their production processes in compliance with recognized manufacturing standards.
The activity was honored by the participation of Ms. Newitchaya Wutthinithisanand, Chair of the Program in Food Science and Technology, School of Agriculture and Natural Resources, University of Phayao, and Assistant Professor Jakrapan Rodsap, lecturer in the Department of Food Science and Technology, School of Science and Agricultural Technology, Rajamangala University of Technology Lanna, who served as guest speakers. They delivered lectures on fundamental scientific principles in distilled spirit production, including essential protocols for alcohol concentration measurement. Participants also engaged in hands-on training sessions involving measurement techniques, value adjustment and calibration, and quality-oriented liquor management for bottling processes.
This initiative reflects University of Phayao’s commitment to integrating engineering knowledge, food science, and technological innovation in support of grassroots economic development. Furthermore, the project demonstrates the university’s strategic role in strengthening the capabilities of community enterprises and advancing local products toward sustainable competitiveness at the international level.