On 16 December 2024, Asst. Prof. Dr.Siraprapa Mahanil from the School of Science received a certificate of appreciation from Ms. Supamas Isarabhakdi, Minister of Higher Education, Science, Research and Innovation, at the Internationally Outstanding Inventors Awards Ceremony in Bangkok.
This ceremony was organised by the National Research Council of Thailand, Ministry of Higher Education, Science, Research and Innovation to congratulate Thai researchers and inventors on their accomplishments, which bring fame to the country and gain recognition for the capabilities and standards of their inventions and innovations.
Asst. Prof. Dr.Siraprapa Mahanil was awarded the certificate in recognition of her valuable contribution at the International Exhibition of Innovation and Invention: EURO POLITEHNICUS 2024. Dr. Mahanil and her team won the Gold Medal from Romanian Investors Forum for their research titled “Enhancing Green Tea Quality and Economic Opportunities for Mountain Ethic Communities in Northern Thailand.” This event was held at National University of Science and Technology Politehnica Bucharest, Romania, from 22 – 24 November 2024.
This research project also won the Gold medal and WIIPA Special Award at the International Warsaw Invention Show (IWIS 2024), held in Poland from 14 - 16 October 2024.
The details of “Enhancing Green Tea Quality and Economic Opportunities for Mountain Ethnic Communities in Northern Thailand” are as follows:
The instruments in the laboratory were modified to be used as tools to pack tea into a brick shape, which is different from traditional Fuzhuan tea. The new brick shape makes the tea more appealing to consumers and has the potential to attract a customer base of teenagers and middle-aged individuals. This brick shape also results in a decreased post-fermentation time by Eurotium cristatum. The post-fermentation by this fungus strain plays a significant role in the flavor and aroma of green tea. The level of caffeine, Linalool, 2H-Pyran-3(4H)-one increased, while the levels of catechin and gallic acid decreased. The sensory test also confirmed that E. cristatum had a beneficial effect on the quality of green tea, as demonstrated by reduced bitterness and strong honey-like notes. Technologies were introduced to the mountain ethnic communities in northern Thailand.
