Mahidol University International College’s (MUIC) Food Science and Technology Program collaborated with Ajinomoto Thailand in organizing “Too Good to Waste,” a cooking workshop held on January 23, 2024 at the Food Science Laboratory, MUIC Building I, and an event at Aditayathorn Building on January 29.
Dr. Thongdee Paso, Managing Director of Ajinomoto Thailand, together with several of his colleagues, joined the faculty members from the Food Science and Technology Program led by Asst. Prof. Dr. Peter Kurdi, Program Director in both events.
“Too Good to Waste” is a campaign by Ajinomoto that aims to help consumers realize that they can take a part in achieving sustainability everyday right from their kitchens by reducing food loss and waste during food preparation and consumption.
In the workshop, students cooked and created food waste reduction dishes in four categories, namely, Whole Parts, Shells, Leftovers, and Overripe with a guide from chef Apisit Jitprasong.
The created dishes by students included Autumn Olsen Chicken Noodle Soup (Whole Parts), Ajino Shrimp Shell (Shells), Ba Ba O Jang Jang (Leftovers), and Ba! Ba! (Overripe). All created dishes were presented and sampling of each dish were voted on by students in the canteen with Ba! Ba! receiving the highest vote.
