Two Food Science and Technology students from Mahidol University International College (MUIC) have secured spots in the final round of the Ajinomoto Young Chef Thailand 2026 competition following an intense semi-final round held at Dusit Thani College on October 18, 2026.
Centered around the theme “Nutrition without Compromise,” the national competition challenged higher education students to develop innovative meals that balance high nutritional value, appealing flavor, and everyday practicality. The initiative drew participants from diverse academic fields—including culinary arts, nutrition, and food science—encouraging cross-disciplinary collaboration to tackle real-world food challenges.
The program commenced on October 17 with an Intensive Bootcamp. Participants attended technical workshops covering sodium reduction, seasoning techniques, sensory evaluation, meal combination concepts, and food science applications. To encourage interdisciplinary collaboration, students were randomly assigned to teams with peers from various faculties across Mahidol University and other institutions. Working alongside unfamiliar teammates required participants to combine distinct technical skill sets and streamline communication under tight competition deadlines.
During the semi-final stage on October 18, teams developed and presented comprehensive set menus. A panel of judges evaluated contestants across multiple criteria, including teamwork, workflow efficiency, food safety, nutritional balance, taste, texture, presentation, and responses to judges’ questions.
Four MUIC students, supervised by Ajarn Chutamas Jayuutdiskul, earned selection for the bootcamp and semi-finals after applying individually. Following the evaluation, Ms. Titiporn Luengsopakorn and Ms. Nisaka Chotsarangkool advanced as finalists. Fellow MUIC participants Ms. Chatisa Trisupakitti and Ms. Noramon Ruchtidhum concluded their competition runs as semi-finalists.
The two MUIC finalists will participate in an official press conference on November 5, 2026, ahead of the final competition on December 17, 2026. Their success underscores how food science expertise can extend beyond laboratory settings, demonstrating the vital role cross-disciplinary collaboration plays in developing nutritious, practical, and enjoyable food innovations.
