The Innovative Design Cooking (IDC) Club of Mahidol University International College (MUIC) partnered with Ajinomoto Co. (Thailand) Ltd. in organizing the “Umami Workshop” held at the Ajinomoto Foundation Building in Bangkok on November 13, 2024.

According to IDC Club, 43 students participated in the event which started with a guided tour of the Ajinomoto Museum, where the students learned about the production process behind Ajinomoto’s seasoning products and explored the science of the umami flavor. They were also introduced to the important concept of sodium reduction, with insights from an Ajinomoto official.

The primary activity was a hands-on culinary session led by Ajinomoto’s expert chefs. During this session, students participated in cooking and preparing their own dishes, including Thai-style omelet and tom yum pork ribs soup. They learned how to use umami seasoning effectively, making their meals both healthier and delicious.

By the end of the workshop, students gained cooking experience, were encouraged to create new recipes on their own, and learned effective ways to reduce sodium without sacrificing flavor. They also developed important skills in teamwork and creativity through group cooking, while gaining knowledge of sustainable cooking practices. This experience helped them raise their awareness of high-sodium ingredients, and make healthier food choices in the future.