Chula Researchers Produce Sterile Ready-to-Eat Soup for Southern Thailand Flood Relief
The Chula Future Food Platform of Chulalongkorn University, in collaboration with the Office of Research Administration and the Academic Service Center of Chulalongkorn University, delivered 1,044 pouches of ready-to-eat pumpkin soup with chicken, rice, and carrots via the Property Management of Chulalongkorn University (PMCU) to support people affected by flooding in southern Thailand on December 2, 2025.
The pumpkin, chicken, rice, and carrot soup is a ready-to-eat thick liquid food, ideal for enhancing nutrition in patients with chewing or swallowing difficulties. It is produced by the Pilot Food Processing Plant at the Center for Future Food Industry Promotion, Faculty of Science, Chulalongkorn University. The product undergoes sterilization, can be consumed immediately without further preparation, and can be stored at room temperature for over one year—making it suitable for emergency situations requiring quick and safe consumption. The pouch can be easily torn open and eaten right away.
Assoc. Prof. Dr. Jirarat Anantagool, Department of Food Technology, Faculty of Science, and Director of the Chula Future Food and Agriculture Platform, stated that the mission of research does not end in the university laboratory but must be practically applicable—especially in times of crisis when research must be ready for use when society needs it.
“The production of liquid food for this flood-relief effort is suitable for everyone, especially those with swallowing difficulties. The formula is designed and controlled to use natural ingredients while maintaining good taste, palatability, and an internationally standardized texture that is safe for swallowing, particularly for vulnerable groups. Furthermore, the food undergoes strict industrial-grade sterilization, ensuring safety from pathogenic microorganisms and long shelf-life. It is ideal for disaster-affected areas lacking electricity and cooking equipment, as it can be consumed immediately without heating.”
Asst. Prof. Dr. Varanya Techasukthavorn, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, explained that the product design was inspired by lessons learned from past floods in Hat Yai, where food for vulnerable groups is in high demand during emergencies. This led to an interest in developing ready-to-eat foods for flood victims with chewing or swallowing difficulties, with plans to expand the product line in the future.
“To support Thailand’s transition into a fully aging society, the ready-to-eat thick pumpkin soup offers suitable nutritional value for older adults. The soup’s thickened texture helps reduce the risk of choking. In the future, a wider variety of formulas may be developed—such as purple sweet potato soup or ready-to-eat porridge—to offer diverse menu options and improve quality of life for different groups in society.”
(Information from the Office of Research Administration, Chulalongkorn University)
