For Ms. Natnaree “Junnie” Lertyingyot, a 3rd Year Food Science and Technology student, food is far more than what we eat; it’s a powerful intersection of science, health, and community. Her academic journey is fueled by a passion to harness chemistry and biology to enhance the value of natural products, but her vision extends well beyond the lab. She sees food as a fundamental tool for tackling real-world challenges like sustainability, food security, and public well-being.
“Through this program, I aim to drive innovation in nutritious and functional foods while also tackling critical challenges like food waste, safety, and sustainability,” Junnie said. “Ultimately, my goal is to help build a healthier and more secure food future for generations to come.”
But for Junnie, this vision isn’t just an academic pursuit; it’s a call to action. This philosophy is amplified through her leadership initiatives as President of the Innovative Design Cooking Club, where she translates theory into tangible impact. The projects she leads are deliberate steps toward social good. For instance, the “Local Bliss, Wellness Bites” competition—a project begun in the previous year which Junnie continues to support—championed the use of local Thai ingredients, simultaneously promoting sustainability and bolstering local agriculture.
Building on this community-focused approach, the club also partnered with Tonkla Facai restaurant for a workshop designed to make nutritious food exciting and accessible for a younger demographic. The event featured creative items like a “Love Potion” drink for Valentine’s Day and tempeh barbecue, proving that healthy eating can be both fun and delicious.
Perhaps the most ambitious project to date was the Healthy Heals Project. In collaboration with the University of North Carolina’s STEAMHEALS program, the club delivered engaging, practical nutrition education to over 500 students at Yaowalak Wittaya Thonburi School, empowering a new generation with lifelong knowledge.
This powerful blend of academic excellence and hands-on community impact has not gone unnoticed. In recognition of her outstanding performance, research experience, and innovation potential, Junnie received the prestigious Ajinomoto Talent Scholarship in 2024. For her, the award is more than a validation of her work—it’s an active opportunity to collaborate and create. “I will have several opportunities to join activities with the foundation to conduct research, develop innovation, and collaborate with students from other universities,” she said.
As Junnie looks toward a career in food innovation and further studies, her work already demonstrates a powerful conviction. She isn’t just studying food science; she is actively using it to build a healthier, more sustainable foundation for society, one innovative project at a time. In her own words, the mission is clear:
“Food is the foundation of life. By applying my knowledge in food science, I can create safer, more nutritious, and sustainable food to enhance public health, strengthen food security, and make a lasting, positive impact on society.”
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Does your passion lie in food and its related aspects—from supply to preparation to preservation to sustainability? Then the Food Science and Technology major could be the program for you. For more details, please click here:
