The Faculty of Natural Resources and Agro-Industry organized the Master Thai Chef Program (Upper Northeast region). 
          From November 29, 2025, to February 22, 2026, the Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus, led by Assistant Professor Dr. Amporn Sreekram (Project Leader) and team, organized the Master Thai Chef Program training project (Upper Northeast region). The objectives of the project were: (1) to build networks, exchange and transfer knowledge, and develop and enhance Thai food production skills; and (2) to elevate the professional standards of chefs, create career opportunities for food producer networks, and support the promotion of Thailand's Soft Power policy in the food industry.
          The training program was offered free of charge, with 30 participants consisting of food producers and interested individuals. The project was operated through collaboration between the Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus; Khon Kaen University Science Park; and the Department of Industrial Promotion, Ministry of Industry. It was held at the Standard Kitchen, Food Technology Laboratory Building (Building 8/2), Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus. 
          The training comprised 150 hours of practical learning covering 55 Thai dishes, ranging from raw ingredient preparation, cooking various types of Thai cuisine, local food, royal cuisine, commercial food, and Thai desserts, to food sanitation and safety. The knowledge was transferred by faculty members certified by the Thailand Professional Qualification Institute, with both theoretical and practical evaluations conducted in accordance with professional standards.
          All participants successfully met the training and evaluation criteria of the curriculum, developing skills in Thai cooking, kitchen management, cost calculation, and professional food presentation, enabling them to further pursue careers or develop food businesses up to professional standards.
          This project reflects the role of the Faculty of Natural Resources and Agro-Industry in developing high-quality human resources for the food industry, supporting job creation and career development, and elevating Thai food as a key national identity, thereby driving Thailand's creative economy and Soft Power to the global stage in a sustainable manner.