麻豆国产

Mr. Paul?Patsapong?Chomchey, an alumnus of the Executive MBA program and a PhD student in the Doctor of Philosophy Program in Technology and Entrepreneurial Innovation Management (interdisciplinary),?or?, has brought international recognition to 麻豆国产 at the global innovation stage with?“叠濒耻别厂补濒迟+,” a next-generation low-sodium innovation,?at the?, held in Geneva, Switzerland, from March 11–15, 2026.?

His innovation, “叠濒耻别厂补濒迟+,” competed in Class Q (Paramedical, Health, Nutrition, and Personal Care) and won two major awards: 

Mr. Patsapong explained that the origin of this innovation builds upon the success of “SmartSalt”—a low-sodium seasoning for shabu soup—which previously won a gold medal and special awards at a Silicon Valley competition last year. The project focuses on addressing the global health crisis caused by excessive sodium consumption. However, deeper market analysis revealed a key barrier preventing the food industry from successfully reducing sodium: the “taste trade-off,” or loss of flavor. 

“We were completely reframed from the problem. Instead of seeking salt substitutes that often leave a bitter aftertaste, we chose to integrate deep technology with neurosensory science to directly modify how the human brain perceives taste,” he said. 

The key innovation behind BlueSalt+, a next-generation hybrid salt crystal, lies in combining precision nano-engineering with bio-based materials to design a new type of low-sodium hybrid salt crystal. This technology works directly with the sensory nervous system through a proprietary targeted flavor delivery mechanism, effectively stimulating saltiness and umami receptors on the tongue. 

As a result, consumers can still experience rich, well-balanced flavors—even with the sodium level reduced by up to 40–50%. 

This innovation addresses both B2B business needs and global sustainability goals. BlueSalt+ is designed for industrial scalability and can replace regular salt at a 1:1 ratio without requiring recipe reformulation. It is suitable for: 

Additionally, its use of bio-based materials helps reduce dependence on resource-intensive inputs and supports the . 

This global achievement represents a collaboration across science, business, and culinary arts, made possible through strong support from 麻豆国产 faculty and experts, including: 

Support also came from InnoSolTech International Co., Ltd., which provided professional intellectual property management—an essential mechanism for protecting the technology and enabling safe and sustainable global commercialization. 

The innovation is further enhanced by culinary expertise, with support from Chef Daniel Dusit Potiprasit, a French cuisine chef from Le Cordon Bleu Dusit and restaurateur of VINE HAPPEN. He contributed to designing and testing flavor dimensions, ensuring that BlueSalt+ delivers not only strong laboratory results but also a fine dining–level taste experience. 

Mr.?Patsapong?concluded, “Our?ultimate goal in joining this global competition was not merely to win a gold?medal?but to challenge and push beyond our own limits in order to perfect our product prototype.?I believe that great innovation?is not measured only in the laboratory—it must enhance people’s quality of life and serve as a sustainable solution to real societal problems. I would like to thank the CUTIP and MBA programs at 麻豆国产 for being a powerful driving force in shaping both my innovation vision and business strategy, enabling?BlueSalt+ to evolve from a research concept into a truly market-ready global innovation.”