Development of Healthy food startup in University in the Central Region

Abstract

This article aimed to study 1) the operational conditions of healthy food startups in higher education institutions in the central region; 2) the performance of the higher education institutions that had successfully operated healthy food startups in the central region; and 3) create and develop a model for developing a healthy food startup in the central region.  The qualitative research was designed to use the research and development (R&D) method, collect data from documents and in-depth interviews, and analyze the data using content analysis. The study was conducted in 3 steps. Step 1: Study the operational conditions of healthy food startups in higher education institutions in the central region; the key informants consisted of administrators, instructors, and students from Silapakorn University, Nakhon Pathom Rajabhat University, and Rajamangala University of Technology Thanyaburi. Step 2: Study the performance of the higher education institutions that had successfully operated healthy food startups in the central region; the key informants consisted of an administrator, an instructor, an undergraduate student, a master’s degree student, and a doctoral student in Food Science and Technology from Thammasat University. Step 3: Created and developed a draft model for developing a healthy food startup in the central region. The findings were as follows. (1) The operational conditions of healthy food startups in higher education institutions in the central region: 1. Organization: The institution had an enterprise incubator unit to drive entrepreneurs' creation; 2. Personnel: Students, and alumni, would receive training and develop entrepreneurial skills mainly from the business incubator unit. 3. Management: The institution had curriculum management, and built a holding company. 4. Budget:  Budgets were limited. Some were supported by banks or external partners. 5. Ecosystem: The ecology focused on organizing training to increase skills and create an environment that stimulates interest in being an entrepreneur. 6.  Promotion or Support:  This unit had a food innovation center and supported knowledge from expert teachers. 7. Problems and Obstacles: They came from the budget, technology management, and national standards. (2) Results of the performance of the higher education institutions regarding their success in operating healthy food startups in the central region: Thammasat University was purposively selected from the famous universities that received awards. The university’s performance started with 1) having new ideas. 2) Achieving success goals. It pushed research work from competition submissions to business success. 3) Procurement and use of effective resources. 4) The operational process. The policy was pushed into practice from the level of discipline, and faculty to the university level. 5) There was an evaluation of the effectiveness of the work. (3) The model for developing healthy food startups in higher education institutions in the central region had 7 elements, namely 1. M = Man, 2. O = Opportunity, 3. D = Digital technology, 4. E = Ecosystem, 5. R = Reengineering, 6. N = New innovation, and 7. B = Business model.  It was approved by the experts and the results of the evaluation were at the highest level of accuracy, appropriateness, and usability.