Thai Students Innovate Healthy Pork Knuckle for Seniors

A team of students from the Nutrinex program at the Department of Food Technology, Faculty of Science at Chulalongkorn University in Bangkok has introduced “Pork Knuckle Trio,” a nutritious alternative to traditional braised pork leg. This innovative product, aimed at addressing the dietary needs of the elderly, is high in protein while maintaining low levels of sodium, fat, and sugar. The team secured the Second Runner-up position in the FoSTAT Food Innovation Contest 2025, which focused on “Food Innovation for the Silver Generation.”

Pork Knuckle Trio offers a healthier twist on a beloved comfort food. Traditional braised pork leg is popular for its tender meat and rich flavor but often contains excessive cholesterol, fat, and sodium, posing health risks such as high blood pressure and heart disease. The Nutrinex team asked, “How can food be delicious without harming our health?” and set out to create a product that answered this question.

The inspiration for this project was deeply personal for many team members. Ms. Chettidaporn Mahaboonpachai, a member of the Nutrinex team, noted, “I have elderly family members, including my grandmother and great-grandmother, who love braised pork leg. However, the dish is not suitable for seniors due to its high fat content. When we focused on food innovation for the Silver Generation, I thought of creating a healthier version.”

The resulting product boasts impressive nutritional improvements, featuring 53% less sodium, over 40% less fat and saturated fat, and 65% less sugar compared to its traditional counterpart. “Pork Knuckle Trio” is designed not only for older adults but also as a health-conscious option for individuals of all ages.

Addressing Nutritional Needs

The significance of developing food specifically for the elderly was emphasized by Assistant Professor Dr. Varapha, the team’s advisor. “Thailand is now fully entering an aging society, and older adults face unique nutritional challenges. They require high-protein foods to prevent muscle loss, and while younger people can rely on vegetables for health, the elderly often struggle with fibrous foods due to dental issues. Products like this pork leg are tailored to meet their specific health needs, marking an important trend in food production.”

The students utilized advanced food technology to enhance the nutritional profile of the pork leg. Ms. Chettidaporn explained that they combined meat, fat, and skin using Enzyme Technology, which acts like glue to bind the components together. The product is then pasteurized and vacuum-packed for safety. Each serving consists of a 100-gram pork leg pouch and 70 ml of braised sauce in a microwaveable tray, with a shelf life of at least 14 days at 4 degrees Celsius.

Associate Professor Dr. Kanitha, a co-advisor, noted that while these technologies are available in the food industry, their application to pork knuckle in this manner is novel. This approach enhances the nutritional value while preserving the traditional flavor.

Hands-On Learning Experience

The project provided students with practical experience in product development. “We pitched our idea and received guidance from our professors on research and product formats,” said Ms. Chettidaporn. “We analyzed data, conducted experiments, and developed the product in the lab.”

Asst. Prof. Dr. Varapha highlighted the student-led nature of the endeavor: “The students had a product idea and needed to refine the concept, considering elements like a fat layer to maintain taste without compromising health. They explored how to recreate pork fat using plant-based ingredients and bind meat with enzymes. Our role was to guide them through challenges, fostering critical thinking and problem-solving skills.”

The project’s collaborative nature was essential. “We conducted numerous trials. Sometimes, things didn’t go as planned, so we had to adapt. Teamwork was crucial—staying calm, negotiating, and supporting one another,” Ms. Chettidaporn reflected.

The Nutrinex team participated in the FoSTAT Food Innovation Contest 2025, part of the Food Innovation Asia Conference (FIAC), co-hosted by the Food Science and Technology Association of Thailand and the Agro-Industrial Academic Council Association. The event attracted nearly 100 undergraduate teams nationwide and involved three rounds of competition. “Before the final pitch, we practiced presenting, anticipated judges’ questions, and prepared all product details,” Ms. Chettidaporn recounted. Their hard work resulted in the team achieving second place nationally.

Looking forward, the Nutrinex team plans to register for intellectual property rights and scale production for the industry. Their journey not only garnered recognition but also inspired future ambitions. “I am now pursuing a master’s at Chulalongkorn’s Faculty of Commerce and Accountancy and working as a marketing trainee at the Marketing Association of Thailand. I aim to blend business knowledge with food technology for ongoing innovation,” Ms. Chettidaporn added.

Currently a prototype, “Pork Knuckle Trio” shows promise for industrial production and potential registration as intellectual property. “It is delicious, easy to chew, and significantly healthier than traditional braised pork leg,” said Associate Professor Dr. Kanitha. “This product holds strong potential for the future.”

For inquiries about “Pork Knuckle Trio,” interested parties can reach out to the Department of Food Technology at Chulalongkorn University.