Theophane Venard School of Food Biotechnology and Innovation at Assumption University of Thailand (AU) welcomed back one of its most popular guest speakers, Mr. Danupon Cilli, Co-founder of Fitwhey Co., Ltd., for a special talk titled “Whey Protein Under Fire: Innovation, Controversy, and Consumer Trust.”The session was held on Thursday, June 4, 2026, from 13.30 to 16.30 hrs. at Seminar Room, Hua Mak Campus, as part of BT2012 Introduction to Food Biotechnology and FT4144 Food Ingredients and Functionality.
A Speaker with Energy, Expertise and Real Industry Education
Mr. Danupon, widely known as K. Danny FITWHEY, returned to the classroom with the energy, expertise and practical industry knowledge that have made his lectures especially popular among students. As Co-founder of Fitwhey Co., Ltd., he shared first-hand insights from Thailand’s health, wellness and sports nutrition market, helping students connect classroom learning with real marketplace challenges.
His lecture explored the science, business and public perception surrounding whey protein, a product category that continues to attract strong consumer interest while also facing questions about quality, safety, labeling, marketing and trust.
Where Food Science Met the Marketplace
The talk gave students a closer look at how food biotechnology and food ingredient functionality shape the development of protein-based products. Mr. Danupon discussed how innovation in the health and nutrition sector must be supported by scientific understanding, responsible communication and transparent business practices.
For students studying food biotechnology, the session offered more than theory. It showed how product development, consumer behavior, branding, regulation and trust all influence the success of food innovation.
Learning Beyond the Textbook
Theophane Venard School of Food Biotechnology and Innovation continued to bring industry leaders into the classroom to help students understand how scientific knowledge is applied in real business settings. The return of Mr. Danupon reflected the school’s commitment to experiential learning and industry engagement, giving students access to voices from the field who could explain both the opportunities and the challenges of modern food innovation.
Through sessions like this, students gained a clearer understanding of how food biotechnology can contribute to future food development, health-conscious consumer products and responsible innovation in Thailand and beyond.
WRITER : THE AU LIBRARY
More Information about Theophane Venard School of Food Biotechnology and Innovation, please visit:
Website: https://foodbiotech.au.edu/
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E-mail: foodbiotech@au.edu
Tel: (+66)-2783-2222 Ext. 3793, 3796
