Bio-Wellness lab interdisciplinary research and design development for community development through the biochemistry and industrial design interdisciplinary teaching approach.

Abstract

A design innovation instructor and a biochemistry instructor collaborate on the classroom research, which is organized in a multidisciplinary Bio-Wellness lab. In the province of Ratchaburi, this classroom study examines the benefits of interdisciplinary cooperation for nearby farming communities. Students investigated the entire agricultural value chain, from cultivation to post-harvest processing, while identifying opportunities for waste utilization and sustainable innovation through an interdisciplinary laboratory course with small-scale cocoa and mushroom farmers. Students worked to create nontraditional product prototypes that extend beyond food applications by integrating their understanding of biochemistry (such as nutrients and bioactive compounds) with innovative design thinking—resulting in alternative consumer goods, including toys, home goods, or wellness-focused designs. The lab served as a think tank and idea incubator with a bio-wellness theme, enabling community members to collaborate and explore new product possibilities. Although the project began as a classroom activity, it demonstrated great promise for practical implementation. The study's findings demonstrate how interdisciplinary education can collaborate to produce tangible benefits for rural communities. As a result, this project becomes a model for community-based innovation management.