Institute of Nutrition


INMU Presentation

Former INMU Directors
 

     The Institute of Nutrition, Mahidol University (INMU) was established in 1977 as a national planning and implementation body of the Thai government, with the mission of strengthening the National Food and Nutrition Plan. Mahidol University was selected among other nutrition and nutrition-related institutions due to its dedication to health and medical sciences, advanced facilities and technologies, and the high level of expertise shown by its faculty in food and nutrition. Since its founding, INMU has fulfilled this mission by conducting research at community and laboratory levels, by providing national and international training and education programs, and by providing technical services in food and nutrition development. The goal has been, and continues to be, the attainment of the highest possible quality of life for individuals, communities, Thai society, and for people living in other countries within and outside the Southeast Asian Region.

 

Institute Objectives

  • to secure and promote better nutrition for all in terms of quality and safety, including the prevention of harmful effects on the food and nutrition system;
  • to promote and protect public benefits generated from advances in technological research and development in the area of food and nutrition;
  • to strategically create interdisciplinary research, provide education and training, and furnish technical services, with priority being given to the systematic development of Thai foods; the strategic dissemination of food and nutrition information to related organizations and to the public; as well as preventing and solving malnutrition systematically, particularly those forms that are linked to chronic diseases; and,
  • to serve as a quality resource center with a dynamic information system on food, nutrition and allied areas.
  •  

 

 

 

Philosophy

 

     Food and nutrition are the foundations of life that define and affect the health and potential of all people and all countries.

 

Vision

 

     INMU strives to become a recognized world leader in food and nutrition by 2015 through innovative research, capacity building and the generation and transfer of advanced knowledge and technologies to effectively address critical food and nutrition challenges at individual, community, national and global levels.

 

Mission

 

     INMU is committed to ensuring the optimal health and nutrition of all people by conducting timely basic and applied food and nutrition research into the ever-changing health, social and economic conditions that affect individuals, communities, nations and the world; by producing high caliber food and nutrition professionals who are committed to ethically conducting high quality multidisciplinary food and nutrition research studies that recognize, identify and tackle prominent food and nutrition problems; and by providing advanced academic, technical and administrative services for developing and transferring food and nutrition knowledge and technologies for the benefit of all people within and outside of the country through committed professionals, positive leadership and standards of excellence

 

Excellence at Institute of Nutrition


     The Institute’s effectiveness has been proven by the significant role it has played in solving major national nutritional problems, its active involvement in national food and nutrition policy-making, the expansion of some of its important initiatives to other countries, and its designations as a Centre of Excellence and a Collaborating Centre by FAO and WHO, respectively. Times, however, have changed, and INMU’s direction has shifted from investigating specific food and nutrition problems to the improvement of food and nutrition throughout the life cycle. Now more than ever, the Institute is embracing a multidisciplinary approach in research, education and training, and technical services. Towards this end, its internationally distinguished faculty comprise a closely-knit group of food, nutrition and health researchers whose specialties span agriculture, anthropology, biochemistry, biomedicine, biotechnology, communications, community nutrition, computer science, education, food and nutrition planning, international nutrition, microbiology, physiology, primary health care, rural development, sports nutrition, and toxicology, amongst others.