Rice is a staple crop in Asia. In Cambodia, agroecological practices were introduced in Preah Vihear Province, testing organic systems with conventional tillage and no agrochemical inputs (CT) and cover cropping as green manure (GM) between rice cycles to enhance soil fertility and yield. This study compared the yield and quality of six Cambodian rice varieties (Phka Rumduol and the other five local cultivars) across 17 biplot systems (CT/GM). We

Salmonella is the most common cause of salmonellosis, a foodborne infection that is transmitted by consuming contaminated food. It is becoming more prevalent worldwide, particularly in Cambodia. Additionally, Salmonella is recognized as one of the drug-resistant bacteria, posing serious public health problems that spread quickly due to the misuse and overuse of antibiotics in healthcare, livestock husbandry, and agriculture. Therefore, the purpos

Phka Rumdoul is a premium aromatic rice variety highly valued in Cambodia for its fragrance, primarily attributed to 2-Acetyl-1-pyrroline (2-AP). The intensity of this aroma varies across regions, suggesting strong environmental and agronomic influences. This study investigated the impact of different agro-systems on 2-AP accumulation in Phka Rumdoul by examining the relationship between soil’s physicochemical properties and grain 2-AP content. S

Rice is the staple food and the most important agricultural crop in Cambodia, yet yields remain constrained by a range of biotic and abiotic stresses. Among these, the root-knot nematode Meloidogyne graminicola (M. graminicola) is a major soil-borne pest that causes considerable rice yield losses across Asia, including Cambodia. Sustainable and environmentally friendly management approaches are therefore essential, with resistant cultivars recogn

Rice (Oryza sativa L.) is a vital global staple, with aroma being a key factor in its market value. The compound 2-acetyl-1-pyrroline (2-AP) is the primary contributor to the fragrance of aromatic rice. However, storage conditions significantly impact the aromatic and nutritional quality of rice. This study evaluated the effects of temperature and duration on 2-AP retention, protein stability, and moisture content in Cambodia’s fragrant Phka Rumd

Soy sauce is a brown liquid and widely used as a seasoning in East Asia, and its popularity in the Western part of the world is growing due to its unique taste and aroma. The black soy sauce is used to flavor dishes, but more importantly, it is used to darken the color of sauces, fried rice and noodles. In Cambodia, there are only local light soy sauces and there is no black soy sauce produced locally. Therefore, the purpose of this study was to

This study explored the transformation of cassava peels (Manihot esculenta) into activated carbon via chemical activation with phosphoric acid, and investigated by varying impregnation ratios and temperatures to optimize adsorption efficiency for diclofenac removal. It examined the feasibility of using cassava peels as precursors for activated carbon specifically for diclofenac removal. Cassava peels were impregnated with phosphoric acid at a ra

Smoking is the most widely practiced method applied practically for all species of fish. Smoking is a technique for preserving fish that has been processed with organic components derived from smoke. Smoke produces volatile fragrant compounds that impart specific properties to fish flesh. Fish smoking commonly takes place in conventional kilns with direct burning of wood, sawdust, coconut shell and coal combustion at high temperatures. The heat bur

Marine water quality can be good or bad depending on the presence or absence of different components. The delicate underwater ecosystem risks collapsing when the chemical run-off contaminates the ocean. Increased levels of chemicals can lead to toxic algal blooms, threatening the safety of marine life. Even minor damage to an ecosystem can have larger repercussions, as the harmonious balance becomes disturbed. Therefore, this study aimed to deter

The 14th Scientific Day was held at ITC as an onsite event on 5–6 June 2025, under the theme “Leveraging R&D for Innovation and Growth”. The event aimed to bring together policymakers, academic and research institutions, and private sector stakeholders from local, regional, and international networks to share and discuss new developments, ideas, breakthroughs, and cutting-edge technologies in engineering and science towards contribution to develo