This study investigated the effects of two different water sources, artificial seawater prepared with Red Sea Salt and natural brackish water from Kampot, on the water quality dynamics, growth performance, and survival of mud crab (Scylla serrata) cultured in a recirculating aquaculture system (RAS) under indoor conditions. The experiment was conducted over 60 days using a controlled setup where individual mud crabs were stocked separately to red

Japanese oysters are rich in nutritional value and contain the fundamental flavor compounds desired in the oyster sauce, while green mussels and clams offer nutritional equivalence and lower cost. In Cambodia, a market analysis presently indicates a lack of commercial oyster sauce incorporating with green mussels and clams. Therefore, this study aimed to develop the oyster sauce produced from Japanese oysters, green mussels, and clams. Four diffe

Sourdough bread is rich in nutrients, antioxidants, and distinctive flavor, contributing health benefits and extended shelf life. Therefore, the objective of this study was to compare the sourdough bread made by using different percentages (100 and 200g) of sourdough starter with and without addition of instant dry yeast (10g). All sourdoughs were fermented at room temperature for 6 hours and baked at 200°C for 25 minutes. The physicochemical ana

Soy sauce is a traditional brown liquid condiment widely used in Asian cuisine to enhance taste and flavor. In Cambodia, the quality of local soy sauce products remains limited. Koji mold is the key microorganism used to improve the quality of soy sauce. This study aimed to improve the quality of soy sauce by using different koji molds including Aspergillus oryzae and Aspergillus sojae. The physicochemical characteristics of koji and enzymatic ac

The 15th Scientific Day in conjunction with the Regional Workshop on Science- Policy Dialogue for Plastic Waste Management Towards a Circular Economy, held on June 4–5 2026, at ITC, in Phnom Penh, Cambodia. Under the theme “Bridging Science, Engineering, Technology & Industry for Cambodia's Growth”, this year’s event aims to facilitate deeper discussions and collaborations in research and development. All submitted papers will undergo peer review

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