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This research group focuses on advancing production, analysis and design techniques on structure and functionality of innovative food ingredients, through interdisciplinary research. Key research areas including
Bioactive compound applications emphasize value addition to indigenous fruits and vegetables, waste utilization, and extending shelf life of products like juices and fresh cuts.
Utilizing omics techniques to study the chemical composition and biochemical processes of Thai food products, enhancing safety, quality, and health benefits.
Fabrication and creation of innovative encapsulation and controlled release systems to optimize bioactive compound delivery for functional food applications.
Research in flavor chemistry explores flavor-active compounds, modulators, and interactions in diverse foods, aiming to improve flavor stability and create healthier, desirable products.
Aroma profiling investigates the impact of processing on volatile compounds in Thai herbs, spices, and rice, with a focus on developing natural, sustainable flavors, including plant-based meaty flavors.
RESEARCHERS:
Dr. Chawakwan Nitikornwarakul; More details click
Dr. Pitiya Kamonpatana; More details click
Dr. Wattinee Katekhong; More details click
Dr. Waraporn Boonsupthip; More details click
Dr. Weerachet Jittanit; More details click
Dr. Saipin Thanachasai; More details click
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