Dr. Namfone Lumdubwong  

The research team focuses on the effect of the structure of carbohydrates on other food polymers and plasticizers, the texture of foods and non-food products (e.g., thermoplastic starch films and packaging), the innovation and creation of plant-based products in the desired form, and the selection of appropriate biobased materials for different types of food products to ensure food safety, maintain quality, extend shelf life, and prevent microbial and chemical contamination.