Agro-Industrial Management

t: +662 562-5096

f: +662 562-5092

e: ravipim.c@ku.ac.th

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Agro-Industrial Management
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This research unit provides expertise in employing management science and engineering technology to solve agri-food chain problems such as perishable resource procurement, manufacturing, quality, marketing, finance and investment, human resource, distribution of goods and services, transportation and information systems. We design and refine agri-food chain processes and systems to continuously improve quality, safety and productivity.


 Our specialization in the agro-industry includes:


            Agro-industrial Business Planning


            Marketing Research and Management for Agri-food Industry


            Agro-logistics and Supply Chain Management


            Manufacturing system modelling and optimization


            Agri-Food Quality Assurance System


            Quality Function Deployment in Agri-food Product Development


            Agro-Industrial Investment Analysis


            Agro-Industrial Information System and Traceability


            Data-Mining


            Computational Intelligence (artificial neural networks and fuzzy logic)

Mass Customization

t: +66 2562 5060

f: +66 2942 8663

e: anothaicsm@yahoo.co.uk

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Mass Customization
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Research of various database related to the mass customization process. The research areas include size measurement using 3D body scanning technology, database of customer behavior, attitude, fashion preference and market segmentation, and flexible production system for apparel manufacturing using CAD and CAM.


Research Unit has focused on:


            3D body scanning technology and national database of Thai consumer sizes


            Customer behavior and market segmentation


            Apparel product design and development


            Flexible production systems for apparel manufacturing 


Bio-Based and Sustainable Packaging Materials

t: +662 562-5045
t: +662 562-5098

f: +662 562-5046

e: namfone.l@ku.ac.th
e: pkmt@ku.ac.th

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Bio-Based and Sustainable Packaging Materials
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This research group focuses on bio-based packaging materials and its applications. The research areas cover modification, barrier improvement, functionality improvement, and converting technology of bio-based materials. Emphasis is on current research topics in biopolymers, paper packaging, and synthetic polymer/biopolymer composites. The research group is also interested in sustainability concept and life cycle assessment of packaging materials and packages.    

Biotechnology of Biopolymers and Bioactive Compounds

t: +66 2562 5085

f: +66 2579 4096

e: pakamon.c@ku.ac.th

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Biotechnology of Biopolymers and Bioactive Compounds
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Vision: To strive for excellence in biotechnology innovation in biopolymers and bioactive compounds from plants and probiotics for developing of nanomaterials and health promoting products through extensive research.


 Research Areas:


            Optimization of non-conventional extraction of bioactive compounds, protein isolate, 
            and algal cellulose from plants by response surface menthodology, purification, and 
            elucidation of extracts structures


            Antioxidant and antimicrobial synergism between bioactive compounds from plants, 
            probiotics, and their metabolites


            Target delivery and control release of bioactive compounds from plants, probiotic and 
             their metabolites by microencapsulation


            Production of nano-dimension cellulose fibers and their innovative products


            Biodegradability testing of bioplastics

Eco-Textile

t: +66 2562 5060

f: +66 2942 8663

e: nattadon.r@ku.ac.th

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Eco-Textile
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This research group has concentrated on production and process of textile products for industry, which is environmentally-friendly. The methods to utilizing the natural fibers from plants and animals and natural dyes with appropriate textile technology in order to create eco-friendly products in textiles are investigated. This group also works closely with the textile industry in the direction of new product development from agricultural products and wastes. 


 The group scopes on:


·                 Understanding the overalls of the production system, starting from:


o   Fiber preparation


o   Production control


o   Product property control


o   Product quality


 


o   Factors effected  on eco-friendly product properties in the production process

Product Development with Food Ingredients and Process (PD-FIP)

t: +66 2562 5010

f: +66 2562 5005
f: +66 2561 3456

e: nantawan.t@ku.ac.th

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Product Development with Food Ingredients and Process (PD-FIP)
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Vision: “Keep people enjoying 3Gs: Good taste, Great value, and Grand impression”


PD-FIP has been established to generate knowledge of food ingredients and process to apply in product development. The outcome is to assist food industries to improve their processes to be at maximum efficiency and safety.


Currently, the group focuses on:


            Ingredients (hydrocolloid, starch and sugar): Amazing mix to generate product 
            stability


            Microwave heating: Rapid and green technology with premium product quality


            Ultra super-heated steam technology: Rapid sterilization to remain fresh and safe 
            from microbial spoilage and mycotoxin


            High pressure processing: Alternative pasteurization and sterilization for natural taste 
            pleasure


            Vacuum frying: Bright and crispy fried fruits and veggies 


            Models to design process and estimate shelf-life of food products

Probiotics and Prebiotics for Health

t: +662 562-5089

f: +662 579-4096

e: sunee.n@ku.ac.th

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Probiotics and Prebiotics for Health
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This research unit has conducted on functionality and manufacturing processes of probiotics and prebiotics for their utilization in both food and feed industries. The advanced research in enzymology, microbiota, molecular genetics, bioprocess and encapsulation technology lead to understanding their interaction mechanisms and effective upstream and downstream production. These outputs will provide the high quality products affecting human health in the future.


International research cooperation programs with overseas universities and institutes such as CIRAD institute, ENITA institute, BOKU University of Natural Resources & Applied Life Sciences, Kyushu University, and University of Helsinki allow the exchanges of both researchers and Ph.D. students in training and research experiences of the specific areas.


In order to distribute our knowledge, national seminar covering the hot issues of probiotics and prebiotics presented by both overseas guest speakers and our staff have been planned to be organized each year as well.


Special areas of interest include:


            Selection of local lactic acid bacteria based on their probiotic potentials and ability to 
            survive and multiply in large quantities


            Applications of probiotics and prebiotics in humans, shrimps, chicken, swine, 
            ornamental fish, etc.


            Antimicrobial substances produced by lactic acid bacteria: characterization, and their 
            mechanism


            Gut model system: a tool for microbial interaction study


            Metagenomic and metabolomic analysis


            Production and formulation of probiotics for feed and food application


            Microencapsulation technology of probiotics


            Production of prebiotic oligosaccharides via fermentation process


            Bacterial cellulose and its prebiotics functionality

Rice and Rice Products

t: +66 2562 5098

f: +66 2562 5046

e: namfone.l@ku.ac.th

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Rice and Rice Products
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The research unit focuses on structure-function relationships of rice starch, protein, and lipids; bioactive and nutritional compounds in rice; low GI and gluten-free rice products; impact of food processing and preservation on functional properties and microstructure of rice products; improving quality of rice products with mathematical model and novel processing e.g. ohmic heating, super-heated steam process.


The unit focuses on rice and rice products. Examples of rice products covered in the unit are:


            Rice grain products


            Gluten-free products


                        Asian noodles and pasta


                        Bread and bakery products


            Rice bran oil and rice bran fibers


            Niche products (modified starches and functional ingredients)

Fermentation Technology Research Center (FTRC)

t: +66 2562 5086

f: +66 2579 4096

e: sarote.s@ku.ac.th
e: fermenttechresearchcenter@gmail.com

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Fermentation Technology Research Center (FTRC)
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This research centre has conducted innovative research focusing on development of advanced fermentation technology and bioprocess engineering to enhance the competitiveness of bio-industry. FTRC is currently focusing on:


            Biofuel from renewable resources; bioethanol production from palm tree residues, 
            cultivation of algae for biodiesel production, biogas from agricultural and agro-industrial             wastes


            Alcoholic and functional beverages; rice beer production, wine and spirits production 
            from local Thai fruits, probiotic drink, Yunan Pu-erh tea, ready to drink Mulberry tea, 
            Garcinia drink


            Sweeteners and nutraceuticals; biological reaction for production of xylitol, inulin and 
            fructo-oligosaccharides


            Phytocyanin and exopolysaccharides from algae


            Liquid biofertilizer


            Bioplastics (PLA, PHB, PGA, blended films)


            Bioprocess modeling and simulation


            Recombinant protein production in plants


 


FTRC also collaborates with both public and private agencies including Thai Research Fund (TRF), National Research Council of Thailand (NRCT), Energy Policy and Planning Office (EPPO) and National Science and Technology Development Agency (NSTDA). Furthermore, the research unit has been establishing international research cooperation and training programs with global top universities, e.g. Massey University, New Zealand, Jiangnan University, China, Pingtung University, Taiwan, National Chung Cheng University, Taiwan, Kyoto University, Japan, Hokkaido University, Japan and University of California Davis, USA.

Food Flavor and Bioactive Ingredients

t: +66 2562 5028

f: +66 2562 5021

e: wannee.ch@ku.ac.th

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Food Flavor and Bioactive Ingredients
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This research unit works on chemistry of aroma-active and taste-active compounds influencing food quality and consumer perception.  The unit also focuses on functional properties and health benefits of bioactive compounds such as polysaccharides, peptides, phenolic compounds and other phytochemicals extracted from herbs, spices, tropical fruits and vegetables, as well as by-products from food industries.  The overall goal of this research unit is to implement the advance research knowledge in the area of food flavor and bioactive ingredients to support the food industry.


Research areas of interest are:


            Identification and characterization of flavors and bioactive compounds in foods and 
            agricultural products especially indigenous plants


            Factors influencing stability and bioactivity of flavors and bioactive compounds


            Stability improvement of flavors and bioactive compounds using encapsulation 
            technique


            Applications of flavors and bioactive ingredients in food systems


            Innovative foods ingredients and additives such as pigments and antioxidants from 
            natural sources


            Health benefits of novel functional foods and nutraceuticals

Food Process Innovation

t: +66 2562 5208

f: +66 2562 5021

e: pitiya.k@ku.ac.th

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Food Process Innovation
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As the food industry strives to meet consumer demand for fresh, minimally processed and ready-to-eat foods, the demand for novel food processing grows dramatically. Novel technologies could lead to the development of various innovative processes that offer major economic benefits to the food industry.


Research areas of interest are:


            Novel food processing including biosensor, hybrid drying, infusion, jet impingement, microwave processing, ohmic heating and ultrasound


            Food process optimization, modeling and simulation 


            Design of food process and equipment

Food Contact Materials Research and Testing Center

t: +66 2562 5054

f: +66 2562 5046

e: ngamtip@ku.ac.th
e: pkmt@ku.ac.th

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Food Contact Materials Research and Testing Center
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Paracelsus (Father of Toxicology) All substances are poisons; there is none that is not a poison; the dose differentiates a poison and a remedy.


Safety of food packaging materials has become a primary concern for consumers, industries and governments across the globe. When packaging materials come into contact with food, there is possibility of chemicals migrating from the food contact materials into the food. This presents potentially harmful effect to consumer health. Therefore, almost every country has regulated food contact materials based on the principle stated by Paracelsus that is “the dose makes poison”.


Migration, the transfer of chemical contaminants from food contact materials into food, is a prime component in assessing the safety of food contact materials. Industry and food business have to ensure their products comply with the applicable regulations.


Research and testing services regarding migration of food contact materials have constantly increased their importance worldwide. In response to this issue, KU has granted a research unit “Food Contact Materials Research and Testing Center”.


Role and Mission


            Research focusing on chemical migrants from different food contact materials and 
            their exposure


            Consultant and Testing Services


            Technical and scientific support to the Government regarding policy and legislation 
             issues


Current Activities


            Migration studies of hazardous substances from food contact materials and articles 
            made of papers 


            Study on safety aspect of corrugated board in contact with fatty food


            Exposure to formaldehyde from Melamine-tableware


            Exposure assessment of chemicals migrating from food packaging materials in 
            Thailand Exposure assessment of BADGE and BPA from can coatings

Kasetsart University Sensory and Consumer Research Center (KUSCR)

t: +66 2562 5018
t: +66 2562 5004 ext. 5254
t: +668 9441 8352

f: +66 2562 5005
f: +66 2561 3456

e: withida.c@ku.ac.th
e: kusensory@hotmail.com
e: kuscr@hotmail.com

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Kasetsart University Sensory and Consumer Research Center (KUSCR)
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This center supports systematic incorporation of consumer demands in product development by means of sensory analysis and consumer research to keep up with rapid changes in consumer behavior. 


The center mainly conducts research and offers services in sensory evaluation, perception and acceptance by Thai and overseas consumers for the development of consumer-driven products. 


The center also studies:


            Relationship between chemical and physical properties determined by instruments 
            and aroma, taste and texture from sensory data


            Development of standards for descriptive analysis in Thailand


            Mapping of the sensory characteristics and identity of traditional Thai foods


            Influence of food additives (such as sweeteners, fat replacers, salt substitutes) on 
            sensory characteristics of food products


            Consumer research for product development

Non-destructive Quality Analysis (NQA)

t: +66 2562 5014
t: +66 2562 5004 ext. 5264

f: +66 2562 5005
f: +66 2561 3456

e: thongchai.s@ku.ac.th

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Non-destructive Quality Analysis (NQA)
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This research unit focuses on the utilization of non-destructive analyses for evaluating important quality parameters of agricultural products in various aspects from raw materials, food production and processing, as well as consumer goods.


Examples of research:


            Application of Near Infrared Spectroscopy to predict and grade quality of Thai fish sauce, soy sauce, coconut milk, etc.


             Non-destructive measurement and rapid analysis of chemical compositions in ripened gouda & cheddar cheeses, steamed pork sausages, Thai rice, gluten-free doughnuts, etc.

Packaging & Distribution Systems for Agro-Industry (PKD)

t: +66 2562 5052

f: +66 2562 5046

e: vanee.c@ku.ac.th
e: pkd@ku.ac.th
e: pkmt@ku.ac.th

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Packaging & Distribution Systems for Agro-Industry (PKD)
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Design optimized packaging and distribution systems for agro-industry focusing on fresh produce. Various technologies have been studied including Controlled Atmosphere (CA) storage, Modified


Atmosphere Packaging (MAP) using ‘Highly Gas Permeable Film’ (Non-perforated and Micro-perforated film), Cold chain monitoring, and Simulation and analysis of the distribution systems in Thailand and South East Asia.


Collaborators:


            Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart
            University


            National Metal and Materials Technology Center (MTEC)


            Postharvest Technology Innovation Center

Product Innovation Research Unit (PIRUN)

t: +66 2562 5006

f: +66 2562 5005
f: +66 2561 3456

e: anuvat.j@ku.ac.th

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Product Innovation Research Unit (PIRUN)
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This research unit works collaboratively with all research units in the Faculty of Agro-Industry, especially with Kasetsart University Sensory and Consumer Research Center, to develop concept, formula and process for new products. The unit uses multidisciplinary approaches to integrate science and technology as well as marketing, in order to develop, implement, manufacture and sustain new products.


This group provides expertise in:


            New product and package design


            Marketing of food and agro-industrial products


            Manufacturing system modeling and optimization


            Experimental plan and statistical analysis


            Consumer research


            Process design and development


            Quality control design


            Product concept development


            Product matching


 


            Product mapping

Textile Technology and Innovation Management

t: +66 2562 5060

f: +66 2942 8663

e: wkornthip@gmail.com
e: kornthip.w@ku.ac.th

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Textile Technology and Innovation Management
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The main focus of this research unit is the development of innovative textile materials and products.  The ultimate goal is to integrate multidisciplinary areas of textile sciences, product design and development as well as innovation management in order to develop innovative textile and apparel products.


The research unit emphasizes on:


            Textile Technology Innovation and Management


            Innovation of textile materials and textile products such as innovative textile chemical
            processing (pretreatment, dying and finishing)


            Alternative materials and chemicals for textile production


            Integrated textile technology push and demand pull between decoupling points

Controlled Release Delivery Systems for Functional Ingredients and Bioactives

t: +66 2562 5043

f: +66 2562 5021

e: parichat.h@ku.ac.th

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Controlled Release Delivery Systems for Functional Ingredients and Bioactives
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The focus of this research unit is to design multiphase structure, carbohydrate and protein-based matrices and complex emulsion for bioactives to be used as functional ingredients. Simulated gastrointestinal digestion and cell line model, coupled with metabolite profiling technique, are used to determine bioactivities; antioxidation and immune-modulation, and stability of the designed matrices.


Research areas of interest are:


            Designing multi-phase structure containing food biopolymers, complex emulsion,  carbohydrate and protein-based food matrices for controlled release delivery system of functional ingredients in food systems


            Immune-modulation of food bioactives for mitigating inflammation and allergic reaction


            Chemical analysis and metabolite profiling of bioactives

Food Safety

t: +66 2562 5000 ext. 5206

f: +66 2562 5021

e: chitsiri.t@ku.ac.th

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Food Safety
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This unit has conducted researches to support a policy development for the government as well as advanced researches in understanding on food microbiological and chemical safety during food processing and storage. The unit organizes workshops and offers consultation on microbiological and chemical food safety, GMP, HACCP and risk assessment for the food industry.


Research areas of interest are:


Innovative microbial inactivation


            Alternative sanitizers to replace chlorine compounds


            Innovative processing e.g. ohmic heating and micro-nano bubbles technology


Mechanism of natural antimicrobials and their applications in food


            Encapsulation


            Incorporation to food packaging


Microbial responses to environmental factors


            Microbial stress response


            Cell-to-cell communication


            Biofilm formation on food contact surfaces


Development of molecular detection methods on food safety


            Molecular detection for foodborne pathogens e.g. Salmonellae, Escherichia coli,
            STEC, EHEC, Listeria monocytogenes, Staphylococcus aureus  


Food chemical safety and toxicology


            Development of the detection and rapid test kits for mycotoxins


            Novel inactivation of food allergens


            Food contaminants and toxicants formed during processing 


 


Microbiological and chemical risk assessment in foods and feeds

Packaging Design and Development Center

t: +66 2562 5057

f: +66 2562 5046

e: tunyarut.v@ku.ac.th
e: pkmt@ku.ac.th

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Packaging Design and Development Center
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The center not only provides consultancy service on packaging development to all industries from designing stage to prototyping, but also conducts various areas of research including consumer perceptions on packaging functions, accessibility and openability of packaging, packaging management and marketing. The research center focuses on both structural design and graphic design. Fuctional and ergonomic packaging design are also included.