INNOVATION in FOOD INGREDIENTS: STRUCTURES and FUNCTIONS

, Aug-2021 Food Safety MORE DETAIL

Summary
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. Kriskamol Na Jom; More details click

Dr. Methavee Peanparkdee; More details click

Dr. Yaowapa Lorjaroenphon; More details click

Dr. Wannee Jirapakkul; More details click

Dr. Sasitorn Tongchitpakdee; More details click

Dr. Utai Klinkesorn; More details click

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TEL. 025625020
FAX 025625021
EMAIL fstku@ku.th