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
ติดต่อเรา
FAX 025625021
EMAIL fstku@ku.th