Innovation in Food Ingredients: Structures and Functions

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.

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