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Professor of Food Engineering at King Mongkut's University of Technology Thonburi (KMUTT) in Bangkok, Thailand. [1][www.wikidata.org/wiki/Q39182969]
Education
edit- Bachelor of Engineering (Chemical Engineering) - Kasetsart University (1995)
- Master of Engineering (Chemical Engineering) - McGill University (1997)
- Doctor of Philosophy (Chemical Engineering) - McGill University (2001)
Research Interests
edit- Drying of foods and biomaterials
- Characterization of food biomaterials
- Mathematical modeling of thermal and non-thermal food processing
- Novel food processing technologies
Selected Awards and Accolades
edit- Elected Associate Fellow, Academy of Sciences, Royal Society of Thailand (2016)
- Thailand Research Fund (TRF) Senior Research Scholar (2015)
- Numerous awards recognizing excellence in drying research and food engineering
Selected Publications
edit- Author and co-author of numerous publications in peer-reviewed international journals and book chapters
- Edited and authored several books on food engineering and drying technologies
- Establishment of a hybrid drying strategy for instant cream mushroom soup based on starch retrogradation behavior[www.wikidata.org/wiki/Q92745548]
- Color and molecular structure alterations of brazilein extracted from Caesalpinia sappan L. under different pH and heating conditions[www.wikidata.org/wiki/Q97692899]
References
editYasmeenmamu (talk) 12:41, 10 March 2024 (UTC)