ACADEMIC TRAINING

• BS. (Food Technology, Hons) Chulalongkorn University
• MS. (Food Technology) Chulalongkorn University
• D.Tech.Sci. (Agricultural and Food Engineering Program) AIT

FIELDS OF SPECIALIZATION/RESEARCH INTEREST/ RESEARCH GROUP IN BRIEF

The research focus of Healthy Food Research Laboratory (HFR Lab) is to produce novel sources of food that are of organoleptic and nutritional importance for food intolerant / non-communicable disease (NCDs) patients and the elderly. The scientific targets are 1) to reduce the use of chemical additives 2) to produce adequate amounts of nutritious and safe food (both in chemical and microbiological aspects) and 3) to purpose food for the elderly

ON-GOING RESEARCH

• Application of natural additives to improve qualities and shelf-life of food products.
• Developing imitation foods by using benign microbes and its products to relief consumer health issues.
• Modification of food texture by using combination techniques so that the elderly can enjoy their food as similar as the healthy people.

SUMMARY OF RESEARCH

The HFR Lab classifies its researches in 3 main categories.

• Extension shelf-life of food by using combination of conventional and novel preservation techniques. Food functional and/or nutritional properties that are enjoy their food as similar as the healthy people. related to biochemical or physical changes are focused.
• Adding value to local produce through product development and process optimization.
• Produce novel health food to solve food intolerance and non-communicable diseases (NCDs) by using natural produce as well as benign microbe and its products.
• Produce novel health food by modification of food texture in order to help the elderly chew food properly and gain all of the essential nutrients.