FOOD BIOTECHNOLOGY
comprises four main areas of
research:
Food Microbiology
The research focuses on the role of lactic acid bacteria in food fermentation
and in starter culture development for soy sauces, sour sauces, fish sauce and
the traditional products pla-ra and nham.
In addition,
attention is given to food safety issues of Bacillus cereus
and isolation of probiotics strains for animal feed.
Food Chemistry
As the pioneer of flavor chemistry in
Thailand, this research has a strong and exclusive fundament
in Thai traditional products. Food chemistry also investigates chemical changes
in food systems, shelf life, chemical food safety and bioactive compounds in
food.
Functional Food and Food
Hygiene
The theme functional food and hygiene includes the incorporation of beneficial
substances such as dietary fibers, vitamins and minerals in functional foods. Also the strengthening of food sanitation
programs in the food industry and quality systems in OTOP food production get
considerable attention.
Bacterial Biopolymers
Production and applications of “bacterial biopolymers” in food packaging &
biomedicine.
