Food Microbiology Food Chemistry
Functional Food and Food
Hygiene
Bacterial Biopolymers
FOOD BIOTECHNOLOGY
comprises four main areas of
research:
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.
As the pioneer of flavor chemistry in
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.
Production and applications of “bacterial biopolymers” in food packaging &
biomedicine.
| Group Members : | |
Assoc.Prof.
Sittiwat Lertsiri  |
Food Chemistry - Flavor improvement in fermented food - Deterioration and shelf life prediction in fermented food Chemical safety in food |
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Assoc.Prof.
Nuttawee Niamsiri  |
- Production of polyhydroxyakanoates (PHAs) - Applications of PHAs in drug delivery & tissue engineering - Biopolymer-based antimicrobial food packaging |
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Asst.Prof.
Angkana Wipatanawin  |
- Applications of microorganism, enzyme and cell culture for food biotechnology - Bioactive compounds screening using in vitro models |
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Dr.
Teerarat Likitwattanasade  |
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