Apinya Assavanig's Homepage

Dr. Apinya Assavanig

Group : Food Biotechnology

Contact Details :

Room BT101
Department of Biotechnology, Faculty of Science, Mahidol University
Rama VI Road, Bangkok 10400, Thailand
Tel : 0-2201-5301 Fax : 0-2354-7160
E-mail : scaav@mahidol.ac.th

Present Academic Position :

Associate Professor, Department of Biotechnology, Faculty of Science, Mahidol University

Research Interest :

Food science and technology, microbiology, and biotechnology

Current researches on food fermentation, food safety and biotechnology, covering the process, improvement and quality control of fermented food production; the production of lactic acid bacteria starter culture and lactic food product; diagnosis and surveillance of enteropathogens in seafood (DSECS); and microbiological profiles in rubber latex

Past experience on enzymatic production of flavoring agents from fish soluble concentrate; development of fermented milk tablet; microbial quality of soysauce and soybean paste; citric acid fermentation and production of single cell protein from cassava by filamentous fungus

Academic Background :

	1971	B.Sc. (Medical Technology), Mahidol University, Bangkok, Thailand
	1973	M.Sc. (Microbiology), Mahidol University, Bangkok, Thailand
	1977	M.S. (Food Science), Michigan State University, Michigan, USA
	1982	Ph.D. (Food Science), Michigan State University, Michigan, USA

Administrative Position :

	1992-1993	Duputy Head, Department of Biotechnology, Faculty of Science, Mahidol University
	1998-2001	Head, Department of Biotechnology, Faculty of Science, Mahidol University

Memberships :

1986-Present

Institute of Food Technologists (IFT), USA

1990-Present

Thai Society for Biotechnology (TSB), Thailand

1997-Present

PPA Science Foundation for the Promotion of the Advancement of Science and Technology

Research Experience :

Principal Investigator
	2006-2007	Research Grant from MTEC, NSTDA : Isolation and determination of the possibly causative microbial community for clotted rubber latex
	2006-2007	Research Grant from RBD, NSTDA : Diagnosis and surveillance of enteropathogens and toxic chemicals in white shrimp in North Andaman Provinces (DSECS)
	2005	Research Grant from IRPUS, TRF : Study on the stability of ready-to-drink beverages during storage for future marketing and production plan
	2002-2003	Research Grant from NRCT : Isolation of thermotolerant lactic acid bacteria for lactic acid and bacteriocin production
	2001-2002	Research Grant from BIOTEC, NSTDA : Enzymatic production of flavoring agents from fish soluble concentrate
	2000-2001	Research Grant from BIOTEC, NSTDA : Protein enrichment of soy sauce by using soybean meal and enzyme-digested soybean meal in small soy sauce factory

	Co-Investigator
	2001-2003	Research Grant from RBD, NSTDA : Seafood Post-Harvesting: Value-Added Products from Seafood Processing Phase I: Tiger Shrimp Waste Utilization in Thailand (Project 3: Development of Ready to Prepare Red Curry Paste as a Functional Food Using Chitosan Produced from Tiger Shrimp Waste)
	2004-2006	Research Grant from BIOTEC, NSTDA : Classification of Thai fish sauce products based on profiles of flavor related chemical compounds
	2001-2002	Research Grant from BIOTEC, NSTDA : Development of sour soy sauce by using Tetragenococci as starter culture

Publications :

Selim ASM, P Boonkumklao, T Sone, A Assavanig, M Wada and A Yokota. 2005. Development and assessment of a Real-Time PCR assay for rapid and sensitive detection of a novel thermotolerant bacterium, Lactobacillus thermotolerans, in chicken feces. Appl. Environ. Microbiol. 71: 1-6.

Nilsang S, S Lertsiri, M Suphantharika, and A Assavanig. 2005 Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases. J. Food Engineering 70 : 571-578.

Niamsup P, IN Sujaya, M Tanaka, T Sone, S Hanada, Y Kamagata, S Lumyong, A Assavanig, K Asano, F Tomita, A Yokota. 2003. Lactobacillus thermotolerans sp. nov., a novel thermotolerant species isolated from chicken faeces. Int. J. of Syst. Evol. Microbiol. 53: 263

Lertsiri S, R Maungma, A Assavanig, A Bhumiratana. 2001. Roles of the Maillard reaction in browning during moromi process of Thai soy sauce. J. Food Process. Preserv. 25:149-162.

Mongkolwai, T., A. Assavanig, C. Amnajsongsiri, T.W. Flegel, and A. Bhumiratana. 1998. Technology transfer for small and medium soy sauce fermentation factories in Thailand: a consortium approach. Food Research International, 30(8), 555-563.