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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

• 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

• 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

• 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

• 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]