Department of Food Technology, Silpakorn University

Department of Food Technology

Faculty of Engineering and Industrial Technology, Silpakorn University

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Congratulations to our new Assistant Professor

We are delighted to announce that Dr. Sinee Nongtaodum has been successfully promoted to Assistant Professor in Food Science and Technology.

Invited speaker in China

Associate Professor Dr. Sopark Sonwai was invited to be a speaker at the 2024 Belt and Road University Alliance for Food Science and Education Conference (BRUA-FSE), organized by School of Food Science and Technology, Jiangnan University, China and was appointed as an Overseas Mentor of Jiangnan University.

Research visit in South Korea

Associate Professor Dr. Sopak Sonwai conducted joint research with Prof. In-Hwan Kim, an expert in enzyme technology, at the College of Health Science, Korea University, in Seoul, Republic of Korea, from May 5, 2024, to June 28, 2024.

Welcome New Lecturer

We are delighted to welcome Dr. Janjira Tangsantaskul as a new lecturer in the Department of Food Technology. Dr. Janjira is a former Ph.D. graduate from our department. After graduation, Dr. Janjira took a post-doc position at Kasetsart University and then worked in private companies before joining our team on June 5th, 2024.

Congratulations to our new Assistant Professor

We are delighted to announce that Dr. Khwanjai Klinchongkon has been successfully promoted to Assistant Professor in Food Science and Technology.

Congratulations to our new Associate Professor

We are delighted to announce that Dr. Busarakorn Mahayothee has been successfully promoted to Associate Professor in Food Science and Technology.

Exchange students visit Japan

Miss Pakawadee Junchote and Mr.Sarath Jansamrunkul have been selected to join the SANUKI program 2024 at Kagawa University, Japan, for 1 semester.

Research visit in New Zealand

Associate Professor Dr. Pramote Khuwijitjaru visited the Department of Chemical & Materials Engineering at the University of Auckland to discuss research collaborations on the utilization of agricultural by-products with Prof. Saeid Baroutian. The visit was supported by the Royal Golden Jubilee PhD program.

Institute of Technology of Cambodia student visits SU for short research

Mr. Kokyoeng Chao, a bachelor student from the Faculty of Chemical and Food Engineering at the Institute of Technology of Cambodia, visits the Department of Food Technology to conduct short-term research under the supervision of Asst. Prof. Dr. Busarakorn Mahayothee from March 4 to June 28, 2024.

Recent Publications

Narusorn Prakansamut, Kannikar Adulpadungsak, Sopark Sonwai, Kornkanok Aryusuk, Supathra Lilitchan (2024). Application of functional oil blend-based oleogels as novel structured oil alternatives in chocolate spread. LWT, 116322. DOI: 10.1016/j.lwt.2024.116322
Takashi Kobayashi, Yoshiyuki Watanabe, Pramote Khuwijitjaru, and Shuji Adachi. Isomerization of maltose to maltulose under microwave heating using uncalcined scallop shell powder. Food and Bioproducts Processing 147: 140-147 DOI: 10.1016/j.fbp.2024.06.008
Udomrati, S., Tungtrakul, P., Lowithun, N. and Thirathumthavorn, D. 2024. The effect of concentration on rheological properties of sago (Metroxylon sagu) starch. Food Research. 8(3): 97-105. DOI: 110.26656/fr.2017.8(3).215
Pramote Khuwijitjaru,Takashi Kobayashi, Shuji Adachi. (2024). Isomerization of aldo-disaccharides to keto-disaccharides in arginine solution and phosphate buffer under subcritical conditions. Food Chemistry 454, 139707 DOI: 10.1016/j.foodchem.2024.139707
Pantoa, T., Pongpaew, P., Thirathumthavorn, D., Prabsangob, and Udomrati. S. 2024. Heat-drying and size reduction-treated tapioca flour stabilized oil-in-water emulsion-loaded eugenol: Physical properties, stability, and in vitro gastrointestinal digestion. Future Foods. 9: 100358. DOI: 10.1016/j.fufo.2024.100358
Shin Futamata, Yuichiro Onishi, Shuji Adachi, Pramote Khuwijitjaru, Yoshiyuki Watanabe, Fumito Tani, Takashi Kobayashi. (2024). Efficient synthesis of rare sugars from galactose in hot compressed water using eggshells as an environmentally friendly catalyst. Bioresource Technology, 399, 130642 DOI: 10.1016/j.biortech.2024.130642
Yoshiyuki Watanabe, Takashi Kobayashi, Pramote Khuwijitjaru, and Shuji Adachi. (2024). Isomerization of various aldo-saccharides to the corresponding keto-saccharides under microwave heating using uncalcined scallop shell powder as a catalyst. Food Science and Technology Research 30(3): 305-311. DOI:10.3136/fstr.FSTR-D-24-00025
Pramote Khuwijitjaru, Takashi Kobayashi, Shuji Adachi. (2024). Isomerization of maltose to maltulose by microwave heating, using arginine as a catalyst. Journal of Food Process Engineering 47(3), e14569 DOI: 10.1111/jfpe.14569

Narusorn Prakansamut, Kannikar Adulpadungsak, Sopark Sonwai, Kornkanok Aryusuk, Supathra Lilitchan (2024). Application of functional oil blend-based oleogels as novel structured oil alternatives in chocolate spread. LWT, 116322.

DOI: 10.1016/j.lwt.2024.116322

Takashi Kobayashi, Yoshiyuki Watanabe, Pramote Khuwijitjaru, and Shuji Adachi. Isomerization of maltose to maltulose under microwave heating using uncalcined scallop shell powder. Food and Bioproducts Processing 147: 140-147

DOI: 10.1016/j.fbp.2024.06.008

Udomrati, S., Tungtrakul, P., Lowithun, N. and Thirathumthavorn, D. 2024. The effect of concentration on rheological properties of sago (Metroxylon sagu) starch. Food Research. 8(3): 97-105.

DOI: 110.26656/fr.2017.8(3).215

Pramote Khuwijitjaru,Takashi Kobayashi, Shuji Adachi. (2024). Isomerization of aldo-disaccharides to keto-disaccharides in arginine solution and phosphate buffer under subcritical conditions. Food Chemistry 454, 139707

DOI: 10.1016/j.foodchem.2024.139707

Pantoa, T., Pongpaew, P., Thirathumthavorn, D., Prabsangob, and Udomrati. S. 2024. Heat-drying and size reduction-treated tapioca flour stabilized oil-in-water emulsion-loaded eugenol: Physical properties, stability, and in vitro gastrointestinal digestion. Future Foods. 9: 100358.

DOI: 10.1016/j.fufo.2024.100358

Shin Futamata, Yuichiro Onishi, Shuji Adachi, Pramote Khuwijitjaru, Yoshiyuki Watanabe, Fumito Tani, Takashi Kobayashi. (2024). Efficient synthesis of rare sugars from galactose in hot compressed water using eggshells as an environmentally friendly catalyst. Bioresource Technology, 399, 130642

DOI: 10.1016/j.biortech.2024.130642

Yoshiyuki Watanabe, Takashi Kobayashi, Pramote Khuwijitjaru, and Shuji Adachi. (2024). Isomerization of various aldo-saccharides to the corresponding keto-saccharides under microwave heating using uncalcined scallop shell powder as a catalyst. Food Science and Technology Research 30(3): 305-311.

DOI:10.3136/fstr.FSTR-D-24-00025

Pramote Khuwijitjaru, Takashi Kobayashi, Shuji Adachi. (2024). Isomerization of maltose to maltulose by microwave heating, using arginine as a catalyst. Journal of Food Process Engineering 47(3), e14569

DOI: 10.1111/jfpe.14569

Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University Sanam Chandra Palace Campus, Amphoe Muang, Nakhon Pathom 73000
Tel 0-3424-2322 or 0-3410-9686 Press 209300
E-mail: foodtech@su.ac.th

Faculty website Silpakorn university website