Department of Food Technology FdTech

FdTech
Department of Food
Technology
Growth in higher demands for new
and exciting food products, with changes
in life styles and awareness of health and
nutritional value, has driven the food industry
to respond to such a dynamic market.
Our courses include fundamental
sciences, introduction to food science
and technology, food chemistry, food
engineering, food microbiology, food
plant sanitation, food plant design and
economics, food business management,
quality control and assurance, sensory
evaluation, introduction to food marketing,
marketing research, product development,
experimental design for food product
research and development, food product
design and production management. Both
The food and drink industry is playing undergraduate and postgraduate courses
a major role in economic growth, not only are currently offered.
in Thailand, but also in the other parts of the
The department offers only a food
world.
technology major program. Undergraduate
At the Department of Food Technology, students are eligible to choose one of
we offer a wide range of solid courses dealing two optional minor subjects, either food
with food science and technology, and processing technology, or food product
product development, all of which ultimately development.
lead to promising career opportunities.
For postgraduate study, particularly
a masters degree, both full-time and parttime studies are offered. Part-time students
could still maintain their employment status
and are able to work on specific problems
found at their workplaces.
Food Technology
SILPAKORN
UNIVERSITY
FACULTY OF ENGINEERING AND INDUSTRIAL TECHNOLOGY
http://www.foodtech.eng.su.ac.th
FdTech
Department of Food
Technology
Career Opportunities
Many good career opportunities are
available globally and locally. As food
technologists, graduate can work in several
positions in the food industrial sectors,
including production supervisors, quality
control and assurance, research and
development, food service managers,
technical service officers for food ingredients, sales representatives, and equipment
suppliers.
Degree Programs
»
Bachelor of Science (Food Technology)
o Minor in Food Processing Technology
o Minor in Food Product Development
»
Research Activities
The department has expert staff in
many areas. Our researches aim not only at
academic purpose, but also those linked to
the food industry. Continuous research budgets from internal and external sources are
granted to the department annually. The research areas are in the following groups:
• Food Physico-chemical
Master of Science (Food Technology)
o Starch and its applications
o Phase transition/water activity
o Rheology
o Fat crystallization
o Critical water extraction
o Colloid science
•
•
•
•
•
Flavour
Fruit and Vegetable
Frying Technology
Functional Food
Sensory Science and Consumer
Research
o Sensory science (static/dynamic)
o Consumer research
FACULTY OF ENGINEERING AND INDUSTRIAL TECHNOLOGY
http://www.foodtech.eng.su.ac.th
SILPAKORN
UNIVERSITY
FdTech
Department of Food
Technology
Selected Publications
Fujii, T., Khuwijitjaru, P., Kimura, Y., and Adachi, S. (2006). “Decomposition kinetics of monoacyl
glycerol and fatty acid in subcritical water under temperature-programmed heating conditions”.
Food Chemistry, 94(3):341-347.
Sonwai, S. and Rousseau, D. (2006). “Structure evolution and bloom formation in tempered
cocoa butter during long term storage”. European Journal of Lipid Science and Technology, 108,
735-745.
Sonwai, S. and Mackley, M. R. (2006). “The Effect of shear on the crystallization of cocoa butter”.
Journal of the American Oil Chemists Society, 83(7), 583-596.
Wiboonsirikul, J., Khuwijitjaru, P., Kimura, Y., Morita, H., Tsuno, T., and Adachi, S. (2007).
“Production optimization of the extract with high phenolic content and radical scavenging
activity from defatted rice bran by subcritical water treatment”. Japan Journal of Food Engineering, 8(4):311-315.
Thirathumthavorn, D. and Trisuth, T. (2008). “Gelatinization and retrogradation properties of
native and hydroxypropylated crosslinked tapioca starches with added sucrose and sodium
chloride”. International Journal of Food Properties, 11(4): 858-864.
Rousseau, D. and Sonwai, S. (2008). “Influence of the dispersed particulate in chocolate on cocoa
butter microstructure and fat crystal growth during storage”. Food Biophysics, 3, 273-278.
Na Phatthalung, K., Penroj, P., and Samuhasaneetoo, S. (2008). ”Shelf life extension of Thai noodles”. Asian Journal of Food and Agro-Industry, 1(3), 167-173.
Phupaichitkun, S., Mahayothee, B., Waldenmaier, T., and Müller, J. (2008). “Generalized singlelayer model for drying kinetics of unpeeled-longan”. Int J Agric & Biol Eng., 1(2): 64-71.
Khuwijitjaru, P., Chalooddong, K., and Adachi, S. (2008). “Phenolic content and radical scavenging capacity of kaffir lime fruit peel extract obtained by pressurized hot water extraction”. Food
Science and Technology Research, 14(1), 1-4.
Thienprasert, A., Samuhaseneetoo, S., Popplestone, A., West, A. L., Miles, E. A., and Calder, P. C.
(2009). “Fish oil N-3 polyunsaturated fatty acids selectively affect plasma cytokines and decrease
illness in Thai school children: a randomized, double-blind, placebo-controlled intervention
trial”. The Journal of Pediatrics, 154(3) 391-395.
SILPAKORN
UNIVERSITY
FACULTY OF ENGINEERING AND INDUSTRIAL TECHNOLOGY
http://www.foodtech.eng.su.ac.th
FdTech
Department of Food
Technology
Roman, F., Nagle, M., Leis, H., Janjai, S., Mahayothee, B.,
Haewsungcharoen, M., and Muller, J. (2009). “Potential of
roof-integrated solar collectors for preheating air at drying
facilities in northern Thailand”. Renewable Energy, 34(7):
1661-1667.
Khuwijitjaru, P., Yuenyong, T., Pongsawatmanit, R., and
Adachi, S. ”Degradation kinetics of gamma-oryzanol in
antioxidant-stripped rice bran oil during thermal oxidation”.
Journal of Oleo Science (in press).
Phanicharoen, S., Maliket, A., and Siriwongwilaichat, P.
“Effect of drying and frying time on textural and sensory
characteristics of popped rice“. Asian Journal of Food
and Agro-industry, 3(2) , (in press).
Janjai, S., Intawee, P., Tohsing, K., Mahayothee, B., Bala, B. K., Ashraf, M. A., and Muller, J. (2009). “Neural
network modeling of sorption isotherms of longan (Dimocarpus longan Lour.)”. Computers and Electronics in Agriculture, 66, (2), 209-214
Mahayothee, B., Udomkun, P., Nagle, M., Haewsungcharoen, M., Janjai, S. and Mueller, J. (2009). “Effects
of pretreatments on colour alterations of litchi during drying and storage”. European Food Research and
Technology, 229 (2) 329-337.
Sonwai, S. and Rousseau, D. (2009). “Controlling fat bloom formation in chocolate - impact of milk fat on
microstructure and fat phase crystallization”. Food Chemistry, (In Press).
Janjai, S., Mahayothee, B., Lamlert, N., Bala, B.K., Precoppe, M., Nagle, M., and Muller. J. “Diffusivity, shrinkage and simulated drying of litchi fruit (Litchi Chinensis Sonn.)”. Journal of Food Engineering, (In press)
FACULTY OF ENGINEERING AND INDUSTRIAL TECHNOLOGY
http://www.foodtech.eng.su.ac.th
SILPAKORN
UNIVERSITY