Name: NARATIP POONNAKASEM, Ph.D.
Date of
birth: May 8th, 1984
Phone: (+66)86-980-9951
E-mail:
PomAC116@hotmail.com
Address: 50
Soi Taksin14, Taksin Rd., Bukkalo, Thonburi, Bangkok, 10600 Thailand.
Education:
2011-2015 Doctor of Philosophy (Ph.D.)
Majoring Food Technology, Faculty of Science, Chulalongkorn University, including MoU with Louisiana State
University, USA
2006-2008
Master of Science Majoring Food
Technology, Faculty of Science, Chulalongkorn University with the highest score award from
Professor Dr. Tab Nilanidhi Foundation
2002-2005
Bachelor of Science Majoring
Food Technology, Faculty of Science, Chulalongkorn University, Second Class
Honours; GPAX 3.50
Experience:
2012 - Present
Lecturer: Culinary Technology and
service, School of Culinary Arts, Suan Dusit University
2013 - 2014 Bakery
Product Development Staff, Home Bakery Suan Dusit
2013 Teacher: Science, Primary Education,
La-orutis Demonstration School
2009 -
2012 Lecturer: Food Science and
Technology, Faculty of Science and Technology, Suan Dusit University
2006 -
2009 Food and Beverage Trainer Staff,
Suan Dusit International Culinary School
Lecturer Field:
Bakery Technology
Food Processing and Engineering
Statistic and Experimental Design
Food Product Research and Development
Sensory Evaluation
Food Quality Assurance
Statistic and Experimental Design
Food Product Research and Development
Sensory Evaluation
Food Quality Assurance
Academic
Service:
July
2009 Lecturer "Food
safety", C.P. all Public Company Limited
August
2009 Staff "1st
Asian Martial Arts Games 2009", Ministry of Ministry of Tourism and Sports
September
2009 Staff "1st Bangkok
Green Restaurant", Ministry of Social Development and Human Security,
Bangkok Metropolitan Administration, TRN
September
2009 Lecturer "SME
training", Bangkok Metropolitan Administration
September
2009 Committee "Heinz Junior
chef 2009", Heinz
February
2010 Lecturer "Bakery
Technology Workshop"
February
2010 Consultant "Mrs.
Balbir's Indian restaurant" and "Imitation crab snack product"
July
2010 Committee
"OTOP city 2010", Ministry of Interior
June 2011
Staff "2nd
Bangkok Green Restaurant", Ministry of Social Development and Human
Security, Bangkok Metropolitan Administration, TRN, TIPMSE
June
2011 Consultant
"ISMED - project", ISMED
July
2011 Consultant
"Agro-industry Process Development", UBI Suan Dusit University
July
2011 Lecturer
"Packaging Design and Food Sanitation in Processing and
Preservation", Praxair Thailand
May
2012 Lecturer
"Sensory Evaluation", Big C Supercenter Public Company Limited
June
2012 Lecture
"Fermented Abalone Mushroom Workshop", Ministry of Natural Resources
and Environment
November
2012 Staff "Heinz Junior chef
2012", Heinz
December
2012 Committee "OTOP city
2012", Ministry of Interior
January
2013 Consultant "Food
Safety in School", BIOTEC
May
2013 Thai Food
Demonstration “THAIFEX – World of Food Asia 2013”
July
2013 Lecturer "Food
Product Development from cereal", Burapha University
October
2013 Committee "Thai Chefs
Professional Qualification Standard", Thailand Professional Qualification
Institute
June
2014 Thai Food
Demonstration “Thai Festival – La Maquinista, Barcelona” and “Thai Gastronomic
Week – InterContinental Hotel, Madrid”
May 2015 Thai Food Demonstration
“THAIFEX – World of Food Asia 2015”
September 2015 Thai Food Demonstration “Thailand
Cultural Centre Project 2015”
Research:
October
2009 Product development of
Tanawsri chicken
May
2010 The Japanese consumption
behavior on Thai curry noodle (TRF and ThaiTec Japan)
August
2010 Clinic technology to GMP
"Mae Bua Kam (Kanchanaburi)"
January
2011 Product development of goat
milk
August
2011 The study on quality of
Suan Dusit butter and its products
September
2012 Product development of Thai herb
low calories gummy: ginger
March
2013 Development of butter cake
with Suan Dusit butter by using hydrocolloid and modified atmosphere packaging
March
2013 Development of butter cookie
with Suan Dusit butter supplemented fiber from Pomelo albedo
October
2014 Development of Fruit pastry
substituted with pumpkin flour
Published papers:
Laohasongkram,
K., Poonnakasem, N., and Chaiwanichsiri, S. (2011). Process development of
shelf-stable Chinese steamed bun. Journal
of Food Process Engineering. 34,
1114–1124.
Chaiwanichsiri,
S., Poonnakasem, N., and Laohasongkram, K. (2011). Process development of
ready-to-eat custard cream filled Chinese steamed bun. 11th International Congress on
Engineering and Food (ICEF11). 1,
822–828.
Poonnakasem, N. (2013). Effect of Hydrocolloid on Bread Staling. Journal of Food
Technology, Siam University. 1,
12-20.
Poonnakasem,
N., Chaiwanichsiri, S., and Laohasongkram, K. (2015). Influence of
Hydrocolloids on Batter Properties and Textural Kinetics of Sponge Cake during
Storage. Journal of Food Quality. in press.
Proceedings:
Poonnakasem,
N., Laohasongkram, K., and Chaiwanichsiri, S. (2007). Effects of humectants and
lactic acid on qualities of custard cream and Chinese steamed bun. Proceedings of the 33rd congress on
Science and Technology of Thailand. Walailak University, Nakhon Si Thammarat,
Thailand, October, 2007.
Poonnakasem,
N. and Ruchikachorn, N. (2014). Product development of Thai herb low calories gummy:
ginger. Proceedings of the 3rd Graduate
Research National Symposium of Bangkokthonburi University, Bangkok, Thailand,
August, 2014.
Poonnakasem,
N., Chaiwanichsiri, S., and Laohasongkram, K. (2015). Influence of
Hydrocolloids on Batter Properties and Textural Kinetics of Sponge Cake during
Storage. Proceedings of the 2015 IFT Annual Meeting, Chicago, IL., July,
2015.
Poonnakasem,
N., Pujols, K. D., Chaiwanichsiri, S., Laohasongkram, K., and Prinyawiwatkul,
W. (2015). Different Oils and Health
Benefit Statement Affect Consumer Liking, Emotion and Purchase Intent: a Case
of Sponge Cake. Proceedings of the 2015 IFT Annual Meeting, Chicago, IL.,
July, 2015.