Projects per year
Personal profile
Academic Biography
Dr. Nutsuda Sumonsiri holds a Bachelor of Science (2nd Honours) in Agro-Industrial Biotechnology from Chaing Mai University, a Postgraduate Certificate in Applied Genetics from Birmingham University, and a Ph.D. in Food Science & Technology from Ohio State University. She worked as a lecturer in Food Science & Technology at King Mongkut's University of Technology North Bangkok, Thailand, from 2012 to 2017, as an assistant professor from 2017 to 2019, and as an associate professor from 2019 to 2022.
Dr. Nutsuda is currently a lecturer in Food Science and Technology at the School of Health & Life Sciences, Teesside University. Her research focuses on the electrostatic coating of food powders on snacks, product development of healthy foods, and value-added food products.
Education/Academic qualification
PhD, Ohio State University
Award Date: 10 Jun 2012
Bachelor, Chiang Mai University
Award Date: 26 Feb 2007
External positions
Associate Professor, King Mongkut's University of Technology North Bangkok
Jul 2019 → Jun 2022
Assistant Professor, King Mongkut's University of Technology North Bangkok
Mar 2017 → Jul 2019
Lecturer, King Mongkut's University of Technology North Bangkok
Jul 2012 → Feb 2017
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Projects
- 2 Active
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Application of jellyfish protein by-products as flavoring powder and gelatin
Thumthanaruk, B., Sumonsiri, N., Wonganu, B. & Roytrakul, S.
1/10/20 → 30/09/23
Project: Research
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Development of vacuum fried Arunyik mushroom chips electrostatically coated with spices and herb seasonings
Sumonsiri, N., Wongsa, J., Rungsardthong, V. & Wachirasiri, K.
1/10/20 → 30/09/23
Project: Research