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 Editor, The Journal of Applied Science
2020 → …
Associate Professor, King Mongkut's University of Technology North Bangkok
2019 → 2022
Assistant Professor, King Mongkut's University of Technology North Bangkok
2017 → 2019
Lecturer, King Mongkut's University of Technology North Bangkok
2012 → 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
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Factors affecting the production of synbiotic fermented milk tablets containing jerusalem artichoke powder and Lacticaseibacillus casei TISTR 1463
Mukprasirt, A., Domrongpokkaphan, V., Kaewpanya, L., Khemkhao, M. & Sumonsiri, N., 7 Jan 2022, In: Journal of Food Processing and Preservation. 46, 1, 12 p., e16153.Research output: Contribution to journal › Article › peer-review
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Optimization of Ultrasonic-Assisted Bioactive Compound Extraction from Green Soybean (Glycine max L.) and the Effect of Drying Methods and Storage Conditions on Procyanidin Extract
Khonchaisri, R., Sumonsiri, N., Prommajak, T., Rachtanapun, P., Leksawasdi, N., Techapun, C., Taesuwan, S., Halee, A., Nunta, R. & Khemacheewakul, J., 16 Jun 2022, In: Foods. 11, 12, 1775.Research output: Contribution to journal › Article › peer-review
Open Access -
Physical properties and sensory acceptability of gum arabic-coated cherry tomato fruit during storage
Sumonsiri, N., Charoensantisuk, K., Paonoi, N. & Kittayangkul, P., 8 May 2022, In: Food Research. 6, 3, p. 42-48 7 p.Research output: Contribution to journal › Article › peer-review
Open Access -
Value Added Gummy Jelly from Palmyra Palm (Borassus flabellifer Linn.)
Sumonsiri, N., Phalaithong, P., Mukprasirt, A. & Jumnongpon, R., 10 Sep 2021, In: E3S Web of Conferences. 302, 8 p., 02002.Research output: Contribution to journal › Article › peer-review
Open AccessFile1 Downloads (Pure) -
Comparison of sweet orange (Citrus sinensis) and lemon (citrus limonum) essential oils on qualities of fresh-cut apples during storage
Sumonsiri, N., Danpongprasert, W. & Thaidech, K., 2020, In: Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry. 21, 1, p. 47-57 11 p.Research output: Contribution to journal › Article › peer-review
3 Citations (Scopus)