Nutsuda Sumonsiri


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Personal profile

Academic Biography

Dr. Nutsuda Sumonsiri is a lecturer in Food Science and Technology at the School of Health & Life Sciences, Teesside University. She is currently a module leader for Food Innovation and Product Development in the MSc Food Science and Biotechnology and MSc Food Processing Engineering courses. Her research focuses on the electrostatic coating of food powders on snacks, the product development of healthy foods, and value-added food products.

Dr. Nutsuda holds a Bachelor of Science (2nd Honours) in Agro-Industrial Biotechnology from Chiang Mai University, a Postgraduate Certificate in Applied Genetics from Birmingham University, and a Ph.D. in Food Science & Technology from Ohio State University. Before joining Teesside University in 2022, 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.

Education/Academic qualification

PhD, Effect of Powder and Target Properties on Food Powder Coating and Comparison of Solid-liquid Separation (SLS) and Vacuum Concentration of Tomato Juice, Ohio State University

Award Date: 10 Jun 2012

Bachelor, Chiang Mai University

Award Date: 26 Feb 2007

External positions

Review Editor, Frontiers in Sustainable Food Systems

2023 → …

Editorial Advisory Board, Journal of Applied Science and Emerging Technology

2022 → …

Associate Editor, The Journal of Applied Science


Associate Professor, King Mongkut's University of Technology North Bangkok


Assistant Professor, King Mongkut's University of Technology North Bangkok


Lecturer, King Mongkut's University of Technology North Bangkok



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