Projects per year
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
2020 → 2022
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 Finished
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Development of vacuum fried Arunyik mushroom chips electrostatically coated with spices and herb seasonings
Sumonsiri, N. (PI), Wongsa, J. (CoI), Rungsardthong, V. (CoI) & Wachirasiri, K. (CoI)
1/10/20 → 30/09/23
Project: Research
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Application of jellyfish protein by-products as flavoring powder and gelatin
Thumthanaruk, B. (PI), Sumonsiri, N. (CoI), Wonganu, B. (CoI) & Roytrakul, S. (CoI)
1/10/20 → 30/09/23
Project: Research
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Tyrosinase Inhibitory Activity of Crude Procyanidin Extract from Green Soybean Seed and the Stability of Bioactive Compounds in an Anti-Aging Skin Care Formulation
Pohntadavit, K., Duangmano, S., Osiriphan, M., Leksawasdi, N., Techapun, C., Sumonsiri, N., Sommano, S. R., Rachtanapun, P., Nunta, R. & Khemacheewakul, J., 8 Oct 2024, In: Cosmetics. 11, 5, 19 p., 178.Research output: Contribution to journal › Article › peer-review
Open AccessFile56 Downloads (Pure) -
Coating foods with powders
Sumonsiri, N. & Barringer, S., 17 Nov 2023, (E-pub ahead of print) Handbook of Food Powders: Chemistry and Technology. Bhandari, B., Bansal, N., Zhang, M. & Schuck, P. (eds.). 2 ed. Woodhead Publishing, p. 495-506 11 p. (Woodhead Publishing Series in Food Science, Technology and Nutrition).Research output: Chapter in Book/Report/Conference proceeding › Chapter (peer-reviewed) › peer-review
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Coating of seasonings in deep-fried banana chips by electrostatic and non-electrostatic coating processes
Srikaeo, K., Thupphutsa, N. & Sumonsiri, N., 19 Jul 2023, In: Asia-Pacific Journal of Science and Technology. 28, 4, p. 1-8 8 p., APST-28-04-12.Research output: Contribution to journal › Article › peer-review
Open Access -
Effect of particle size and concentration of defatted rice bran supplemented in tomato salad dressing
Mukprasirt, A., Domrongpokkaphan, V., Akkarachaneeyakorn, S. & Sumonsiri, N., 3 Feb 2023, In: Food Science and Technology. 43, 9 p.Research output: Contribution to journal › Article › peer-review
Open AccessFile74 Downloads (Pure) -
Inhibitory Effects of Saponin-Rich Extracts from Pouteria cambodiana against Digestive Enzymes α-Glucosidase and Pancreatic Lipase
Sanneur, K., Leksawasdi, N., Sumonsiri, N., Techapun, C., Taesuwan, S., Nunta, R. & Khemacheewakul, J., 11 Oct 2023, In: Foods. 12, 20, 3738.Research output: Contribution to journal › Article › peer-review
Open Access