Draft:Sakamon Devahastin

Submission declined on 10 March 2024 by Annh07 (talk).

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Declined by Annh07 3 months ago. Last edited by Annh07 3 months ago. Reviewer: Inform author.

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Professor of Food Engineering at King Mongkut's University of Technology Thonburi (KMUTT) in Bangkok, Thailand. [1][www.wikidata.org/wiki/Q39182969]

Education

Bachelor of Engineering (Chemical Engineering) - Kasetsart University (1995)
Master of Engineering (Chemical Engineering) - McGill University (1997)
Doctor of Philosophy (Chemical Engineering) - McGill University (2001)

Research Interests

Drying of foods and biomaterials
Characterization of food biomaterials
Mathematical modeling of thermal and non-thermal food processing
Novel food processing technologies

Selected Awards and Accolades

Elected Associate Fellow, Academy of Sciences, Royal Society of Thailand (2016)
Thailand Research Fund (TRF) Senior Research Scholar (2015)
Numerous awards recognizing excellence in drying research and food engineering

Selected Publications

Author and co-author of numerous publications in peer-reviewed international journals and book chapters
Edited and authored several books on food engineering and drying technologies
Establishment of a hybrid drying strategy for instant cream mushroom soup based on starch retrogradation behavior[www.wikidata.org/wiki/Q92745548]
Color and molecular structure alterations of brazilein extracted from Caesalpinia sappan L. under different pH and heating conditions[www.wikidata.org/wiki/Q97692899]

References

Yasmeenmamu (talk) 12:41, 10 March 2024 (UTC)