Speaker

Dr. Thongchai Suwonsichon, Kasetsart University, Bangkok, Thailand

Prof. Schöpf

Dr. Suwonsichon is an Associate Professor at Department of Product Development, Faculty of Agro-Industry,Kasetsart University, Thailand. He teaches graduate classes in sensory evaluation, rheology and physical properties. He is one of the pioneers establishing the Kasetsart University sensory and consumer research center (KUSCR). It is the leading sensory research center in Thailand having highly trained panelists. Recently, they have extensively worked on descriptive analysis more than 10 years. Dr.Suwonsichon has initiated several projects on training panels with food companies. His recent research is focused investigation of Thai ingredients on descriptive sensory analysis and consumer emotion. Dr. Suwonsichon also conducts his researches in application of nondestructive measurement such as near In-fared spectroscopy, electronic nose and image analysis food products and developing model to predict food properties.

Dr.Suwonsichon received his Ph.D in Food Science from University of Massachusetts at Amherst, USA  in 1999. In 2004, he had short term training in sensory evaluation at Sensory Analysis Center, Kansas State University with Prof. Edgar Chambers IV.He is currently served as the director of Kasetsart University Research and Development Institute, the university’s organization for research administration, coordination and collaboration and research information development.

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