ผศ. ดร.กมลเนตร กิจสวัสดิ์

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Tel.: +662 300 4553

Office: 10th floor , Q. Bld., Ramkamheang 24, Bangkok 10240

Research Interest:

Sensory evaluation, food choice and preference, consumer research

Academics

  • Ph.D. (Food Science and Technology), University of California, Davis, USA
  • B.S.   (Food Technology), Assumption University, Thailand

Research interest:

  • Sensory evaluation of food
  • Consumer research

 Current research project:

  • Consumer research
  • Sensory methodologies

Presentations (Oral/Poster)

Publication

  • Shrestha R., Panprivech S., Kitsawad K., & Kunathigan V. (2021). Investigation and Comparison of Physicochemical characteristics of Non-aged and 4-Month Aged Mulberry Wine Prepared from Three Different Wine Making Techniques. Proceeding of the 6th Food Ingredient Asia Conference FiAC 2020. (In press).
  • T. D. Shrestha, V. Kunathigan, K. Kitsawad and S. Panprivech, “Impact of fermentation conditions on the extraction of phenolics and sensory characteristics of mangosteen wine,” Applied Science and Engineering Progress, (2020). DOI: 10.14416/j.asep.2020.05.001
  • Tipvarakarnkoon, T., Burapalit, K., & Kitsawad, K. (2020). Physicochemical and sensory properties of juice from different types of date. Food and Applied Bioscience Journal, 8(2), 40-52.
  • Tipvarakarnkoon, T., Burapalit, K., & Kitsawad, K. (2020). Physicochemical and sensorial properties of date palm syrup made from premature fruit drop, fresh and dried date pulp. The 22th Food Innovation Asia Conference 2020. Bangkok, Thailand: pp. 218-225
  • Panjapiyakul, P., Srinin, T., & Kitsawad, K. (2017). The product development of Thai fermented sausage with mixed Tomyum ingredients. British Food Journal.
  • Kitsawad, K., Joseph, B. A., & Tipvarakarnkoon, T. (2017). Effect of heat on the sensory quality of jaew sauce. British Food Journal.
  • Mulgado, K., Kitsawad, K., and Tipvarakarnkoon, T. 2017. The effects of filtration methods on physicochemical and sensory properties of date palm juice. In the proceeding of Food Innovation Asia Conference 2017 (FIAC 2017), 15-17 June 2017,75-85.
  • Virochtacha, S. and Kitsawad, K. 2017. Comparative study of experts and consumers: a case study of Japanese green tea and snack pairing. In the proceeding of Food Innovation Asia Conference 2017 (FIAC 2017), 15-17 June 2017, 647-656.
  • Thamrongwattanalerd, K. and Kitsawad, K. 2017. Comparison of the sensory characteristic of procssed tea in PET bottle and tea leaves. In the proceeding of Food Innovation Asia Conference 2017 (FIAC 2017), 15-17 June 2017, 657-665.
  • Ruangjiranan, T., Tipvarakarnkoon, T. and Kitsawad, K. 2017. The sensory characteristics of different types of sweeteners using sorting technique. In the proceeding of Food Innovation Asia Conference 2017 (FIAC 2017), 15-17 June 2017, 680-688.
  • Kitsawad, K., & Tuntisripreecha, N. (2016). Sensory characterization of instant tom yum soup. Applied Science and Engineering Progress, 9(2), 145-152.
  • Ruengdej, K. and Kitsawad, K. 2015 Focus group discussion and sorting technique for jasmine tea. The proceedings of The 17th Food Innovation Asia Conference. June 18-19, 2015, Bangkok Thailand pp181-185.
  • Ruengdej, K. and Kitsawad, K. 2014. Differentiation of aromatic green tea. International Conference on Sustainable Global Agriculture and Food Security, July 16-18, 2014, Bangkok, Thailand.
  • Kitsawad, K. and Nguyen, T.T. 2014. Determination of suitable palate cleanser for spicy tom yum soup. Agro Food Industry Hi Tech. 25(3), 40-43.
  • Kitsawad, K. and Guinard, J-X. 2014. Combining means-end chain analysis and the Portrait Value Questionnaire to research the influence of personal values on food choice. Food Quality and Preference. 35, 48-58.
  • Lee, S.M., Kitsawad, K., Sigal, A., Flynn, D. and Guinard, J-X. 2012. Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives. Journal of Food Science. 77(12), 439-448.

 Research Funding and Collaboration

  • Thailand Research Fund
  • Ho Chi Minh University of Technology, Vietnam
  • Bogor Agricultural University, Indonesia

 


 

Contact information

 Tel: 027192700,  023004553 #3797
 Fax: 023004553 #3792
 Email: biotech@au.edu
www.biotech.au.edu
 office hours: 9.00-17.00

Theophane Vernard School of Biotechnology

Assumption University
(Hua Mak Campus)
9th fl., Q.Bld.
Hua Mak, Bangkapi
BKK 10240

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