ผศ. ดร. ทรรศวรรณ ทิพยวรการกูร

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Tel.: +662 300 4553 Ext. 3797, 0642087555

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

Research Interest:

Rheology, Food additives, Consumer and sensory studies, Food Product Development

Academics

  • Dr. - Eng. (Food Rheology), Technology University of Berlin, Germany
  • M.Sc. (Agro-Industrial Product Development), Kasetsart University, Thailand
  • B.Sc. (Food Process Engineering), King Mongkut’s Institute of Technology Ladkrabang (KMIT’L), Bangkok, Thailand

Current research projects : 

  • Sweetness profile and application of natural sweeteners in liquid and solid foods
  • Physicochemical properties and product development of date palm fruits
  • Traditional/rapid profiling and consumer testing on food products

Publications :

International / National / Institutional paper

  • Burapalit K., K. Kitsawad and T. Tipvarakarnkoon. 2020. Physicochemical and sensory properties of juice from different types of date. Food and Applied Bioscience Journal, 2020, 8(2): 40−52.
  • Tipvarakarnkoon, S. Sornsa-ard, and W. Imcha. 2017. Development of fresh cheese made from coconut milk in combination with cow’s milk. British Food Journal, Vol. 119 (10): 2183-2193.
  • Kamolnate K., B. A. Joseph, and T. Tipvarakarnkoon. 2017. Effect of heat on the sensory quality of jaew sauce, British Food Journal, Vol. 119(10):2161-2171.
  • Tipvarakarnkoon, Pairoh, G. 2013. Thermal analysis of lipid crystallization and water ice on coconut milk emulsions: Effect of NaCl concentrations. Journal of Medical and Bioengineering, Vol. 2(3) : 191 – 195.
  • Tipvarakarnkoon T, Einhorn-Stoll U, Senge B. Effect of modified Acacia gum (Super GumTM) on the stabilization of coconut o/w emulsion. Food Hydrocolloids 2010; 24: 595-601. impact factor 3.196

Proceedings & Presentations (selected papers)

  • Vithayanon P., Tipvarakarnkoon T., Watcharin W. and Laodheerasiri S. Effect of extraction conditions on bioactive compounds of Barley (Hordeum vulgare L.) and sun protection factor (SPF) determination of Barley-Virgin oil based cosmetic emulsion. In the Proceeding of The 22 th Food Innovation Asia Conference 2020 (FIAC2020) Innovative for future food and nutrition security 18-19 June 2020.
  • Burapalit K., K. Kitsawad and T. Tipvarakarnkoon. 2020. Physicochemical and Sensorial Properties of Date Palm Syrup Made from Premature Fruit Drop, Fresh and Dried Date Pulp. in the Proceedings of The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Future Food Innovation for Better Health and Wellness. 18-19 June 2020.
  • Tangsuk, A., and Tipvarakarnkoon. 2018. Usage of Isomalt as Binding Agent for Improving Tabletcity of Yogurt Tablet. Proceedings of the International Conference on Sustainable Global Agriculture and Food Security (ICSAF2018), Ho Chi Mihn, Vietnam, 154-165.
  • Pimchanok Lawhiranthaworn, Aussama Soontrunnarudrungsri, Wunwisa Krasaekoopt, Tatsawan Tipvarakarnkoon. 2018. Raw Material Specification of Dried Durian Syrup Infused Toddy Palm Snack. In the proceeding of Food Innovation Asia Conference 2018 (FIAC 2018), 14-16 June 2018, 49.
  • Tatsawan Tipvarakarnkoon. 2018. Innovative Athlete Food Products in This Era: A Summarize Review. In the Proceedings of the 15th Future Food and Nutrition for Health, 19-20 July 2018, Bangkok, Thailand, pp. 50-53.
  • Mangundayao, 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.
  • Ruangjiranan T., Tipvarakarnkoon, and Kamolate 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, Pp.680-688.
  • Methaprayun, N. and T. Tipvarakarnkoon. 2015. Consumer Test and Food Pairing of Developed Cashew Nut Butter. In the proceeding of The 3rd Annual Meeting of Thailand Sensory Science and Consumer Research Network 2015, 17-18 December 2015, Srinakharinwirot University, Thailand
  • Tipvarakarnkoon, T., and P. Ninyamasiri. 2015. Influence of Edible Oil Addition on Crystallization and Melting of Coconut Oil. In the proceeding of The International Conference on Coconut Oil (ICCO 2015), 17-20 March 2015, Bangkok, Thailand.
  • Tipvarakarnkoon, T., and P. Ninyamasiri. 2015. Thermal and Rheological Profile of Coconut Oil. In the proceeding of The International Conference on Coconut Oil (ICCO 2015), 17-20 March 2015, Bangkok, Thailand.
  • Ronnapob L. and Tipvarakarnkoon, T. 2013. Development of Nam Tok Moo flavored crispy pork rind. In the proceeding of The 2nd Agro-Industry Conference, 30 August 2013, at Hotel Windsor Suites and Convention, BKK, Thailand.
  • Tipvarakarnkoon, T. , R. Pongsawatmanit, B. Senge, C. Sigit, and A. Triastuti. 2012. Study on Liquid-solid and solid-liquid behavior of mixed vegetable oils using oscillation tests (poster presentation). In proceedings on The International Congress on Food Engineering and Technology (IFET2012), March 28-30, 2012; Bangkok, Thailand.

AWARDS

  • Oral presentation Award - Burapalit K., K. Kitsawad and T. Tipvarakarnkoon. 2020. Physicochemical and Sensorial Properties of Date Palm Syrup Made from Premature Fruit Drop, Fresh and Dried Date Pulp. in The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Future Food Innovation for Better Health and Wellness. 18-19 June 2020.
  • Poster Award - Anchidta Tangsuk and Tatsawan Tipvarakarnkoon. 2018. Production of low caloric and prebiotic yogurt powder. Poster Award competition. In Food Innovation Asia Conference 2018 (FIAC 2018), 14-16 June 2018, 53.
  • Awarded St. Michael Award for Public Service Assumption University, 3rd Class, December 24, 2017
  • Awarded St. Martin de Tour award for excellence in performance, Assumption University, 3rd Class, December 24, 2012

 


 

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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