Sujitta Raungrusmee is lecturer in Food and Nutrition Program, Faculty of Agriculture and also instructor on meat products and milk products for Extension and Training Office, Kasetsart University, Bangkok, Thailand. For my education background, currently, I am Ph.D candidate Program in Food Engineering and Bioprocess Technology, Asian Institute of Technology, Thailand. For my research area, I am proficient and interested in problems related to food safety and also focusing on evaluation of supply chain system for improving the better quality of food products. Additionally, I am interested in developing new functional food from agriculture or agricultural by-products such as studying types of rice bran on doughnut qualities, and, development of sandwich bread formulation substituted wheat flour with rice bran. Presently, I am conducting the researches on development of low fat and low glycemic index riceberry Ice-Cream and development of resistant starch and bread from Riceberry rice. Moreover, my collaborative projects on development of Healthy Concentrated Sauce for Thai School Lunch which grant is supported by National Research Council of Thailand. Sujitta Raungrusmee is lecturer in Food and Nutrition Program, Faculty of Agriculture and also instructor on meat products and milk products for Extension and Training Office, Kasetsart University, Bangkok, Thailand. For my education background, currently, I am Ph.D candidate Program in Food Engineering and Bioprocess Technology, Asian Institute of Technology, Thailand. For my research area, I am proficient and interested in problems related to food safety and also focusing on evaluation of supply chain system for improving the better quality of food products. Additionally, I am interested in developing new functional food from agriculture or agricultural by-products such as studying types of rice bran on doughnut qualities, and, development of sandwich bread formulation substituted wheat flour with rice bran. Presently, I am conducting the researches on development of low fat and low glycemic index riceberry Ice-Cream and development of resistant starch and bread from Riceberry rice. Moreover, my collaborative projects on development of Healthy Concentrated Sauce for Thai School Lunch which grant is supported by National Research Council of Thailand.

Food & Nutrition Experts