TYSA Member

Asst. Prof. Dr. Suvaluk Asavasanti

Award(s):
2020 – FED Outstanding Volunteer Award, Food Engineering Division, The Institute of Food Technologists (IFT), USA.
2019 – 8th KMUTT Rising Star Researcher Award (Economic Impact Emphasis), King Mongkut’s University of Technology Thonburi, Bangkok, Thailand.
2018 – Rice Plus Award – Honorable Mention, Product Concept (with Academic Research Supports): Food Product (Harmonized Jelly), Ministry of Commerce’s Department of Foreign Trade (DFT), Thailand.
2014 – Best Paper Award (Title: Development of an Oscillating Drum Granulator Prototype for Cassava Pearl), 6th International Conference on Mechanical and Electrical Technology (ICMET 2014), July 17-18, Bangkok, Thailand.
2010 – Distinguished Paper Award, 5th International Conference on Innovations in Food and Bioprocess Technology (IFBT), Asian Institute of Technology, Bangkok, Thailand.
2010 – 12th Thai Scholar Innovation in USA and Canada Award, The Office of Educational Affairs, Royal Thai Embassy, Washington DC, USA.
2010 – Royal Thai Government Scholarship, Ministry of Science and Technology, Thailand.
2010 – First Place Winner, Non-thermal Processing Division Graduate Student Paper Competition (Title: Frequency Effect of Pulsed Electric Fields on Onion Tissue Integrity), Institute of Food Technologists (IFT) Annual Meeting, July 17-20, Chicago, Illinois.
2009 – Bor Luh Memorial Scholarship, Food Science & Technology Dept., UC Davis.
2008 – IFT Graduate Scholarship, The Institute for Thermal Processing Specialists (PhD)
2007 – Little Bang Business Plan Competition Winner (ProGo Team – Food for Health and Wellness Category), UC Davis Connect, University of California, Davis, USA.
2005 – Representative of Thai Young Scientists (1 in 32 people), The Youth Forum on Ethics of Scientific Knowledge and Technology in parallel to the 4th Session of the World Commission on the Ethics of Scientific Knowledge and Technology (COMEST), Bangkok, Thailand

“Dr. Suvaluk Asavasanti is currently a director of Food Engineering Practice School at King Mongkut’s University of Technology Thonburi, Thailand and a coordinator for Future Food Industry Program under the National Research Council of Thailand. Since 2015, she has been actively involved in developing collaborations between food industries and universities to enhance their research capability and competitive advantage. She led more than 50 industrial projects, published more than 10 research articles and 1 book chapter. Her research interest includes but not limited to advanced food processing technologies, nondestructive inspection of biological materials and educational development.”