ส่วนงาน: สาขาวิชาเทคโนโลยีการอาหาร
โทร: 034-585058
E-Mail: rarisara.imp@mahidol.ac.th

Rarisara Impaprasert,Ph.D.
ดร.รริศรา อิ่มภาประเสริฐ


ตำแหน่ง อาจารย์

การศึกษา

  • Bachelor of Science (Food Science & Technology) King Mongkut’s University of Technology Thonburi, Thailand 2545
  • Master of Science (Food Technology) Chulalongkorn University, Thailand 2549
  • Ph.D. (Food technology) Chulalongkorn University, Thailand 2556

ความเชี่ยวชาญ

1. Production, Purification, and utilization of konjac glucomannan
2. Starch technology (Production and application)
3. Food hydrocolloid (Application in food & beverage product)
4. Food Processing (High Pressure Processing)
5. Drying technology (Fluidized bed drying, Superheated steam drying, Foam-mat drying)

ฝึกอบรม

  1. Better Process Control School & Retort supervisor, Thai FDA & KMUTT, (Dec 2015)
  2. Certificate in Learning and Teaching in Higher Education Programme (CLTHE), AdvanceHE & KMUTT, (Jan 2020)
  3. Fellow (FHEA), UK Professional Standards Framework for teaching and learning support in higher education. Fellowship reference No. PR200298., (Apr 2021)
  4. Flavor 102: Flavor analysis 2024, NSTDA, Food Innopolis and Flavor Academy (January18-20, 2024)

Most Recent Conference

Lerdsiri, W., Ruengvisesh, S. and Impaprasert, R. (2023). Effects of Processing and High-Pressure Pasteurization on Quality of Cold-Pressed Vegetable and Fruit Juices and Smoothies., The Greenery Resort Khao Yai, Khao Yai National Park, Nakhon Ratchasima, Thailand
The 35th Annual Meeting of the Thai Society for Biotechnology and International Conference “Sustainable Development through Bio-Circular Green (BCG) Economy Model (TSB2023)” / 2023
Limampai, T., Impaprasert, R. and Sunthonsuk, W. (2023). Food Texture Modifications for Dysphagia Patients., LA CITE DES CONGRES, Nantes, France
The 14th edition of the International Congress on Engineering and Food (ICEF14), June 20-23 / 2023

Most Recent Articles from Scopus

Characteristics of Amorphophallus konjac as indicated by its genome
Scientific Reports / December 2023
Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients
Foods / October 2023
Modification of Konjac Biodegradable Material Using Deacetylation and Reinforcement Process for Its Applications in Food Packaging
International Journal of Food Science / 2023
Effect of Ultrasonic-Assisted Enzymatic Hydrolysis on Functional Properties and Antioxidant Activity of Eri Silkworm Pupa Protein Isolate
International Journal of Food Science / 2023
Rehydration and textural properties of dried konjac noodles: Effect of alkaline and some gelling agents
Horticulturae / March 2017
A New Drying Approach to Enhance Quality of Konjac Glucomannan Extracted from Amorphophallus muelleri
Drying Technology / May 2014
Evaluation of postharvest quality of three southern highbush blueberry (Vaccinium corymbosum Hybrid) cultivars subjected to heat pre-treatment
Acta Horticulturae / 5 November 2013
Improving production of purified konjac glucomannan from Amorphophallus muelleri by multistage drying
Acta Horticulturae / 5 November 2013
Effects of anti-swelling agents on physicochemical properties of glucomannan from konjac corm (Amorphophallus muelleri)
Acta Horticulturae / 2013
Comparative study of effects of drying methods and storage conditions on aroma and quality attributes of Thai jasmine rice
Drying Technology / July 2007