Ittipon Techakriengkrai, Ph.D.

          Telephone     0-2310-8407

          E-mail           This email address is being protected from spambots. You need JavaScript enabled to view it.

Education

          1995 - 1999          B.Sc. in Food Technology, Chulalongkorn University, Thailand
                                     (Senior project title: Production of xanthan gum from Xanthomonas campestris using
                                     Chinese cabbage as raw material)

          2000 – 2001          M.Sc. in Food Biotechnology, University of Strathclyde, UK
                                      (Thesis title: Oxygen supplied in multi-brew fermentation)

          2002 – 2004          Ph.D. in Food Science, University of Strathclyde, UK
                                      (Thesis title:Sensory and chemometric studies of flavours in lager beers)

          2004                     Food Hygiene Certificate, The Royal Environmental Health Institute of Scotland, UK

          2005                     Certificate in Technology Incubation 
                                      Office of the Higher Education Commission, Thailand

          2007                     Certificate in Entrepreneurship for Scientist
                                      Chulalongkorn University, Bangkok, Thailand 

          2015                     Cochran Fellowship Program
                                      Tuskegee University, Alabama & USDA, Washington DC, USA  

Interested Research Area

          - Sensory Evaluation of Foods

          - Brewing Technology 

          - Food Analysis

Work Experiences

          Ramkhamhaeng University, Bangkok, Thailand

               Lecturer – Department of Food Technology     April 2005 – Present              
               Key Responsibility
               - Lecture in:
                          - Sensory evaluation of foods
                          - Quality control of food products
                          - Food toxicology
                          - Food analysis
                          - Experimental design
               - Research in:
                          - Sensory characters of alcoholic beverages
                          - Quality controls of Thai alcoholic beverages
                          - Develop new analytical methods for food flavours and congeners
                          - Develop regulations for food safety in Thailand

               Academic Committee - Faculty of Science       September 2012 - Present

               Associate Director – Institute of Health Science December 2007 - 2010
               Key Responsibility
               - Lead project to develop academic and research quality within the institute
               - Manage and work closely with lecturers and staffs for academic affair
               - Conduct academic and research quality assessment

          Scottish Courage Brewing Ltd., Edinburgh, UK

               Researcher                                                        April – October 2001
               Key Responsibility
               - Lab scale lager and ale fermentations
               - Routine instrumental analysis of major congeners in lagers
               - Practising quality control of lagers

Other Work Experiences

          Food Research International, Elsevier B.V.

               Member of Editorial Board                             February 2013 - Present
               - Monitoring the editorial policy of the journal
               - Reviewing papers

          Food and Drug Administration, Nontaburi, Thailand     

               Scientific Committee                                      September 2005 – Present
               - Develop national frameworks and regulations in:
                          - Food additives
                          - Flavour ingredients
                          - Functional foods
                          - Food supplements
                          - Scientific consultant

          University of Thai Chamber of Commerce, Bangkok, Thailand

               Visiting Lecturer                                           January 2006 – Present
               - Lecturer in Advance Flavour Technology

          Christian University of Thailand, Nakorn Patom, Thailand

               Visiting Lecturer                                          August 2012 - Present
               - Lecturer in Statistical Quality Control

          Axis Associates International Co., Ltd.,Singapore & Bangkok

               Consultant                                                    January 2009 - Present

          Reviewer Referee for:
          - International Journal of Food Science and Technology                                        
          - Trends in Food Science and Technology
          - Food Research International
          - Talanta
          - Critical Reviews in Food Science and Nutrition
          - Journal of Separation Science

Publications

          International Journals

          Techakriengkrai, I., Paterson, A., Taidi, B. and Piggott, J.R., Relationships of sensory bitterness in lager beers to iso-a-acid contents. Journal of the Institute of Brewing, 2004, 110(1), 51-56.

          Techakriengkrai, I., Paterson, A. and Piggott, J.R., Time intensity parameters of perceptions of sweetness in lager beers. Journal of the Institute of Brewing, 2004, 110(4), 352-359.

          Techakriengkrai, I., Paterson, A. and Piggott, J.R. Relationships of sensory sweetness in lager beers and flavour volatile composition. Journal of the Institute of Brewing, 2004, 110(4), 360-366.

          Techakriengkrai, I., Paterson, A., Taidi, B., and Piggott, J.R., Relationship of overall estery aroma character in lagers from volatile headspace congener concentration. Journal of the Institute of Brewing, 112(1), 2006, 41-49.

          Techakriengkrai, I., Paterson, A., Taidi, B., and Piggott, J.R., Staling in two canned lager beers stored at different temperatures from sensory analyses and consumer ranking, Journal of the Institute of Brewing, 112(1), 2006, 28-35.

          Techakriengkrai, I., Paterson, A., and Taidi, B., Relationship of sensory staleness in two lagers to trans-2-nonenal and three other staling aldehydes from multivariate modeling., Journal of the Institute of Brewing, 112(1), 2006, 36-40.

          Techakriengkrai, I. and Surakarnkul, R., The analysis of benzoic acid and sorbic acid in Thai rice wines and distillates by solid-phase sorbent extraction and high-performance liquid chromatography, Journal of Food Composition and Analysis, 20, 2007, 220-225

          Niamnont, N., Mungkarndee, R., Techakriengkrai, I., Rashatasakhon, P., and Sukwattanasinitt., M.,Protein discrimination by fluorescent sensor array constituted of variously charged dendritic phenylene-ethynylene fluorophores, Biosensors and Bioelectronics,26, 2010, 863-867.

          Techakriengkrai, I. and Lertborwornwong C., The analysis of benzene contaminant in Thai commercial non-alcoholic beverages by Headspace Gas Chromatography Mass Spectrometry, International Food Research Journal, 20(4), 2013, 1883-1887.

          Mungkarndee, R., Tumcharern, G., Thiramanus, R., Techakriengkrai, I., and Sukwattanasinitt., M., Fluorascence sensor array for identification of foodborne pathogens, Analytical Methods, 7, 2015, 7431-7435.

          Mungkarndee, R., Techakriengkrai, I., Tumcharern, G., and Sukwattanasinitt., Fluorescence array for identification of commercial milk samples according to their thermal treatments, Food Chemistry, 197 (Part A), 2016, 198-204.

          Bayawa, R.R., Chiangjan, M., Saeheng, L., Chung, M.T., Techakriengkrai, I., Nitikanchana, S., and Llamas-Moya, S., Effect of partial supplementation of EverwellTM in nursery pigs performance, The Thai Journal of Veterinary Medicine, 48(Suppl), 2018, 165.

          Jarangdet, T., Pratumyot, K., Srikittiwanna, K., Dungchai, W., Mingvanish, W., Techakriengkrai, I., Sukwattanasinitt, M., and Niamnont, N., A fluorometric paper-based sensor array for the discrimination of volatile organic compounds (VOCs) with novel salicylidene derivatives, Dyes and Pigments, 159, 2018, 373-383.

          International Conference Proceedings

          Bennett, S., Techakriengkrai, I., Paterson, A., Hodgson, J., Taidi, B., and Jones, H., Flavour changes with time “The consumer conundrum”. Proceedings of the 30th international EBC-Congress, 2005,Prague, Czech Republic.

          Surakarnkul, R. and Techakriengkrai, I., Nutritional value of cashew apple sauce., Proceedings of the 1^st International Conference on Natural Products for Health and Beauty, 2005, Maha Sarakham, Thailand.

          Techakriengkrai, I., Paterson, A., and Piggott, J.R., Artificial neural network – a key model for sensory prediction of beer estery attribute, Proceedings of the 8^th Agro-Industrial Conference: Food Innovation, 2006, Bangkok, Thailand.

          Techakriengkrai, I., Sensory profiling of Thai rice wines, Proceedings of the 10^th Agro-Industrial Conference: Food Innovation Asia, 2008, Bangkok, Thailand.

          Mungkarndee, R., Niamnont, N., Rashatasakhon, P., Techakriengkrai, I., and Sukwattanasinitt, M., Multivariate Statistical Analyses in Protein Array Detection with Charged Dendritic Fluorophores, Proceeding of the Pure and Applied Chemistry International Conference 2010, PACCON, Ubon Ratchathani, Thailand.

          Mungkarndee, R., Techakriengkrai, I., Tumcharern, G., and Sukwattanasinitt, M. Discrimination of commercial milks using fluorescence biosensor array coupled with multivariate statistical analyses Proceeding of the 15th Food Innovation Asia Conference, 2013, Bangkok, Thailand.

          Bayawa, R.R., Chiangjan, M., Saeheng, L., Chung, M.T., Techakriengkrai, I., Nitikanchana, S., and Llamas-Moya, S., Effect of partial supplementation of EverwellTM in nursery pigs performance, Proceeding of the 17th Chulalongkorn University International Veterinary Conference, CUVC2018, April 25-27, 2018, Bangkok, Thailand

          International Text Books

          Taidi, B., Mazike H.G., Techakriengkrai, I., Polychronidou, V., Evrard, J., SHAH, F., and Hodgson, J., Wort Composition and Fermentation Performance, in Brewing yeast fermentation performance, edited by K. Smart, 3rd ed., Ames, IA, Blackwell Pub., 2008.

          Techakriengkrai, I. Rice Derived Wines and Spirit, in Fermented Beverage Production, edited by J.R. Piggott, 3rd ed., Spinger, 2014

          Funded Projects

          Development of national frameworks, regulations, and standards of food additives, flavour additives, and food contaminants for the application of Thai food industry (8 minor projects; 2005 - 2008)
               Funding Source: Food and Drug Administration, Nontaburi, Thailand               
               Total of THB 800,000

          Sensory evaluation of Thai rice wines (2006)
               Funding Source: Ramkhamhaeng University                                                  
               THB 180,000

          Evaluation and modelling of benzene congeners in Thai non-alcoholic beverages (2 minor projects; 2008 - 2010)
               Funding Source: Ramkhamhaeng University
               THB 400,000