Food Engineering

“The principal goals of food engineering research are to determine the thermophysical and rheological properties of a range of food systems and food ingredients; to examine fundamental and applied aspects of grain, vegetable and crop storage and drying; process control of food processing operations; and develop computer models of food processing unit operations and of quality changes during processing.”

Weerachet Jittanit

Research area - Modelling of seed drying using a two-stage drying concept

Local student

Degrees - BEng (Mechanical, King Monghut’s Institute of Technology Ladkrabang, Thailand), MEng (Food Engineering, King Monghut’s University of Technology- Thonbori, Thailand), MComm (Finance, University of Sydney, Australia)

Supervisors - Dr R. Driscoll & Dr G. Srzednicki

Nirmala Liyanage

Research area - High temperature drying of rice

Local student

Degrees - BSc (Agriculture, University of Ruhuna, Sri Lanka), MEng (AIT, Thailand), MPhil (University of Ruhuna, Sri Lanka)

Supervisor - Dr R. Driscoll

Wiriya Phomkong

Research area - Drying of stone fruit

International student from Thailand

Degrees - BSc (Food Science, KKU, Thailand), MEng (Food Engineering, KMUTT, Thailand)

Supervisors - Dr R. Driscoll & Dr G. Srzednicki

Lamul Wiset (Nok)

Research area - Effect of drying on rice quality

International student from Thailand

Degrees - BSc (Biotechnology, KKU, Thailand), MSc (Postharvest, KMUTT, Thailand)

Supervisors - Dr R. Driscoll & Dr G. Srzednicki