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Dr. Aussama Soontrunnarudrungsri

aussama
Name :  Dr. Aussama Soontrunnarudrungsri
ดร.อุศมา สุนทรนฤรังษี
Tel. : +662-3004553 ext. 3797
Email : This e-mail address is being protected from spambots. You need JavaScript enabled to view it , This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Office : Lecturer Office, 10th floor Q building
Research Interest : Sensory Analysis of Food and Non-Food Product , Consumer Behavior , Consumer Psychology , Product Development

LMS

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Academics

  • Ph.D. (Human Nutrition Emphasis in Sensory Analysis and Consumer Behavior), Kansas State University, USA
  • M.S. (Agro-Industrial Product Development), Kasetsart University, Thailand
  • B.S. (Agro-Industrial Product Development), Kasetsart University, Thailand

Research interests :

  • Sensory Analysis of Food and Non-Food Product
  • Consumer Behavior
  • Consumer Psychology
  • Product Development

Current research projects : 

  • Development of Thai Style Rice Pudding
  • Development of Descriptive Trained Panel from Visually Impaired People
  • The Association between Differences of Hedonic Scores and Preference Choice of Thai Food Products

Presentations (Oral / Poster)

  • The 1st  Society of Sensory Professional Conference (2008), Cincinnati, US
    Topic: Relationship between Descriptive Attributes and Flavor Volatiles in Five Varieties of Thai Rice (Poster Presentation)
  • The 8th Pangborn Sensory Science Symposium (2009), Florence, Italy
    Topic:  The Impact of Food Information on Consumer Acceptance Scores for Beef Jerky with Thai, Korea or, American Consumers (Poster Presentation)
  • The 2nd Society of Sensory Professionals Conference (2010)
    Topic: Relationship of Consumer Food Related Attitudes to Differences in Hedonic Ratings of Jerky Products (Poster Presentation)
  • The 1st international conference on “The Power of Local Knowledge in Increasing Food Business Competitiveness” at Soejijapranata Catholic University, Semarang, Indonesia (2012)
    Topic: Thai Consumer Behavior and Attitude: Effect of Gender and Degree of Neophobia on Product Liking and Food Related Lifestyle (Oral Presentation)
  • The 2nd International Conference on Food and Applied Bioscience at The Empress Hotel, Chiang Mai, Thailand (2014)
    Topic: Comparison of Sensory Properties of Freshly Harvested and 1-Year Storage Thai Rice (Oral Presentation)
  • Food and Health in ASEAN Community, Rajamangala University of Technology Tawan-ok, Chonburi, Thailand (2014)
    Topic: The Impact of Food Information on Consumer Acceptance Scores for Beef Jerky with Thai, Korean, or American Consumers. (Oral Presentation)
  • The International Conference on Sustainable Global Agriculture and Food Security at the Emerald Hotel, Bangkok, Thailand (2014)
    Topic: Aroma Profile of Vanilla Pod from Different Origins (Poster Presentation)
  • The 4th Society of Sensory Professionals Conference, Influencing to Maximize Impact at Hilton el Conquistador Tucson, AZ, U.S.A. (2014)
    Topic: Development and validation of screening tools for classification consumers of food products based on eating healthy criteria
  • The 3rd Annual Meeting of Thailand Sensory Science and Consumer Research Network 2015, Bangkok, Thailand. (2015)
    Topic:  The Impact of Food Information and Consumers’ Food Related Attitudes on Consumer Acceptance Scores for Meat Jerky with Thailand, Korea or US Consumers
  • The 3rd Annual Meeting of Thailand Sensory Science and Consumer Research Network 2015, Bangkok, Thailand. (2015)
    Topic: Shelf life of Mochi Ice Cream

Publication

  • T. Narkmit, S. Ninetr, S. Burmrunsin, and A. Soontrunnarudrungsri, “Thai Consumer Behavior and Attitude: Effect of Gender and Degree of Food Neophobia on Product Liking and Food Related Lifestyle”, in proceeding the 1st International Conference on “the power of local knowledge in increasing food business competitiveness”, Samarang, Indonesia, 2012 (CD ROM)
  • V. K. Tejo1 and A. Sontrunnarudrungsri, “Effect of Color and Flavor on the Perceived Aftertaste Intensity of Stevia (Stevia Rebaudiana) in Sweetened Beverage Products” in proceeding The 15th Food Innovation Asia Conference 2013.
  • A. Soontrunnarudrungsri, D. Chambers, E. Chambers, C. Ouppadissakul, “Comparison of Sensory Properties of Freshly Harvested and 1-Year Storage Thai Rice” the Food and Applied Bioscience Journal, l Volume 2 Issue 1 (2014). P69-84.
  • Paulina Gandhes D.K. and A. Soontrunnarudrungsri, “Comparison of Acceptance Scores as A Norm for Food and Non-Food Product: Case Study of Orange Juice and Body Lotion” in the proceeding of the International Conference on Sustainable Global Agriculture and Food Security 2014
  • Timberg, Koppel, Kuldjärv, Chambers, A. Soontrunnarudrungsri, Suwonsichon, Paalme. Seasoned Sprat Products’ Acceptance in Estonia and in Thailand. Journal of Aquatic Food Product Technology 11/2014; 23(6).

Research Funding / collaboration

  • National Research Council of Thailand (NRCT) for the year 2015-2016. This is a collaboration between School of Biotechnology, Assumption University and Institute for Scientific and Technology Research and Services, King Mongkut’s University of Technology Thonburi on a Descriptive Trained Panel”
  • Research collaboration with Soejijapranata research project in the topic of “Potential Development of Visually Impaired People as Sensory Catholic University, Semarang, Indonesia in  two projects
    • The Association between Differences of Hedonic Scores and Preference Choice of Thai Food Products
    • Validation of Food Neophobia Scale in Thai and Bahasa (Indonesian) Language (Together with Sensory Analysis Center, Kansas State University)
  • Project Collaboration in Product Development class with CPF
  • Project Collaboration (Workshop organization) with  Sensory Analysis Center, Kansas State University
  • Research Collaboration on Thai Rice with the Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University