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Assist. Prof. Dr. Wunwisa Kasaekoopt

drwunwisa
Name : Assist. Prof. Dr. Wunwisa Kasaekoopt
ผศ. ดร.วันวิสาข์ กระแสร์คุปต์
Tel. : +662-3004553 ext. 3794
Email : This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Office : Faculty of Biotechnology, Assumption University, Hua Mak Campus, Hua Mak, Bangkapi, Bangkok 10240

 Education :
  • Doctorate : Food Science and Technology,University of Queensland,Australia, 2004
  • Master : Food Science and Technology,Kasetsart University,Thailand, 1992
  • Bachelor : Microbiology,Kasetsart University,Thailand, 1986
Work Experiences :

Year
Position
Institution
1995-Present
Lecturer
Assumption University
1993-1995
Lecturer
Rangsit University
1992-1993
Production Manager
Danone Co.
1991-1992
Production Manager
CP Natural Produces Co.
1990-1991 RD & QC Manager S&J International Co.
1986-1987 QC Officer Thai Agri Food Co.

Awards :

  • Graduate School Award, University of Queensland, Australia in year 2002. 
  • The Best Poster Award in the “Student General” category, Poster Competition 2002. The 35th Australia Institute of Food Science and Technology Conference, Sydney, Australia. 21-24 July.

Teaching :

Course Code Course Title
FT 3101
Introduction to Food Technology
AI 3202
Introduction to Agro-Industry
FT 3103
Food Microbiology
FT 3106
Food Processing I
AI 3204 Processing of Agricultural Product I
FT 4108 Food Processing II
AI 4208 Processing of Agricultural Product II
FT 4114 Bakery Technology
FT 4115 Fruit and Vegetable Technology
FT 4117 Dairy Technology
FT 4122 Confectionary Technology
FT 4123 Food Sanitation
FB 5106 Advanced Food Processing
FB 6150 Technology of milk and dairy products

Area of Interested Research :

  • Microencapsulation of probiotics and its application in dairy and non-dairy products
  • Microencapsulation of essential oil, natural antimicrobial substances and colorants
  • Natural extract from bamboo leave and its applications
  • Microbial risk analysis
  • Fresh-cut fruit and vegetable
  • Processing of vanilla pod
Publications :
  • Krasaekoopt W., Bhandari B. and Deeth H. 2003. Evaluation of encapsulation techniques of probiotics for yogurt: a review. International Dairy Journal 13(1): 3-13.
  • Krasaekoopt W., Bhandari B., and Deeth H. 2003. Yogurt from UHT milk: a review. Australian Journal of Dairy Technology 58(1): 26-29.
  • Krasaekoopt W., Bhandari B. and Deeth H. 2004. The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria. International Dairy Journal 14(8): 737-743.
  • Krasaekoopt W., Bhandari B. and Deeth H. 2004. Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powder. Journal of Food Science 69(6): E276-80.
  • Krasaekoopt W., Bhandari B. and Deeth H. 2005. Comparison of gelation profile of yogurts during fermentation measured by RVA and Ultrasonic spectroscopy. International Journal of Food Properties 8: 193-198.
  • Krasaekoopt W., Bhandari B. and Deeth H. 2006. Survival of probiotics encapsulated in chitosan-coated alginate beads in yogurt form UHT- and conventionally-treated milks during storage. Lebensm.-Wiss. U.-Technol. 39: 177-183.
  • Krasaekoopt W. and Kongkanchanatip A. 2005. Antimicrobial properties of Thai traditional flower vegetable extracts. AU Journal of Technology 9(2): 71-74.
  • Krasaekoopt W. (2006). “จุลินทรีย์โพรไบโอติค: ทางเลือกใหม่ในอุตสาหกรรมอาหารAsia Pacific Food Industry Thailand Journal 3(21): 31-34.
  • Krasaekoopt W. and Tandhanskul A. 2008. Sensory and acceptance assessment of yogurt containing probiotic beads in Thailand. Kasetsart Journal (Natural Science) 42: 99-106.
  • Krasaekoopt W. and Mabumrung J. 2008. Microbiological evaluation of edible coated fresh-cut cantaloupe. Kasetsart Journal (Natural Science) 42: 552-557.
  • Krasaekoopt K. and Sunthawong B. 2008. Vacuum impregnation of probiotics in fruit pieces. Kasetsart Journal (Natural Science) 42(4): 723-731.
  • Krasaekoopt W., Pianjareonlap R. and Kittisuriyanont K. 2008. Survival of probiotics in fruit juices during refrigerated storage Thai Journal of Biotechnology 8(1): 129-133.
  • Krasaekoopt W., Abusali S.B. and Chayasana M. 2010. Processing of vanilla pods grown in Thailand and its application. Assumption University Journal of Technology 13(3): 135-142.
  • Krasaekoopt W. and Kitsawad K. 2010. Sensory characteristics and consumer acceptance of fruit juice containing probioitcs beads in Thailand. Assumption University Journal of Technology 14(1): 33-38.
  • Krasaekoopt W. and Cabraal T. 2011. Effect of hydrocolloids on sensory properties of the fermented whey beverage from different types of milk. Assumption University Journal of Technology 14(4): 253-258.
  • Krasaekoopt W. and Bhatia S. 2012. Production of yogurt powder using foam-mat drying. Assumption University Journal of Technology 15(3): 166-171.
  • Krasaekoopt W. and Kutschera M. 2012. The use of Job’s tear (Coix lacryma-jobi L.) flour to substitute cake flour in butter cake. Assumption University Journal of Technology 15(4): 233-238.
  • Krasaekoopt W. and Keeratibunharn N. 2013. Development of Job’s tear (Coix-lachryma-jobi L.) yogurt. Assumption University Journal of Technology 16(3): 133-139.
  • Krasaekoopt W. 2013. Microencapsulation of probiotics in gel matrices. Journal Agro FOOD Industry High-tech 24(2): 30-37.
  • Krasaekoopt W. and Watcharapoka S. 2014. Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice. LWT-Food Science and Technology 57: 761-766.
  • Pooyan Shakouri Elizei and Wunwisa Krasaaekoopt. 2014. Microencapsulation of Litsea cubeba essential oil in β-cyclodextrin by using paste and co-precipitation methods. Kasetsart University Journal (Natural Science), 48: 893-907.
  • Pooria Shakoori and Wunwisa Krasaekoopt. 2015. Microencapsulation of saffron (Crocus sativus L.) extract in co-polymer complexes by using extrusion method. Chiang Mai University Journal Natural Science, 14(1): 53-71.
  • Thu T.T.M. and Krasaekoopt W. 2014. Microencapsulation of enzymes by using complex polymers. In Press.

Book

  • Krasaekoopt W. 2008. FT 3103 Food Microbiology: Practical Manual, Assumption University Press, Bangkok, 149 p.

Book Chapter

  • Krasaekoopt W. and Bhandari B. 2011. Fresh-Cut Vegetables. In Handbook of Vegetables and Vegetable Processing. Edited by N.K. Sinha, Blackwell Publishing Ltd., pp. 221-242
  • Krasaekoopt W. and Bhandari B. 2012. Properties and applications of different probiotic delivery systems. In Encapsulation technologies and delivery systems for food ingredients and nutraceuticals. Edited by N. Garti and D.J. McClements, Woodhead Publishing Limited, pp. 541-594.
Presentations :
  • Krasaekoopt W., Bhandari B. and Deeth H. 2002. Effect of coating materials on the survival of microencapsulated probiotic bacteria in alginate beads. Program and Abstract of the 35th Australian Institute of Food Science and Technology Conference, Sydney, Australia. 21-24 July.
  • Krasaekoopt W., Bhandari B. and Deeth H. 2002. Characterization of texture development of yogurt from UHT milk during fermentation. Proceeding of the International Conference on Innovations in Food Processing Technology and Engineering, Asian Institute of Technology, Bangkok, Thailand. 11-13 December.
  • Krasaekoopt W., Bhandari B., and Deeth H. 2003. Study of texture development of yogurt from UHT- and conventionally treated milk by rapid visco analyzer and ultrasonic spectroscopy methods. Program and Abstracts of the 36th Australian Institute of Food Science and Technology Conference, Melbourne, Australia. 24-27 August.
  • Krasaekoopt W., Bhandari B. and Deeth H. 2003. Survival of microencapsulated probiotic bacteria in stirred yogurt from UHT milk. Proceeding of International Dairy Federation 2nd World Symposium of Dairy Products in Human Health & Nutrition, Melbourne, Australia. 24-27 August.
  • Krasaekoopt W. and Kongkanchanatip A. 2005. Study of microbial inhibition of flower vegetables. Proceeding of Agricultural Industry Seminar 7th, Bangkok, Thailand. 22-24 June.
  • Tandhanskul A. and Krasaekoopt K. 2005. Consumer acceptance of yogurt containing probiotic encapsulted in alginate beads coated with chitosan. IRPUS Exhibition The Mall Ngamwongwan, Bangkok, Thailand. 31 March – 2 April.
  • Krasaekoopt W., Pianjareonlap R. and Kittisuriyanont K. 2007. Probiotic Fruit Juices. The 2nd International Conference on Fermentation Technology for Value Added Agricultural Products, Kosa Hotel, Khon Khan, Thailand. May 23rd – 25th, 2007.
  • Krasaekoopt W. and Sunthawong B. 2007. “Vacuum Impregnation of Probiotics in Fruit Pieces” (Oral presentation). Proceeding of the 7th International Conference of Food Science andTechnology, Wuxi, China, November 12th -15th, 2007.