| Name : | Assistant Professor Dr. Kamolnate Kitsawad |
| ผศ.ดร.กมลเนตร กิจสวัสดิ์ | |
| Tel. : | +662 300 4553 Ext. |
| Email : |
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| Office : | 9th floor , Q. Bld., Ramkamheang 24, Bangkok 10240 |
| Research Interest : | sensory evaluation, food choice and preference, consumer research |
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LMS |
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Academics
- Ph.D. (Food Science and Technology), University of California, Davis, USA
- B.S. (Food Technology), Assumption University, Thailand
Research interest:
- Sensory evaluation of food
- Consumer research
Current research project:
- Sensory profile and consumer research on Japanese green tea
- Sensory methodologies
- Thai dessert and food pairing
Presentations (Oral/Poster)
- Kitsawad, K. and Guinard, J-X. 2014. The role of personal values in food choice. Food Health in ASEAN Community. 19-20 Feb 2014, Chonburi, Thailand.
- Kitsawad, K. and Guinard, J-X. 2011. The relationship between food choice and personal values (poster presentation). The 9th Pangborn Sensory Science Symposium, 4-8 September 2011, Toronto, Canada.
- Kitsawad, K. and Guinard, J-X. 2011. Do personal values relate to preference for potato chips? (poster presentation). The 9th Pangborn Sensory Science Symposium, 2-8 September 2011, Toronto, Canada.
- Kitsawad, K. and Guinard, J-X. 2011. Effect of sensory and non-sensory factors on consumer choice of potato chips (poster presentation). The 2011 IFT Annual Meeting and Food Expo, 11-14 June 2011, New Orleans, Louisiana, USA.
Publication
- Kitsawad, K. and Tuntisripreecha, N. 2016. Sensory characterization of instant tom yum soup. International Journal of Applied Science and Technology. 9(2) (in press)
- Ruengdej, K. and Kitsawad, K. 2015 Focus group discussion and sorting technique for jasmine tea. The proceedings of The 17th Food Innovation Asia Conference. June 18-19, 2015, Bangkok Thailand pp181-185.
- Ruengdej, K. and Kitsawad, K. 2014. Differentiation of aromatic green tea. International Conference on Sustainable Global Agriculture and Food Security, July 16-18, 2014, Bangkok, Thailand.
- Kitsawad, K. and Nguyen, T.T. 2014. Determination of suitable palate cleanser for spicy tom yum soup. Agro Food Industry Hi Tech. 25(3), 40-43.
- Kitsawad, K. and Guinard, J-X. 2014. Combining means-end chain analysis and the Portrait Value Questionnaire to research the influence of personal values on food choice. Food Quality and Preference. 35, 48-58.
- Lee, S.M., Kitsawad, K., Sigal, A., Flynn, D. and Guinard, J-X. 2012. Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives. Journal of Food Science. 77(12), 439-448.
Research Funding and Collaboration
- Suntory Co., Ltd.
- Ho Chi Minh University of Technology, Vietnam
- Bogor Agricultural University, Indonesia
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