You are here:: Department of Food Biotechnology (Ph.D and M.Sc.) Dr. Kamolnate Kitsawad

Dr. Kamolnate Kitsawad

Name : Assistant Professor Dr. Kamolnate Kitsawad
ผศ.ดร.กมลเนตร กิจสวัสดิ์
Tel. : +662 300 4553 Ext.
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 : 9th floor , Q. Bld., Ramkamheang 24, Bangkok 10240
Research Interest : sensory evaluation, food choice and preference, consumer research




  • 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 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