Biotechnology ABAC

Academics

• Dr. - Eng. (Food Rheology), Technology University of Berlin, Germany
• M.Sc. (Agro-Industrial Product Development), Kasetsart University, Thailand
• B.Sc. (Food Process Engineering), King Mongkut’s Institute of Technology Ladkrabang (KMIT’L), Bangkok, Thailand

Research interests :

Rheology, Emulsion Technology, Food Hydrocolloid and its application, Physicochemical properties of edible oils, Food Product Development

Current research projects : 

• Rheological properties, phase transition and trans-fat formation of vegetable oils and their emulsions
• Effect of emulsifiers and stabilizers on long-term stability of coconut milk emulsions
• Development of coconut milk cheese, butter and margarine
• Physicochemical properties and sensorial profile of ASEAN coconut milks
• Freeze-drying technology on high sugar solution

Courses

Publications :

International / National / Institutional paper

Burapalit K., K. Kitsawad and T. Tipvarakarnkoon. 2020. Physicochemical and sensory properties of juice from different types of date. Food and Applied Bioscience Journal, 2020, 8(2): 40−52.

Tipvarakarnkoon T., S. Sornsa-ard, and W. Imcha. 2017. Development of fresh cheese made from coconut milk in combination with cow’s milk. British Food Journal, Vol. 119 (10): 2183-2193.

Kamolnate K., B. A. Joseph, and T. Tipvarakarnkoon. 2017. Effect of heat on the sensory quality of jaew sauce, British Food Journal, Vol. 119(10):2161-2171.

Tipvarakarnkoon T., Pairoh, G. 2013. Thermal analysis of lipid crystallization and water ice on coconut milk emulsions: Effect of NaCl concentrations. Journal of Medical and Bioengineering, Vol. 2(3) : 191 – 195.

Tipvarakarnkoon T, Einhorn-Stoll U, Senge B. Effect of modified Acacia gum (Super Gum^TM) on the stabilization of coconut o/w emulsion. Food Hydrocolloids 2010; 24: 595-601. impact factor 3.196

Proceedings & Presentations (selected papers)

Burapalit K., K. Kitsawad and T. Tipvarakarnkoon. 2020. Physicochemical and Sensorial Properties of Date Palm Syrup Made from Premature Fruit Drop, Fresh and Dried Date Pulp. in the Proceedings of The 22^nd Food Innovation Asia Conference 2020 (FIAC 2020) Future Food Innovation for Better Health and Wellness. 18-19 June 2020.

Tangsuk, A., and T. Tipvarakarnkoon. 2018. Usage of Isomalt as Binding Agent for Improving Tabletcity of Yogurt Tablet. Proceedings of the International Conference on Sustainable Global Agriculture and Food Security (ICSAF2018), Ho Chi Mihn, Vietnam, 154-165.

Pimchanok Lawhiranthaworn, Aussama Soontrunnarudrungsri, Wunwisa Krasaekoopt, Tatsawan Tipvarakarnkoon. 2018. Raw Material Specification of Dried Durian Syrup Infused Toddy Palm Snack. In the proceeding of Food Innovation Asia Conference 2018 (FIAC 2018), 14-16 June 2018, 49.

Mangundayao, K., Kitsawad, K., and Tipvarakarnkoon, T. 2017. The effects of filtration methods on physicochemical and sensory properties of date palm juice. In the proceeding of Food Innovation Asia Conference 2017 (FIAC 2017), 15-17 June 2017,75-85.

Ruangjiranan T., Tipvarakarnkoon T., and Kamolate K. 2017. The Sensory Characteristics of Different Types of Sweeteners Using Sorting Technique, In the proceeding of Food Innovation Asia Conference 2017 (FIAC 2017), 15-17 June 2017, Pp.680-688.

Methaprayun, N. and T. Tipvarakarnkoon. 2015. Consumer Test and Food Pairing of Developed Cashew Nut Butter. In the proceeding of The 3rd Annual Meeting of Thailand Sensory Science and Consumer Research Network 2015, 17-18 December 2015, Srinakharinwirot University, Thailand

Tipvarakarnkoon, T., and P. Ninyamasiri. 2015. Influence of Edible Oil Addition on Crystallization and Melting of Coconut Oil. In the proceeding of The International Conference on Coconut Oil (ICCO 2015), 17-20 March 2015, Bangkok, Thailand.

Tipvarakarnkoon, T., and P. Ninyamasiri. 2015. Thermal and Rheological Profile of Coconut Oil. In the proceeding of The International Conference on Coconut Oil (ICCO 2015), 17-20 March 2015, Bangkok, Thailand.

Ronnapob L. and Tipvarakarnkoon, T. 2013. Development of Nam Tok Moo flavored crispy pork rind. In the proceeding of The 2nd Agro-Industry Conference, 30 August 2013, at Hotel Windsor Suites and Convention, BKK, Thailand.

AWARDS

Oral presentation Award - Burapalit K., K. Kitsawad and T. Tipvarakarnkoon. 2020. Physicochemical and Sensorial Properties of Date Palm Syrup Made from Premature Fruit Drop, Fresh and Dried Date Pulp. in The 22^nd Food Innovation Asia Conference 2020 (FIAC 2020) Future Food Innovation for Better Health and Wellness. 18-19 June 2020.

Poster Award - Anchidta Tangsuk and Tatsawan Tipvarakarnkoon. 2018. Production of low caloric and prebiotic yogurt powder. Poster Award competition. In Food Innovation Asia Conference 2018 (FIAC 2018), 14-16 June 2018, 53.

Awarded St. Michael Award for Public Service Assumption University, 3rd Class, December 24, 2017

Awarded St. Martin de Tour award for excellence in performance, Assumption University, 3rd Class, December 24, 2012

Student projects

Research publications 

Anchidta Tangsuk, Tatsawan Tipvarakarnkoon. 2018. Usage of Isomalt as Binding Agent for Improving Tabletcity of Yogurt Tablet. In the Proceeding of The International Conference on “Sustainable Global Agriculture and Food Security” (ICSAF2018), Ho Chi Mihn City, Vietnam, 154-165.

Anchidta Tangsuk, Tatsawan Tipvarakarnkoon. 2018. Production of low caloric and prebiotic yogurt powder. Poster Award competition. In the Abstract book of Food Innovation Asia Conference 2018 (FIAC 2018), 14-16 June 2018, 53.

Pimchanok Lawhiranthaworn, Aussama Soontrunnarudrungsri, Wunwisa Krasaekoopt, Tatsawan Tipvarakarnkoon. 2018. Raw Material Specification of Dried Durian Syrup Infused Toddy Palm Snack. In the proceeding of Food Innovation Asia Conference 2018 (FIAC 2018), 14-16 June 2018, 49.

Tatsawan Tipvarakarnkoon, Sangrawee Sornsa-ard, Wutcharee Imcha. 2017. Development of fresh cheese made from coconut milk in combination with cow’s milk, British Food Journal, Vol. 119 Issue: 10, pp.2183-2193

Kamolnate Kitsawad, Blessing Amarachi Joseph, Tatsawan Tipvarakarnkoon. 2017. Effect of heat on the sensory quality of jaew sauce, British Food Journal, Vol. 119 Issue: 10, pp.2161-2171.

Mangundayao, K., Kitsawad, K., and Tipvarakarnkoon, T. 2017. The effects of filtration methods on physicochemical and sensory properties of date palm juice. In the proceeding of Food Innovation Asia Conference 2017 (FIAC 2017), 15-17 June 2017,75-85.

Ruangjiranan, T., Tipvarakarnkoon, T. and Kitsawad, K. 2017. The sensory characteristics of different types of sweeteners using sorting technique. In the proceeding of Food Innovation Asia Conference 2017 (FIAC 2017), 15-17 June 2017, 680-688.

Methaprayun, N. and T. Tipvarakarnkoon. 2015. Consumer Test and Food Pairing of Developed Cashew Nut Butter. In the proceeding of The 3rd Annual Meeting of Thailand Sensory Science and Consumer Research Network 2015, 17-18 December 2015, Srinakharinwirot University, Thailand

Tipvarakarnkoon, T., and P. Ninyamasiri. 2015. Influence of Edible Oil Addition on Crystallization and Melting of Coconut Oil. In the proceeding of The International Conference on Coconut Oil (ICCO 2015), 17-20 March 2015, Bangkok, Thailand.

Tipvarakarnkoon, T., and P. Ninyamasiri. 2015. Thermal and Rheological Profile of Coconut Oil. In the proceeding of The International Conference on Coconut Oil (ICCO 2015), 17-20 March 2015, Bangkok, Thailand.

Ronnapob L. and Tipvarakarnkoon, T. 2013. Development of Nam Tok Moo flavored crispy pork rind. In the proceeding of The 2nd Agro-Industry Conference, 30 August 2013, at Hotel Windsor Suites and Convention, BKK, Thailand.

Tipvarakarnkoon, T. , R. Pongsawatmanit, B. Senge, C. Sigit, and A. Triastuti. 2012. Study on Liquid-solid and solid-liquid behavior of mixed vegetable oils using oscillation tests (poster presentation). In proceedings on The International Congress on Food Engineering and Technology (IFET2012), March 28-30, 2012; Bangkok, Thailand.