Faculty

Asst.Prof. Dr. Kamolnate Maleenont (Kitsawad)

Lecturer

Academics :

  • Doctor of Philosophy (Ph.D.) (Food Science and Technology), University of California, Davis, USA

Research Interest :

  • Sensory evaluation of food
  • Consumer research

Email :

kamolnatekts@au.edu
Presentations (Oral / Poster)
  1. Kitsawad, K., Tatsawan T., and Poonsupakij, P. 2018. Effect of high temperature treatment on sweeteners in soy milk (poster presentation). The 3rd International Conference on Sustainable Global Agriculture and Food Security. Nov. 9-10, 2018, Ho Chi Minh City, Vietnam.
  2. Kitsawad, K., Joseph, B. A. and Tipvarakarnkoon, T. 2016. Effect of heat on the sensory qualities of jaew sauce (oral presentation). The 2nd International Conference on Sustainable Global Agriculture and Food Security. Aug. 9-11, 2016, Semarang, Indonesia.
  3. Kitsawad, K. 2015. Acceptance of Japanese green tea in Thailand (oral presentation). Suntory Green Tea Workshop. May 25-27, 2015, Tokyo, Japan.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Journal Publication
  1. Shrestha R., Panprivech S., Kitsawad K., & Kunathigan V. (2021). Investigation and Comparison of Physicochemical characteristics of Non-aged and 4-Month Aged Mulberry Wine Prepared from Three Different Wine Making Techniques. Proceeding of the 6th Food Ingredient Asia Conference FiAC 2020. (In press).
  2. T. D. Shrestha, V. Kunathigan, K. Kitsawad and S. Panprivech, “Impact of fermentation conditions on the extraction of phenolics and sensory characteristics of mangosteen wine,” Applied Science and Engineering Progress, (2020). DOI: 10.14416/j.asep.2020.05.001
  3. Tipvarakarnkoon, T., Burapalit, K., & Kitsawad, K. (2020). Physicochemical and sensory properties of juice from different types of date. Food and Applied Bioscience Journal, 8(2), 40-52.
  4. Tipvarakarnkoon, T., Burapalit, K., & Kitsawad, K. (2020). Physicochemical and sensorial properties of date palm syrup made from premature fruit drop, fresh and dried date pulp. The 22th Food Innovation Asia Conference 2020. Bangkok, Thailand: pp. 218-225
  5. Panjapiyakul, P., Srinin, T., & Kitsawad, K. (2017). The product development of Thai fermented sausage with mixed Tomyum ingredients. British Food Journal.
  6. Kitsawad, K., Joseph, B. A., & Tipvarakarnkoon, T. (2017). Effect of heat on the sensory quality of jaew sauce. British Food Journal.
  7. Mulgado, 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.
  8. Virochtacha, S. and Kitsawad, K. 2017. Comparative study of experts and consumers: a case study of Japanese green tea and snack pairing. In the proceeding of Food Innovation Asia Conference 2017 (FIAC 2017), 15-17 June 2017, 647-656.
  9. Thamrongwattanalerd, K. and Kitsawad, K. 2017. Comparison of the sensory characteristic of procssed tea in PET bottle and tea leaves. In the proceeding of Food Innovation Asia Conference 2017 (FIAC 2017), 15-17 June 2017, 657-665.
  10. 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.
  11. Kitsawad, K., & Tuntisripreecha, N. (2016). Sensory characterization of instant tom yum soup. Applied Science and Engineering Progress, 9(2), 145-152.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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
  1. Thailand Research Fund
  2. Ho Chi Minh University of Technology, Vietnam
  3. Bogor Agricultural University, Indonesia