Faculty

Dr. Atittaya Tandhanskul

Assistant Dean for Global Academic Development and Industrial Collaboration

Academics :

  • Doctor of Philosophy (Ph.D.) (Food Biotechnology), Assumption University joint program with University of California Davis, Thailand

Research Interest :

  • Food Chemistry
  • Protein Science
  • Enzymology

Email :

atittayaTnd@au.edu
Journal Publication
  1. Chavanon P., Yasurin P., Tandhanskul A. and Nutakul W. (2020) Determination of Suitable Pullulanase Condition for Modification of Rice Starch to Enhance Resistant Starch Type III (RS3), 9th Kuala Lumpur International Agriculture, Forestry and Plantation Conference (KLIAFP9), 21-22 September 2020, Bangi, Malaysia, p. 217-221.
  2. Olakit P. and Tandhanskul A. (200) Effects of Transglutaminase and Plant-based Ingredients to the Texture of Plant-based Protein Meatballs, 9th Kuala Lumpur International Agriculture, Forestry and Plantation Conference (KLIAFP9), 21-22 September 2020, Bangi, Malaysia, p. 269-273.
  3. Suon S., Sirivoranak P. and Tandhanskul A. (2020) Changes of Total Phenolic Content and Antioxidant Activity in Herbal Kombucha during the Course of Fermentation, 9th Kuala Lumpur International Agriculture, Forestry and Plantation Conference (KLIAFP9), 21-22 September 2020, Bangi, Malaysia, p. 274-280.
  4. Tandhanskul A., & Clara Stella Renata Widianarko (2018). Formulation of Bael Tea with Aloe Vera and its physiochemical changes after thermal processing. In Proceeding of KU fair 2018, Kasetsart University, Thailand, p.680-687.
  5. Tandhanskul A., & Hempanpairoh, P. (2018). Effect of packaging on storage of nonsee-peel cured jellyfish. In Proceeding of the 3rd International Conference on Sustainable Global Agriculture and Food (ICAF) “Food Innovation for Asian Community Development” Ho Chi Minh City, Vietnam, 9 November 2018.
  6. Tandhanskul A., & Srisiam, N. (2017). Spectrophotometric quantification of collagen in commercial beauty drinks. In Proceeding of the 2nd International Conference on Sustainable Global Agriculture and Food (ICAF) “Safeguarding Global Consumer: Innovation in Food Science and Technology” Semarang, Indonesia, 9-10 August 2016, p.195-200.
  7. Krasaekoopt, W., & Tandhanskul A. (2008). Sensory and acceptance assessment of yogurt containing probiotic beads in Thailand. Agriculture and Natural Resources, 42(1), 99-106.
Collaboration
  1. 2018, Consultant, Product Development for supporting SMEs Project, fiscal year 2018, Industrial Promotional Center Region 8, Department of Industry Promotion, Ministry of Industry
  2. 2018, Consultant, Uniqueness and Identity Research and Innovation (Agricultural product/ Processed product/ Herbal product/ Local product/ Dessert) Project “Petch Pleon Din” Community Development Office at Petchburi, Community Development Department, Ministry of Interior
  3. 2019, Consultant, Agricultural Product and Fruit Trading Development at Eastern Region Project, fiscal year 2019, Ministry of Industry
  4. 2019, Consultant, ITC: Industry Transformation Center, Industrial Promotional Center Region 8, Department of Industry Promotion, Ministry of Industry
  5. 2020, Consultant, Agricultural Product and Fruit Trading Development at Eastern Region Project, fiscal year 2020, Ministry of Industry
  6. 2020, Consultant, ITC: Industry Transformation Center, Industrial Promotional Center Region 8, Department of Industry Promotion, Ministry of Industry
  7. 2021, Consultant, One Province One Agro-Industrial Community : OPOAI-C, fiscal year 2021, Ministry of Industry