Faculty

Dr. Roungdao Klinjapo

Chairperson of Food Technology Department

Academics :

  • Doctor of Philosophy (Ph.D.) (Food Biotechnology), Assumption University, Thailand

Research Interest :

  • Antioxidant properties in herbal tea, herbs, spices, and other natural sources including the application of antioxidant in natural crude extract in food products

Email :

roungdao@hotmail.com
Proceeding
  1. Food Packaging from natural sources such as coconut fiber or fruit peel.
  2. Antioxidant properties of plant extract and their applications
  3. Herbal tea production, properties, and applications
  4. Sugar properties and its applications in foods, beverages, and confectionery products
  5. Food Chemical analysis
  6. Color and Flavor technology
Journal Publication
  1. Klinjapo, R. and Nuttakant E. (2019). Formulate the Ready-to-cook Dried Tom Saab cube. Poster session presented at Food Ingredients Asia Conference 2019, 12–13 September 2019, BITEC, Bangkok, Thailan.
  2. Klinjapo, R. and Krasaekoopt, W. (2018). Microencapsulation of color and flavor in confectionery products. In Natural and Artificial Flavoring Agents and Food Dyes (pp. 457-494). Academic Press.
  3. Roungdao Klinjapo, Kitiporn Tongprasong, Pornpong Sutthirak. (2018). Development of dried vegetable-rich kaeng liang cube. In The 3rd International Conference on sustainable Global Agri & Food. 9-10 Nov. 2018. Ho Chi Minh City, Vietnam. pP. 75 – 87.
  4. Klinjapo, R., Areerat, K., & Sutthirak, P. (2017). Study effect of natural extracts on the antioxidant activity in pork balls. British Food Journal. 119(10), pp.2217-2228.
  5. Klinjapo, R., Daranee N. and Pornpong S. (2015). Development of Kaeng Liang Cube. Poster session presented at the Food Innovation Asia Conference 2015, 10-11 September 2015, BITEC Bangna, Bangkok, Thailand.
  6. Klinjapo, R., Pornpong S., and Orasa K. (2014). Effect of oyster meat on sensory evaluation of Nam-prik phao (Thai fried chili paste). Poster session presented at International Conference on Sustainable Global Agricultural and Food Security (ICSAF2014), 16 – 18 July 2014, The Emerald Hotel, Bangkok, Thailand.
  7. Klinjapo, R. and Kamolphan R. (2014). Development of wild chrysanthemum tea sorbet. Poster session presented at International Conference on Sustainable Global Agricultural and Food Security (ICSAF2014), 16 – 18 July 2014, The Emerald Hotel, Bangkok, Thailand.
  8. Klinjapo, R. and Petcharat C. (2014). Development of Thai Bamboo Leaf Tea. Poster session presented at International Conference on Sustainable Global Agricultural and Food Security (ICSAF2014), 16 – 18 July 2014, The Emerald Hotel, Bangkok, Thailand.
  9. Klinjapo, R., Pornpong S., and Gingkaew P. (2013). Effect of natural extract on the antioxidant activity of methylcellulose film. Poster session presented at the 15th FOOD INNOVATION ASIA CONFERENCE 2013, 13 -14 June 2013, BITEC Bangna, Bangkok, Thailand.
  10. Klinjapo, R., Pornpong S., Rusiru K., and Sunisa S. (2013). Formulation of spice-rich chicken satay with the combination of chitosan and effect of storage on sensory qualities and chemical changes. Poster session presented at the 15th FOOD INNOVATION ASIA CONFERENCE 2013, 13 -14 June 2013, BITEC Bangna, Bangkok, Thailand.
Patty Patent
  1. Klinjapo, R. and Netranapha P. 2017. High Chlorophyll GABA Rice beverage Thailand Petty patent No. 12346
  2. Klinjapo, R. and Daranee N. 2017. Kang Lieng Cube. Thailand Petty patent No. 12733.
  3. Klinjapo, R. and Kittiporn T. 2017. High fiber Kang Lieng Cube. Thailand Petty patent No. 13364.
Presentations (Oral / Poster)
  1. Formulate the Ready-to-cook Dried Tom Saab cube (Poster presentation) Food Ingredients Asia Conference 2019, 12–13 September 2019, BITEC, Bangkok, Thailand.
  2. Development of dried vegetable-rich kaeng liang cube (Poster presentation) The 3rd International Conference on sustainable Global Agri & Food. 9-10 Nov. 2018. Ho Chi Minh City, Vietnam.
  3. Development of Kaeng Liang Cube (Poster presentation) Food Ingredients Asia Conference 10-11 September 2015, BITEC, Bangkok, Thailand
  4. Effect of oyster meat on sensory evaluation of Nam-prik phao (Thai fried chili paste). (Poster presentation) International Conference on Sustainable Global Agricultural and Food Security (ICSAF2014), 16 – 18 July 2014, The Emerald Hotel, Bangkok, Thailand.
  5. Development of wild chrysanthemum tea sorbet (Poster presentation) International Conference on Sustainable Global Agricultural and Food Security (ICSAF2014), 16 – 18 July 2014, The Emerald Hotel, Bangkok, Thailand.
  6. Development of Thai Bamboo Leaf Tea (Poster presentation) International Conference on Sustainable Global Agricultural and Food Security (ICSAF2014), 16 – 18 July 2014, The Emerald Hotel, Bangkok, Thailand.
  7. Effect of natural extract on the antioxidant activity of methylcellulose film. (Poster presentation) 15th Food Innovation Asia Conference 2013, 13 -14 June 2013, BITEC Bangna, Bangkok, Thailand.
  8. Formulation of spice-rich chicken satay with the combination of chitosan and effect of storage on sensory qualities and chemical changes. (Poster presentation) 15th Food Innovation Asia Conference 2013, 13 -14 June 2013, BITEC Bangna, Bangkok, Thailand.