NAME Thanakorn Rojanakorn
ADDRERSS Department of Food technology, Faculty of Technology, Khon Kaen Univesity, Khon Kaen, Thailand. 40002
2000 – 2004 University of Newcastle upon Tyne, UK PhD. in Food Engineering
1986 – 1989 Chulalongkorn University, Thailand MSc. in Food Technology
1986 - 1990 Chulalongkorn University, Thailand BSc. in Food Technology
1993 - 2000 Lecturer/Assistant Professor, Department of Food Technology, Faculty of Technology, Khon Kaen University
1989 – 1993 Lecturer, Department of Food Technology and Nutrition, Faculty of Technology, Srinakarinwirot University
1985 – 1986 Food product inspector, Labtest Intemational Service, Hong Kong
1. Jantawat, P. and Rojanakorn, T. 1996. Effect of protein content, freezing, dehydration and stabilization on texture characteristics of freeze texturized soybean profein, J. Sci., Soc, Thailand, 22,299-311.
2. Uriyapongson, S., Wanapat, M., Touran, W. and Rojanakorn, T. 1996. Comparative study on body composition, carcass composition and processing quality of meat from buffalo and Cattle, KKU Research Journal, 1 (2), 23-29.
3. Nantachai, K., Rojanakorn, T. and Tangwongchai, R. 1997. Understanding consumer sensory perception of food and its relationship with food acceptability. KKU Research Journal, 2(2), 54-61.
4. Tangwongchai, R, Lerkchaiyaphum, K., Nantachai, K., Rojanakorn, T. 2006. Pectin extraction from Citron peel (Citrus medica Linn.) and its use in food system. Songklanakarin J. Sci. Technol., 28(6): 1351-1363.
1999 Meat processing technology, China Meat Research Centre, The Republic of China
2000 Sorption isotherm measurements, Granfield University at Siloe, UK
2001 Drying Techniques, U. of Newcastle upon Tyne, UK
2002 The measurement of transport properties of foods. Institut de Recerca i Tecnologia Agroalimentaries, Spain.
2003 Mathematical modeling of heat and mass transfer: computer based techniques, National Technical University, Athens, Greece.