Assoc. Prof. Dr. Jirawat Yongsawatdigul – School of Food Technology, Suranaree University of Technology, Thailand

Invited Speakers

Assoc. Prof. Dr. Jirawat Yongsawatdigul – School of Food Technology, Suranaree University of Technology, Thailand

Invited Speakers

Biography

Jirawat Yongsawatdigul

Dr. Jirawat received a B.Sc. from the Department of Food Technology, Chulalongkorn University, Thailand with honors, an M.S. from the University of Wisconsin-Madison, USA, and a Ph.D. in Food Science and Technology from Oregon State University, USA. After graduation, he worked as a Postdoctoral Research Associate at the Oregon State University Seafood Laboratory for 1 year before taking a faculty position at the School of Food Technology, Suranaree University of Technology (SUT), Thailand.  For the past 20 years at SUT, he has developed a comprehensive research program directed towards biochemical changes and functional properties of proteins and peptides derived from muscle foods, particularly fish and chicken. Bioactive peptides encrypted in muscle proteins and byproducts from fish and poultry processing lines have been elucidated in-depth. The ultimate goal of the research program is to advance knowledge in food muscle proteins and bioactive peptides, which would be translated to improve productivity and value creation in the food industry. For this reason, he has worked closely with many types of private sector companies ranging from community, small and medium enterprises as well as large food companies, to help improve their product quality and safety, and innovative utilization of byproducts. He received the Outstanding Research Award of the Year for “Utilization and value creation of freshwater fish” from SUT in 2007.  In 2017, he was selected as the winner of the prestigious Ajinimoto Award for Outstanding Food Science & Technology Researcher. Dr. Jirawat has published 77 articles in international journals indexed in Web of Science, with 999 citations, and h-index of 19 (as of May 2018). He has also authored several book chapters in Surimi and Surimi Seafood and The Oxford Handbook of Food Fermentation.