Rate My Professor Suwimol Chockchaisawasdee
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Makes every class a memorable experience.
Creates dynamic and thought-provoking lessons.
Always goes the extra mile for students.
Always prepared and organized for students.
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About Suwimol
Dr. Suwimol Chockchaisawasdee serves as Senior Lecturer in Food Science and Nutrition within the School of Medical, Molecular and Forensic Sciences at Murdoch University, Perth, Australia, a role she assumed in July 2024. She holds a PhD in Food Technology and an MSc in Food Technology from the University of Reading, United Kingdom (2000-2004 and 1999-2000, respectively), as well as a BSc in Agricultural Industry from King's Mongkut Institute of Technology Ladkrabang, Thailand (1990-1994). Her professional career encompasses diverse international appointments, including Associate Professor of Nutrition and Food Sciences at Abu Dhabi University, United Arab Emirates (2021-2022); ERA Chair Team Member and Senior Researcher at the Czech University of Life Sciences Prague (2022-2023); Senior Food Technologist in the Division of Food and Drink at Abertay University, United Kingdom (2017-2018); Post-doctoral Researcher at Universiteit Gent Global Campus, South Korea (2014-2016); Sessional Academic at the School of Environmental and Life Sciences, University of Newcastle, Australia (2013-2015); and Lecturer in Food Science and Technology at Loei Rajabhat University, Thailand (2004-2012).
Dr. Chockchaisawasdee's research specializations center on functional foods, bioactive compounds extraction, upcycling of food industry by-products and wastes, and development of edible films and coatings for food preservation. Her scholarly output includes highly cited works such as "Sweet cherry: Composition, postharvest preservation, processing and trends for its future use" (Trends in Food Science & Technology, 2016, 276 citations), "Optimization of physical and optical properties of biodegradable edible films based on pea starch and guar gum" (Industrial Crops and Products, 2016, 224 citations), "Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of 'Valencia' oranges" (Postharvest Biology and Technology, 2018, 221 citations), "Physical and mechanical properties of a new edible film made of pea starch and guar gum as affected by glycols, sugars and polyols" (International Journal of Biological Macromolecules, 2017, 198 citations), "Physicochemical and Sensory Properties of Davidson Plum (Davidsonia jerseyana) Sorbet, a Potential for New Functional Food Product" (Foods, 2025), and "Functional Oligosaccharides Derived from Fruit-and-Vegetable By-Products and Wastes" (Horticulturae, 2022). Her publications have accumulated over 1,878 citations on Google Scholar, reflecting significant impact in food science and sustainable food processing technologies.
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