Mae Fah Luang University Thailand
Dr. Sunantha Ketnawa is an accomplished researcher in food technology with expertise in food proteins, enzymes, and bioactive peptides. With a strong academic background and extensive research experience, she has made significant contributions to the field, particularly in enzyme partitioning, protein hydrolysates, and plant-based meat alternatives. She has worked in prestigious institutions across Thailand, Japan, the USA, and Spain, contributing to advancements in food science and technology.
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Education 🎓
- Ph.D. in Food Technology (2015) – Mae Fah Luang University, Thailand
- Specialization: Food proteins, enzymes, bioactive peptides
- Dissertation: Alkaline Proteases from Giant Catfish Viscera
- M.Sc. in Food Technology (2010) – Mae Fah Luang University, Thailand
- Specialization: Enzyme partitioning, food biochemistry
- Thesis: Bromelain from Pineapple Wastes
- B.Sc. in Food Science and Technology (2005) – Chiang Mai University, Thailand
- Research: Functional Citrus By-Products in Bologna Sausages
Experience 💼
- Post-Doctoral Researcher, Mae Fah Luang University (2021-2023)
- Development of plant-based meat analogues, protein extraction
- Project Researcher, Chiba University, Japan (2019-2020)
- Rice digestibility, starch digestion inhibition
- JSPS Post-Doctoral Research Fellow, Chiba University, Japan (2017-2019)
- Protein and plant-based food digestibility
- Post-Doctoral Research Associate, Purdue University, USA (2016-2017)
- Protein hydrolysates from fish by-products
- Assistant Researcher, Mae Fah Luang University, Thailand (2012-2014)
Research Interests 🔬
- Food chemistry and biochemistry
- Plant-based proteins and meat analogues
- Protein hydrolysates and bioactive peptides
- Starch digestibility and enzyme applications
- Extraction of bioactive compounds from agricultural by-products
- Antioxidant and functional food properties
Awards 🏆
- Outstanding Student Award in Academic Publications, Mae Fah Luang University (2014)
- Best Paper Award, Thai Society for Biotechnology Conference (2014)
- Best Poster Award, Food Innovation Asia Conference (2013)
- Academic Excellence Award (Bronze Coin), Chiang Mai University (2004)
Publications Top Notes: 📖
Ketnawa, S., Chaijan, M., Grossmann, L., & Rawdkuen, S. (2023). High-moisture soy protein-mushroom-based meat analogue. International Journal of Food Science & Technology. DOI
Ketnawa, S., & Rawdkuen, S. (2023). Properties of texturized vegetable proteins from mushrooms. Foods, 12(6). DOI
Mazumder, M. A., et al. (2023). Developments of plant-based emulsion-type sausage. Foods, 12(8). DOI
Thuengtung, S., et al. (2023). Effect of mild heat-moisture treatment on rice starch digestibility. Food Hydrocolloids for Health, 3. DOI
Changes on antioxidant activity of microwave-treated protein hydrolysates after simulated gastrointestinal digestion: Purification and identification
Gelatin hydrolysates from farmed Giant catfish skin using alkaline proteases and its antioxidative function of simulated gastro-intestinal digestion
Evaluation of protein digestibility of fermented soybeans and changes in biochemical characteristics of digested fractions
In vitro gastrointestinal digestion of crisphead lettuce: Changes in bioactive compounds and antioxidant potential
Selective separation and characterisation of dual ACE and DPP‐IV inhibitory peptides from rainbow trout (Oncorhynchus mykiss) protein hydrolysates
Aqueous two-phase extraction of bromelain from pineapple peels (‘Phu Lae’cultv.) and its biochemical properties
Dr. Sunantha Ketnawa’s extensive research and expertise continue to contribute to innovations in food science and technology.