Postdoc researcher at Institute of Food Science and Technology, National Taiwan University, Taiwan
Profile
Orcid
Scopus
Early Academic Pursuits đź“š
Pakavit Mathatheeranan began her academic journey with a keen interest in food science and biochemistry. She completed her postdoctoral work at Chulalongkorn University, Thailand, where she laid the foundation for her research in aroma volatile compound analysis and fermentation technology. Her early work was marked by a deep dive into the biochemical processes that occur in food systems, focusing on how natural preservatives and fermentation impact food quality and flavor. Pakavit’s passion for advancing sustainable food science led her to further pursue her research at the prestigious Institute of Food Science and Technology at National Taiwan University.
Professional Endeavors and Research Focus 🧪
Pakavit’s research has a clear focus on food science, particularly on the interaction of volatile compounds during food processing, fermentation, and drying. She specializes in analyzing the aroma profiles of fermented soybeans and cocoa, as well as their antioxidative activities. Her work has expanded understanding of the physicochemical changes that occur in food during processing and their implications for flavor and preservation. Pakavit’s methodological contributions, such as developing advanced reconstitution models for volatile compounds, have proven crucial in advancing flavor science, which is essential for improving food processing and sustainability.
Contributions and Innovations đź’ˇ
Pakavit’s work has contributed significantly to the field of food science by advancing the characterization of aroma volatile compounds. Her studies on the effects of food processing techniques, such as fermentation and drying, on flavor profiles and antioxidative properties have enriched the understanding of flavor chemistry. As the first author of several influential papers, she has made invaluable contributions to the scientific community, particularly in food quality enhancement and sustainability. Her ongoing research continues to explore the impact of food processing on flavor compounds, paving the way for innovative approaches in food preservation and aroma enhancement.
Accolades and Recognition 🏆
Pakavit has received widespread recognition for her work in food science, with numerous papers published in high-ranking journals such as Scopus-indexed publications. With a citation index of 22 citations from 15 documents and an h-index of 3, her research has garnered attention from both academic and industry professionals. Her contributions have been instrumental in advancing the field of flavor science, and she continues to be a leading figure in the study of food aroma and preservation.
Impact and Influence 🌍
Pakavit’s research has had a lasting impact on the food science community. Her exploration of volatile compound analysis has not only advanced academic knowledge but also facilitated practical applications in food processing. The innovations she developed in aroma analysis have influenced both sustainable food practices and the development of new technologies in flavor profiling. Her collaboration with various universities, including Chulalongkorn University in Thailand and National Taiwan University, has fostered global academic exchanges and advancements in food science research.
Legacy and Future Contributions đź”®
Pakavit Mathatheeranan’s legacy is rooted in her pioneering work in the analysis of aroma volatile compounds and her commitment to advancing food science and sustainability. Her research has provided insights that contribute to the improvement of food processing methods and the enhancement of natural product preservation. As she continues her work at the Institute of Food Science and Technology, Pakavit’s future contributions are expected to further shape the landscape of sustainable food innovation and aroma science, driving positive changes for both the academic community and the food industry at large.
Publication Notes