ดร. จิรัฎฐ์ ศิริเมืองมูล

Dr. Chirat Sirimuangmoon

Lecturer in Food Science and Technology Program

Education:

  • Ph.D. (Food Science and Technology) (Emphasis on Sensory Science), University of California at Davis, USA (2013)
  • B.S. (Food Science and Technology) (First Class Honor), Chiang Mai University, Thailand (2006)

Research Interests:

  • Sensory Properties of Foods and Beverages
  • Food Choice, Food Preference and Consumer Behavior 
  • Sensory Evaluation in Quality Control and Product Development
  • Applied Statistics (Multivariate Analysis) in Food and Consumer Research 

Selected Publications:

  • Sirimuangmoon, C. 2018. Comparison of sensory characteristics of mung bean sprouts and sunflower sprouts. Food and Applied Bioscience Journal, Special Issue, 28–44 (In press : will be available on August, 2018).
  • Raksalam, M., Srisopha, W., and Sirimuangmoon, C. 2018. Development of soy yougurt drink fortified with quinoa and psyllum Husk. The Journal of KMUTNB, 28(2): 413-425.
  • Sirimuangmoon, C. 2016. Japanese consumer acceptability of commercial rice from Japan and Thailand. Food and Applied Bioscience Journal, 4(2): 84–96.
  • Guinard, J-X., Miller, A.M., Mills, K., Wong, T., Lee, S-M., Sirimuangmoon, C., Schaefer, S., and Drescher, G. 2016. Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced. Appetite, 105: 449-459.
  • Liangpan, M., Intanu, K., Sirimuangmoon, C. 2016. Development of whole wheat bread from wheat-jackfruit seed mixed flour. Proceedings of 18th Food Innovation Asia Conference 2016, June 16-18,  580-586. 
  • A. M., Mills, K., Wong, T., Drescher, G., Lee, S. M., Sirimuangmoon, C., Schaefer, S., Langstaff, S., Minor, B., and Guinard, J-X. 2014. Flavor-enhancing properties of mushrooms in meat-based dishes in which sodium has been reduced and meat has been partially substituted with mushrooms. Journal of Food Science, 79(9): S1795-S1804. 

 

Contact Information

Tel: Tel: +66 5391 7184
Email: chirat.sir@mfu.ac.th
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