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 (mulitvariate analysis) in food research 

Selected Publications:

  • Lee, S. M., Sirimuangmoon, C., Kitsawad, K., Ferguson, L., and Guinard, J-X., 2011, Sensory Characteristics and consumer accetance of mechanically (caponpy contact harvester)-harvested California black olives, Mechnical Olive Harvesting : Interim Report to California Olive Committee 2011, Annual Reports 2010-2011.
  • Kitsawad, K., Lee, S. M., Sirimuangmoon, C., and Guinard, J-X., 2012, Correlating sensory data and chemical markers of black-ripe olives for USDA inspectors, California Olive Committee Final and Interim Reserch Reports.
  • Sirimuangmoon, C. and Guinard, J-X., 2013, A corss-cultural studu of drivers of liking for rice. 10th Pangborn Sensory Science Symposium, August, 11-15th, 2013, Rio de Janeirio, Brazil.
  • 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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