EDUCATIONAL BACKGROUND

ACHIEVEMENT, AWARDS AND FELLOWSHIPS

TEACHING COURSES

   Undergraduate (BSc.)

     Food Chemistry, Food Analysis, Beverage Technology,  Process Engineering, Quality Characteristics of Agricultural Materials

   Graduate (MSc. & Ph.D)                            

     Advanced Food Processing, Advanced Instrumental Analysis, Selected Topics in Food Chemistry and Food Analysis,  Research Methodology for Agro-Industry

RESEARCH INTERESTS

     Research work several topics related to teas including, bioactive compounds, antioxidant, processing, analytical techniques, quality standard, tea tasting, product development, extraction, stability and application of tea polyphenols in foods. Emphasis on general problems relevant to tea industry in Thailand. Multi-disciplinary working, extensive collaboration with expert ranging across the food and chemical sciences, Thailand Tea Association and several government organizations working on tea.

PUBLICATIONS (selected)

1. Theerapong Theppakorn, Atika Luthfiyyah and Karnjana Ploysri. 2014. Comparison of the composition and antioxidant capacities of green teas produced from the Assam and the Chinese varieties cultivated in Thailand. Journal of Microbiology, Biotechnology and Food Sciences 3(5): 364-370.
2. Theppakorn, T. and Ploysri, K. 2014. Development of a visual test kit for estimation of total polyphenols in tea, International Food Research Journal, 21(2):501-506.
3. Theerapong Theppakorn. 2014. Tea. Chulalongkorn University Press, Bangkok, Thailand. (in Thai)
4. Theerapong Theppakorn. 2013. Research and Development of Roasted Miang Juice Chili Paste for Pa-Deng Community, Pa-Pae Sub-district, Mae Tang District, Chiang Mai Province, Area Based Development Research Journal, 6(1):67-79. (in Thai)
5. Theerapong Theppakorn. 2013. Green Tea Catechins and Storage Stability, KKU Science  Journal, 41(1) 46-55. (in Thai)
6. Theppakorn, T., Yamee, K. and Ekkapan, A. 2012. Fatty Acid Composition of Assam Tea Seed Kernel Oils of Thailand, KKU Science Journal, 40(4): 1225-1235. (in Thai)
7. Chalida  Attarun, Piyuda  Seangariyanan and Theerapong  Theppakorn. 2012.  Preliminary Study on Separation of Catechins from Green Teas Using a Mini-pilot Scale Column Packed with Amberlite XAD-7HP Resin,   Proceedings of Pure and Applied Chemistry International Conference 2012 (PACCON 2012): January, 11-13, Chiang Mai, Thailand;  841-844.
8. Theppakorn, T.  and Wongsakul, S. 2012. Optimization and Validation of the HPLC-Based Method for the Analysis of Gallic acid, Caffeine and 5 Catechins in Green Tea, Naresuan University Journal, 20(2): 1-11.Theerapong Theppakorn. 2012. Tea (Camellia sinensis L.): Manufacturing and Chemical Compositions from Fermentation.  Burapha Sci. J. 17(2): 145-152. (in Thai)
9. Theerapong Theppakorn and Saowapa Chaiwong. 2011. Bioactive Compounds in Pummelo and Grapefruit. King Mongkut's Agricultural Journal, 29(2): 90-99.  (in Thai)
10. Chaiwong, S. and Theoppakorn, T. 2010. Bioactive compounds and antioxidant capacity of pink pummel (Citrus grandis (L.) Osbeck) cv.“Thong Dee” from Thailand. J. ISSAAS, 16: 10-16.
11. Saowapa Chaiwong and Theerapong Theppakorn. 2010. Flavonoids in Thai Pummelo, The Journal of Applied Science, 9(2): 79-89. (in Thai)
12. Wati, R. K, Theppakorn, T., Benjakul, S., and Rawdkuen, S. 2010. Trypsin Inhibitor from 3 Legume Seeds: Fractionation and Proteolytic Inhibition Study, Journal of Food science, 75(3), 223-228.
13. Kongsuwan,A.,  Suthiluk, P.,  Theppakorn, T., Srilaong V.,  and Setha, S. 2009. Bioactive compounds and antioxidant capacities of phulae and nanglae pineapple, Asian Journal of Food and Agro-Industry, Special Issue, S44-S50.
14. Kusumawati, R.,  Theppakorn, T., Benjakul, S., and Rawdkuen, S. 2009. Extraction of trypsin inhibitor from three legume seeds of the Royal Project Foundation,  Asian Journal of Food and Agro-Industry 2(03), 245-254.
15. Wati, R. K., Theppakorn, T., Benjakul, S. and Rawdkuen, S. 2009. "Three-phase partitioning of trypsin inhibitor from legume seeds." Process Biochemistry 44 (12): 1307-1314.
16. Ketnawa, S., Sai-Ut,S.,  Theppakorn, Chaiwut, T.,  and Rawdkuen, S. 2009. Partitioning of bromelain from pineapple peel (Nang Lae cultv.) by aqueous two phase system, Asian Journal of Food and Agro-Industry 2(04), 457-468
17. Chaiwong, S. and Theppakorn, T. 2008.  Effect of Modified Atmosphere Packaging on Quality of Pummelo cv. ‘Thong Dee’ during Storage, Agricultural Science Journal 39 : 3 (Suppl.) : 287-290.
18. Theerapong Theppakorn and Kanjana  Yamee. 2008.  Chemical Qualities of Green Teas Produced in Chiang Rai, Thailand,   The Proceedings of International Conference on Tea Production and Tea Products  2008: November 26-28, 2008, Chiang Rai, Thailand; 151-158.
19. Juthamas   Arna, Raweewan Kantasorn and Theerapong  Theppakorn. 2008. Effect of Microwave Heating on Catechins and Antioxidant Activity of Green Tea,  The Proceedings of Food Innovation Asia Conference 2008: June 12-13, 2008, Bangkok, Thailand; PN1-7, 1-3.

COMPLETE RESEARCH PROJECT