Asst.Prof.Dr.Aussama Soontrunnrudrungsri
ผศ.ดร. อุศมา สุนทรนฤรังษี
Tel :
+66-2562-5004 ext 5571
E-mail :
aussama.soon@gmail.com
Education :
Ph.D. (Human Nutrition Emphasis in Sensory Analysis and Consumer Behavior), Kansas State University, Kansas
วท.ม. (พัฒนาผลิตภัณฑ์อุตสาหกรรมเกษตร) มหาวิทยาลัยเกษตรศาสตร์
Research Areas :
Sensory Analysis of Food and Non-food Product
Human perception and Neurophysiology
Education
 

Ph.D. (Human Nutrition Emphasis in Sensory Analysis and Consumer Behavior), Kansas State University, Kansas

วท.ม. (พัฒนาผลิตภัณฑ์อุตสาหกรรมเกษตร) มหาวิทยาลัยเกษตรศาสตร์

วท.บ. (พัฒนาผลิตภัณฑ์อุตสาหกรรมเกษตร) มหาวิทยาลัยเกษตรศาสตร์

   
Research Areas
 

Sensory Analysis of Food and Non-food Product

Human perception and Neurophysiology

Product Development

Consumer Behavior, Behavior Economics, and Psychographic Model

   
Current Researches
 

Translation and validation of Food Neophobia Scale (FNS) to Thai language

Effect of repeated exposure on consumer acceptance towards herbal tea product

Development of sensory trained panel from visually impaired people

Effect of different scent of body lotion on consumer’ emotion, memory, and acceptance

Effect of different mixed flavor on saltiness perception in different food models

   
Special Research Units
 

Kasetsart University Sensory Evaluation and Consumer Research (KUSCR)

   
Courses
 

01054462 การวิจัยผู้บริโภคในการพัฒนาผลิตภัณฑ์อุตสาหกรรมเกษตร

01054451 เทคนิคสำหรับงานพัฒนาผลิตภัณฑ์

01054551 การพัฒนาผลิตภัณฑ์อุตสาหกรรมเกษตร

01054573 สถิติประยุกต์สำหรับการพัฒนาผลิตภัณฑ์ II

01054572 สถิติประยุกต์สำหรับการพัฒนาผลิตภัณฑ์ I

01054355 สถิติสำหรับการพัฒนาผลิตภัณฑ์

01054351 หลักการพัฒนาผลิตภัณฑ์อุตสาหกรรมเกษตร

01058251 การวางแผนการทดลองสำหรับนวัตกรรมและเทคโนโลยีอุตสาหกรรมเกษตร

01058252 หลักการพัฒนาผลิตภัณฑ์นวัตกรรมอุตสาหกรรมเกษตร

   
Publications and Presentations
 

Ploenkutham, R., Sripromma, P., Amornraksa, S., Yasurin, P., and Soontrunnarudrungsri, A.* 2018. Effect of roasting and kneading on antioxidant activity and consumer acceptance towards Asiatic pennywort tea. Proceedings of the International Conference on Chemical Materials and Process. DOI: https://doi.org/10.1051/metecconf/20181871004

Ploenkutham, R., Sripromma, P., Amornraksa, S., Sriariyanun, M., Asavasanti, S., Yasurin, P., & Soontrunnarudrungsri, A.* 2019. Effect of Brewing Time and Temperature of Centella asiatica Tea on Antioxidant Activity and Consume Acceptance. Proceedings of the 2019 9th International Conference on Bioscience, Biochemistry, and Bioinformatics. Singapore. P.82-85.

Ketwaropaskul, B., Duangphakdee, O., & Soontrunnarudrungsri, A.* 2018. Determination of the sensory characteristic of Thai honey using sorting technique with different groups of consumers. SPISE 2018. Danang, Vietnam, P.7-21.

Wongsheree, T., Thanawesaratchakul, C., Pochailert, S., & Soontrunnarudrungsri, A., 2019. Knowledge management of descriptive analysis for youth visually impaired. Proceedings of the 11th National conference on persons with disabilities. Bangkok, Thailand. In press.

Soontrunnarudrungsri, A.*, Wongsheree, T., Yodyoug, s., Natawin, R., & 2019. Comparison of sensory characteritics of coconut sugar from different origins by visually descriptive train panel. Proceedings of the 11th National conference on persons with disabilities. Bangkok, Thailand. In press.

Soontrunnarudrungsri, A.*, Kantachan, T., Wangmanaopitak, S., & Wongsheree, T. (2018). Crispiness Measurement of Snacks by Visually Impaired People and Regular Eyesight People. Proceedings of the SPISE 2018. Danang, Vietnam. P53-60.

Ketwaropaskul, B., Kantachan, T., Duangphakdee, O., & Soontrunnarudrungsri, A.* 2017 Consumer Behavior and Acceptance Towards Different Unifloral Honey. Proceedings of the Food Innovation Asia Conference 2017. Bangkok, Thailand. P 86-94.

Kantachan, T., Soontrunnarudrungsri, A.*, Wangmanaopitak., S., & Wongsheree, T. 2017. The Difference in Sorting of Cooked Rice by Visually Impaired People and Regular Eyesight People. Proceedings of the Food Innovation Asia Conference 2017. Bangkok, Thailand. P 95-103.

Kaewkeeree, W., Soontrunnarudrungsri, A.*, and Chambers, E. 2016. Shelf-life study of mochi ice cream. Proceedings the 6th TIChE International Conference. P334-340.

Gandhes, P., & Soontrunnarudrungsri, A.* 2014. Comparison of Acceptance Scores as A Norm for Food and Non-Food Product: Case Study of Orange Juice and Body Lotion. Proceedings of the International Conference on Sustainable Global Agriculture and Food Security 2014, Bangkok, Thailand. P 40-46.

Timberg, L., Koppel, K., Kuldjärv, R., Chambers E. IV, Soontrunnarudrungsri, A., Suwonsichon, S., Paalme, T. 2014. Seasoned sprat products acceptance in Estonia and in Thailand. J. Aquatic Food Prod Technol. 23: 552-556.