Aluck Thipayarat

Education

• B.Eng. (Chemical Engineering), King Mongkut’s University of Technology Thonburi (1994)
• M.S. (Chemical Engineering), Syracuse University (1999)
• Ph.D. (Chemical Engineering), Syracuse University (2002)

Research Interests

Food Process Intensification; Industrial Food Process Innovation; Industrial Problem-solving and Cost Reduction; Food Biochemistry; Recombinant Protein Production; Yeast Fermentation

Selected Awards and Accolades

• Thailand’s Outstanding Invention Award in Science, Technology and Industry (1st prize winner of engineering and industrial research invention) from the office of the national research council of Thailand “Separated Yolk Brining Process Innovation” and new product “Salted Chicken Yolks” (2009)
• Outstanding Cost Reduction and Value Creation of Samroyod Co., Ltd. from the Department of Industrial Promotion, Ministry of Industry (2008)
• Best productivity improvement award (Result Plus Co., Ltd.) from the Bangkok Fashion City Program under supervision of Department of Industrial Promotion, Ministry of Industry and MDICP holding Co., Ltd. (2007)
• Distinguished paper award at The 2nd International Conference on Innovations in Food Processing Technology and Engineering, Bangkok, Thailand “Model mechanism of Salted Duck Yolk formation in separated yolk brining process” (2005)
• Graduate Fellowship, Syracuse University, Syracuse, NY (2001)

Patents and Innovation

• Thailand petty patent 1813 “Production process of salted egg yolk using separated yolk brining process”
• Thailand patent pending 0601002228 “Attenuation of saltiness in salted yolk cured from the separated yolk brining process using sucrose molecular sieve technology”

Selected Professional Services:

• Industrial Cost Reduction Consultant: Department of Industrial Promotion, Ministry of Industry (2009-present)
• Academic Consultant: the Office of the Public Sector Development Commission Thailand (2007-present)
• Technology and Innovation Consultant: Manufacturing Development to Improve Competitiveness Program, Enterpreneurs Development for Innovative Productivity Program, Department of Industrial Promotion, Ministry of Industry (2006-present)
• Process Improvement and Innovation Consultant: Enterpreneurs Development for Innovative Productivity Program, Department of Industrial Promotion, Ministry of Industry (2008-present)
• Technology Management and Roadmap Consultant: Sustainable Innovative Management, Department of Industrial Promotion, Ministry of Industry (2008-present))
• Process Development and Improvement Consultant: Saha Farms Co., Ltd., Golden Line Business Co., Ltd. (2007-present)
• Food Innovation and Technology Consultant: Buono (Thailand) Co., Ltd. (2009-present)
• Specialized Process Improvement Consultant: C Aircon Tech Co., Ltd. (2009-present)

Selected Publications

• Sumret K. and Thipayarat A., 2008, “Optimization of vacuum dehydration of banana paste using radiative heating,” Technology and Innovation for Sustainable Development Conference (TISD2008), January 28-29, 2008 Khon Kaen University, Khon Kaen Thailand
• Liamkaew R., Thipayarat A., and Koetsinchai W., 2008, “Kinetics model of vacuum microwave drying of dried pumpkin slices,” Technology and Innovation for Sustainable Development Conference (TISD2008), January 28-29, 2008 Khon Kaen University, Khon Kaen Thailand
• Thipayarat A., 2007, “Assessment of Decimal Reduction of Pathogens in Frozen Chicken Products Using Surface Pasteurization,” International Journal of Food Engineering, Volume 3, Issue 4, Article 5
• Thipayarat A., 2007, “Quality and Physiochemical Properties of Banana Paste under Vacuum Dehydration,” International Journal of Food Engineering, Volume 3, Issue 4, Article 6
• Archaworraritt P. and Thipayarat A., 2007, “Model-based evaluation of pathogenic reduction for surface pasteurization” The 2007 IFT Annual Meeting & Food Expo,July 28 – August 1, 2007 Chicago, Illinois, USA
• Liamkaew R. and Thipayarat A., 2007, “Application of Microwave Vacuum on Drying Pumpkin Slices,” International Conference and Agricultural, Food and Biological Engineering & Post Harvest/Production Technology, 21-24 January 2007, Khon Kaen, Thailand
• Laoharatanahirun A. and Thipayarat A., 2006, “Estimation of Salt and Moisture Diffusions in Salted Duck Yolk During Separated Yolk Brining Process,” Proceedings of the international conference on Innovations in Food and Bioprocess Technologies,12-14 December 2006, AIT, Pathumthani, Thailand
• Chatchalermvit C. and Thipayarat A., 2006, “Physicochemical Alteration of Banana Paste Undergone Evaporative Dehydration,” Proceedings of the international conference on Innovations in Food and Bioprocess Technologies, 12-14 December 2006, AIT, Pathumthani, Thailand
• Archaworraritt P.and Thipayarat A., 2006, “Simple Evaluation of Pathogenic Reduction of Frozen Steamed Chicken Products during surface Pasteurization,” The IUFoST XIIIth World Congress of Food Science and Technology “FOOD IS LIFE”,Nantes, France, September 17- 21, 2006

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