อาจารย์ประจำหลักสูตร

Lect. Dr. Donlaporn Saetae
Email : donlaporn.sae@mahidol.ac.th

คุณวุฒิ (สาขาวิชา)
สถาบัน
ปร.ด. (วิทยาศาสตร์ชีวภาพ)
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี
วท.บ. (วิทยาศาสตร์และเทคโนโลยีการอาหาร)
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี


Non-academic experience
2015 - 2016Microbiology Consultant, Crayola, LLC., Part time
2008 - 2009Research Assistant, Milne AgriGroup Pty Ltd., Perth, Australia, Part time

 

Certification or Professional registration
 Certificate of the Level 2 of the Teaching Quality Assessment following Mahidol University Professional Standards Framework (MUPSF), 2022
 Lifetime member of the Food Science and Technology Association of Thailand (FoSTAT)

 

International Journal

  1. Kittisakulnam S., Saetae D. and Suntornsuk W. 2017. Antioxidant and Antibacterial Activities of Spices Traditionally Used in Fermented Meat Products. Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.1300
  2. Kleekayai T., Saetae D., Wattanachaiyingyong O., Tachibana S., Yasuda M. and Suntornsuk W. 2015. Characterization and in vitro Biological Activities of Thai Traditional Fermented Shrimp Pastes. Journal of Food Science and Technology. 52: 1839-1848.
  3. Selanon O., Saetae D. and Suntornsuk W. 2014. Utilization of Jatropha curcas seed cake as a plant growth stimulant. Biocatalysis and Agricultural Biotechnology. 3: 114-120.

International Conference

  1. Saetae D., Hongto W. and Wannawong W. Quantitative Risk Assessment Study of Extreme Wind and Waves in the Andaman Sea. The 16th Annual Meeting AOGS, 28 July - 2 August 2019, Suntec Singapore Convention and Exhibition Centre, Singapore.
  2. Hongto W., Wannawong W., Saetae D., Ekkawatpanit C. and Sakornmaneerat P. Alternative Methods for Offshore Wind-Wave Resources and Power Assessments over the Gulf of Thailand and Andaman Sea. The 4th Asian Wave and Tidal Energy Conference (AWTEC 2018), 9-13 September 2018, Howard Civil Service International House, Taipei, Taiwan.
  3. Kleekayai T., Saetae D., Yasuda M., Tachibana M., Harnedy P., O’Keefe M., FitzGerald R. and Suntornsuk W. Angiotensin I-converting Enzyme Inhibitory Peptides Derived from Thai Traditional Fermented Shrimp Paste (Kapi). Thailand Research Symposium, 7-11 August 2014, Centara Grand & Bangkok Convention Centre, Bangkok, Thailand.

Patent

  1. Petty patent, Recipes and production methods for instant noodles containing shrimp shells, Thailand (In process)
  2. Petty patent, Recipes and production methods for egg white beverage, Thailand (In process).

2023Global FoodTech Startup Incubator in SPACE-F Batch 4
2022Pre-Incubation for SPACE-F Program
2022iNT Journey to Commercialization Program
2021 - 2022Training Course on ESPReL (Enhancement of Safety Practice of Research Laboratory in Thailand)
2021Training Course on Biosafety and Biosecurity