Professor in Food Science and Technology, Department of Food Technology, Prince of Songkla University, Thailand
Valorization of fish/shellfish processing byproducts
9:11 – 9:50, Wednesday, 29th March 2017
Awards: the Outstanding & Young Scientists Award 2011, Thailand Best Scientist 2011, Ajinomoto Award, Recently, he has received the Thailand Research Fund (TRF) Distinguished Research Professor grant.
Prof. Soottawat Benjakul is a professor in food science and technology, Department of Food Science, Faculty of Agro-Industry, Prince of Songkla University (PSU), Hat Yai, Songkhla, Thailand. He received his Ph.D, (Food Science and Technology) from Oregon State University, USA in 1997 under the support from the Fulbright scholarship. After graduation, he joined the Department of Food Technology (PSU). He has focused his research on seafood science and technology. His major fields of interest are the seafood quality as well as the valorization of fish processing byproducts. He is interested in tackling the problem associate with seafood quality loss. Recently, the researches on nutraceutical and cosmeceutical products from fish/shellfish byproducts are on-going in his laboratory in collaboration with the faculty of pharmaceutical science. He has received the research grants from national and international agencies. Within approximately 20 years of his career path, he has been named as several prestigious award recipients. Recently, he has received the Thailand Research Fund (TRF) Distinguished Research Professor grant. He has published more than 490 research articles in peer-review international journal indexed by the Web of Science. He has served as the reviewer for a number of journals as well as research proposals submitted to several granting agencies. He was appointed as editorial board for Journal of Food Biochemistry since 2000, for Fisheries Science since 2015 and for Journal of Food Science since 2016. He has also served as the associate editor for International Aquatic Research since 2010. He has been invited as the keynote speaker, particularly in the field of seafood processing and quality. He has around 10 book chapters and two books. He has also appointed as the visiting professor at Dalian Polytechnic University and Zhejiang Ocean University, China, since 2014.