Completed Research


Group  Food Safety, Toxicology and Safety Management System


Risk Assessment, Anti-mutagenicity Property, Appropriate Production System for Food Safety

Research Project Project Investigator
  • Guideline of safety evaluation on probiotics in food
Asst. Prof. Renu Tavichatwitayakul
  • Use of retortable pouch to replace tin can in the production of acidified foods in hermetically sealed containers
Assoc. Prof. Dr. Visith Chavasit
  • The development of food safety and human development for Kroi Tamnak at Doi Tung Development Project, Mae Fah Luang Foundation
Dr. Chanida Pachotikarn
  • Antimutagenicity of egg yolk from hens fed marigold supplemented chow using somatic mutation and recombination test
Assoc. Prof. Dr. Kaew Kangsadalampai
  • Antimutagenicity of ethanol and hexane extracts from some Thai dishes on nitrite treated 1-aminopyrene using ames assay
Assoc. Prof. Dr. Kaew Kangsadalampai
  • Antimutagenicity of products derived from lotus (Nelumbo nucifera Gaertn.) on urethane induced somatic mutation and recombination in Drosophila melanogaster
Assoc. Prof. Dr. Kaew Kangsadalampai
  • Antimutagenicity of raw and cooked Brassica oleracea vegetables using somatic mutation and recombination test
Assoc. Prof. Dr. Kaew Kangsadalampai
  • Antimutagenicity of Schefflera leucantha viguier on urethane induced somatic mutation and recombination of Drosophila melanogaster wing hair
Assoc. Prof. Dr. Kaew Kangsadalampai
  • Antimutagenicity of water extract from Thai indigenous vegetables using somatic mutation and recombination test
Assoc. Prof. Dr. Kaew Kangsadalampai
  • Effect of hot water extracts from some herbs on urethane induced somatic mutation and recombination in Drosophila melanogaster
Assoc. Prof. Dr. Kaew Kangsadalampai
  • Effect of marinating on the formation of precursors of mutagens in different fried pork cuts: Comparisn between porks and herbal porks
Assoc. Prof. Dr. Kaew Kangsadalampai
  • Effect of selected vegetables on mutagen formation in fried beer and its mutagenicnity after treatment with nitrite in Ames test
Assoc. Prof. Dr. Kaew Kangsadalampai
  • Effect of some amino acids on urethane induced somatic mutation and recombination in Drosophila melanogaster
Assoc. Prof. Dr. Kaew Kangsadalampai
  • Protection by extract from mulberry herb tea strain burirum 60 against somatic genotoxicty induced by urethane in Drosophila melanogaster
Assoc. Prof. Dr. Kaew Kangsadalampai
  • Potential of natural food-colors derived from Monascus spp. on the mutagenicity induced by nitrosation of mutagens in Ames test
Kalyarat Kruawan
  • Antinitrosamine formation by Thai chilli paste
Asst. Prof. Netnapit Dhananiveskul
  • Study on safety management model in pork transpotation
Asst. Prof. Renu Tavichatwitayakul
  • Appropriate production and quality assurance systems for the safety of beverages packed in closed containers produced at cottage industry (Phase 1)
Assoc. Prof. Dr. Visith Chavasit
  • Appropriate production and quality assurance systems for the safety of beverages packed in closed containers produced at cottage industry (Phase 2)
Assoc. Prof. Dr. Visith Chavasit
  • Development of appropriate production and quality assurance system for the safety of canned bamboo shoot produced at cottage industry
Assoc. Prof. Dr. Visith Chavasit
  • Development of food safety system on appropriate microbial and chemical standards, and measures for consumer safety monitoring by using risk assessment principles
Assoc. Prof. Dr. Visith Chavasit
  • Development of self-learning media for producers of bottled drinking water
Assoc. Prof. Dr. Visith Chavasit
  • Facility and knowledge development of producers of ready-to-drink milk as preparation process for mandating GMP regulation of ready-to-drink milk in Thailand
Assoc. Prof. Dr. Visith Chavasit
  • Improvement of meat product quality by mandating Good Manufacturing Practices (GMP) regulation
Assoc. Prof. Dr. Visith Chavasit
  • Potential development for producers of low-acid and acidified food products (Phase 1)
Assoc. Prof. Dr. Visith Chavasit
  • Potential development for producers of low-acid and acidified food products (Phase 2)
Assoc. Prof. Dr. Visith Chavasit
  • Potential development for producers of low-acid and acidified food products (Phase 3)
Assoc. Prof. Dr. Visith Chavasit
  • Potential development for producers of low-acid and acidified food products towards international GMP standard
Assoc. Prof. Dr. Visith Chavasit
  • Situation survey on trans fatty acids contamination in food products in Thailand
Assoc. Prof. Dr. Visith Chavasit
  • Study and development of production and quality assurance systems for high-risk food products required mandated GMP, that are produced from cottage industries in the north of Thailand
Assoc. Prof. Dr. Visith Chavasit
  • Study and development of safety quality for beverages packed in closed containers
Assoc. Prof. Dr. Visith Chavasit
  • Research and development of safe traditional sugar product and technology transfer for community economy
Asst. Prof. Dr. Wenika Benjapong
  • Studying the problem of nitrate and nitrite residues in conventional, hygienic and organic vegetables
Asst. Prof. Dr. Wenika Benjapong