Neng

Food Engineering and product-development professional with an industrial foundation in meat manufacturing and more than 20 years of applied food innovation, research leadership and commercial/SME collaboration. Experienced in taking food concepts through formulation, process development, factory trials, scale-up and implementation, while balancing product quality, food safety, manufacturability and cost. Strong cross-functional leadership across Production, Quality, Procurement, Logistics, technical specialists and project teams.

Brings broad food-category knowledge, structured problem solving and a consumer- and sensory-led approach to commercially viable product development.

Senior Lecturer - Food Engineering & Applied Food Product Development at Ubon Ratchathani University (2001 – 2024)

• Led and delivered applied product-development and food-engineering projects from problem definition and concept through formulation/process development, validation and practical implementation.
• Developed food products and processes across meat products, fermented foods, sauces, rice-based foods and other processed-food applications, integrating sensory quality, food safety, processing requirements and commercial feasibility.
• Led multidisciplinary project teams and allocated work according to technical capability, project dependencies and delivery priorities; trained and mentored researchers, students and technical contributors.
• Worked with food businesses and SMEs to diagnose product and manufacturing problems, evaluate market and process constraints, and develop practical solutions appropriate to available resources.
• Used consumer research, sensory evaluation, competitor benchmarking and product characterisation to guide product concepts and formulation decisions.
• Managed government-funded R&D projects and delivered five Thai petty patents covering food formulations and production processes, including plant-oil gel for emulsion meat products and ready-to-eat dried fermented pork.
• Contributed to an THB 87m university pilot food-factory project, defining food/process requirements, production capacity, equipment needs, GMP-compliant flows and operational readiness; the project was completed within the remaining eight-month programme.
• Embedded commercial thinking in development decisions through mass balance, process economics, equipment/resource utilisation and cost-versus-quality evaluation.

Process Development Engineer / R&D Supervisor at Cargill Meat (Thailand) (1999 – 2000)

• Led scale-up and factory trials for new and improved meat products, translating product requirements into manufacturing processes, operating parameters, specifications and production instructions.
• Worked directly with Production, Quality, Procurement and Logistics to plan and execute trials while protecting food safety, product quality, traceability and production continuity.
• Supported new production-line set-up and late-stage commissioning activities, including equipment testing, operating-parameter setting, initial production runs and production-team training.
• Defined process flows and HACCP critical control points and contributed to the internal ISO 9001 audit team.
• Applied structured production-data review and shop-floor observation to identify abnormal process behaviour, verify evidence and focus troubleshooting on material manufacturing issues.
• Balanced customer/product requirements with manufacturability, quality and cost constraints during process development and scale-up.

Doctor of Engineering in Food Engineering – King Mongkut's University of Technology Thonburi

Master of Engineering in Food Engineering – King Mongkut's University of Technology Thonburi

Bachelor of Engineering in Agricultural Engineering – Kasetsart University