Nutsuda Sumonsiri

Dr. Nutsuda Sumonsiri is a Lecturer in Food Science & Technology at Teesside University's School of Health & Life Sciences, where she leads modules in Food Innovation and Product Development for postgraduate programs. She holds a PhD in Food Science & Technology from Ohio State University and a BSc in Agro-Industrial Biotechnology from Chiang Mai University.

Her research focuses on electrostatic food coating technologies, healthy food development, and value-added food processing. She has particular expertise in powder coating applications for snacks, functional ingredient development, and optimization of food preservation techniques. Her work integrates food chemistry, processing technology, and nutritional science to improve food quality and functionality.

Publications demonstrate consistent advancement in food processing technologies, from fundamental studies on electrostatic coating mechanisms to applied research in functional foods and preservation. Recent work emphasizes bioactive compound extraction, probiotic delivery systems, and nutrient enhancement through innovative processing methods.

She serves as Review Editor for Frontiers in Sustainable Food Systems and maintains collaborations with international institutions including King Mongkut's University of Technology North Bangkok where she previously held positions as Associate Professor and Assistant Professor.