Asst. Prof. Prinya Wongsa

Asst. Prof. Prinya Wongsa

Assistant Professor, Lecturer in Food Science and Technology Program
Tel: Tel: +66 5391 6750


  • candidate  (Agricultural Engineering), University of  Hohenheim , Germany
  • M.S. (Food Technology), Wageningen University , The Netherlands (2004)
  • B.S. (Food Science and Technology ) , Chiang Mai University, Thailand (1992)

Research Interests

  • Metabolomics in food sciences and nutrition studies
  • Molecular properties and interactions of key food components within the food matrix during industrial processing
  • Quality Assurance and new food product development

Selected Publications       

  • Wongsa, P., Chaiwarith, J. Voranitikul, J., Chaiwongkhajorn, J., Rattanapanone, N, & Lanberg, R.(2019). Identification of Phenolic Compounds in Coloured Rice and Their Inhibitory Potential against α-Amylase. Chiang Mai Journal of Science.  46(4): 672-682.
  • Wongsa, P., Khanpa, N., Horadee, S., Chaiwarith, J. & Rattanapanone, N. (2019).Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee. Food Chemistry.283, 579-587.
  • Wongsa, P., Linberg, R. & Rattanapanone. (2018). Chemical Compositions and Metabolite Profiling of Rice Varieties from Chiang Rai Province, Thailand. Chiang Mai Journal of Science. 45(7), 2703-2714.
  • Wongsa, P., Spreer, W., Sruamsiri, P. & Müller, J. (2016). Allicin and total phenolic content and antioxidant activity in conventional and organic garlic. Acta Hort. 1125, 129-136.
  • Wongsa, P., Spreer, W., Sruamsiri, P. & Müller, J. (2016). Effect of drying methods on anti- oxidative potential of garlic (Allium sativum L.) Acta Hort. 1125, 209-214.
  • Wongsa, P., Chaiwarit, J. & Zamaludien, A. (2012). In vitro screening of phenolic compounds, potential inhibition against α-amylase and α-glucosidase of culinary herbs in Thailand. Food Chemistry.131, 964-971.
  • Wongsa P. (2011). Application of Consumer-driven Product Design for Development of a Passion Fruit Drink in Thailand: A. Case Study. In Using Food Sciences and Technology to improve nutrition and promote national development: selected case studies. Editors: Gordon Robertson & John Lupien.  Available at


  • Khumhangsoong, J., Khamchalee, I., Jitta, P. & Wongsa, P.(2018).Development Functional Drink Powder From Wheatgrass. In proceedings: The 20 th Food Innovation Asia Conference 2018 (FIAC 2018) Creative Food for Future and Sustainability. 14-16 June 2018. Bangkok, Thailand
  • Khongboriboon, I., Misala, S. & Wongsa, P.(2018).Development of High Protein Multigrain Snack by Mixing Corn,Job’s Tear and Red Kidney Bean. In proceedings : The 20th Food Innovation Asia Conference 2018 (FIAC 2018) Creative Food for Future and Sustainability .14-16 June 2018. Bangkok, Thailand.
  • Chansawang, T.,  Rungrungrussamee, S. & Wongsa, P.(2017).Formulation and Microwave Baking Condition of  Premix Thai Toddy Palm Cake. In proceedings : The 19 th Food Innovation Asia Conference 2017 (FIAC 2017) 15-17 June 2017. Bangkok, Thailand.
  • Wongsa, P., Chaiwarith, J., Voranitikul, J., Chaiwongkhajorn, J., Rattanapanone, N. & Lanberg, R.(2016) In proceedings:  IUFoST 2016 –the 18th World Congress of Food Science and Technology. Dublin. Ireland.
  • Wongsa, P. & Larsen, F.H(2016).NMR-based metabolite fingerprinting and multivariate analysis of rice (Oryza sativa L.). In proceedings: IUFoST 2016  –the 18th World Congress of Food Science and Technology. Dulin, Ireland.

Contact Information

Tel: +66 5391 6750