Expertise
- Food Chemisty
- Meat Science
- Molecular biology for muscle foods
- Molecular mechanisms underlying development of meat quality defects, particularly white striping, wooden breast, pink meat and pale soft exudative (PSE) in poultry meat.
- Understanding behavioral changes of proteins during processing for manufacturing meat-processed products.
- Utilization/Value-adding of by-products from meat industry Development of functional foods for specific purposes.
Yuwares Malila
Researcher of Food Biotechnology Research Team
Functional Ingredients and Food Innovation Research Group
Education
Ph.D. (Food Science), Michigan State University, USA
Address
National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Khlong Nueng, Khlong Luang, Pathum Thani 12120
E-mail
yuwares.mal@biotec.or.th
Phone number
02 117 8031, 02 117 8035
Publication