Dr. Sakamon Devahastin is currently Professor in the Department of Food Engineering, King Mongkut’s University of Technology Thonburi (KMUTT) in Bangkok, Thailand. His main research interests are in drying of foods and biomaterials, from the development of novel drying technologies for heat- and oxygen-sensitive materials to the study of their physicochemical changes during drying, and also in particulate systems and computational fluid dynamics and heat transfer. He has so far published more than 100 papers in referred international journals and given some 70 presentations at various international conferences. He is an author/co-author of 10 book chapters and editor of two books. He has also served as Associate Editor of an archival journal Drying Technology (published by Taylor & Francis, USA) and been on the editorial boards of various other journals in chemical, mechanical and food engineering. He is a professional member of the Institute of Food Technologists (IFT). Among many awards bestowed upon him, Dr. Devahastin was awarded the Young Technologist Award by the Foundation for the Promotion of Science and Technology under the Patronage of H.M. the King of Thailand in 2004; the TRF-CHE-Scopus Researcher Award in Engineering and Multidisciplinary Category by the Thailand Research Fund (TRF), Commission on Higher Education (CHE) and Scopus™ as well as the Taylor & Francis Award for Sustained Exemplary Service to Drying Technology and Excellence in Drying Research Contributions by Taylor & Francis, both in 2009. Dr. Devahastin received his Ph.D. in Chemical Engineering from McGill University, Montreal, Canada in 2001.

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