Dr. Sarn Settachaimongkon is an Assistant Professor in the Department of Food
Technology, Faculty of Science at Chulalongkorn University, Bangkok, Thailand.
He obtained a B.Sc. in Microbiology from Kasetsart University, Thailand in
2002, a Graduate Diploma in Oenology from the University of Bologna, Italy in
2006, an M.Sc. in Viticulture, Oenology, and Wine Industry from Polytechnic
University of Valencia, Spain in 2006, an M.Sc. in Vintage from L’Ecole
Supérieure des Agricultures, France in 2007, and a Ph.D. in Dairy Science and
Technology from Wageningen University, The Netherlands in 2014. Since 2014, he
has been a faculty member at Chulalongkorn University. His interests include
microbial physiology, microbial ecology, metabolomics-based analytical approach,
and chemometrics applied in fermented food and dairy research. His work has
demonstrated the impact of microbial interactions between starter cultures and
different probiotic strains on the metabolome of yogurt. His recent work is
focused on the molecular authentication of raw milk produced under organic
farming systems and the development of functional dairy products based on
biomolecular profiles revealed by metabolomics technology.
