Dr. Ritthichai Asavarachan is an Associate Professor in Food Engineering with over 15 years of experience in food process design and research. He specializes in both thermal and non-thermal food processing technologies, including ohmic heating, pulsed electric fields (PEF), and high-pressure processing (HPP). His expertise extends to the design of food drying systems, processing machinery, and integrated food production systems. Dr. Asavarachan has actively led multiple research and development projects in collaboration with academic institutions and industry partners, focusing on the innovation of energy-efficient and sustainable food processing technologies.