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Sensory Science for Better Well-being (SSBW) network

The Sensory Science for Better Well-being (SSBW) network

 

 

The Thai Network for Sensory Science for Better Well-being (SSBW) was established in partnership with the Industry-Academia-Government Collaboration Network, centered on Chulalongkorn University in Thailand. The initiative promotes the value of food (nutrition and taste) and well-being.

 

It aims to create stories that emphasize the contributions of flavor technology, using amino science (richness and umami), with Thailand’s traditional dish, Tom Yum Goong, as a model. The goal is to build an academic network for international dissemination and to expand its influence within Thailand, with the support of Japanese academia, sponsored by The Ajinomoto Group.

 

 

Objectives

 

To build a sustainable industry-academia-government collaboration network centered on academia, aimed at promoting the value of food (taste and nutrition) well-being from Thailand.

 

Period

 

September 1, 2024 to March 31, 2026

 

 

For Collaboration, Please email: Nattasuda.T@chula.ac.th

 

 

 

SSBW Organizational Structure

Consultant

 

Prof. (Emeritus) Kraisid Tontisirin, Ph.D.
Mahidol University

 

Field: Food Management, Agriculture Product Standards
Chair

 

Prof. Suwimon Keeratipibul, Ph.D.
Halal Science Center, Chulalongkorn University

 

Field: Food technology, Food safety, GMP & HACCP and Quality Assurance systems
Co-Chair

 

Asst. Prof. Nattasuda Taephant, Ph.D.
Dean of the Faculty of Psychology, Chulalongkorn University

 

Field: Group counseling and group psychotherapy, Multicultural counseling, Positive Psychology, Post traumatic growth, Eastern Psychology
Co-Chair

 

Prof. Nobuyuki Sakai, Ph.D.
Department of Psychology, Faculty of Arts and Letters, Tohoku University

 

Field: Psychology, Neuroscience, Applied Psychology, Health Psychology
Collaborative Member

 

Hisayuki Uneyama, Ph.D.
Global Communications Department, AJINOMOTO CO., INC.

 

Field: Electrophysiology, Neuropharmacology, Physiology, Pharmacology, Food, Rats, Neuroscience, Nutrients, Patch-Clamp Electrophysiology, Human Nutrition
Collaborative Member

 

Asst. Prof. Anadi Nitithamyong, Ph.D.
Institute of Nutrition, Mahidol University

 

Field: Food processing, Food product development for nutritional purpose
Collaborative Member

 

Asst. Prof. Chanida Pachotikarn, Ph.D.
Thai Dietetic Association

 

Field: Nutrition, Nutritional Education, Human Nutrition, Disease Prevention
Collaborative Member

 

Asst. Prof. Nattapol Tangsuphoom, Ph.D.
Institute of Nutrition, Mahidol University

 

Field: Food science, Nutrition, Health food, Functional food
Collaborative Member

 

Pichet Itkor, Ph.D.
The Federation of Thai Industries (Food and Beverage)

 

Field: Nutrition Manufucturer, Food Processing Industry, Biological Chemistry

Activities of SSBW [Sep 2024 - Mar 2026]