อ. ดร.พีระพงษ์ วงษ์ทหาร
หลักสูตรสาขาวิชาเทคโนโลยีการอาหาร
การศึกษา (Education)
Ph.D. in Food Technology, Khon Kaen University, Thailand (2020)
M.Sc. in Food Technology, Khon Kaen University, Thailand (2014)
B.Sc. in Food Technology and Nutrition, Mahasarakham University, Thailand (2011)
ความสนใจด้านการวิจัย (Research Interest)
1. การพัฒนาผลิตภัณฑ์อาหารนวัตกรรม (Innovative Food Product Development)
2. การทดสอบคุณภาพอาหารทางประสาทสัมผัส (Sensory Evaluation of Food Quality)
3. การวิจัยผู้บริโภค การตลาดอาหาร และการศึกษาข้ามวัฒนธรรมของผู้บริโภค (Consumer Research, Food Marketing, and Cross-Cultural Study of Consumers)
| รายการ | ผลงานวิชาการ |
|---|---|
| 1 | Wongthahan, P., Sae-Eaw, A., Wongsriworapon, A., Ngoenchai P., Chandeewanta, S., & Hengboriboon L., (2025). Structural equation model of sensory preferences, acceptance, and purchase intentions of a novel food product and their relationship to emotional responses: The case of an instant congee product mixed with cricket protein powder. Cogent Business & Managementม 12(1). https://doi.org/10.1080/23311975.2024.2441476 |
| 2 | Lin, M., Chaipratoom, J., Sriruksa, K., & Wongthahan, P. (2024). Cultural Identity and Symbolism in Qing Dynasty Zhangzhou Woodblock New Year Paintings: A Semiotic Analysis. Journal of Ecohumanism, 3(8), 1242. https://doi.org/10.62754/joe.v3i8.5636 |
| 3 | Zhang, K., Sooksamran, S., & Wongthahan, P. (2024). Zhaotong Nuo Mask Artistic Characteristics. Asian Journal of Traditional and Innovative Arts and Textiles, 3(3), 17–37. Retrieved from https://so06.tci-thaijo.org/index.php/TIAT/article/view/274825 |
| 4 | Phromthep, K., Thaweeseang, N., & Wongthahan, P. (2024). Sensory Characteristics of Thong Pha Phum GI Rambutan to Approach the Future Product Based on the Perceptions and Experiences of Various Consumer Groups. Journal of Multidisciplinary in Social Sciences, 20(3). Retrieved from https://so03.tci-thaijo.org/index.php/sduhs/article/view/269987 |
| 5 | Liu, Z., Indraragumhaeng, L., & Wongthahan, P. (2024). Evaluating the Evolution and Impact of Film Talent Support Programs in Chinese Film Policy (2000-2022). Journal of Ecohumanism, 3(7), 1179–1194. https://doi.org/10.62754/joe.v3i7.4277 |
| 6 | Wongthahan, P., Chandeewanta, S., Phromthep, K., & Hengboriboon, L. (2024). Factors affecting customer attitudes towards alternative cricket protein and the concept of novel products in China and Thailand. CyTA – Journal of Food, 22(1). https://doi.org/10.1080/19476337.2024.2326061 |
| 7 | Wannasupchue W., and Wongthahan P. (2024). Amino acid composition and chemical properties of protein noodles incorporated with cricket (Gryllus bimaculatus De Geer) powder. International Food Research Journal , 31(2):368-377 DOI: 10.47836/ifrj.31.2.08 |
| 8 | Pienwisetkaew, T, Wongthahan, P., Naruetharadhol, P. Wongsaichia,S., Vonganunsuntree, C.; Padthar, S.; Nee, S.; He, P.; Ketkaew, C. (2022). Consumers’ Intention to Purchase Functional Non-Dairy Milk and Gender-Based Market Segmentation. Sustainability, 14, 11957. https://doi.org/10.3390/su141911957 |
| 9 | Naruetharadhol, P., Srisathan, W.A., Gebsombut, N., Wongthahan, P., Ketkaew, C., 2022. Industry 4.0 for Thai SMEs: Implementing Open Innovation as Innovation Capability Management. International Journal of Technology. Volume 13(1), pp. 48-57 |
| 10 | Ketkaew C, Wongthahan P, andSae-Eaw A. 2021. How sauce color affects consumer emotional response and purchase intention: a structural equation modeling approach for sensory analysis. British Food Journal. Volume 123, Issue 6 |
| 11 | Sopheavi M, Sae-eaw A, Wongthahan P and PrinyawiwatkulW. 2020. Descriptive sensory characteristics of cooked mixed rice prepared by a different method using Rate-All-That-Apply and Quantitative Descriptive Analysis. Asia-Pacific Journal of Science and Technology, volume 25, Issue 01. |