{"id":122105,"date":"2026-03-27T16:26:23","date_gmt":"2026-03-27T09:26:23","guid":{"rendered":"https:\/\/cdti.mountain.co.th\/?post_type=personnel&#038;p=122105"},"modified":"2026-03-27T17:00:53","modified_gmt":"2026-03-27T10:00:53","slug":"mutita-suksathien","status":"publish","type":"personnel","link":"https:\/\/www.cdti.ac.th\/en\/mutita-suksathien\/","title":{"rendered":"Mutita Suksathien"},"featured_media":122005,"template":"","personnel_categories":[187],"class_list":["post-122105","personnel","type-personnel","status-publish","has-post-thumbnail","hentry","personnel_categories-faculty-of-business-administration"],"acf":{"personnel_name_thai":"Mutita Suksathien","personnel_prefix":false,"personnel_academic_position":false,"personnel_career":"Teaching Assistant","personnel_info":"<strong>Education<\/strong>\r\n<ul>\r\n \t<li>Bachelor\u2019s Degree\r\nB.Sc. Public Health (Food Science for Health), Mahidol University<\/li>\r\n \t<li>Master\u2019s Degree\r\nFaculty of Public Health (Nutrition), Mahidol University (2022 \u2013 present)<\/li>\r\n<\/ul>","personnel_detail_full":"<p class=\"p1\"><b>Publications<\/b><\/p>\r\n\r\n<ul class=\"ul1\">\r\n \t<li class=\"li1\">The effect of transglucosidase concentrations and digestion times on the oligosaccharide, physical properties, and in vitro digestibility of the modified rice flour and starch, <i>Mutita Suksathien \/ Afr.J.Bio.Sc. 6(9) (2024)<\/i><i><\/i><\/li>\r\n<\/ul>\r\n&nbsp;\r\n<p class=\"p1\"><b>Experience<\/b><\/p>\r\n\r\n<ul class=\"ul1\">\r\n \t<li class=\"li1\">Development of soft serve ice cream, in collaboration with Advance Web Service PCL.<\/li>\r\n \t<li class=\"li1\">Development of premix powder for ice cream products<\/li>\r\n \t<li class=\"li1\">Pandan powder development (Food ingredient)<\/li>\r\n \t<li class=\"li1\">Jack fruit seed flour development (Alternative flour for food and bakery)<\/li>\r\n \t<li class=\"li1\">Medical food development from rice<\/li>\r\n<\/ul>\r\n&nbsp;\r\n<p class=\"p1\"><b>Expertise<\/b><\/p>\r\n\r\n<ul class=\"ul1\">\r\n \t<li class=\"li1\">Food composition analysis<\/li>\r\n \t<li class=\"li1\">Starch functionality analysis<\/li>\r\n \t<li class=\"li1\">Glycemic Index (GI) analysis<\/li>\r\n \t<li class=\"li1\">Resistant Starch analysis<\/li>\r\n \t<li class=\"li1\">Rapid Visco Analyzer (RVA)<\/li>\r\n \t<li class=\"li1\">Functional and health food development<\/li>\r\n \t<li class=\"li1\">Medical food development<\/li>\r\n<\/ul>"},"_links":{"self":[{"href":"https:\/\/www.cdti.ac.th\/en\/wp-json\/wp\/v2\/personnel\/122105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cdti.ac.th\/en\/wp-json\/wp\/v2\/personnel"}],"about":[{"href":"https:\/\/www.cdti.ac.th\/en\/wp-json\/wp\/v2\/types\/personnel"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cdti.ac.th\/en\/wp-json\/wp\/v2\/media\/122005"}],"wp:attachment":[{"href":"https:\/\/www.cdti.ac.th\/en\/wp-json\/wp\/v2\/media?parent=122105"}],"wp:term":[{"taxonomy":"personnel_categories","embeddable":true,"href":"https:\/\/www.cdti.ac.th\/en\/wp-json\/wp\/v2\/personnel_categories?post=122105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}