Innovative Research Award
Kanokwan Promjeen
Faculty of Agro-Industry, Chiang Mai University, Thailand
Kanokwan Promjeen is a researcher affiliated with the Faculty of Agro-Industry, Chiang Mai University, Thailand. Her scholarly work focuses on protein hydrolysates, food functionality, sensory evaluation, and the development of plant-based food ingredients. Through studies involving mung bean proteins and consumer acceptance, she has contributed to the understanding of sustainable food innovation and protein utilization in modern food systems. Her research aligns with interdisciplinary food science and engineering while supporting evidence-based product development and nutritional advancement.[1]
Abstract
Kanokwan Promjeen has developed research centered on enzymatic protein hydrolysates derived from mung bean and their applications in food science. Her investigations combine protein functionality, sensory science, and consumer preference analysis to evaluate ingredient performance in beverage systems. These studies contribute to sustainable protein utilization and the advancement of plant-based food products through scientifically validated methodologies.[2]
Keywords
Mung bean protein, protein hydrolysate, food science, sensory evaluation, functional foods, enzymatic hydrolysis, plant protein, consumer acceptance, agro-industry, sustainable nutrition.
Introduction
Growing demand for sustainable protein ingredients has encouraged research into legumes as alternative food resources. Mung bean proteins possess promising nutritional and functional characteristics that can be enhanced through enzymatic hydrolysis. Kanokwan Promjeen’s work explores these opportunities by integrating laboratory experimentation with sensory evaluation, thereby supporting practical applications within the food industry and academic research.[3]
Research Profile
Her research profile demonstrates interdisciplinary expertise in food chemistry, food engineering, and product development. Current publications emphasize optimization of protein hydrolysate production, evaluation of physicochemical characteristics, and assessment of consumer rejection thresholds in beverage formulations. These studies illustrate the integration of analytical techniques with practical food innovation strategies.[2]
Research Contributions
- Optimization of enzymatic mung bean protein hydrolysate production.
- Evaluation of functional and physicochemical properties of plant proteins.
- Consumer sensory studies using brewed tea model systems.
- Support for sustainable and value-added food ingredient development.
Publications
- Consumer Rejection Threshold of Mung Bean Protein Hydrolysate: Unsweetened and Sweetened Brewed Teas as Test Models. Foods, 2026. .
- Optimization of Enzymatic Protein Hydrolysate from Mung Bean (Vigna radiata L.), and Its Functional Properties. Foods, 2025.
Research Impact
Although at an early stage of publication activity, the research demonstrates measurable scholarly visibility with indexed publications and citations. The work addresses practical challenges associated with plant-based proteins and contributes knowledge relevant to food manufacturers, nutrition researchers, and sensory scientists interested in sustainable ingredient development.[4]
Award Suitability
Based on the available scholarly profile, Kanokwan Promjeen demonstrates qualifications consistent with recognition in emerging interdisciplinary food engineering research. Her publications combine scientific rigor with practical applications in sustainable food systems, making her profile relevant for consideration within the Engineering Scientist Awards program while recognizing continued opportunities for future scholarly growth.[5]
Conclusion
Kanokwan Promjeen’s academic activities reflect an evidence-based approach to plant protein innovation and functional food research. By combining enzymatic processing, sensory science, and food functionality evaluation, her work contributes to sustainable food technologies and interdisciplinary scientific advancement. Continued publication and collaboration are expected to further expand the influence of her research within food science and agro-industrial engineering.
External Links
References
- Elsevier. (n.d.). Scopus author details: Kanokwan Promjeen, Author ID 58788345500.
https://www.scopus.com/authid/detail.uri?authorId=58788345500
- Promjeen, K. et al. (2026). Consumer Rejection Threshold of Mung Bean Protein Hydrolysate. Foods. DOI.
https://doi.org/10.3390/foods15111875
- Promjeen, K. et al. (2025). Optimization of Enzymatic Protein Hydrolysate from Mung Bean. Foods.
https://doi.org/10.3390/foods14142459
- MDPI. (2026). Foods Journal Article.
https://www.mdpi.com/2304-8158/15/11/1875
- Engineering Scientist Awards. (2026). Award Information.
https://engineeringscientist.com/