Konjac Glucomannan (ePub)

George Srzednicki, PhD completed a Ph.D. in Technical Sciences with major emphasis on Agricultural Engineering in 1977 at the Swiss Federal Institute of Technology (ETH, Zurich, Switzerland). He started his professional career as a consultant for engineering companies (Elektrowatt, Agroprogress) in Africa (Senegal, Nigeria) and Asia (Bangladesh) and also for the Swiss government agency funding technical cooperation projects Central America (Costa Rica). His activities included harvest and postharvest techniques with focus on storage of food grain, seed and perishable crops. In 1988 he joined the University of New South Wales (Department of Food Science & Technology, later School of Chemical Engineering) in Sydney (Australia). He became involved in a range of research projects such as design of food processing equipment, especially drying, process control and optimisation, product quality in food dehydration processes, energy efficiency in food processing etc. Several research projects were conducted in collaboration with research organisations in countries such as Thailand, the Philippines, Malaysia, Vietnam, Indonesia, China, India and Papua New Guinea. He supervised 24 PhD theses (five related to konjac glucomannan), was involved in the development of training materials and their delivery, authored 4 book chapters and over 130 papers for peer reviewed journals and conference proceedings.

Assoc. Prof. Dr. Chaleeda Borompichaichartkul completed a PhD in Food Science and Technology with major emphasis on Food Processing and Engineering especially in Drying Technology in 2004 (University of New South Wales, Australia). In 2004, she started to work at Department of Food Technology, Faculty of Science, Chulalongkorn University in Bangkok as Junior Lecturer and then in 2005 she obtained a Postdoc Scholarship to UMR-GENIAL Unité Mixte de Recherche Genial Cemagref, ENSIA, INAPG, INRA, Massey, France. In 2006, she created a