The Science of Thai Cuisine (PDF)

Valeeratana Kalani Sinsawasdi grew up in Thailand. Her interest in food started at a very young age as she liked to observe her "khun-ya" making the meal plan every day. The cooking was labor-intensive, yet it was fascinating. She was impressed by how herbs and spices would become invisible in the finished dish but easily detectable through taste and smell. It seems as if the preparation of curry paste was making of a magic potion.

With her other interest in science, Valeeratana has committed herself to the field of Food Science. First, she received her bachelor's degree in Food Science from Chiang Mai University, Thailand. Then, a master's degree from the University of Hawaii and a PhD degree from the University of Florida, USA, all in Food Science.

Valeeratana has extensive experience in the food industry. In the USA with Dean Foods, in Asia and Thailand with Unilever, and as a consultant to various companies. In the academic sphere, she has taught several Food Science courses at Mahidol University, Thailand.

Nithiya Rattanapanone studied in Thailand and received her BSc and MSc from Chiang Mai University and Mahidol University. She then earned her PhD in Food Science from the University of Nottingham, England, in 1977 for her pioneer research on mRNA changes during the ripening of tomatoes. She extended her interest to many topics of Food Science and published more than 70 peer-reviewed articles during her time teaching at the Department of Food Science, Chiang Mai University. She also authored many books and textbooks in Food Chemistry, Post-Harvest Technology, and Human Nutrition, notably for college-level courses in Thailand. In addition, Nithiya has served as visiting scientist at many international institutes, for example: the USDA Agricultural Research Service, Beltsville, Maryland, the Citrus and Other Products Research, Florida, the FDA National Center for Toxicological Research, Arkansas, in the USA; CIRADFLHOR, Montpellier,