Dr. Wonnop Visessanguan, the Executive Director of The National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), has been honored with the prestigious Ajinomoto – FoSTAT Awards for Outstanding Food Science & Technology Researcher in 2023. The award was presented to Dr. Visessanguan for his research titled “Development of functional ingredient industry for food and feed application.” The award was bestowed upon him by Assoc. Prof. Dr. Sakarindr Bhumiratana, President of the Ajinomoto foundation and Asst. Prof. Dr. Anadi Nitithamyong, President of FoSTAT, during the Food Innovation Asia Conference 2023, held on June 15, 2023, at the 2nd floor of the Grand Halls BITEC, Bangkok.
The Ajinomoto foundation, in collaboration with the Food Science and Technology Association of Thailand (FoSTAT), organized the award ceremony with the aim of encouraging the continuous development and practical application of research results in the food industry. The event also served as a platform to recognize and honor dedicated researchers who serve as exemplary role models. Additionally, Dr. Visessanguan had the privilege of being a Keynote Speaker, sharing insights on the award-winning topic with the participants.
Functional ingredients have been recognized as high value added products and become a powerful tool for multiplying the value of natural bioresources. Dr. Wonnop Visessanguan is a renowned expert in food biotechnology, specializing in food fermentation, protein functionality, and enzymes. With 20 years of research experience, he has successfully improved the quality of food products, enhanced process efficiency, and elevated food safety standards, especially in traditional fermented foods. By harnessing the potential of microbial cells, enzymes, and cell metabolites, his innovative studies have provided solutions to challenges faced by the food and feed industries. Moreover, his extensive research activities have integrated and synthesized knowledge, enabling exploration of agricultural raw materials and food processing by-products. This has paved the way for the development of a new industry focused on high-value functional ingredients and food innovation, benefiting the country’s food sector.
Among his many outstanding scientific contributions, Dr. Visessanguan has made significant strides in various fields. Notably, he has played a pivotal role in the by-design and systematic developments of starter cultures for fermenting Nham and sour pickled mustard greens. Additionally, he has introduced a novel one-step process and MV-F1 starter for producing fruit vinegar using organic mangosteen and other fruits. Dr. Vissessanguan’s expertise also extends to the creation of fermented soy products such as “B-Soy Digest” and “DS-1,” which serve as animal feed. Furthermore, he has successfully developed a technology for the production of a multi-enzyme preparation called “A-Zyme F1” from Aspergillus niger BCC7178, serving as a valuable feed additive.
Moreover, Dr. Visessagnuan has made significant contributions to the industrial-scale production under a GMP-standard Lysozyme peptide known as ” eLysozymeTM ” designed for applications in both food and feed industries.
