Dr. Srichamnong is a food scientist that has been fascinated with the effect of processing on nutritional quality of food. She grew up in the rural area of North Eastern of Thailand, I have been exposed to different types of fruit and vegetable which most of them are not commercially available or fully utilized. Nadine is currently working at the Institute of Nutrition, Mahidol University. Nadine works on underutilized/ local food and fungi and studies the potential bioactive compounds with LC/MS, GC/MS, ICP/MS.
Dr. Warangkana Srichamnong (Nadine)
