THAILAND

Dept. of Biotechnology, Faculty of Science, Mahidol University

Address:		Rama VI Rd., Bangkok 10400
Tel.:		(66)-2-245.5650
Fax:		(66)-2-246.3026
Telex:		84770 UNIMAHITH
Cable:		SCIMAHIDOL

Head of Organization		Dr Apinya Assavanig
Type of Organization		Academic and Research (at University level)
Responsible Authority		Prof. Athasit Vejjajiva, President of Mahidol University

Number of Staff:		22	Associated Staff: 8
Working Languages:		Thai and English

Major Fields of Interest:		Biotechnology including genetic engineering; Bioprocess Engineering and Fermentation; Technology, Industrial Microbiology, Plant Biotechnology and Food Biotechnology

Examples of Research:		Processing and Development; Traditional Fish Sauce Fermentation; Process and Micro-organisms.

Present Programmes:		B.Sc., M.S. and Ph.D. in Biotechnology

Working Facilities:
	Laboratories:	Genetic Engineering, Microbiology; Chemistry; Processing; Fermentation; Quality Control and Sensory Evaluation
	Others:	Pilot Plant; Library.

Dept. of Fishery Products, Faculty of Fisheries, Kasetsart University

Address:		50 Phaholyothin Rd. Chatuchak, Bangkok 10900, Thailand
Tel.:		(66)-2-579.5577; 942-8644-5
Fax:		(66)-2-579.5579; 942-8363
E-mail:		[email protected]

Head of Organization		Dr Wanchai Worawattanamateekul
Type of Organization		Univ. Dept./Higher Educ.
Responsible Authority		Ministry of University Affairs

Number of Staff:		Scientists: 13			Others: 4
Working Languages:		Thai; English

Major Fields of Interest:
	Processing:	Drying; Salting/Drying; Fermentation; Canning; Value-added Products; Smoking; Freezing; Minced Products; Fishmeal; Fish Oil; By-products and Waste Management.
	Species:	Fishes; Crustaceans; Molluscs; Cephalopods; Algae.
	Development:	Traditional and New Fish Products; Traditional and New Processes; Traditional and New Packaging; Waste Utilization; Snack Food.
	Quality:	Fish Inspection; Quality Control/Assurance; Risk Management.
	Others:	Consultations; Training; Extension.

Present Programmes:		Teaching at BS and MS Levels; Research and Development in New Fishery Products; Processing; Fish Microbiology.

Working Facilities:
	Laboratories:	Chemistry; Processing; Microbiology; Biotechnology; Physical Property Testing Lab.
	Others:	Test Kitchen; Library; Pilot Plant; Cold Storage; Test Panel Room.

Regular Training Programmes:
Title		Frequency	Duration	Language
BS		yearly	4 yrs	Thai
MS		yearly	2 yrs	Thai/English
Ph.D.		yearly	3 yrs	Thai/English
Others:
Title			Duration	Language
Fishery Post-Harvest Technology			2-10 weeks	Thai/English
Fish processing and Quality Control			2-10 weeks	Thai/English
Application of HACCP in Fishery Industry			3-5 days	Thai/English

Fish Inspection and Quality Control Division

Address		Kasetsart University Campus, Paholyothin Road, Chatuchak, Bangkok 10900
Tel.:		66 2 5798078, 5796915
Fax:		66 2 5796687
E-mail:		[email protected]; [email protected]

Head of Organisation		Director, Mr. Montri Klitsaneephaiboon
Type of Organisation		Government Department
Responsible Authority		Department of Fisheries, Ministry of Agriculture and Cooperatives

Number of Staff		Scientists: 60		Others: 90
Working Languages		Thai, English

Major Fields of Interest
	Quality	Fish inspection, quality control, quality assurance, HACCP, laboratory accreditation, interlaboratory collaboration, ISO 9000, ISO/IEC Guide 25 or ISO 17025
	Others	Training, inspection agreement, research

Working Facilities
	Laboratories	Chemical, Microbiological and Physical and sensory examinations
	Others	Taste Panel Room

Regular Training Programmes:
Title		Frequency	Duration		Language
Principles and application of HACCP/HACCP audit		twice a yr.	5-10 days		Thai/English
Quality assurance in fish inspection laboratory		Yearly	5 days		Thai/English
Sensory evaluation for fishery products Thai/English		Yearly	3-5 days		Thai/English
Laboratory analysis for fishery products		Yearly	3-5 days		Thai/English

Others
Container Integrity			3 days		Thai/English
Retort supervisor training			4 days		Thai/English
Processing establishment and validation			3 days		Thai/English

Faculty of Agro-Industry, Prince of Songkla University

Address:		Hat-Yai Campus, Hat-Yai 90110
Tel.:		(66)-74-212.889
Fax:		(66)-74-212.889
E-mail:		[email protected]

Head of Organization		Assistant Professor, Dr Pairat Sophanodora
Type of Organization		Research Institute; Univ. Dept./Higher Educ.
Responsible Authority		Ministry of University Affairs

Number of Staff:		Scientists: 30		Others: 7
Working Languages:		Thai

Major Fields of Interest:
	Processing:	Drying; Salting; Fermentation; Smoking; Canning; Freezing; Minced Products; Value-added Products; Waste Utilization; Chitin/Chitosan; Fish Oil, Fish Hydrolysate.
	Species:	Finfish-Pelagic Demersal; Crustaceans; Molluscs; Cephalopods; Algae.
	Development:	Traditional and New Fish Products; Traditional and new Processes; Traditional Packaging; Fish Waste Utilization; Snack Foods; Surimi-based Products.
	Quality:	Fish Quality Control/Assurance; Shelf-life extension of Fish; Improvement of Surimi Quality.
	Others:	Biochemistry; Nutrition; Marine Biotechnology; Fish Enzymes; Neutraceutical Products.

Present Programmes:		BSc, MSc and Ph.D. Courses.

Working Facilities:
	Laboratories:	Fish Chemistry and Biochemistry Lab.; Fishery Products Technology Lab.; Food Analysis Lab.; Food Microbiology Lab.; Food Processing Lab.
	Others:	Pilot Plant; Cold Storage; Test Kitchen; Sensory Evaluation Room; Physical Property Testing Lab.; Quality Control Lab.

Regular Training Programmes:
Title		Frequency	Duration		Language
BSc Course		yearly	4 years		Thai
MSc Course		yearly	2 years		Thai/English
Ph.D. Course		yearly	3 years		Thai/English
Workshops/Seminars		yearly	2-5 days		Thai/English

Fishery Technological Development Institute

Address:		Department of Fisheries, Kaset-Klang, Chatuchak, Bangkok 10900
Tel.:		(662) 940 6130-45
Fax:		(662) 940 6200
E-mail:		[email protected]
Director:		Mrs. Pensri Boonruang

The Fishery Technological Development Institute (FTDI) of the Department of Fisheries, Ministry of Agriculture and Cooperatives is organized as follows:
	(1) General Administration Subdivision; (2) Technical Unit; (3) Fish Handling and Preservation Unit; (4) Fish Processing and Product Development Unit; (5) Fish Packaging Development Unit; (6) Aquatic Biotechnology Unit; (7) Fish Process Engineering Unit.

Roles and responsibilities (by Unit)

Technical Unit: Coordinate special research projects within the Institute and with international agencies Coordinate research projects, planning and policy of the Institute Coordinate the organization of training courses for university students and private sectors Compile research information from both inside and outside the Institute Set up research information network Head: Miss Preeda Methatip, e-mail: [email protected]

Fish Handling and Preservation Unit: Develop handling technology to prolong shelf life of aquatic animals after harvest Develop economic methods for fish handling at sea, on shore, transportation and distribution system Develop technology to maintain freshness and improve hygiene after harvest Develop shellfish depuration and product safety assurance Conduct research on chemical contaminants in fresh and frozen products Head: Mrs. Niracha Wongchinda, e-mail: [email protected]

Fish Processing and Product Development Unit: Introduce modern and appropriate technology to the traditional product processors Improve the quality of both traditional products and processing establishments Conduct research on harmful chemical contaminants and food additive residues Develop various value-added and convenient products Improve utilization of low-cost fish species Head: Dr. Jirawan Yamprayoon, e-mail: [email protected]

Fish Packaging Development Unit: Conduct research on packaging type, form and material for fish and fishery products Develop appropriate and economical packaging techniques Provide technical service on thermal process determination Head: Mrs. Rerngrudee Pruthiarenun, e-mail: [email protected]

Aquatic Biotechnology Unit: Utilize fish industrial waste or by-product for human consumption and various applications Utilize micro-organisms and/or their enzymes in fishery industry Conduct research on bioactive metabolites obtained from aquatic organisms useful for various fields Survey and monitor biotoxins and related substances in aquatic animals as food safety control Head: Dr. Attaya Kungsuwan, e-mail: [email protected]

Fish Process Engineering Unit: Promote mechanization in fish landing, handling, processing and transportation Develop and design small-scale equipment for fish processing Head: Mr. Cherd-sak Suthijit, Tel.: 662-579 7157

Other Activities Cooperate with international agencies e.g. Japan International Cooperation Agency (JICA) with the Research Project on Quality Development of Fishery Product (1994 - 1998) Provide training courses on fish post-harvest technology for local and international participants Provide advisory services to the industries on problems related to fishery technology

Scientists: - permanent 20; - temporary 8