Dr. Nutsuda Sumonsiri is currently a lecturer in Food Science and Technology at the School of Health & Life Sciences, Teesside University. She is currently a module leader for Food Innovation and Product Development in the MSc Food Science and Biotechnology and MSc Food Processing Engineering courses. Dr. Nutsuda holds a Ph.D. in Food Science and Technology from the Ohio State University, a Postgraduate Certificate in Applied Genetics from the University of Birmingham, and a B.Sc. in Agro-Industrial Biotechnology from Chiang Mai University. She has published numerous articles in reputable scientific journals and has presented her research at international conferences. Her research focuses on the electrostatic coating of food powders on snacks, the product development of healthy foods, and value-added food products. She is also passionate about teaching and has developed and taught courses in food science and technology at both the undergraduate and graduate levels. Dr. Nutsuda is dedicated to advancing the field of food science and technology through her research, teaching, and collaboration with other experts in the field. She is committed to promoting sustainable and innovative practices in the food industry and ensuring the safety and quality of the food supply.