An expert in food safety with over 35 years of experience, Prof. Dr. Suwimon Keeratipibul holds a B.Sc. in Food Technology from Chulalongkorn University, Thailand, an M.Eng. and D.Eng. in Fermentation Technology from Hiroshima University, Japan, and an M.Sc. in Food and Agricultural Biotechnology from the University of Reading, U.K.
From 1985 to 2020, she served as a lecturer and researcher at Chulalongkorn University. Since 1996, she has taught Food Safety Management Systems (FSMS), including GHPs and HACCP, to food industries in Thailand, China, Indonesia, Malaysia, the Philippines, and Vietnam. She is the author of five books on Food Hygiene, GMP, and HACCP.
Prof. Dr. Suwimon represented the Food Industry Group of the Federation of Thai Industries at Codex Alimentarius meetings and worked as a Scientific Expert for the FAO, developing HACCP guidelines for Small and Less Developed Businesses (SLDBs). She has published 55 research papers and worked with food processing plants on controlling foodborne pathogens like Salmonella spp. and Listeria spp.