Thunyaporn (Naggie) Jeradechachai
Crop Quality Specialist
Provides technical solutions to food manufacturers on the quality and utilization of sunflower, flaxseed, canola, peas, lentils, chickpeas, dry edible beans, soybean, and wheat to producers, buyers, and end-users. Travels in the U.S. and internationally to teach seminars and consult with food manufacturers on the value of the U.S. northern grown crops. Provides leadership in baking, extrusion, and other product development projects to help increase utilization and value of pulse, oilseeds, and other northern grown crops. Oversees regional crop quality surveys and laboratory analyses on pulses and oilseeds. Provide leadership in the development and presentation of educational programs to emphasize availability, quality, grading and other market factors for purchasers and processors of regional crops. Specialties are traditional and gluten-free baking, pasta processing, snacks, and cereal extrusions.
MS in Cereal Science and BS in Food and Cereal Science, North Dakota State University
Prior to her position at the Northern Crops Institute, Naggie worked at the United States Department of Agriculture, Agricultural Research Service (USDA-ARS) in Fargo, North Dakota. She conducted research on plant’s genomic and proteomic and lipid biochemistry in insects. Naggie is originally from Bangkok, Thailand.
American Oil Chemists Society (AOCS) and Institute of Food Technologists (IFT).
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