Dr. Tieng Siteng is currently the Vice Dean of the Faculty of Engineering at the Royal University of Phnom Penh (RUPP). He previously served as Head of the Bioengineering Department and worked as a postdoctoral researcher at the French National Center for Scientific Research (CNRS), University of Paris 13. He obtained his Ph.D. in materials science in 2011, focusing on TiO₂-based photocatalytic materials. He holds a Bachelor’s degree in Chemistry. His research interests focus on food processing technology, aroma and cosmetic technology, heterogeneous catalysis, and nanomaterials, with applications in food safety, product development, and environmental sustainability.

Dr. Solida was a lecturer at RUPP in 2003 and joined the Faculty of Engineering in 2015. She obtained her PhD degree in Pharmaceutical and Medicinal Chemistry from the University of Porto, Portugal, in 2019. She earned an M.Sc. in Biosystem Engineering from Seoul National University, (2012), a B.Sc. in Food Technology from Mae Fah Luang University (2007), and a B.Sc. in Biochemistry from the Royal University of Phnom Penh, Cambodia (2002). She is a member of the ASEAN COSTI sub-committees on Food Science and Technology and Science and Marine Technology. Her research focuses on natural products and food product development, with experience in drug synthesis, chiral compounds, enantioselective synthesis, natural product extraction, and enzyme applications in food and pharmaceutical materials. She has published 16 peer-reviewed journal articles.

Dr. Chanrith joined Bio-Engineering department since late of 2013. She is a Biochemist as she earned all of her degree levels in Biochemistry. She recently obtained her PhD degree with a specialty in Integrated structural biology, from Umea University, Sweden, in late of 2025. She earned 5 research articles within her PhD research study. She received her MSc. degree (2013) specialized in plant biochemistry and molecular biology, from Mahidol University, Thailand. She also obtained her BSc. (2007), with research thesis investigating on persistence of insecticide in vegetables, from RUPP, Cambodia. Her research interests include protein structure and function analysis using bioinformatic tools, food nutritional analysis, and development of high-value products from medicinal plants and silk. A list of research publications is available at

https://www.researchgate.net/profile/Chanrith-Phoeurk   

Dr. Laingshun is an assistant professor and lecturer with a background in PhD. in Biomedical Sciences (graduated in 2025 from Swedish University of Agriculture Science (SLU), Sweden), Received a M.Sc. degree in Microbiology from Mahidol University, Thailand 2012, and BSc. of Biochemistry (graduated in 2007 from RUPP). In 2011, she was accepted as a Fall 2011 Internship program of UNU & GIST Joint Programme on Science and Technology for Sustainability, International Environmental Research Center (IERC), Gwangju, South Korea. She joined the Department of Bio-Engineering late of 2014. Her current research focuses on food safety regarding foodborne pathogens, One Health project related to AMR issues, and biomedical research sciences. Dr. Laingshun has accomplished 09 International publications and 04 national publications

Ms. Sivlin is a lecturer in the Bio-Engineering Department since 2017, contributing to teaching and academic development in the field. She is pursuing her Ph.D. in Veterinary Science in Japan, focusing on the application of lactic acid bacteria (LAB) in the health and agricultural sectors. Her work explored innovative uses of beneficial microorganisms to enhance both human and animal well-being, as well as to support sustainable agricultural practices. She obtained her Master’s degree in Biotechnology from King Mongkut’s University of Technology Thonburi (KMUTT) in 2014, and her Bachelor’s degree in Biology in 2012 from Royal University of Phnom Penh. Her academic background provided a strong foundation in molecular biology, immunology, and microbiology.

Dr. Hangsak is an assistant professor and lecturer with a background in BS of Biology (graduated in 2005 from RUPP), a pedagogy diploma in Biology and Earth Science (2006, NIE), an MS in Green Chemistry and Environmental Biotechnology (2011, UST, Korea), and a PhD in Bioscience (Functional Genomics) (2019, UST, Korea). He joins the Department of Bio-Engineering in 2019. His current research focuses on microalgal applications in the biotechnology and food industries, including biofuel, biogas, biomass production, wastewater remediation, food supplements, animal feed, and vaccines for aquaculture. In addition, he is also focusing on developing food, including functional food supplements and additives, instant food, energy bars, and food packaging. He has 8 articles published in the international peer-reviewed journal.

Mr. Chamroeun is a lecturer in the Faculty of Engineering, Department of Bio-Engineering. He obtained his Master’s degree in Material Science in 2016 from Kong Ju National University, South Korea, and his Bachelor’s degree in Chemistry in 2012 from the Royal University of Phnom Penh (RUPP), Cambodia. His research interests focus on animal feed development and waste management and recycling.

Dr. Phanna joined Bio-Engineering department since 2019 as a lecturer and researcher, and a mentor of the La Cashew Team, a startup producing cashew milk and roasted cashew nuts. She previously served as Project Manager at KOPIA Cambodia Center (2024). She holds a PhD (2018) and MSc (2013) in Agricultural Biology from Jeonbuk National University, Republic of Korea, and a BSc (2011) in Biology from the Royal University of Phnom Penh. Her research interests include food-oriented innovations, particularly linking high-quality variety development with fruit juice processing technology, alongside hydroponic systems and seed technology, to support sustainable food production and value-added food businesses. Her current projects include lettuce production using DWC systems, watermelon seed production, plant micropropagation, and chili cultivation.

Mrs. Sreymom is a lecturer and researcher at Department of Bio-Engineering. Her research interest focuses on food product development from agricultural waste (waste utilization), applied microbiology, food safety, and sensory evaluation in food quality control and food product development. She earned her M.Sc. degree in Food Science and Technology from Mae Fah Luang University in Chiang Rai, Thailand, in 2021, after completing her B.Sc. in Bio-Engineering at the Royal University of Phnom Penh, Cambodia, in 2018. She completed her M.Sc. thesis research on "The Effect of Pineapple Waste on the Quality Attributes of Frozen Yogurt," which was supported by a scholarship from the Thailand Scholarship Program. I n 2015, she was selected to participate in an exchange cultural program at Fukuoka University in Japan. In 2017, she attended the PEACE Kickoff Symposium at Hiroshima University in Japan. Later that year, she was accepted into the Global Internship Program at the Gwangju Institute of Science and Technology (GIST) in Gwangju, South Korea.

She is a lecturer in Food Technology and Engineering at the Royal University of Phnom Penh (RUPP), Cambodia. She has over 3 years of experience as a laboratory assistant in Cambodia and Thailand, and 3 years of teaching experience in food analysis and food science. She holds a Master’s degree in Food Technology (2022) and a Bachelor of Engineering in Bio-Engineering (2019). Her research interests focus on food analysis, bioactive compounds, and functional food development. Her current work emphasizes the valorization of Cambodian agricultural resources, particularly Kampot pepper, for developing functional beverages and plant-based food products

She is a lecturer in Food Technology and Engineering at the Royal University of Phnom Penh (RUPP). She obtained her Master’s degree in Chemical Engineering in 2025 from Chulalongkorn University, Thailand, and her Bachelor’s degree in Chemical Engineering and Food Science in 2022 from the Institute of Technology of Cambodia (ITC), Cambodia. Her research interests focus on food processing modeling and simulation, as well as the sustainable utilization of food and agricultural waste

Mr. Sireyvathanak is a lecturer in the Food Technology and Engineering program, specializing in functional food development, food safety, and microbial control strategies. His research focuses on high-protein functional foods, the prevalence of foodborne pathogens, and the application of biocontrol methods to enhance food safety. In addition to his scientific expertise, he integrates food entrepreneurship and business development into his work, exploring market-driven approaches for innovative food products. He combines product innovation with market research and consumer insight to translate laboratory research into commercially viable solutions, supporting small- and medium-scale food enterprises in adopting safe, nutritious, and functional food products. His interdisciplinary approach bridges food technology, microbiology, and business strategy, aiming to strengthen the food industry through science-based innovation, risk management, and market-informed product development.

Food safety expert - graduate degree in Biotechnology and Food science, equipped with experiences as Project Manager and Deputy head of laboratory testing service and research unit offering more than 5 years of experience. Certified auditor, lead trainer, trainer of trainer.  Quality Executive/Grading Manager experienced in managing food production quality assurance and control.

Sokunthy is a Bio-Engineering graduate, mostly researching in Food Technology. As a Program Assistant, she supports academic coordination, laboratory activities, practical training, and the continuous development of the BFTE program. Her work contributes to modernizing the curriculum through Outcome-Based Education (OBE) and implementing the CDIO framework to strengthen active learning and graduate competencies in alignment with AUN-QA quality standards. Her professional interests include food innovation, fermentation technology, food safety, and sustainable food processing.