Dr. Sarn Settachaimongkon is an Associate Professor in the Department of Food Technology, Faculty of Science at Chulalongkorn University, Bangkok, Thailand, where he leads research on milk and dairy product technology, fermented foods, and metabolomics-based food authentication. He obtained a B.Sc. in Microbiology from Kasetsart University, Thailand in 2002, an M.Sc. in Vintage from L’Ecole Supérieure des Agricultures, France in 2007, and a Ph.D. in Dairy Science and Technology from Wageningen University, The Netherlands in 2014. His multidisciplinary background forms the foundation of his scientific expertise, which integrates dairy science, food fermentation, analytical chemistry, and metabolomics technology. His active research emphasizes the application of ¹H-NMR metabolomics and chemometric analysis to characterize biochemical changes in milk, colostrum, yoghurt, wine, and traditional fermented foods, yielding insights into metabolic changes, microbial interactions, and determinantion of product quality and authenticity.