Natural Coconut, Coffee and Color Co., Ltd. (N3C) is an innovative company that has been established to translate high-end research results into reality. N3C reflects the visions of its founders who are world-renowned food engineering researchers spending more than two decades working to invent various new methods to produce foods. It has always been our dreams to produce foods that are both healthy and delicious, using only physical (in other words, chemical-free) processing technologies that we ourselves developed and studied over the years.
N3C, as the name implies, focuses its attention on manufacturing ALL NATURAL coconut, coffee and plant-based food colorants. Each of our products has unique characteristics that cannot be found in other similar products in today’s global market. Please click on each product or visit Products page for more details.
Our technologies are now ready, we are now ready. Our question is ‘are you ready to try out our products’? We promise you will love all of them!
Our founders
Dr. Sakamon Devahastin is a world-renowned food engineering researcher and is currently a professor at the Department of Food Engineering, King Mongkut’s University of Technology Thonburi (KMUTT).
Dr. Devahastin is a chemical engineer by training. He received all degrees in chemical engineering (Bachelor’s degree from Kasetsart University and master’s as well as doctorate from McGill University). He then turned himself into a food engineer when joining KMUTT as a lecturer in 2001. Since then he has been fascinated by research in several such areas as thermal and non-thermal processing of foods and biomaterials, in particular the development and study of novel drying technologies for heat- and oxygen-sensitive materials, and also in materials property and structural characterization as well as computational fluid dynamics and heat/mass transfer.
Dr. Devahastin has so far published more than 230 papers in referred international journals and given some 110 presentations at various international conferences. He is an author/co-author of 17 book chapters, author/editor of 4 books and co-inventor of 4 patents. He has served as Editor of an archival journal Drying Technology and been on the editorial boards of various other journals in food and thermal engineering.
Among the many awards bestowed upon him, Dr. Devahastin was awarded the Young Technologist Award by the Foundation for the Promotion of Science and Technology under the Patronage of H.M. the King of Thailand in 2004; the TRF-CHE-Scopus® Researcher Award in Engineering and Multidisciplinary Category by the Thailand Research Fund (TRF), Commission on Higher Education (CHE) and Scopus® as well as the Taylor & Francis Award for Sustained Exemplary Service to Drying Technology and the Excellence in Drying Research Contributions by Taylor & Francis, both in 2009. He is the recipient of the 2012 National Outstanding Researcher Award (Engineering and Industrial Research Category) from the National Research Council of Thailand, the 2014 Award for Excellence in Drying from the Association Française pour le Séchage dans l’Industrie et l’Agriculture (French Drying Association for Industry and Agriculture), the 2018 Ajinomoto Award for Outstanding Food Science and Technology Researcher from the Ajinomoto Foundation and the Food Science and Technology Association of Thailand. Dr. Devahastin is the recipient of the 26th Thailand Toray Science & Technology Award, which was given by the Thailand Toray Science Foundation in 2019. He has been elected Associate Fellow of the Academy of Science of the Royal Society of Thailand since 2016.
Dr. Devahastin loves good foods and believes that novel technologies can produce foods that are both delicious and at the same time safe and nutritious. N3C is his brainchild to show that these can be done.
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Unlike Dr. Devahastin who is a chemical engineer turned food engineer, Dr. Nathamol Chindapan is a food technologist by training and by profession. Coming from a family with its own farm, Dr. Chindapan knows a thing or two about farming and decided to take up her first degree in agroindustry at King Mongkut’s University of Technology North Bangkok (KMUTNB). After one-year working at a food company, she returned to university, finishing a master’s degree in food technology at Chulalongkorn University. She then joined Siam University as a lecturer at the Department of Food Technology before coming to KMUTT to pursue her doctoral study in food engineering under Dr. Devahastin. Her thesis was on the production of low-sodium fish sauce, the results of which has been spun off into our sister company, Superior Products Innovation (SPN). After her doctorate, Dr. Chindapan has returned to Siam University and is now an assistant professor there.
Dr. Chindapan is a fine researcher, with more than 15 papers in referred international journals and 7 presentations to her credit. Due to her love of coffee, she started working on a new way to roast coffee beans some 7 years ago and has been in love with that ever since. Her brainchild technology is the so-called superheated steam roasting where superheated steam (which is water!) is used to roast coffee beans instead of heated air.
For those who want to know more what superheated steam roasting is and what it can do to coffee beans, check out our technical page.
Our managing director
Dr. Luxsika Ngamwonglumlert is also a food scientist/engineer by training. After receiving her first degree in food science and technology from KMUTT in xxxx, she spent some 2 years working as a xxx at xxx. She then returned to KMUTT, but this time at the Department of Food Engineering, to pursue her master’s and doctoral studies under Dr. Devahastin.
Dr. Ngamwonglumlert is a brilliant researcher but has a mind of entrepreneur. After graduate study, visiting fellowship at McGill University and postdoctoral training, which resulted in xx papers in referred international journals, xx book chapters, xx presentations at international conferences as well as an array of awards to her credit, she decided to take a new challenging task as a managing director of our company.
For those who want to know more about natural food colorants, check out our technical page.