Tunyawat Kasemsuwan is Director of the Global Innovation Center, Thai Union Group, effective May 2014.
Tunyawat is a seasoned scientific officer and global executive with a proven track record of developing and commercializing innovative new products, ingredients and processes by combining his expertise in nutritional science with a passion for satisfying unmet customer and consumer needs, and for driving business growth.
Tunyawat is responsible for building the infrastructure and capabilities of Thai Union’s Global Innovation Center. Using internal and external resources, he is developing a portfolio of projects focused on bringing greater scientific substance and sustainable innovation advantage to our global branded tuna business.
Under his management, GIC’s latest innovation includes Yellowfin Tuna Slices, the world’s first pre-sliced, preseasoned tuna made from whole yellowfin tuna loins. Yellowfin Tuna Slices received the 2018 Seafood Excellence Award in the category of Best New Foodservice Product category at the Boston Seafood Expo North America held in March. Additionally, Yellowfin Tuna Slices have been chosen as a finalist in the 2018 Seafood Excellence Global Awards at Seafood Expo Global in Brussels.
He started his career with National Starch and Chemical, Thailand (now Ingredion) before joining Mead Johnson Nutrition as Research and Development Director AsiaPacific. During his seven years with Mead Johnson,
Tunyawat’s responsibilities were expanded beyond Asia to include significant European and Latin American projects. In 2008, Tunyawat rejoined Ingredion where he assumed dual management roles as Senior Director, TechnologyAsia Pacific and Global Clinical and Infant Nutrition.
Tunyawat received his PhD and Master of Science in Food Science and Technology from Iowa State University, and received his B.S. in Biotechnology from Mahidol University in Thailand.