Naritchaya joined CyberColloids in 2017. She graduated with an M.Sc. in Food Science from Kasetsart University and a B.Sc. in Food Technology from Silpakorn University in Thailand. Her M.Sc. studies focused on stability of sensitive compounds (flavour and antioxidant compounds) in herbs after encapsulation process via spray drying. She has a Ph.D. in Food Science and Technology from UCC, Cork and has research experience in dairy proteins, sugars and carbohydrates, lipids and their interactions that affected physical, chemical, thermal, dynamic, and dielectric properties, along with experience in stability of materials, formulations, and high solids food systems. Following on from her Ph.D. she has worked as a post-doctoral researcher at Teagasc and at the School of Food and Nutritional Sciences in UCC.