The objectives of this research were to 1) study attitudes and consumption behavior of clean food for health 2) compare personal factors with consumption behavior 3) compare personal factors with consumption attitudes and 4) study attitudes affecting consumption behavior. The sample group was the population of Bangkok Province. Used in the study: 740 people. The questionnaire was used as a research tool. The data were analyzed by frequency percentage mean standard deviation. T-value test Analysis of one-way ANOVA and multiple regression analysis. The research results were found that: attitudes towards the consumption of clean food for health during the Covid-19 epidemic situation was at a high level. Clean food for health consumption behavior during the Covid-19 epidemic situation was at a high level.Individual factors including gender education and status had different attitudes towards healthy food consumption. During the Covid-19 epidemic situation the difference was statistically significant at the .05 level Individual factors including gender education income occupation and status had different healthy clean food consumption behaviors during the Covid-19 epidemic with statistical significance at the .05 level. Attitudes had a statistically significant effect on healthy food consumption during the Covid-19 epidemic at .05 level.

This research study the purposes of the research are to:1) students learn the fundamentals of vocational education Suphanburi education in the field of food and nutrition Vocational certificate (vocational certificate) and the Diploma (Diploma.) 2) a study of student satisfaction and 3) Comparing the level of student satisfaction by overview of respondents. The samples college students Suphanburi the sample-specific .The students who are studying in a vocational certificate (vocational certificate) Year 2 and Year 3 major food and nutrition of 78 people and students who are studying at Diploma (Diploma). Year 1 and Year 2 major food and nutrition of 26 people a total of 104 people. The statistics used for data analysis the frequency percentage mean standard deviation t-test and ANOVA. The datas were analyzing by a computer program. The results showed that : respondents were satisfied in studying food and nutrition school Suphanburi the overall high level considering each side and item at a high level. Comparing the level of student satisfaction by gender age and the average income of a student per month overall and each aspect is no different. For to the years of study and profession of parents there is satisfaction in studying food and nutrition overall and the difference was statistically significant level. 05

This research was aimed to identify personal factors and consumers’ needs of the marketing mix as well as to study of the strategy development of instant clean foods business in Bangkok Metro Metropolis. To obtain the data a questionnaire was designed to gather the information from the 400 samples in the study selected by convenience sampling in five out of 50 districts from 50 districts. In-depth interviews were also arranged among five respondents. The statistical analysis was completed by percentage mean and SD. The hypothesis was tested by the t-test F-test and Oneway ANOVA. To test differences in pairs LSD was applied at the level of statistical significance at the 0.05. This research employed mixed research method: the quantitative research looked into the quantitative data obtained from the respondents who consumed instant clean foods. Qualitative research relied on the data from the indepth interviews of the clean food business operators. Concerning the marketing mix the targets groups and marketing strategies the research revealed most respondents were single female who aged 21-30 years old with bachelor’s degrees. The average incomes were 10000 - 20000 baht. Their needs related to the marketing mix were the importance of products relevant with freshness and cleanness. They highly focused on food prices and made a wide variety of payments (cash credit card online etc.) The consumers also paid attention to distribution channels at a high level (store sale convenience stores various online channels etc.) and convenient to buy from various reasons such as stores that were close to work schools and shopping malls. The consumers also paid high focus on the clean food promotion.

The purpose of this study was physical and chemical analysis of watermelon seeds (waste) the markets Study of optimize replacing watermelon seeds (waste) by peanuts in thai foods process and consumer acceptability indicated of products. Result showed that physical and chemical analysis of watermelon seeds (waste) the markets as follows : Aw =0.37±0.06 L* a* b* value 60.88±0.13 10.65±0.05 and 41.02±0.06 respectively and moisture content 1.19% protein content 10.97% fat content 0.22% crude fiber content 6.48% ash content 3.26% and carbohydrate content 77.88%. Result showed that the best formula was mussaman curry was replacing watermelon seeds (waste) by peanuts 100%. Product have orange yellow colour be similar to product in markets and less than fat content 1.65 times protein content and ash content more than 1.59 2.65 respectively.The shelf life meagerly 2 months and consumer acceptability like moderately mussaman curry powder and mussaman curry product. Result showed that the best formula was kao tung na tang crispy rice sticks and shrimp dipping replacing watermelon seeds (waste) by peanuts 100%. Product have orange yellow colour more than product in markets. And more than fiber content and protein content 1.31 1.51 times less than fat content and ash content 1.24 1.32 respectively. The shelf life meagerly 2 weeks and consumer acceptability like moderately product. Result showed that the best formula was panaeng curry powder replacing watermelon seeds (waste) by peanuts 100%. Product have bright orange colour. The shelf life meagerly 4 months and consumer acceptability like very much product. Result showed that the best formula was sai kow griep pag mor replacing watermelon seeds (waste) by peanuts 100%. Product have dark brown more than product in markets. And less than moisture content fat content and fiber content 2.17 6.61 and 6.46 times more than carbohydrate content and ash content 68.24 4.10 respectively. The shelf life at -18 ๐C and consumer acceptability like moderately product.

A study of the watermelon rind the right to produce the best recipe Watermelon Cake. The ratio of the total amount of chicken. The third level is 28:17 watermelon rind that has an average overall score 7.03 7.00 7.00 6.73 6.70 and 7.13 respectively which are significantly different statistically (P ≤ 0.05) and bring. Education shelf life of the product mix cakes frozen watermelon rind. Physical chemical and microbiological By the cake mix frozen watermelon rind packed into plastic boxes sealed and stored at -21 ° C for 4 months the product remains safe for consumers since total microorganisms. Tub Tim Krob with watermelon rind The best include Ruby dissolves the calcium chloride 0.5 percent in the conditions of frozen watermelon rind. Because of its hardness and adhesion of the powder of ruby. Ratio of water to sugar syrup soaked watermelon pomegranate peel 3 46:11 there was swelling of ruby little different to that ratio. Water and sugar at 44:13 to the physical quality. By measuring the diameter of the shade water activity (aw) chemical properties of soluble solids content of 24.5 oBrix Then Tub Tim Krob. The color is a reddish color sai l * 22.27 26.46 and b * 3.06. Watermelon rind Loy Kaewlittle panelists found that the scores of recipes that use fresh pandan leaves into the water. The total soluble solids (% TSS) 19 0Brix because when it is refrigerated and eaten immediately do not add ice. Then compare the products on the market float. The watermelon rind is colored green and red titratable acidity - alkalinity (pH) were similar in the range of 4.00 to 5.00 due to the taste by crystallized. Add sour citric acid is used. Keep up the cause of the damage is difficult. Could be stored for at least 2 weeks product is safe for consumption. Consumer satisfaction with the products have moderate inclination. Dehydrated Watermelom Rind Reasonable temperature and drying time is 55:17 hrs. Most dried watermelon rind preserves the color brightness (L *) 25.22 the redness (a *) 5.64 and yellowness (b *) 10.45. and water activity 0.53 which is the standard set. Moisture 13:17 shelf dehydrated watermelon rind. Stored in plastic bags Sealed with a separate piece of heat stored at room temperature for 2 weeks it is safe to consume. The Resort complying and a community standard dry fruits study found that consumer acceptance. Consumers who have found a dehydrated watermelon rind like moderately satisfied.