The purposes of this research were to collect the data about Thai cuisine from four regions to design and implement database about Thai cuisine and transfer on internet and to tranfer the technological database about Thai cuisine from four regions. The research process involved studying data collecting the lists of regional Thai cuisine : the North Northeast Central and Southern collecting the information about food recipes materials and tools choosing the appropriate data taking pictures materials and tools designing and implementing web database creating computer system developing computer system installing computer software in order to input data testing the system and transferring web database on internet. The result was found that regional Thai cuisine web database was divided into 4 categories21 Kinds of cooking methods 293 data of food with recipes 108 data of food without recipes 138 items of materials and 39 items of tools for perparing and serving food. Interested persons could reach our information about Thai cuisine from four regions at http://www.thaicuisinenetwork.com

Development Project of instant Thai curry products for export industry aimed to conduct the process of making curry to have shelf-life extension and transfer this knowledge and technology to community entrepreneur and private organizations for industrial productivity with quality ready-to cook and tasty delicacy curry paste. It also helps adding value for the market and the export which is correspond with the policy of promoting Thailand as Kitchen ofthe World Since 2006 the research on curry paste process and developed recipe included 5 types of curry; red curry green curry Pha-naeng curry Tai PIa curry (Fish innards curry) and Thai Tom Yum curry. The result of the study was found that the overall satisfaction level of the consumer was accepted for curry powder because it lasted and was ready to cook. As for the research in 2007 it focused on the shelf-life extension of Thai instant curry and was developed by testing for its quality by physical chemical microbial and sensory evaluation. It was found that Thai instant curry lasted for more than 8 months. When developed to use in the factory the quality of curry was not different from the one produced in the laboratory except currys weight after drying which was less; however the result was accepted. In this case the quality of raw material temperature and drying period should be controlled constantly. The researcher transferred this knowledge and technology to the community and target private organization twice. The first time held on Instant Curry Course at the Faculty of Home Economics Technology between 30 June -1 July 2007. The second time was the training course for Organic community in Khon Kaen province between 21-22 July 2007. The result of the technology transfer was found that 94.6 % of the participants satisfaction was accepted and after the course was finished the target groups applied this knowledge and technology for their careers to increase communitys income. It is regarded that this project was accomplished according to its success in the goal and objectives.

Technology transferring project on manufacturing pare from pineapple cores and designing packages and making souvenirs from pineapple core paper to community and interested persons was a continued part of the project pineapple core paper development. There were 7 steps of the project process. 1. Studying for basic information of paper manufacturing from pineapple cores designing and making products from the paper. 2. Surveying training needs of the target group of populations. 3. Designing training course. 4. Making model products used in training. 5. Preparing training materials and handouts. 6. Training 7. Course and training process evaluation. The researchers followed the designed processes of transferring the study to 90 populations which were the target population group consisted of pineapple farmers private company staff and interested persons by using random population sampling. The statistics used were percentage and mean.

Development project of the dessert products for export industry aimed tyo develop to develop 5 kids of thai dessert recipes and process which consisted for cereal barinstant peanut paste powderintant fried banana flourkratong thong (Golden thai Pastry Cups) adapted for keeping longer and instant Kaanom Krok flour (Coconut Rice Cake). The result was found that cereal bar fron black sticky rice was developed by using 2% high fructose syrup and 12% glucose syrup that soluble solid of syrup was at 90 Brix The product tested was accpted moderately. Instant peanut powder dever recipe development made by Miss Suphannika Kosum was tested for sensory evaluation to compare with other peanut paste produced in maketplace. It was found that the product (coloursmelltastetextureand total impression) were 7.837.76 7.73 7.63 and 8.03 respectively.The product had hingh prefernce score. Instant fried banana flour recipe development was done by using rice flour to wheat ratio at 120:20 12.5% baking soda and 0.5% calcium choride. Water reuirement was 200 milliter Cups) was the most accepted because it was golden yellow and smooth and stir frying for 1.3 minutes. The pproduct was accepted at medium to high level.For instant Kanom Krour (Coconut Rice Cake) it was foumd that 3 recipes of them were singficantly different for texture likung at p<0.05. 100 and 90 gram of rice flour werw studied for producing Kanmon Krok. it was found that there was no statistically significant difference for overall liking attributes (p>0.05). Because of indifferent quanity of flour. Kanom Krok was sliggtly different. However Kanom Krok made by 90 gram rice flour rice was less firming when comprared to 100 gram rice flour and the product quantity obtained was also less. There was no statistically singficant difference for overall liking attributes. Tge reseaferred this knowledge and technology to the target private organisation. the frist time held on Thai Dessert Products Course in Lopbunce between 12-13 may 2008. the result of the technology transfer was found thay 80% of the participants satisfaction was accepted and affer yhe course was finished the target groups applied this knowledge and technology for their careers to increase community income.It is regarded that this project was accomploshed according to its success in the goal objectiver.

รายงานการวิจัยฉบับนี้จัดทำขึ้นเพื่อประกอบการดำเนินงานตามโครงการวิจัยพัฒนาและเผยแพร่ผลิตภัณฑ์ของขวัญของที่ระลึกจากกระดาษสา งบประมาณประจำปี 2548 โดยมีวัตถุประสงค์เพื่อเผยแพร่ความรู้และทักษะการประดิษฐ์ของขวัญของที่ระลึกจากกระดาษสาจำนวน 4 ชนิดผลิตภัณฑ์ ได้แก่ สวนถาดสวนแก้ว ดอกไม้ประดิษฐ์ ต้นกระบองเพชร และพานพุ่ม เพื่อเสริมสร้างรายได้ และส่งเสริมเศรษฐกิจแก่ชุมชน