Short-term training courses are created with a specific purpose to promote increasing skills knowledge and experience for people or groups of people that wants to learn about that subject. An important factor is a policy to drive national development by focusing on 10 target industries consisting of the extension of 5 existing S-curve industries and 5 S-curve future industries. Higher education institutions need to speed up the workforce develop young people to have true knowledge and ability to work and an important force in national development. Training courses are an important tool for higher educated institutions to change develop and modernized courses. From the design and analysis of short training courses providing 4 short-term training courses consisting of 1) Product design and 3D mechanical parts using SolidWorks 2) Advanced Finite Element Application with SolidWorks Simulation 3) Analysis of product and mechanical strength on finite element method using SolidWorks Simulation and 4) Mold design and simulation of plastic injection. Each of the above courses takes 6 hours of training per day. Every course is linked and continuous or must be extended on a sequential basis.

The development of Karanda Sundae-style set yogurt has the objectives to develop a formula for making Karanda yogurt and as a guide to the use of Karanda. To study the base formula of set yogurt and study amount of Karanda jam that is suitable for making Sundae-style yogurt and study the quality changing during yogurt storage at cold temperature (4ºC). From the results of the selection of basic formulas for set yogurt. It was found that the panelists liked yogurt which was prepared from 82 % pasteurized milk 9% skimmed milk powder 4.5% sugar and 4.5% plain yogurt. Next this selected yogurt recipe was developed to be a product of sundae-style set yogurt with Karanda jam. From sensory testing Karanda jam (65% Total soluble solids) at 15% of the total yogurt ingredients received a preference score of more than 10% and 20%. Karanda Sundae-style set yogurt has protein fat carbohydrate and fiber content 7.17 1.56 67.94 and 1.60% respectively. When stored at 4 ºC for 18 days Karanda Sundae-style set yogurt still maintains the good characteristics of set yogurt found a syneresis of whey and surface of the yogurt is slightly dry. The yogurt has a pH at 3.65 with a lactic acid content of 0.92% the amount of anthocyanin has changed slightly. And microbial quality still has the number of lactic acid bacteria in accordance with the standard criteria of the type of yogurt that still contains live microorganisms

This research was to study inherit and existence of Nora Rongkru Phatthalung Province. Use the qualitative research methodology to collect data from people about inherit and people attending Nora Rongkru Wat Tha Khae. The data were analyzed for descriptive purposes. The results showed that Nora’s existence is born of faith and faith. Wat Tha Khao ls a ritual source The nature of the event. Ritual participants Sacrificial Costume instrument place time meaning of the ritual Nora the successor to the third generation and the successor of the ritual. The existence of Nora is strictly and the role of the ritual continues to the present the functions of inheritance faith inheritance identity the duty to create mental security fun to entertain and the duty of communication. The succession and existence of the Nora teacher Tha Khao to generation.

The objective of this research were 1) Determination of anthocyanin in riceberry rice bran has been 1195.60 mg/L 2) To investigate the suitable amount of riceberry rice bran added into bread. Sensory evaluation revealed that the bread added 10% riceberry rice bran was similar to the bread added 30% riceberry rice bran they received the highest likability scores in terms of in the appearance color odor and taste. However their softness and overall preferences were significantly different (p<0.05). Water activity (aw) of bread added riceberry rice bran at various concentrations 10 20 and 40% were not significantly different (p>0.05) but it sighificantly decreased in bread added 30% riceberry rice bran. For texture analysis the handness of bread added 10-30% riceberry rice bran were not significance increased however the hardness of bread with 40% riceberry rice bran was significantly higher then the bread with the addition of 10%. The color of bread addition with four levels of riceberry rice bran were significantly different (p<0.05). Riceberry rice bran added into the bread reduced the brightness value reduce obesity in bread that has been recognized as having a strong flavor. The bread added 30% riceberry rice bran has been accepted dark purple fragrant rice bran. The outer skin of the bread is slightly dry and sweet taste 3) The shelf life of riceberry rice bran in bread can be stored for 3 days.

This project aims to develop the guidebook of historic site in Dusit area via augmented reality and to support cultural tourism in providing historic site information. The guidebook is created with nine historic sites in Dusit area which are Benchamabophit Dusitwanaram Temple Devarajkunchon Temple Sukhantharam Temple Mai Thongsen Temple Ratchaphatikaram Temple Ratchaphatikaram Temple Bot Samsen Temple Ruan Mor Phon Museum Parutsakawan Palace and Suansunandha . It is developed by using the SketchUp Pro 2016 the Unity 2017 the Vegas Pro 14.0 and the Photoshop CS6. The results show that tourists can use the guidebook of historic site in Dusit area for basic information. Inside the guidebook there are history of historic sites and bus. Moreover the QR-code can be scanned with augmented technology for information of historic site as English video providing history of historic site and 3D model of historic site with 9Dusit application.