The purposes of this research were to investigate anaerobic digestion of concentrated food waste in biogas production system at mesophilic temperature (37 C). The effect of grinding and pH controlled at 6.20 and 7.00 on methane production were also studied. It was found that the ability of mix bacteria which had initial concentration of 2100 mg/l for digesting concentrated food waste with grinding was higher than that without grinding because of the increase in surface area (about 1.37 time). In this system the optimum condition for bacteria growth was found at pH 7.00. Under optimal condition the digestion efficiency in term of chemical oxygen demand (COD) removal was 18.81% higher corresponding to an increase in methane production rate (19.10%) than other conditions

Thailands food processing industry is a important driving force in the economy of the nation. Their attractiveness of the industry dynamically generated employment and the intensity of competition at the same violence that increased its competitive advantage in the industry its important to bring the success and survival of a business. Earlier this competitive advantage has been studied and discussed widely both a cost advantage and the advantage of making a difference products and services. Currently there are more studies on the part of the competitive advantage that is consistent with the competitive situation that is highly dynamic. In this study was to review the literature that relevance to the dynamics competitive advantage in the food processing industry in Thailand. Therefore this article is useful for entrepreneurs executives in food processing industry as well as for the scholars who are interested in this line of research.

The purposes of the case study on relationship of good governance and work efficiency of operational personnel at National Food Institute were to study 1) the perception of good governance in the workplace 2) the level of perceived work performance and 3) the relationship between good governance perception in working and work performance perception of 153 operational personnel at National Food Institute. The research instrument used in the study were questionnaire yielding data processed and analyzed by statistics including frequency percentage mean (μ) and standard deviation (σ). The research revealed that 1. The level of perceived good governance in the workplace of National Food Institute personnel in the overall picture was especially high showing moral aspect responsibility aspect transparency aspect worthiness aspect engagement aspect and rule of law aspect respectively. 2. Performance perception level of National Food Institute operational personnel in the overall picture was especially high resulting in quality of work initiative or creative knowledge about the job respectively. 3. The results of hypothesis testing revealed that the level of perceived good governance was positively and highly related with the performance level of National Food Institute operational personnel in the overall (ρ = .702) statistically significant at 0.01 level. Perceived performance in each aspect was positively related to perceived overall work effectiveness revealing average relationship between worthiness aspect engagement aspect responsibility aspect transparency aspect under average relationship between moral aspect and very low relationship between rules of law aspect. The research recommends that National Food Institute should promote the recognition of good governance especially with the emphasis on the rule of law which deals with regulations orders for it is very imperative. Trainings for example should be regularly held to create the personnel’s awareness thorough understanding and true awareness toward good governance for this will positively affect the personnel’s work performance accordingly.

The objectives of this research were to: 1) study motives affecting a consumer in purchasing food trucks in Bangkok 2) study marketing mix influencing a consumer in purchasing food trucks in Bangkok 3) study consumers’ buying behavior towards the purchase of food trucks in Bangkok. The samples for this research were 400 customers who were deciding to buy food trucks and who used to buy and consume food trucks. The tool used to collect data was a survey questionnaire. Data was analyzed by using descriptive statistics to determine percentage mean and standard deviation as well as inferential statistics including multiple regression analysis for analyzing data and testing the hypothesis at the statistical significant level of 0.05. The research results revealed that the majority of respondents were female aged between 21-30 years and private employees who had average monthly income at 10001- 20000 baht. They typically had a bachelor’s degree or a diploma. They tended to purchase food trucks less than or equal to 3 times per month and spent 101-200 baht each time. The most popular type of food trucks was beverage. From samples motives and marketing mix were significant towards the decision in purchasing food trucks. Hypothesis test showed that product buying motives rational buying motives emotional buying motive and patronage buying motives influenced the decision in purchasing food truck in Bangkok as well as marketing mix that product price place and promotion also influenced the decision in purchasing food truck in Bangkok.

The objectives of this study were :1) to evaluate the basic information :2) to determine the operational status and problems and :3) to study the potential development guidelines for the operation of community enterprises of food processing groups in Samut Prakran Province. Samples selected by stratified random sampling technique were 112 members of community enterprises in Samut Prakran Province. These samples was drawn from the presidents of community enterprises of food processing in Samut Prakran Province which were assessed as the good level in potential operation. Data collection were done by using questionnaire technique while the data were analyzed with frequency percentage mean and standard deviation. The results revealed that the assessment of potential operation of the community enterprises of food processing groups 268 in Samut Prakran Province were at the good level of 114 the average level of 117 and the improvement level of 20. The community enterprises had strong intention to the strengthening of communities and the supportive system from the partite participation consisted of knowledge and developing budget. The overall of operational status was at a high level while the overall of operational problem was at a low level. The potential development guidelines for the operation of community enterprises of food processing groups in Samut Prakran Province were ;1) planning approach: making master plan for all sub-district ;2) organization structure approach: overall operation review with all of members ;3) personnel management approach: creating morale for work performance of personnel together ;4) marketing approach: producing products to meet market needs ;5) production approach: supporting the production knowledge by government sectors and ;6) accounting/ financial approach: making real income and expense accounts.