Tofu powder is the product from ground dried tofu which can be used as an alternative protein source.pre-emulsion from the mixtures of tofu powder and oil were prepared.The effect of per-emulsion(4050 and 60 % of surimi weight) on the qualities of fish tofu were elucidated. The pre-emulsion could be added to fish tofu at 60% of surimi weight.The result of sensory test showed that overall acceptance from panelists of this fish tofu was signlficantly. When the pre-rmulsion was added to fish ball (506070 and 80% of surimi weight) the pre-emulion could be added to fish ball at 80 % of surimi weight.The result of sensory test showed that overall acceptance from panellsts of fish ball was significantly.

In ability development research in the team work for the student of Industry Education Faculty Major Civil engineering. The objective of research is to know the problem and education guideline for student being sacrifice and public spirit. The student should know how to live pith society and can work in team under the limits of educational problem and guideline of ability research development of 18 students by using the in influencing factor to team work namely in individual difference factor the result of team work the cause of team work conflict the leadership the problem of member in team work the result of research is the students do not still give and importance to the work 50-61 percentages approximately.

Undergraduate educational management of Rajamangala University of Technology Phra Nakhon has mission point to science and technology vocational based on quality professional workers. Applied technologies on the engineering works have continuous and high progress. The researchers want to emphasis with human development for stepping up to professional works in The life long studying on working period of faculty of industry textile and fashion design Rajamangala University of Technology Phra Nakhorl. The research objectives are as follows: 1.To know they want to add more performance or to change from nature of the undergraduate field to others 2.To make the teaching discipllries for gain their standard lffiowledge higher 3.To study the life long studying on working period offacuity students and alumni. Domain of research and the participant groups 1.students who studying at Rajamangala University of Technology Phra Nakhon 2.Alumni want to change their graduated field to others or gain their performance. The research results found that the platforms are according to require on the life long studying in faculty of industry textile and fashion design have to stress on teaching for gain their performance with technology involvements such as production process coloring process textile printing graphic design and computer cutting forms according to short period not more than 6 months for studying. The discussions from participants point to continue to study for gain their performance first because economics rapidly changing and several firms want the best persons. They have a lot of best knowledge worker and high performance to work with them. The participants require 1-6 months for studying because the competitive workers in the specific working markets.

This study focuses on the required characters of the graduates from travel Industry by studying the 3 main groups of personnel of travel industry personnel of hotel and directors of tourism offices at Tourism Authority of Thailand both domestic and international. The results from 426 samples are being analyzed by F-Test at significant level 0.05. The study shows that required characters depend on types of organization agree that developments in ethics life and careers are needed for the travel industry. The students in travel Industry. Moreover the instructors and lecturers should have real experience on the topics and should train the students to be more creative and ready for the self development. The teaching concepts should pay more attentions on quality with more field experience. T!le emphasis on service minded is also recommended.

Development of fruit – confectionery products the leftover from fruit – canning factories in small business industry is the second – year continuous project. The aims were to study the product shelf life and to transfer production process to the community and private sectors. The result of shelf – life study indicated that the pH and water activity of Papaya Cream Guava Cream Pineapple Cream Mixed – flavoured fruit (yee) and Banana toffee were 3.78 3.62 3.20 3.48 3.57 3.92 and 0.97 0.97 0.91 0.60 0.51 0.58 respectively. At an 8-week period no microorganism – borne deterioration of the products was found;moreover they were accepted by the consumers. The target group of as participants as planned was trained for a 3 – day period to produce 5 fruit – confectionery products. The training evaluation revealed that the group considered management on instructors teaching materials and laboratories ‘much’ to ‘most appropriate’; whereas training operation was viewed ‘most appropriate’. At the project end it was found that 29.27% 29.27 and 28.05% of the target group made fruit – confectionery for family consumption and as a gift or a souvenir respectively; 9.76% put their products in stores for sale as a supplemental career; 3.65% transferred their knoeledge to others.