This research aims 1) to study for perception of Information Technology and Tool Usage in RMUTP e-learning (Food Service Industry Sophomore Student) 2) to guide for creating good Instruction Medias and learning support in e-learning for learners. From those aims Researcher has collected sample data of Food Service Industry Sophomore Student that using sampling method of certain populations by 85 samples. Using questionnaire types for close ended question and open ended question and analyzing social science data with statistics analysis program. Study for Percentage Mean Standard Deviation and Hypothesis Testing (T-test) by presenting results in Descriptive Statistics Table and collecting data between April-June 2016. The research found that most learners have been female 18-19 years old and learned in senior high school (M.6) Food Service Industry Sophomore Student’s Usage Behavior for e-learning that the overview is as follows : experience of e-learning usage at the high level by 44 persons frequency of e-learning usage (time/week) that have frequency of e-learning at the highest level 3 times per week by 36 persons and reason of e-learning usage at the highest level that being convenience for assignment submission by 30 persons Food Service Industry Sophomore Student’s Perception of Information Technology and Tool Usage in RMUTP e-learning found that presented for 2 sides Information Technology Usage in e-learning by overall perception of learners at the high level and Tool Usage in e-learning by overall perception of learners at the high level

This study focused on screening and identification of lactic acid bacteria with antimicrobial activity against Escherichia coli from milk samples. There were 250 isolates showing different antimicrobial activities. Five isolates with predominant anti-E. coli efficiency were chosen for the study of bacteria identification bacterial growth as well as the stability in pH change heating and proteolytic treatment. The sequences of 16s rDNA indicated that selected isolates were Lactobacillus sp.. The antimicrobial efficiency described in the term of Antimicrobial Index (AI) ranged from 0.63 to 0.84. However the anti-E coli activity did not change when performing the test under proteinase-treated condition and high temperature-treated condition. Conversely the pH adjustment of cell-free bacterial culture to 7.0 demolished their antimicrobial activity. This data implied that their antimicrobial activities were results of acidic condition produced by lactic acid bacteria. From this study the selected lactic acid bacteria showed their potential as a starter culture for fermented foods.

The main purposes of setting up food vocational training guidelines for members of Cha-am Municipality Phetchaburi province are: 1) to study needs for food vocational training; 2) to compare different status among group members as well as opinion about food vocational training; and 3) to set up food vocational training guidelines for members of Cha-am Municipality Phetchaburi province. A total of 224 populations in the stud y consist of 5 groups of housewives who are members of food product processing group in Cha-am Municipality Phetchaburi province: Huay Sai Nue Chili Paste Elderly Group Huay Sai Tai Housewife Community Group Ban Yai Cha-am Dried Fish Chili Paste Elderly Group Ban Sapan Hin Group and Look Phra Mae Phosop Vocational group of Cha-am Market community. Tool used in the survey study are questionnaire and interview. Data are analyzed for percentage mean standard deviation F-test ANOVA (One-Way analysis of variance) and the Scheffe method for paired mean comparison. Results of the study show that members of Cha-am Municipal housewi fe community group need to have a place for group training for the duration of 3 days in March particularly in the morning section (09.00-12.00am) of Monday to Friday. They also need public relation of training through broadcasting tower self-application method site study tour and certificates ceremony. The benefit gained is harmony among group members. Training courses of their interest are chili paste making ready-to-drink juice and food processing respectively. Members with different status in group show statistical difference in opinion towar ds needs for food vocational training at significant level of 0.05.

Direct selling business has plays a vital role for generating national revenue towards Thailand economic for several decades. Particularly during last past decade direct selling business has been generating in the diversity size involved large medium and small business unites. This business attempts to win in national consumption markets by using the form of direct selling system for distribute of products and increase sale volume. Thus the objective of the research is attempts to study the quality of direct sales in particular supplement food products through the lens of independent distributor. The results of the study will used for developing of direct sale company service quality efficiency. Five point Likert scale and closed end questionnaires were used for collecting data from executives directors of 12 direct sale companies and 400 independent distributors. The data were interpreting by using percentage (%) Mean (x) and standard deviation (S.D). The inferential statistics represented by t - test and F-test. The research finding indicated that direct sales service quality management is the important factor that can be contributing business success. Considering in detail found that the relationship between service provider (direct sale company) and service receiver (independent distributor agency customer) have a most significantly important in among other service dimensions. Look through the company size dimension the large size company has pay attention on every service quality details. Despite the overall picture of direct sale companies in Thailand have providing promotional services to the independent distributor in order to meets the standards of the direct sale association development of Thailand. Addition the objective of this association is for enhance direct selling business standard simultaneously generated the confident of new comer businessmen and customer in direct sale business network. Hence promoting business development plan is requiring the expertise person who have been in this particular area of business to supervise of business outline under the framework of direct sale association development of Thailand Key words : The direct selling business

This research has the purpose to study about the process of transforming of food products supplemented with five types of ripe durian having grade failure. It aims to study about quality of food products transformed from ripe durian having grade failure. It is the study about consumer test having effect towards food products transformed from ripe durian having grade failure and transferring of technology for developing of processed food product from ripe durian texture to the community. The experiment found that study of suitable quantity of pipe durian having grade failure in supplementing food products in 5 types by testing about acceptance of testers who were 40 instructors in Field of Food and Nutrition Field of Food Science and Nutrition and Field of Food Service Industry. The researcher used methods of giving scores of favor in type of 9-point hedonic scale. The researcher added ripe durian having grade failure into durian coconut milk at levels of 0 30 60 and 90 per cent of total ingredients. It was found that testers accepted the durian coconut milk at level of 90 per cent which was in much favor level. Coconut Custard in golden cup (dessert stuffed ingredient) was supplemented at level of 0 50 75 and 100 per cent of all cooked taro ingredient it was found that testers accepted such coconut custard at level of 100 per cent. Coconut Custard in golden cup pastry flour ingredient) was supplemented at level of 0 10 20 and 30 per cent of total ingredient. It was found that testers accepted such coconut custard at level of 30 per cent which was in level of moderate favor to much favor (7-8). Moose supplemented with ripe durian texture having grade failure at level of 0 10 20 and 30 per cent of total ingredient it was found that testers accepted the moose at level of 20 per cent which was in the level of moderate favor to much favor (7-8). Marshmallow supplemented with ripe durian texture having grade failure at level of 10 20 and 30 per cent of total ingredient it was found that testers accepted such marshmallow at level of 20 per cent; which was in level of moderate favor to much favor (7-8). Ancient toffee supplemented with ripe durian texture having grade failure at level of 0 20 40 and 60 per cent of total ingredient it was found that testers accepted the ancient toffee at level of 40 per cent which was in the most level which was in the much favor (8). When physical feature of food products supplemented with five types of ripe durian having grade failure was studied it was found that only one product of durian coconut milk had value of 88.933 cp or centipoises. Regarding nutritional value of processed food product with ripe durian having grade failure it was found that durian coconut milk supplemented with 100% ripe durian having grade failure had protein for 3.23 per cent fat for 8.58 per cent ash for 0.78 per cent fiber residue for 2.01 per cent and moisture quantity for 54.87 per cent. It was found that coconut custard in golden cup with stuffed pastry supplemented with ripe durian having grade failure for 100 per cent and coconut custard with pastry flour in golden cup with ripe durian having grade failure for 30 per cent had protein for 10.87 per cent fat for 18.67 per cent ash for 0.91 per cent fiber residue for 2.35 per cent and moisture quantity for 25.31 per cent. It was found that moose supplemented with 20% ripe durian having grade failure had protein for 3.67 per cent fat for 17.09 per cent ash for 0.55 per cent fiber residue for 1.45 per cent and moisture quantity for 62.26 per cent. It was found that marshmallow supplemented with 20% ripe durian having grade failure had protein for 5.89 per cent fat for 0.68 per cent ash for 0.28 per cent fiber residue for 0.56 per cent and moisture quantity for 41.64 per cent. It was found that ancient toffee supplemented with 40% ripe durian having grade failure had protein for 18.22 per cent fat for 23.11 per cent ash for 12.1 per cent fiber residue for 1.10 per cent and moisture quantity for 8.91 per cent. However supplementing with ripe durian having grade failure in five types of food product can be done but there should be realizing about chemical elements of the initial components for example moisture quantity and fat. These components may affect physical features such as smell taste and texture. These features have effect on product acceptance. From transfer of food product technology from ripe durian texture having grade failure at Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon there were 40 receivers of technology transfer. Result of evaluation of satisfaction for 5 aspects of providing service including providing service of officials resource persons service providing process/step facilities and benefit from service receiving all these aspects obtained scores in much satisfaction level in every aspect.