This research has four main purposes. The first is to explore food consumption behavior of housewives in Engineering Regiment of Burachat Camp Ratchaburi province. The second the third and the fourth are to study relations between basic individual factors environmental factors and nutritional knowledge and food consumption behaviors respectively. A group of 245 20-59 year-old housewives living in Engineering Regiment of Burachat Camp Ratchaburi was sampled with stratified random sampling approach. Data were gathered through questionnaire and statistically analyzed for percentage mean standard deviation and Pearson Correlation Coefficient. The study found that most respondents were in the age group of 31 and 40 years old (52.65%) with lower than bachelor degree education (72.65%) two children (64.49%) and average monthly income of 8001 to 13000 baht (42.86%). Environmental factors were in medium level (71.43%) and nutritional knowledge were quite good at 34.69%. Finally overall food consumption behavior was in medium level at 49.80%. According to the results of correlations between basic individual factors environmental factors and nutritional knowledge and food consumption behaviors it was found that environmental factors had significant relations to food consumption behavior (p<0.05).

H.R.H. Princess Maha Chakri Sirindhorn had graciously presided the opening of Phrom Mongkol and Mongkol Arpha Buildings at the Faculty of Business Administration Rajamangala University of Technology Phra Nakhon on March 25th 2013. In this great occasion the university has assigned the Institute of Research and Development a responsibility in holding an exhibition of academic research and innovative works of both academic staff and students under the title of “Rajamangala Phra Nakhon Academic Exhibition” in combination with other events. The Rajamangala Phra Nakhon Academic Exhibition held a total of 34 works divided into 2 sections: 1) 16 research works that received Gold Award from Thailand Research Expo 2012; and 2) 18 academic research and innovative works from various departments of the university. The H.R.H. Princess Maha Chakri Sirindhorn had kindly visited the exhibition area which brought immeasurable grace and the greatest of blessings to all administrators academic staff support staff and students of the university. We all had higher morale to produce research academic and innovative works with good quality to continuously develop our society.

This article presents texture analysis of crispy snack products by using Acoustic Emission (AE) to measure sound that occurred when the products were chewed or broken. This technique has currently gained great interest from food scientists. A sound emitted from food was found to be related with microstructure and crispness. Measurement of sound emitted from food when it was chewed consists of three main steps: 1) Apply force on piece of food with a texture analyzer; 2) Detect sound signal with an acoustic envelop detector; and 3) Interpret the collected data of mechanical force and acoustic emission.

Thai Local Herbs Snack Product (TLHSP) is very popular and has increase tendency the target group in worldwide such as children teenager and adult which live in metropolis. The aim was 1.) to study the formular and condition to produce TLHSP by extruder machine 2.) to study the type and quantity of Thai Local Herbs which was added 3.) to study the shelf-life and type of package to keep TLHSP. The study used CRD to design the method and has a stable variable is 1% CaCo3and varies 2 variables are the ratio between a speed of single screw at 3 levels such as 250 300 and 350 rpm and moisture content of raw material at 3 levels such as 15 17.5 and 20. And this research study about the level of grinded sugar (GS) at 3 levels such as 0 3 and 6 g. which at 3 g. the TLHSP had well scores of 7 to 8 (like moderately to like very much; used 9 Points Hedonic Scale method for the sensory test) the characteristic for color was 7.37+ 0.01 texture in crisp was 7.33+ 0.01 and overall acceptance was 7.70+ 0.01. Especially odor was 7.63+ 0.01 and taste was 7.38+ 0.03 there were significant differences (p<0.05) with 0 and 6% grinded sugar. TLHSP was well accepted by consumers with 88.00% (By the Central Location Test for questionnaire paper survey). Almost 70% were female 88% had 18-27 years-old 81% were student and 56% hadincome cash < 5001 baht/ months. This study used the extrusion technology to produceTLHSP which the fixed specification fallow as; a speed of single screw was 300 rpm Barrel temperature was 134-165 ˚C 380 Volt 85 amp a diameter in front of machine was 2 mm. a speed of blade 95 rpm and had 2 pieces. And the capacity was 14.4 kg/hr. Therefore aw0.34±0.02 Lightness 60.41 ± 0.16 %extended ratio1.69±0.01 %bulk density 0.15± 0.001. Chemical Properties for %moisture6.60±0.16 %protein 7.88±0.16

The objectives of this research are to use waste silk yarn for making women accessories and transfer the created technology to a women community in Surin Province. The required information for product design was collected. Subsequently 15 conceptual designs were made including necklace bracelet and bangle earring and pin. The experts were asked to choose the best 5 designs out of 15 designs. Then the prototypes were made by using waste silk yarn. Finally the most suitable product was selected for further technology transfer to a target group of 55 women who live in Surin. The questionnaires were used to asses the satisfactory of the training. The corresponding data was statistically analyzed. The results from the evaluated questionnaires show that most of the attended women are 31–40 years old and graduated from lower secondary schools. They are merchants and their average earnings are below 5000 Baht/month. Regard to the training program in terms of preparation instructors and overview most of them are satisfied the program in the high level to very high level. The average satisfactory for all of 3 aspects is in the high level.