Identity design design on packaging for products from sugar palm Phetchaburi Province The aim is to explore and analyze the creative capital of the province and to design Identity graphic on packaging for products from sugar palm. Participants were residents and visitors in the province of 100 people by accidental Sampling random and experts in the design of 5 people tools used in the research is to evaluate the design. How to conduct research Step 1) Secondary education and explore spatial data 2) screening analysis to identify the elements of identity 3) Synthesis and process design 4) test and evaluate the performance of samples 5) Selection and development 6) Prototype 7) Prepare and publish reports. The study concluded that design elements identity on packaging for products from sugar palm Phetchaburi Province. Ideas or inspiration from a long regatta. Conveys fun refreshing and cool nature Illustration graphic patterned palm combination stripes art Phra Nakhon Khiri (Khao Wang) and the Wat Yai mural Font BoonJot a text headline or highlight text orTypeface and font CS PraJad a body text Color of brown sugar and blue sea The composition an asymmetric split into two groups for the promotion of the area and an important indicator. The analysis evaluated the design. Overview of the evaluation group who have the qualification. The higher sample rate But with the same rating that is the highest score a run followed by the interpretation and design respectively

This research objective is the Factors influencing the successful strengthening of supply chain management-oriented cooperation in export of Halal meat processing industry of Thailand to ASEAN countries. Examined the congruence of this model with empirical data which used quantitative research methods. Findings are us follows: (1) The factor of external (2) (3) The factor of cooperation (4) The factor of Halal logo (5) The factor of Halal quality (6) The factor of competitive advantage positively affected the successful strengthening of supply chain management-oriented cooperation in export of Halal meat processing industry of Thailand to ASEAN countries. But the factor of internal no positive effected. affected the successful strengthening of supply chain management-oriented cooperation in export of Halal meat processing industry of Thailand to ASEAN countries

Student satisfactory survey in Food Processing courses held at Rajamangala university of Technology Srivijaya was carried out. Twenty four undergraduate students in the program of Food Science and Technology were selected and evaluated the questions based on course content course material teaching techniques; lectures and practical part report and presentation and field trip.The satisfactory on the course content was found to be very high level. Teaching techniques were found to be no statistically significant (p<0.05). However students had the most preference toward the lectures giving by using Power Point Presentation as a teaching technique. On the other hand practical part of the course was found to be very useful appropriate in daily life and important skill for a professional food scientist. Notablyreport and presentation was very useful to improve English reading Thai editing and presentation skill. Field trip study was suggested to be significantly additional learning experience as well as course assignment presentation. In addition good relation between lectures and students had highly significant important for enhancing learning process.

The research aimed to study the processing of fish tofu from fresh water fish such as Pla Pluang Hin (Neolissochilus stracheyi) Pla Jad (Hypsibarbus malcolmi) and Pla Mum (Scanphiodonichthys acanthopterus) that are usually found in Bo-klue district Nan province. These three fresh water fish tofu were compared with tofu from Threadfin bream (Nemipterus hexodon) that was a commercial raw material of fish tofu. The fish tofus were experimented on 1) physical attributes 2) chemical compositions and 3) sensory preference. The physical attributes of color size amount of air bubble and firmness were studied. The results showed that lightness (L) of tofu from Pla Pluang Hin and Pla Jad was higher than Pla Mum and Threadfin bream. Threadfin bream tofu showed the highest redness (a*). There was not difference in the yellowness (b*) of all fish tofu. The sizes of the air bubbles in four fish tofu products were between 1.3 to 1.6 mm. which was 80% of air bubble amounts found in a square centimeter. The firmness of all fresh water fish tofu was lower than Threadfin bream tofu. The Percentage of moisture ash fat and protein contents were between 74.2 to 75.7 2.1 to 3.2 0.5 to 3.6 and 21.1 to 25.5 percent respectively. The sensory attribute acceptance of three types fresh water fish tofu were not significant to Threadfin bream tofu. The products were accepted at level of moderate to high preference.

The purposes of the study were 1) to investigate factors influencing the needs and purchasing decisions of Malaysians to buy processed foods 2) to study the relationship between the variable factors affecting Thai entrepreneurs decision making and 3) to examine the goodness of fit of the causal model of the factors affecting the needs and purchasing decisions of Malaysians to buy processed foods with empirical data. The study applied mixed research method. The research samples selected through Simple Random Sampling were Malaysians buying Halal processed food products from Thailand. The research data were collected by questionnaires and analyzed by Confirmatory Factor Analysis (CFA) and Structural Equation Modeling (SEM). The research findings were as follows that 1) the factors affecting the needs and purchasing decisions to buy processed foods of Malaysians consisted of cultural factors perceived marketing mix factors past behavior factors quality confidence factors and factors regarding purchase intention on Thai processed foods. 2) Confirmatory Factor Analysis was administered and the findings revealed that every factor applied was appropriate. Even though the number of the variables decreased structural reliability remained acceptable and could suitably be applied to Thai export businesses. 3) The model explaining the relationship between the factors according to the hypothesis analyzed by Linear Structure Equation Modeling yielded direct influences consistent with the five hypotheses having been proposed. The research result showed that Malaysians were confident in Thai Halal Products Standard Certification with high reliability of 80