ปัจจุบัน มหาวิทยาลัยเทคโนโลยีราชมงคลพระนครมีการจัดการศึกษาในระดับ บัณฑิตศึกษาที่ดำเนินการสอนอยู่หลายสาขาวิชา องค์ประกอบสำคัญประการหนึ่งที่จำเป็นต้องมี คือคู่มือวิทยานิพนธ์ หรือการค้นคว้าอิสระที่มีความสมบูรณ์และเหมาะสมกับสภาพการศึกษา ปัจจุบัน คู่มือการจัดทำวิทยานิพนธ์ หรือการค้นคว้าอิสระเล่มนี้ จัดทำขึ้นเพื่อเป็นแนวทางสำหรับ นักศึกษาระดับบัณฑิตศึกษาทุกหลักสูตรของมหาวิทยาลัย ให้สามารถจัดทำวิทยานิพนธ์ หรือการ ค้นคว้าอิสระได้อย่างครบถ้วนสมบูรณ์และสะดวกรวดเร็ว โดยยึดตามมาตรฐานการจัดทำ วิทยานิพนธ์ หรือการค้นคว้าอิสระที่นิยมใช้กันโดยทั่วไป

Endocrine disrupting compounds (EDCs) are the substances that disrupt normal functions of hormones produced by endocrine glands affecting to system and organism functions under hormone control altering from nature conditions consequently cause adverse health effect in human and other living organisms. Most EDCs characteristics are lypophilic and persistence in environment. The hazardous EDCs produce from human activities contaminating in environment such as water air soil and food are produced etc.

The project Development of Thai hand made paper from sugar cane leaves for handicraft and package aims to study the technique of making paper from sugar cane leaves to make the prototype products made from the developed paper and then transfer the technology to the selected groups. The study included 5 steps: (1) select the target group of 60 people from sugar cane fanners community enterprise group and general public in Lopburi province (2) make the prototype products and present to public (3) prepare the tools for transferring the technology (4) transfer the developed technology and (5) evaluation and statistical analysis including frequency percentage mean and standard deviation. The general infonnation of the 60 trained people can be summarized as follows: 80.00 % is female 26.67 % is 31-40 years old and 40.00 % is sugar cane fanner. The objectives content activities and training method were evaluated to be the best suitable. The structure of the course was found to be the most suitable. More over the materials training documents and place were rated to be the most suitable to the best suitable.

Technology transferring project on manufacturing pare from pineapple cores and designing packages and making souvenirs from pineapple core paper to community and interested persons was a continued part of the project pineapple core paper development. There were 7 steps of the project process. 1. Studying for basic information of paper manufacturing from pineapple cores designing and making products from the paper. 2. Surveying training needs of the target group of populations. 3. Designing training course. 4. Making model products used in training. 5. Preparing training materials and handouts. 6. Training 7. Course and training process evaluation. The researchers followed the designed processes of transferring the study to 90 populations which were the target population group consisted of pineapple farmers private company staff and interested persons by using random population sampling. The statistics used were percentage and mean.

Development project of the dessert products for export industry aimed tyo develop to develop 5 kids of thai dessert recipes and process which consisted for cereal barinstant peanut paste powderintant fried banana flourkratong thong (Golden thai Pastry Cups) adapted for keeping longer and instant Kaanom Krok flour (Coconut Rice Cake). The result was found that cereal bar fron black sticky rice was developed by using 2% high fructose syrup and 12% glucose syrup that soluble solid of syrup was at 90 Brix The product tested was accpted moderately. Instant peanut powder dever recipe development made by Miss Suphannika Kosum was tested for sensory evaluation to compare with other peanut paste produced in maketplace. It was found that the product (coloursmelltastetextureand total impression) were 7.837.76 7.73 7.63 and 8.03 respectively.The product had hingh prefernce score. Instant fried banana flour recipe development was done by using rice flour to wheat ratio at 120:20 12.5% baking soda and 0.5% calcium choride. Water reuirement was 200 milliter Cups) was the most accepted because it was golden yellow and smooth and stir frying for 1.3 minutes. The pproduct was accepted at medium to high level.For instant Kanom Krour (Coconut Rice Cake) it was foumd that 3 recipes of them were singficantly different for texture likung at p<0.05. 100 and 90 gram of rice flour werw studied for producing Kanmon Krok. it was found that there was no statistically significant difference for overall liking attributes (p>0.05). Because of indifferent quanity of flour. Kanom Krok was sliggtly different. However Kanom Krok made by 90 gram rice flour rice was less firming when comprared to 100 gram rice flour and the product quantity obtained was also less. There was no statistically singficant difference for overall liking attributes. Tge reseaferred this knowledge and technology to the target private organisation. the frist time held on Thai Dessert Products Course in Lopbunce between 12-13 may 2008. the result of the technology transfer was found thay 80% of the participants satisfaction was accepted and affer yhe course was finished the target groups applied this knowledge and technology for their careers to increase community income.It is regarded that this project was accomploshed according to its success in the goal objectiver.