This research aimed to study the conditions of academic work productivity; to study and understand rules and regulations so as to achieve academic position as well as the opinions on the academic work productivity and the need to support the academic work productivity of 73 of the lecturers of the Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon. Data analysis was done by SPSS. This study Data statistics were percentage mean and standard deviation in terms of knowledge and understanding of rules and regulations in achieving academic position the lecturers of Faculty of Liberal Arts understood the rules and regulations at the medium level The reason why they did not want to make an academic work was the lack of motivation. The obstacle in making the academic work mostly was because they were engaged in other works. As for the need to be supported in making the academic work the lecturers required the faculty to provide them with various means of communications. T-test result showed that different obstacles significantly differ between different sex at .05 level.

Development Project of food products from khao Hom Nil for food industry aimed to conduct food processing which consisted of Khao Hom Nil sliced breakfast and Khao Hom Nil ice cream cone. As for Khao Hom Nil sliced breakfast Khao Hom Nil flour to corn flour ratio was 30:30 and it was the most accepted for all attributes. The product obtained was dry crispy but lower puffing capacity than other products sold in markets. It also gave higher nutritional value when compared to other instant breakfast in markets in that it gave high fiber. As for khao hom Nil ice cream cone powdered sugar to shortening ratio was 14%:10% and the product obtained was the most accepted. Determination of water activity and moisture content was at low level. This helped logn-shelf life food.

Development of value added food product from freshwater fish aimed to develop processed food product from 5 types of freshwater fish. Because freshwater fish is found locally and cheap processed and value-added product from freshwater fish would enable a producer to have a wide range of market distribution. The findings of this study demonstrated that the most suitable products were fish sausage with Tom Yam flavour added developed by using seven-stripped carp fish partially substituted with spotted featherback fish at level 50% and 7.5% instant Tom Yum flavour. Pla-Yar produt with herbs product was developed by using Nile tilapia and 3.5% curry paste. Pla-Jor product was developed by using minced lard and thawing 2-week frozen Pla-Jor by microwave at heat level 70% for 1 minute. Fish flake from silver barb fish was developed by crushing to roll and sliding to sheet. Sauce of grilled silver barb fish paste and chill was developed by using silver barb fish partially substituted with shrimp at level 70% and the appropriate drying method was using tray dryer at 73 ◦C for 1 hour.

The objective of this survey research was to study the opinion of people in Samutsakhon Municipality Samutsakhon province concerning the construction of on-ground pipe-water production system. The results of this survey research were as follows : the opinion and requirement of people in Samutsakhon concerning the construction of on-ground pipe-water production system were at high level. The perception of problems concerning the construction of pipe-water production system was not relative to the opinion of people in However the perception of information in constructing pipe-water production system and the participatory responsibilities in service of pipe-water production system were positively and significantly relative to the opinion of people at the level of .05

The objectives of this project were to develop household items using cotton and silk fabrics weaved from local communities in Lopburi province and to transfer the developed technique to those communities in order to increase their incomes and also create the new career. There were 60 participants who were trained for two training courses. After training the participants’ satisfaction on the curriculums and training methods were evaluated by a mean of questionnaire. Then the average values were determined and used to represent the results. The results were concluded that the objectives of the curriculums as well as their structures were mostly suitable in every aspect. The satisfaction on activities during the training training equipment (materials and books) and place were rated in the “high level” while the satisfaction on the instructors was rated in the “highest level”.