This research aimed to 1) investigate the real states and expected states to be a digital university of Rajamangala University of Technology Phra Nakhon and 2) analyze needs for a digital university. The population and sample group were divided into 3 groups including students enrolling in the academic year 2017 instructors and university staff. The research tool was questionnaire. The data analysis consisted of frequency percentage means standard deviation and t-test. The Modified Priority Needs Index formula (PNI Modified) was used to prioritize the order of needs assessment. The research results showed as follows: 1. As for the real states and expected states to be a digital university the means of students and university staff groups were different at the statistically significant level of 0.01. The real states’ overall means were lower than those of the expected ones. While the means of instructor group were not different but considering in each aspect it was found that the real states’ overall means were lower than those of the expected ones. 2. Regarding to need assessment for a digital university modified Priority Needs Index (PNI Modified) was calculated. The PNI Modified of the student group was 1.14-1.68. The aspects of classrooms and laboratories were found the highest PNI Modified (the first rank). The PNI Modified of the instructor group was 0.04-0.22. The aspects of classrooms laboratories and learning resource service system were found the highest PNI Modified (the first rank). The PNI Modified of the university staff group was 0. 76-1.12. The aspect of learning resource service system was found the highest PNI Modified (the first rank).

The purposes of the research were to study the 21st century skills of the Students of Faculty of Liberal Arts Rajamangala University of Technology Pranakhon and compare the 21st century skills of their students categorized by the individual factors. The population was 274 students in English for International Communication Tourism and Hotels Faculty of Liberal Arts enrolling in the academic year 2018. The research tool was questionnaires. The statistical data analysis was performed by frequency percentage mean standard deviation and Fdistribution. The results were found as follows: 1. As for the students’ personal information more than three-quarters were female (77.40%). Most of them are in the second year (29.20%) and in Hotels (38.32%). The students’ grades were mostly 3.01-4.00 (69.60%). 2. The overall mean score of the 21st century skills among the students was at the high level (x̄=3.95). As for each aspect the mean score of cross-cultural understanding was rated at the highest level (x̄=4.24) followed by computing and ICT literacy (x̄=4.08) collaboration teamwork and leadership (x̄= 4.07). The lowest one was writing skills (x̄=3.74). 3. In comparison between students’ personal information and the 21st century skills it revealed that there was no significant difference between sex years of study and grades at 0.05. As for the fields of study it was found that the overall score was not significantly different at 0.05 while considered in each aspect: cross- cultural understanding; communications information and media literacy; computing and ICT literacy; and career and learning skills there is a significant difference at 0.05. 4. According to the students’ proposed guideline on the 21st century skills the most important skill for their jobs was foreign language skill. Moreover core course instruction and practice as well as classroom and extracurricular activities can enhance them to gain direct experiences and knowledge which will greatly promote their 21st century skills

The purposes of this research were to study to rank the needs and find solutions of RMUTP environment management on undergraduate students’learning development of RMUTP environment management on undergraduate students’learning development. This study is a survey research and the samples were 385 students. The research tool was questionnaire. The data were analyzed through percentage (%) mean ( ) standard deviation (S.D.) t-test modified priority needs index: PNI modified. The results demonstrated that : (1) The overall mean scores of the reality and expectation of RMUTP environment on students’learning are statistically different at 0.01.(2) The physical environment needs for supporting students’ quality of life was ranked the first. The second was university facilities to enhance their learning and the third was help and information service. The curriculum management was ranked the fourth. The last one was instructors

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community The potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer in Praknamdaeng Community and Study knowledge of food ingredients method traditional food in Praknamdaeng Community. This research design was survey research conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 1. There are 132 types of local foods were found and classified into three groups namely main dish dessert as well as preserved and processed foods. 2. As for the potential in raw material resources two types of traditional foods were at a high level and in the aspect of the potential in production process all kinds of the foods were also at a high level preserved and processed foods .From the result of wisdom transfer all types of the foods were at a moderate level 3. As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and Meats such as Thai fish tilapia mullet sea catfish snapper mackerel shrimp shrimp shrimp crab sea crab etc. Vegetables such as vegetables vegetables sprout etc. Most sweeteners use coconut milk coconut sugar and sugar. Food preservation and food processing will use raw materials such as fish shrimp and use salt as an ingredient in preserving such as drying preserving by using salt etc. In addition the traditional cooking methods of the local in Praknamdaeng Community most of the red curry dishes are made from curry with local vegetables are used in the local cooking such as hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat.There is no easy way to do that. Food preservation and processing were sun-dried fish and deep-fried marinated fish

The purposes of this research were 1) to study organic rice production of Praknamdaeng Community Amphawa Samutsongkhram 2) to investigate explicit knowledge of organic rice plantation in Praknamdaeng Community and 3) to discover guidelines on promotion to grow organic rice for food security of Praknamdaeng Community. The population groups were agricultural government officials and Praknamdaeng’s farmers. The research tool was interview analyzed by content analysis. The results revealed as follows: 1) According to organic rice production of Praknamdaeng Community there were 288 hectares (1800 rais in Thai) rice-growing areas and 90 farmers’ families in villages 2 3 4 and 6. The land was full of clay not flooded and in the downstream irrigation area. The weather was humid because it was near the sea. There were many different types of rice varieties grown in Praknamdaeng Community namely; Khao Leuang Patew Chumphon Pathumthani fragrant rice RD 31 Suphan Buri 1 RD 59 RD 47 Sangyod Maung Phatthalung rice Aromatic Black (Hom–nin) rice and Riceberry rice. Rice farming process was mostly taught by villages’ ancestors or experts through learning by doing and working together. The problem of traditional rice growing was soil degradation. The organic rice cultivation in Praknamdaeng Community began in 2005. Khao Leuang Patew Chumphon the loca rice was highly grown. Nowadays 70 percentage of the land was full of GAP organic rice production. The biggest problem for the farmers in the community was drought. 2) As for the appropriate knowledge of organic rice production in Praknamdaeng Community the rice farming processes between traditional and organic rice growing were not different. In the case of organic rice production bio-chemicals were used as herbicides and pesticides but the amount of chemical substances was reduced and only used in a short period for safe. 3) Due to guidelines on promotion to grow organic rice for food security of Praknamdaeng Community there were some guidelines for the 2 groups: farmers and community. The guidelines for the farmers were 1) the pursuit of knowledge or transfer of knowledge to the farmers 2) establishing the learning center of organic rice production in the community by chemical-free cultivation 3) providing organic rice paddy demonstration plot for learning 4) preparing the local people to understand and be volunteers for organic rice cultivation 5) developing farmer organization and 6) promoting comprehensive marketing. The guidelines for the community were 1) in the aspect of the quality of life organic rice consumption has to be promoted for the local people and for food security in the future 2) in the aspect of promotion of farmer career organic rice products can be more value-added make pride and more money for the community 3) systematic community enterprise management 4) support for the networks of producers food processing and distribution of organic rice among other communities and provinces. In the aspect of food security the farmers firstly focus on farmer career stability because they consider it as one of the important careers to produce food to the society. Moreover standard qualified products and suitable demand and supply are included.