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.

The research of developmental and transferable technology in household fabric items from cloth in Lopburi province community was given the budget from the upper central part research networks of the Office of higher education commission in 2005. The objective of the project were developing household fabric items from local weaving cloth in Lopburi province in order to create the training course curriculum and transfer to Lopburi province community increase income of the community and also create the new career. The training courses ware under the scope of using cotton and silk fabrie from Lopburi community. The procedures were devided the participants into 2 groups each group would be 30 people. They were trained 2 courses for 12 hours. After the training course the researcher evaluated the curriculum and training proudures by questionnaire and anylysed by mean. The result found that the objective of the curriculums were the most suitable on the demand of the participants and community at the level of 4.00 and 4.30 respectively. For all the structures of the courses the duration of theory practical lessons and details were rated most. All activities during the training courses carried out at most suitable for contents of the activities. For the instructors all the items of the evaluation test; number preparation knowledge expertise the ability to transfer and answer the questions were rated most. For all the items of the equipments documents place were rated most. All the sufficiency of number and size of the training room the efficiency of tools equipments and the attractiveness of the finishing products were also rated most.