The purposes of this research were 1) to study the personal factors of students buying ready made frozen food products 2) to study the knowledge in buying ready made frozen food products of students 3) to study students buying behavior of ready made frozen food products 4) to study the relationship between personal factors and buying behavior of ready made frozen food products and 5) to study the knowledge in buying ready made frozen food products and buying behavior of ready made frozen food products. The sample was 300 students of the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The research instrument was questionnaire. The statistics used to analyze the data were frequency percentage mean standard deviation and Pearson chi-square. The data analyzed by SPSS. The research found that 1) most of students were female age range in 20-21 years studying at 3rd year income of 7001 Baths and live with families. 2)the most students knowledge buying ready made frozen food products moderately level 3) most students bought ready made frozen food products in from 7-Eleven store buying 3-4 times per week fried rice and side dish for lunch cost of buying was 51 Bahts time range of buying was 12.01-18.00 minutes the reason to buy was because it was fast and the influence decision was oneself. 4) relationship between personal factors and buying behavior of ready made frozen food products found that age year of study average monthly income and shelters except sex at 0.05 significance level. 5) knowledge buying ready made frozen food products and buying behavior ready made frozen food products found that no relationship at the 0.05 significance level.

Milk one of the favorite food around the world typically is produced by the mammary glands of mammals such as a cow. However dairy from the cow is not suitable for people with dairy allergies and lactose intolerance. Thus the global demand for non-diary or plant-based milk is rising. Sacha Inchi (Plukenetia Volubilis L) or Dao incha is an edible oil-seed nut originated from the Amazon Rainforest in Peru. This crop is known as a rich source of oil with high content of polyunsaturated fatty acids. Not only essential fatty acids but the nuts also consist of high protein level and minerals. It is not surprising that in recent years there has been growing interest in developing the sacha inchi plant as a novel food such as roasted nuts or cookie. This study evaluated the chemical physical microbiological properties and nutritional factor of milk from Sacha Inchi comparing with pressed-cake powder from a by-product of Sacha Inch oil extraction process. According to our results the Sacha Inchi has a potential to be developed as an alternative plant-based milk. The roasted Sacha Inchi milk consists of a complete protein with all nine essential amino acids and they are rich in omega 3 6 and 9. A high contents of minerals such as 2400 mg of calcium per 100 g sample was aslo found in raosted Sacha Inchi nuts. By roasting the nut the protein content was found to be decreasing up to 55.34 % to the same level of the protein content in the pressed-caked Sacha inchi powder. However roasting can add a flavor to the Inchi nuts and also in the milk. Comparing the nutrition factors of the nut milk and the pressed-cake Sacha Inchi milk the pressed-cake milk consists of fat and calory less than roasted Sacha Inchi milk. However the protein and sodium content is quite similar at 4% and 15 mg respectively. The preference for original matcha green tea and cocoa of the roasted Sacha Inchi milk were determined. The three samples were not significantly different in the liking of any attributes (p>0.05). The color of the three flavour of non-diary milk showed slight to moderate in customer liking. Although not significantly different in affection the cocoa flavor had higher liking scores than original and green tea flavors. The just-about-right results showed that the disliking of Sacha inchi milk was mainly due to too much bean aroma and flavour as well as too less sweet taste. The Dao Inca milk has the potential to be new high protein milk that is good for health-conscious consumers and those who are allergic to cows 3 milk. The current product was not well liked due to intense beany aroma and flavor and too less sweet taste. However using other flavours and seasoning such as cocoa could mask the beany smell and flavour.

This research was aimed to study employees’ loyalty in manufacturing industry as well as motivation influencing their loyalty. The samples were 360 employees working in the Food manufacturing industry in six districts in Nonthaburi. The questionnaire was used as a tool to collect data which were analyzed by statistics including percentage mean standard deviation. to test the hypothesis T-test one-way Anova and Multiple Regression Analysis were applied. It was found that most employees werefemale over 36 years of age with lower degrees than bachelors degrees 10000 - 15000 baht monthly income and more thansix years of work experiences. In the overall they had average motivation in performing their work in terms of incentives and supporting factors. Most employees were highly loyal to the organization as a whole namely awareness feelings and expressions respectively. The hypothesis testing determined the statistical significance level at 0 . 0 5 revealed that different genders showed different feelings however they were not different in terms of expressions perceptions and loyalty to the organization. Different ages differed in terms of expressive behavior feelings perceptions and loyalty to the organization.

This research is intended ; 1.To analyze the experts perspective affecting green logistics model on inventory management of corporate community in agricultural and food product for inventory sustainable management. 2.To determine and examine the future trend possibility model of green logistic on inventory management of corporate community in agricultural and food products for inventory sustainable management. The key informants of the expert consisted of the expert in corporate community management 2) entrepreneurs 3) relevance persons who related to green logistics and 4) intellectual persons 21 persons in total with the selection through purposive method. The research was conducted the future research method using the Delphi technique involving Three-round questionaires including interviews are research instrument. The descriptive statistics including median interquartile rang (IR) for desired agreement and consensus answer of the key informants from the expert. The research result found that 1)In the first objective consisted of 1.1 Green logistics performance 1.2 Green organization performance 1.3 Competitive advantage building Green logistics performance were 1. Green inventory management efficiency 2. Personal efficiency 3. Follow and evaluation Green organization performance were 1. Expected based on green logistics 2. Image building for green supply chain organization Competitive advantage building were 1. Competitive strategy 2. Green logistics strategy 2) In the second objective from the above research finding and led to determine and examine acceptance model approach in the future possibility of green logistics model on inventory management of corporate community in agricultural and food products for inventory sustainable managements follows : 3 performance of 1) green logistics performance on inventory management of corporate community in agricultural and food products for inventory sustainable management. 2) organization or corporate community performance and 3) competitive advantage building performance.