The objectives of this research were to 1) select a basic cereal formula suitable for milk production from cereals. 2) Study the appropriate amount of sugar used in the development of panna cotta formula from cereal milk. 3) Study the appropriate amount of sweetener (erythritol) in the Phuket pineapple sauce recipe. 4) Study the proper ratio of Phuket pineapple sauce for topping on cereal milk panna cotta. 5) Study the nutritional value of panna cotta Topped with Phuket pineapple sauce. The sensory quality was assessed using a 9-point liking score (9 - Point Hedonic Scale) tasting method. It was found that 1) the tasters accepted the grain ingredients used in the production of cereal milk formula containing 500 g of corn. and millet soybean mung bean black bean red bean and white bean using the same amount of 50 g of each type. 2) The tasters accepted the ratio of 10% sugar to the ingredients in the cereal milk panna cotta recipe. 3) The tasters recognized the use of 6% erythritol of pineapple in the Phuket pineapple sauce recipe. 4) The tasters recognized the ratio of Phuket pineapple sauce in the cereal milk panna cotta recipe of 1: 2 or the amount of 10g of sauce for topping 20g of panna cotta per cup. The scores of liking for appearance color smell taste texture and overall liking were 8.2 8.07 7.77 8.27 8.00 and 8.30 respectively which were in a high level of liking. 5) The nutritional value of basic panna cotta panna cotta from cereal milk formula and panna cotta from cereal milk with Phuket pineapple sauce formula had protein content of 3.17% 2.54% and 2.79 % respectively. Carbohydrates were found to be 27.44% 16.03% and 21.63% respectively. Fat content were 8.17% 0.44% and 0.27% respectively and fiber were 0.00% 0.55% and 0.71% respectively. Therefore cereal milk panna cotta topped with Phuket pineapple sauce recipe is suitable for the health-conscious consumers due to its reduced fat content and in Phuket pineapple sauce using erythritol as a sweetener grammar the energy of nutrients. It is also suitable for consumers who are allergic to milk as it does not contain cows milk and also has good nutritional value.

The objectives of this study were 1) to study the basic formula of Bean-Based Meat Analogue Products Supplemented. 2) To study the appropriate amount of lotus root utilization as supplementation in bean-based meat analogue products and to study the nutritional value of bean-based meat analogue products supplemented with lotus root. 3) To study the acceptance of bean-based meat analogue products supplemented with lotus root. 4) To study the consumer acceptance of bean-based meat analogue products recipes supplemented with lotus root. The results showed that the basic formulation of bean-based meat analogue in the recipe 2 which contains 50 grams of soybeans 60 grams of green peas 40 grams of white beans 10 grams of shiitake mushrooms and 5 grams of beetroot was the most accepted by 5 experts. The results of sensory evaluation showed that lotus root supplementation in a 10% bean-based meat analogue formulation was statistically significantly higher than that of 5% 15% and 20% lotus root supplementation (p≤.05). The results of the calculation by software package showed that the amount of dietary fiber in the basic formula was 15.56 gram which was lower than the formula that supplemented with lotus root. The amount of protein in the basic formula was 41.40 grams which was lower than the lotus root fortified formula. The results of a consumer acceptance test of 30 people using the 9-Point Hedonic Scale rating method showed that the majority of consumers liked the shape and color. As for the taste smell texture and overall liking it was at a moderate level of acceptance and 93.33% accepted the bean-based

The objectives of this research were to 1 ) study the personal factors of food handlers in the canteen of the Ministry of Public Health Nonthaburi Province in the epidemic situation of coronavirus disease 2019. 2) Study the operations according to the food sanitation standards of food handlers. 3) Study the factors related to the performance of food handlers according to food sanitation standards. 4) Guidelines for solving problems in the work of food handlers according to food sanitation standards which the research area is in the canteen of the Ministry of Public Health Nonthaburi Province in the situation of the epidemic of coronavirus disease 2019. The research used a mixed method research consisting of a quantitative research using a sample of100 food handlers per restaurant and a qualitative research by interviewing 3 groups of food handlers. The statistics used in the data analysis were: frequency percentage mean chi-square and Pearson correlation. The results of the research showed that 1) the personal factors of the majority of food handlers 68.00 percent are female 37.00 percent aged between 41 - 50 years36.00 percent graduated from high school 42.00 percent with average monthly income between 10000 - 20000 baht 97.00 percent are Buddhists and most 27 percent are food handlers from rice and curry shops. 2) The food sanitation practices of food handlers in the coronavirus disease 2019 epidemic situation found that 65.00 percent of the workers performed according to sanitary principles at a very good level. 3)Factors related to the performance in accordance with food sanitation standards of food handlers in the epidemic situation of coronavirus disease 2019. The results of the study revealed that as for the personal factors of the restaurant type the leading factories the general knowledge of the coronavirus disease 2019 epidemic situation and knowledge of food sanitation in the epidemic situation of coronavirus disease 2019with contributing factors including the support of equipment to clean or prevent coronavirus disease 2019 from government agencies. Food handlers agencies courage participation in sanitation practices. They have also received training or advice from staff on how to behave in the midst of the coronavirus disease 2019 outbreak there was a statistically significant correlation at the .05 level. As for personal factors in terms of gender age education income and religion there are contributing factors such as the agency of food handlers campaigning or announcing measures to prevent the spread of the coronavirus disease 2019 and had been trained in food sanitation. There are additional factors such as having received food sanitation assessment during the coronavirus disease 2019 epidemic situation received a certificate for clean and safe restaurants to prevent COVIC-19 and 4) guidelines for solving problems in working in accordance with the rules of food sanitation standards of food handlers in the canteen of the Ministry of Public Health Nonthaburi Province in the situation of the coronavirus disease 2019 epidemic found that workshop sanitation training should be organized performance and personal hygiene assessments should be carried out. For public relations work there should be more communication channels additional measures on the part of service users and cleanliness including support for protective and cleaning equipment.

The purposes of this research were 1) to study personal factors and family factors of High school students at Prakhanongpittayalai School. 2 ) To study food consumption patterns of high school students at Phrakhanongpittayalai School according to the new normal. 3) Comparison of food consumption patterns according to the new normal of high school students at Phrakhanongpittayalai School classified by personal factors. 4) Comparison of food consumption patterns according to the new normal of high school students at Phrakhanongpittayalai School classified by family factors. The sample was obtained by random sampling of 300 students from high school students at Phrakhanongpittayalai School and using online questionnaires as a research tool. The data were analyzed by using frequency percentage mean standard deviation t-test and one-way analysis of variance. The results revealed that 1) most of the samples are female age 18 years old studying in Mathayom 6 earning between 100- 150 baht per day. The housing types are townhouse apartment or flat. The number of family members is more than 3 people. The education level of their parents is lower than a Bachelors degree and work as employees with an average family income of 15000 – 30000 baht per month. 2 ) Food consumption patterns of high school students at Prakanongpittayalai School according to the new normal found that the overall level was at a high level. When considering each aspect it was found that the aspect with the highest mean was the perception of food consumption according to the new normal followed by the aspect of food consumption characteristics of the family according to the new normal and the least aspect was the food type selection according to the new normal. 3) Comparing dietary patterns of high school students at Prakanongpittayalai School according to the new normal classified by personal factors it was found that gender age educational level parental income per day and housing characteristics were significantly differed in opinions on consumption patterns at the . 05 level. 4) Comparison of dietary patterns according to the new normal classified by family factors found that the occupations of parents and the average family income per month haddifferent effects on the new normal dietary patterns of high school students at Phrakhanongppittayalai School. There was a statistically significant difference at the .05 level except for the number of family members and their parents’ education were not statistically different at the .05 level.

The objectives of this study were 1) to Produce augmented reality technology book for teaching Thai proverbs for grade 5 2) to compare the achievement before and after studying the augmented reality technology book for teaching Thai proverbs for grade 5 Grade 5 and 3) to study the satisfaction of books on augmented reality technology for teaching Thai proverbs for grade 5 using 2 sample groups 1) a group of experts to assess satisfaction amount 3 people who are teachers in Thai language courses; 2) a group of 40 primary education students in Puk Chit School 5 obtained by a simple random method by using questionnaires to collect data The statistics used to analyze the data were frequency percentage mean and standard deviation. The results of the study found that Augmented reality technology book for teaching Thai proverbs for grade 5 overall satisfaction was at a high level (𝒙̅=4.10 SD=0.56) and the experimenters used augmented reality technology book media for teaching. Thai proverb for grade 5 the average academic achievement after school is higher than before (𝒙̅=3.96)