It is a must for Thai citizens in this digital era to be able to absorb internationalization skills to survive in the connected world. The study entitled The development of a 3D application for teaching English with integrated digital technology and practical training aims to develop a 3D application for integrated English teaching with digital technology and practical training. Academic literature about 3D application systems the achievability of problems and instructional system design frameworks were reviewed. Additionally in- depth interviews were conducted with 10 key informants using a snowballing technique. The informants were English-teaching experts teachers and social science students. The main findings from the in- depth interviews revealed that most participants did not use HMD VR to learn and practice English language skills while traditional styled teaching was used more often. There had not been much technology-integrated learning compared to language- related games and applications were used. Moreover VR was not applied much to English learning. Accordingly with the devices of Unity Oculus Blender and C# language the development of 3D applications for teaching English with practical training has been developed as an appropriate and optional tool for Thai students with an educational opportunity in English communicative skill practice in the virtual world and accessibility to the useful technology.

This research suggests an add-on working compatibly with Google Forms to construct multiple-choice questions (MCQs). This add-on comprises two main components including software for constructing MCQs and a data storage for collecting data used to compose MCQs. I demonstrated effectiveness of the add-on by applying it in the context of repetition online learning in which students could learn relearn and take an exam of which MCQs generated by the add-on. At the last step of this research I suggest using a sentiment analysis method – based on natural language processing and machine learning to find environmental factors and teaching strategies suitable for the repetition online learning.

The system of recording time in - out through the online system will help facilitate those who enter - leave the agency. That can record the time to attend activities anywhere and help people work easier by bringing information from a central database to connect with users. Nowadays the way of work has begun to go into a digital format that only requires fast accurate and convenient data linking. Entering or importing more than necessary data will result in delays. Authentication when entering and exiting an agency is useful in identifying identity and location by storing it as a database for further analysis. Therefore this research presents the application of technology to study and develop an online time attendance system. instead of scanning this hand clock machine and signing of time stamps

The objectives of the research on the application of dry ice in making chocolate mousse for the cold western dessert competition were to study the appropriate time for freezing chocolate mousse and test the physical quality of frozen chocolate mousse using randomized complete block design (RCBD) method at 95% reliability. The quality of senses sight color smell taste and texture and the overall preference were evaluated. The difference of mean was compared with by Duncan New Multiple Rang Test (DMRT) using a computer program to find the appropriate time to freeze chocolate mousse. 15 testers applied the 5 – point hedonic scale to test the product. Research results showed that the testers preferred the product that was frozen for 40 minutes the most. In terms of color smell taste and overall preference the mean was 4.50 4.41 4.00 4.35 4.25 and 4.21 respectively. The physical quality test results indicated that the texture of the mousse frozen for 30 minutes had the best hardness adhesion and flexibility 27.53 3.17 0.43 and 1.21 respectively. The product frozen at 40 minutes had the highest lightness (L*) yellowness (b*) and redness (a*) 40.15 13.03 and 22.31 respectively with the statistical significance (p≤0.05).

The objectives of this research are 1) to study the behavior of buying fresh food through an online application under the new norms.2) To study the importance of fresh food quality influencing the food purchasing decision-making process through an online application under the new norms.3) To compare personal factors and decisionmaking processes to buy fresh food through online application under the new norms.4) To study the relationship between the quality factors of fresh food and the process of making decisions in food purchasing through an online application under the new norms. This research is a quantitative research. The sample group of 400 people are Thai consumers who have used an online application to order fresh food at least once. The questionnaire was used as a tool for data collection. The statistics used for data analysis were frequency percentage mean standard deviation t-Test and F-Test fromone-way analysis of variance and the Pearson correlation coefficient. The findings of this study shown that almost of participants who use the online application are female age between 22-38 which have income 15001-20000 Thai Bahtper month work as employee in private company and all are single. Most of them are living with their families including 3-4 family members. In terms of participants’ behavior they know Tesco Lotuss online application for ordering fresh food the most however mostly ordered the fresh food through Tops #1 Food&Grocery. Participants know the information on how to order food from social media and usually ordered pork. Normally they decided to buy their own and often choose to buy on Saturday from 10.01 - 12.00 and have an average cost of 501 baht or more. The importance of fresh food quality influencing online shopping app decisionmaking under the new norms. Overall opinions and aspects were found to be at the highest level in all aspects. And decisions affecting fresh food choices through online applications under the new norms overall opinion found that the decision was made at the highest level. The highest level of decision making was found in 4 factors and only 1 factor is at the high level. The results of a comparison of consumer decisionmaking processes towards purchasing fresh food through an online application under the new norms the classification according to demographic characteristics were found that gender age average monthly income status and number of family members all the aspects were found to have a statistically significant difference in the decisionmaking process at the 0.05 level. And the analysis of the relationship between fresh food quality and the process of making a decision on choosing fresh food through an online application under the new norms overall aspects were found at moderate level and correlate in the same direction. When considering each aspect it was found that there was a moderate relationship. It also found that the relationship was in the same direction in 3 factors: physical quality sensory quality and safety for consumption.