The objectives of the research were to 1) study the desirable characteristics of a short course 2) study the need for short course training 3) study motivation for short course training 4) study media exposure channels about short course training in mass communication technology and 5) guidelines of short course Training development for enhancement in competitive of Faculty of Mass Communication Technology Rajamangala University of Technology Phra Nakhon. Data were collected from 400 samples by using questionnaire. Data was analyzed by mean standard deviation (S.D.). The results showed as follows: 1) Desirable characteristics of a short course in mass communication technology found that most of them were interested in studying on Saturday-Sunday between 09.00-16.00 (68.75%) studying 3-6 hours or 1 day (47.25%) online training 50% and practice 50% (53.00%) completing a course (82.00%) requires a certificate after study (87.00%) and the average cost was 4962.17 baht. 2) The need for short course training in mass communication technology was 20 courses including 1) shooting and editing video with mobile phone for online sales 2) photography for storytelling on mobile phone 3) online marketing 4) graphic design for brand communication 5) Website development for community brand communication 6) photo retouching techniques 7) making sales with smartphones 8) offline marketing campaign 9) online selling via social network 10) application for online teaching 11) video and audio editing 12) creating Thai wisdom for community products 13) speaking and communication in the community 14) packaging design for community products 15) creative thinking to brand building 16) graphic design for storytelling 17) computer graphics design 18) photography for digital media 19) e-commerce website creation and 20) computers for the elderly. 3) Motivation for short course training in mass communication technology was at high level (=4.01) including self-motivation was at high level (=4.14) career motivation was at high level (=4.06) and social motivation was at high level (=3.79). 4) media exposure channels about short course training in mass communication technology was at middle level (=3.15) including Facebook was at a high level (=4.34) website was at a high level (=3.57) Television was at a high level (=3.56) acquaintances were at a moderate level (=3.35) radio broadcasting was at a moderate level (=2.82) and newspapers were at a moderate level (=2.82) 5) Guidelines for developing short course training to increase competitiveness found that desirable characteristics of short course training on Saturday-Sunday between 09.00-16.00 (68.75%) studying 3-6 hours or 1 day (47.25%) online training 50% and practice 50% (53.00%) completing a course (82.00%) requires a certificate after study (87.00%) and the average cost was 5000 baht that the most of them can pay the cost 1000 bath. The public relations channels via Facebook and agency website. The short courses of the Faculty of Mass Communication Technology consisted of 14 courses including 1) shooting and editing video with mobile phone for online sales 2) photography for storytelling on mobile phone 3) online marketing 4) graphic design for brand communication 5) Website development for community brand communication 6) photo retouching techniques 7) making sales with smartphones 8) offline marketing campaign 9) online selling via social network 10) application for online teaching 11) video and audio editing 12) creating Thai wisdom for community products 13) speaking and communication in the community 14) packaging design for community products.

Carbide Insert efficiency development of this research equivalent to standard insert type : SEKN1203AFTN. For the higher operating efficiency is the machining time by the tool life increased for rough machine of face milling machine. Flank designed to have a flow slot coolant flow rate of coolant to have a incrased convenient flow as a result the surface and cutting edges less heat. The machining ability is different compared to the unslot in flank. The flank slot reduces the contact and slot which to have coolant flow and friction force milling machining. As a result the milling time was 26.31% the vibration was reduced by 35% and the workpiece surface Roughness was reduced 62.79%. As a result to development the phototype product is performance in using and cutting edge increased. It can be apply in using Cement Tungsten Carbide in sustainable industries.

Broken rice of Thai cross breed black rice Riceberry was an under-utilized agricultural by-product that contains high content of anthocyanins the multiple health benefits flavonoid. In this study these anthocyanins were used to develop healthy dark hocolates. The anthocyanin extract from the broken Riceberry rice was prepared into anthocyanin powder using freeze-drying technique in which maltodextrin was used as a carrier material. Healthy dark chocolates were prepared by replacing cocoa powder with anthocyanin powder by 5 10 and 15 g/g cocoa powder which respectively delivers DC5 DC10 and DC15 anthocyanin-fortified dark chocolate bars. The color analysis showed no blooming (undesired white color at the chocolate surface) in all chocolates. The increase the anthocyanin powder content significantly decreased the hardness of the dark chocolates (33.9-27.2 N). Total anthocyanin content (TAC) in the dark chocolates increased respectively as anthocyanin powder content increased. The health benefit of the anthocyanin-fortified dark chocolates was improved as the DPPH antioxidant activity of all treatments was 4-9% higher than that of the control DC0. Sensory evaluation revealed that DC10 received higher liking scores (6.4-7.5) than the DC0 indicating more consumer preference. The anthocyanin-fortified dark chocolate delivers an alternative strategy to improve the health property of chocolates. This application of anthocyanin from the broken Riceberry rice could help increase the value and the utilization of Thai agricultural by-product.

This research aims to develop the new product from a northern local fermented soy bean which were seasoning powder and furikake-rice seasoning and analyze to observe the nutritional chemical component and antioxidant of the products. The fermented soy bean was dried using hot air oven to achieve a required moisture content prior to apply to the new product. The best ratio of the dried fermented soybean powder was of 35%. The sensory test was used to evaluate the customer acceptance in these developed products. The results showed that the panelist moderately like the products with the overall acceptable score of 7 . 8 5±0 . 3 6 for the seasoning powder and 7 . 4 6±0 . 6 7 and 7 . 4 4±1 . 0 1 for furikake-rice seasoning in sesame-seaweed and garlic flavors respectively. The analysis of the nutritional values (protein fat and antioxidant) of the product were analyzed. The result showed that the seasoning powder has the highest values of nutritional values which were 43.80% 19.24% and 3.72 μmol TE/g for protein fat and antioxidant respectively. The furikake-rice seasoning sesame-seaweed have the values of protein fat and antioxidant of 2 9 . 9 0 %9.72% and 1.79 μmol TE/g respectively. The garlic flavor has the values of protein fat and antioxidant of 31.70% 20.51% 1.96 μmol TE/g respectively. The developed product would be continuously produced in a commercial product for the local community since the fermented soybean products have high amount of nutrition especially the protein content.

This research aimed to study the production of a biodegradable film from Jicama starch (Pachyrhizus erosus (L.) Urbar) for plant bag application. The film was prepared by dissolving Jicama starch in water to the concentration of 5 wt%. To study the effect of the glycerol content the glycerol was added at 6 levels; 0 10 20 30 40 50 and 60 wt%. The film was casted in a molded and dried at 60 oC for 24 h. After drying properties of films; thickness water activity (aw) solubility tensile strength (TS) elongation (%E) puncture strength and the degradation of the films were evaluated. The thickness of the films was in the range of 0.16-0.28 mm. The aw of films ranged from 0.36-0.49. The water vapor permeability water solubility and flexibility of the film increased with the increasing of glycerol content. Tensile and puncture strength of the starch films tended to increased when the glycerol content decrease. After the films were buried under the ground (8-10 cm depth) for 12 weeks they were degraded by 100%. The Jicama starch film with 40 wt% glycerol showed the best overall properties.