The design and development of furniture products from hand-stitched to enhance local craftsmanship to a local level Of Baan Tham Mueang Cooperative Women Group Cho Hae Muang phrae Phrae. The objective is to study the theory about identity and identity of Phrae Province Study wisdom hand-stitched production process Of the Tham Muang Cooperative Womens Group Cho Hae Subdistrict Mueang District Phrae Province as well as developing and promoting the design of hand-woven products in accordance with the design guidelines. And upgrade to the international standard in the present time and to design and develop products from hand-made cloth to have the identity and identity of Phrae and industrial standards The research was conducted by collecting basic information by reviewing literature documents concepts and theories as a guideline for creating a research framework. The creation of variables indicators and research guidelines with concepts theories and research related to this study. To survey the area of Tham Mueang Cooperative Women Group Cho Hae Subdistrict Mueang District Phrae Province to use as a case study To study design variables through the physical characteristics of the product design from hand-stitched. The researcher therefore uses a specific sample selection method. By selecting groups that have qualifications that cause recognition of furniture product designs from hand-woven fabrics And choose a sample group To represent a group of users and product designers By using a simple random sampling method consisting of 100 people. The researcher used the quota sampling method to obtain the characteristics of the sample that wanted to communicate their identity and identity. Of Phrae Province In the analysis of evaluation of consumer satisfaction with furniture sets from hand-woven fabrics To upgrade the craftsmanship that is local to the international level Of Ban Tham Mueang Women Cooperative Group Cho Hae Subdistrict MueangDistrict Phrae Province In overall consumers are satisfied with the product at a good level

The objective of this research is 1. To design innovative products for the elderly from local palm sugar palm that can help and promote health in their lives. 2. To create innovative product design guidelines for the elderly from palm sugar palm local wisdom. Which is unique to the community able to be manufactured to upgrade products developed from local knowledge The design method is to study the behavior of health problems of the elderly physically which has changed. Due to old age Is a physiological change Muscle weakness Reduced strength Taking care and promoting physical health of the elderly is important. The researcher conducted a research using 5 innovative product design methods for the elderly that can help promote health in the lives of the elderly. The results of the experiment by using product innovations for the elderly from local wisdom Tan palm wood that can help and promote health in life. The trial was conducted with 50 elderly people in the conceptual model. In front of usage it was found that the elderly were satisfied with the product innovation for the elderly at a very good level. Products from palm sugar palm Is a product that is made from the trunks of palm sugar palm Is a valuable work Is a local identity the study of using palm sugar wood as material for product preparation for the elderly needs to communicate the meaning of palm sugar wood. Which is a way of life and wisdom showing the good memories of the elderly and able to create patterns and guidelines for creating unique products for the community. Value of life and dependence on nature. Which is a natural resource that is locally important.

Research on Creativity media promotion of cultural tourism. Traditional KUM-FAH Thai culture. Lopburi. The objectives of the research are as follows 1) For education and public relations media promoting cultural tourism Kam Fah tradition inherited Thai Phuan culture Lopburi 2) In order to develop the design and production of the public relations media model to promote cultural tourism the Kam Fah tradition continues Thai Phuan culture. Lopburi 3) In order to assess the satisfaction of the public relations media promoting cultural tourism the Kam Fah tradition continues Thai Phuan culture. Lopburi Method Will use quantitative and qualitative study together With research Gathering data from relevant documents textbooks and researches both academic and semi-academic. Before being introduced into the design and development process of new forms of public relations and packaging media Tools used to store data. The field. Asking for interviews informal interviews. Participatory Observation And the satisfaction rating of the new media and packaging. All data Is analyzed. A descriptive essay was also presented The research found that 1) The result of the satisfaction assessment of the new packaging for the target group The satisfaction is at the highest level with an average of 4.56 divided into 2 areas which are the structure design of the packaging The most satisfied with item 1 is the form of packaging structure Overall is suitable for the product. At the highest level with an average of 4.64 and packaging graphic design. The most satisfied with item 1 and no. 5 is a beautiful relaxing eye-catching style and packaging. The media / or identity of the Thai Phuan ethnicity can be used very well. At the highest level with an average of 4.80 2) The result of satisfaction evaluation of the new public relations media of the target group The overall satisfaction is at the highest level with an average of 4.36. The results from the sub-topics of the target group found that the target group has given attention / satisfaction with the public relations medianumber 1 is that they are satisfied with the form of New media releases as a whole The satisfaction was at the highest level with an average of 4.65

This research aims to improve the booth model of OTOP products from Phu Fah Pattana Center Nan Province. To increase marketing channels by distributing products to various locations in order to increase sales to community products. The design must take into account the convenience of rapid assembly and dismantling for a limited time. The characteristics of the booth must be disassembled interesting in looks that reflect the identity of Lanna art. There is a beautiful strong structure to support the weight of the product. The size and proportion are suitable for the usage habits of consumers. Which will help promote products in the community that have higher sales stronger communities. Able to divide the product market in the country and can create marketing channels to other countries. It is a good result for the villagers in the community that will have the guarantee of self-sufficiency and sustainably sufficient lives. From the analysis of the Lanna Wisdom Identity Model there are 4 types of concepts which are The concept of the components of the house GalaeThe concept from the barn Concept of the components of the house Kwan Concept of triangular pattern woven grass. After that it was developed to the stage to interpret the meaning of space in form of booth. And then lead to the design of 4 booths. And conducted a questionnaire to find satisfaction with each type of booths that responded to various usability benefits including satisfaction with the appearance and usage characteristics that responded to the behavior of Most users. Conclusion Booths from the concept of Lanna house components called galae have the highest percentage of satisfaction in 3 aspects which are Percentage of satisfaction with the layout of the booth Percentage satisfaction with workpiece assembly and disassembling storage and transportation Percentage of satisfaction with the perception of Lanna identity. For the satisfaction with the size the proportion of use and the convenience of use the booth from the concept of the components of the house Kwan with the highest rate of percentage satisfaction.

The product development of gluten-free Bake goods with Thai rice. The rice used in research is the product of the Baan Chanode community enterprise of Khlong Yong - Lan Tak Fa Community such as Nakhonchaisri brown rice and black rice. It is processed into rice flour as a substitute for wheat flour to make gluten-free pastry product contains cookies products Tuile cookies and tart dough. Product development of gluten-free pastries with Thai rice with Nakhonchaisri brown rice and black rice can be made into a gluten-free product. Products that contain more fiber. They have a natural color of rice at the same time it resulted in a lower products texture characteristic score. Which affects acceptance The proper packaging is beautiful the respondents rated it on a very satisfactory level. Consumer acceptance testing The development of gluten-free pastries made with 3 Thai rice of 100 people found that most of the testers more than 80% accepted the product development of gluten-free pastries with Thai rice.