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.

Sweet tamarind is a unique and economic plant of Phetchaboon province and it has already been geographical indication (GI) registered. One of its main problems is fungal degeneration which cannot be physically visible. This causes the consumer’s uncertainty on its quality especially sweet tamarind from small communities. This led to the study on the use of household heat to reduce fungal degeneration by steaming at 100oC for 50 60 70 and 80 minutes and drying in the hot air oven at 70oC for 3 hours. It was found that increasing the heat resulted in darkening the sweet tamarind color and heightening up its content moisture (p<0.05) statistical significance. Drying temperature at 60 70 and 80oC revealed the higher the heat the shorter the drying time and the sweet tamarind content was darker. In addition drying significantly decreased the moisture and preference score of sweet tamarind (p<0.05). The storage of sweet tamarind in mesh bag at ambient temperature revealed that the increase of the storage time resulted in a significant increase in the moisture of the sweet tamarind shell (p<0.05) and could preserve the tamarind for at least 12 weeks without the deterioration from the fungus.

The purposes of the study were to study 1) the demographic characteristics 2) the level of the marketing mix factors that affect food consumption behaviors 3) the level of knowledge about nutrition 4) the food consumption behaviors and 5) the relationship between factors that affect food consumption behaviors and food consumption behaviors. The subjects were 159 non – commissioned officers under royal aide de camp department who worked for a year in 2015. To collect data the research instrument wasquestionnaire. The statistics used to analyze the data were frequency percentage mean standard deviation and chi-square. The data analyzed by SPSS. The research found that 1) the most respondents were mostly female age range in 31 - 40 years married graduated Bachelors degree Sergeant major 1st class/Chief petty officer 1st class/Flight sergeant 1st class the average income of between 20001 - 30000 baht per monththere were members of the family 3 - 4 people and domiciled in Bangkok and Suburbs 2) thequality of the food’s average score were the highest score3) the respondents generally haveknowledge of nutrition in the very good level 4) the respondents mostly eat fresh food buyingfood 3 - 4 times per week and 5 - 6 times per week eating 3 meals a day buying fooddaily buying food in the evening the average expense is between 51 - 100 baht buying foodfrom markets and restaurants regardless of their own to buy food deciding to buy food for goodhealth and 5) the number of family members related to the average expense per time in buyingfood the source of buying food the person who influences on buying food and the factorsaffecting the decision to buy food. While the level of education correlated with place of buying food.In addition the rank correlated with the average in buying food at a time. Besides average monthly income is related to the day to buy. Moreover the hometown is associated with the number of meals eaten per day. Similary the status is related to the average expense per time in buying food. The food quality related to the person who influences on buying food and the deciding factor in buying food. And the knowledge about nutrition related to the period to buy food and place of buying food. At the Statistical significance level of .05.

The purposes of this research were : 1) study the personal factors of undergraduate 1 st year students Dusit Thani College 2) the decision to undergraduate of 1st year students Dusit Thani College and 3) personal factors that affect the decision of undergraduate 1 st year students Dusit Thani College. The samples students were studying in undergraduate 1st year Dusit Thani College 229. The instrument used in this research was the statistical methods used to analyzed data were frequency percentage mean standard deviation t-test and one-way analysis of variance. Data were analyze using a computer program. The results showed that: 1) Individual students 1st year Dusit Thani College most were female parents of students a professional commercial / personal career. The parents of students a bachelors degree. The parents of students were earning more than 30001 baht and students were living in dorm / house / condominium 2) the study of undergraduates Dusit Thani College students were as a priority. The high level the first two items in order from most to least was found that the side with the highest mean score. The reputation of the institution followed by the course content. The satisfaction of the instructor. The personal attention the aptitude of students the economic and social conditions and the average minimum was the cost of the program. and 3) personal factors that affect the decision to undergraduate students of 1st year Dusit Thani College found that gender profession of parents. The educational level of parents family income and student were housing affect the decision to undergraduate study Dusit Thani College .The statistical significance level.05

The purposes of this research follow as 1) the creating of learning package : How to Make the National Flowers of Asean Using Kohyor Fabric effectively 2) comparing pre and post learning activement 3) studying student’s satisfactory to teaching medhods by the creating of learning target group 20 students used for purposing sampling. The results of research that The Creating of Learning Package : How to Make the National Flowers of Asean Using Kohyor Fabric are more effective than criteria (E1/E2 80/80) The Creating of Learning Package : How to Make the National Flowers of Asean Using Kohyor Fabric higher than significance at .05 and students are satisfied at Tthe Creating of Learning Package : How to Make the National Flowers of Asean Using Kohyor Fabric at the high level (x ̅= 4.35 S.D. = .60)