This research Development and packaging design contemporary to develop the image and add value to the community : Case Study production catfish basket Phatthalung. The researcher designed and developed 3 types of packaging. The result of questionnaire survey on catfish production. Home Phatthalung Province Packaging and production costs Targeted demand for packaging products for catfish. Ban Thai Noi Community Phatthalung in the form of paper box with 3 handles. It has a distinctive beautiful look strong for the gift. And easy to transport.

The Research Shelf Life Extension of Kanom Jeen by Using Modified Atmosphere Packaging for Increasing the Competitiveness for Commercial: Case Study of Thap Luang Company. Study the use of modified conditions for extending the life of fermented rice noodle By using filling techniques under atmospheric conditions Divided into 7 levels which are normal conditions vacuum (vacuum) nitrogen gas (N2) 100 percent carbon dioxide (CO2) 100 percent nitrogen gas per carbon dioxide (N2: CO2) all 3 levels which are 60 percent. : 40 70:30 and 80:20 then to study the storage life of each condition from 0-15 and compare the physical properties Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results show that ready-to-consume fermented rice noodle flour in all atmospheric modification conditions decreases pH over time. With values between 4.31 ± 0.00 to 2.99 ± 0.01 and fermented rice noodle flour stored at atmosphere modified with 100% carbon dioxide (CO2) gas packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 12 days and found that the total number of microbes increased when the shelf life is longer but not exceeding the standard of community products (PhorChor. 500/2547 Knmhin) so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying Khanom Jeen products that use 100 percent carbon dioxide (CO2) at 75 percent.

This research is a study on the Development of Paper and Packaging from Rice Husk and Rice Processing Wastes for producing for Thai Art Conservation. This research purpose to develop products and packaging from the rice husk in rice processing to study the processes of paper production and forming products to design and develop products and packaging and to transfer technology products and packaging from the leftovers in rice processing to conserve Thai arts to the community and to study the satisfaction of the product and packaging development program from the leftovers in rice processing in order to conserve Thai arts to the community. The research findings can be summarized as follows: 1. In this research the research team produced paper and molded products experimenting with the ratio of RICE HUSK and paper SA fibers and find the best ratio of rice husk 50: paper SA fibers 50 so that rice husk can better adhere to paper and creates a beautiful texture for making products. Moreover this research uses the waste from the rice processing process it able to develop products according to objectives. At the same time can be produced at the household level. As well as finding marketing methods for new products to be able to sell which generates income for the community. 2. The results of the physical characteristics of paper produced from rice husk paper with the ratio of rice husk 50 to 50 has a moderate weight. The paper can be folded. The tensile strength of the paper is moderate. The surface is good. The characteristics of the paper after coated with waterproofing it was coated with natural extracts and environmentally friendly. When testing the water color paint on paper the water color slowly absorbed but does not spread along the paper fibers and also slightly absorbed in the backside paper. 3. In this research the development of products and packaging from the leftovers in rice processing for preserving Thai art into 2 categories 1. Develop paper from rice husk for processing into products and developing molded products from rice husk consisting of 3 sets of ornaments consisting of necklaces bracelets earrings 4 sets of home decor consisting of pans wall paintings and 3 sets of household items consisting of 4 multipurpose boxes fruit trays altar table 4. The knowledge transfer by organizing a workshop for theoretical and practical work the duration of knowledge transfer was 2 days 50 participants between 11 - 12 august 2019 at Bang Tachong Community Enterprise Village No.8 Tha Ngam Subdistrict and District in Buri Sing Buri province. Most participants are satisfied with the highest levels in all questions.

This Arts project have Purposes to design Packaging of Clean Food for Dealing and Delivery. By that designing was consists of The structure of the packaging The graphic of the packaging and the shelves showing for responding the selection to purchase or use of customers. 1. The packaging is unique and protecting the product inside is not causing damage. 2. The graphic on the packaging have the dominance and the beauty to attract consumers. The important thing was the packaging might increase the value for products also. 3. The shelves showing can Placement of product appropriate for the brandidentity. To help promote sales and create a good image for the product. The operation as the interviews and questionnaires formentrepreneurs of products / location and satisfaction assessment form had respondent with experts from 3 sides include information of designing of the structure the graphic and marketing/ shelves showing. By satisfaction assessment form will uses analyze data and average results. Percentage and presentation in table and descriptive writing.The research result was concluded that most of the Satisfaction Assessment Form of general peoples were women for the number of 80 persons at 80% that had the age range between 20-24 years at 35%. satisfaction assessment fom in the structure of the packaging was The total average were at 4.25 In the much criteria. satisfaction assessment form in the graphic on the packaging was the total average were at 5. In the Most criteria. satisfaction assessment form in marketing the shelves showing of products was the total average were at 4.08. In the much criteria.

The purpose of this research was to develop bagasse packaging antagonizing fungi with turmeric extract for Green Cos Lettuce cultivation. The bagasse package would incorporated with fungistatic turmeric extract instead of using chemicals at concentrations 0 5000 10000 15000 and 20000 ppm. The packaging characteristics efficiency of turmeric extract and the growth of Green Cos Lettuce determined into the percentage of germination height measurement fungi contamination characteristic were tested under the presence and absent antifungal bagasse The plant seedling spreading onto the surface of the packaging with turmeric extracts could be excelled for -their growth with the induction of germination rate of 92-97 percentages. Turmeric extracts at concentrations of 15000 and 20000 ppm had also expel the emergence of Penicillum sp. inhibit Rhizopus sp. and slow down Colletotrichum sp. Moreover the turmeric extract caused packaging decaying by itself slowly possibly helping in common airborne mold prevention. This green safe material showed the respectably effective for Green Cos Lettuce seedling especially for the fungal pathogen contamination during implantations. This research based on using natural extracts and natural fibers from agricultural waste is thus being ecofriendly nonchemical application of packaging product with easily digested for decent consumers who love their health and care environment.