The objective of this research was to study present and future desirable characteristics of industrial teachers Consequently developed a role model to encourage desirable characteristics of industrial teachers who graduate from RMUTP. Multi-step randomized population is categorized into three groups defining size from tabel of Krejcie & Morgan. The first group is 120 administrators from government and private vocational schools located in Bangkok Metropolitan and surrounding area. The second group is 291 vocational students. The third group is 165 vocational student possessors. The total number of population is 576. The instrument was a questionnaire for each sample. All data were analyzed to determine statistical results and presented in tubular form. A focus group meeting of 15 lectures from the Faculty of Industrial Education was organized. The group meeting suggested a role model for future desirable characteristics of industrial teachers. The study result showed that most population from those three groups highly agreed in three aspects namely Personality Ethics and morality and Professional skill aspects. The focus group meeting suggested improving the curriculum and also the activities. The activities were needed to improve both curriculum activity and teaching activity of lecturers.

Development of fruit – confectionery products the leftover from fruit – canning factories in small business industry is the second – year continuous project. The aims were to study the product shelf life and to transfer production process to the community and private sectors. The result of shelf – life study indicated that the pH and water activity of Papaya Cream Guava Cream Pineapple Cream Mixed – flavoured fruit (yee) and Banana toffee were 3.78 3.62 3.20 3.48 3.57 3.92 and 0.97 0.97 0.91 0.60 0.51 0.58 respectively. At an 8-week period no microorganism – borne deterioration of the products was found;moreover they were accepted by the consumers. The target group of as participants as planned was trained for a 3 – day period to produce 5 fruit – confectionery products. The training evaluation revealed that the group considered management on instructors teaching materials and laboratories ‘much’ to ‘most appropriate’; whereas training operation was viewed ‘most appropriate’. At the project end it was found that 29.27% 29.27 and 28.05% of the target group made fruit – confectionery for family consumption and as a gift or a souvenir respectively; 9.76% put their products in stores for sale as a supplemental career; 3.65% transferred their knoeledge to others.