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. Product development of Thai rice snacks. The rice such as Nakhonchaisri brown rice and Jubilee black rice from Bann Chanode community enterprise Khlong Yong-Lan Tak Fa community are used in this research. Nakhonchaisri brown rice to make pop rice and Jubilee black rice to milled in rice flour for substitute wheat flour. The snack products include Nakhonchaisri brown rice cereal bar Jubilee black rice Thai crispy pancake and Jubilee black rice scone. The Nakhonchaisri brown rice and Jubilee black rice for Product development of Thai rice snacks increase of dietary fiber has some colorant from rice is raw material meanwhile decrease in texture attribute which affects acceptance. The packaging design of product development of Thai rice snacks. The respondents gave a very satisfactory rating so the package is beautiful. Consumer acceptance testing The development of 3 products of Thai rice snack for 100 tasters found that most of the testers more than 80% accepted the product development of Thai rice snacks.

Product development of Thai rice snacks. The rice such as Nakhonchaisri brown rice and Jubilee black rice from Bann Chanode community enterprise Khlong Yong-Lan Tak Fa community are used in this research. Nakhonchaisri brown rice to make pop rice and Jubilee black rice to milled in rice flour for substitute wheat flour. The snack products include Nakhonchaisri brown rice cereal bar Jubilee black rice Thai crispy pancake and Jubilee black rice scone. The Nakhonchaisri brown rice and Jubilee black rice for Product development of Thai rice snacks increase of dietary fiber has some colorant from rice is raw material meanwhile decrease in texture attribute which affects acceptance. The packaging design of product development of Thai rice snacks. The respondents gave a very satisfactory rating so the package is beautiful. Consumer acceptance testing The development of 3 products of Thai rice snack for 100 tasters found that most of the testers more than 80% accepted the product development of Thai rice snacks.

The purposes of this study were: 1) to study the need assessment and the concept of Information Literacy development on Health Promotion for Elderly in Thai Society 2) to develop the pilot of Information Literacy Model on Health Promotion for Elderly in Thai Society and 3 ) to study factors and conditions of using the Information Literacy Model on Health Promotion for Elderly in Thai Society. The subjects of this experiment were 60 persons of the elderly. This study based on the Experimental Research One Group Pre-test and Post-test design. The research findings were as follows: 1. the Information Literacy Model on Health Promotion for Elderly in Thai Society from Need Assessment consisted 8 steps were (1) the basic concepts (2) purposes of the target group (3) situation (4) output and value (5) lesson plan (6) action plan (7) resources setting and (8) evaluation. 2) The results of the implementation of using the pilot of Information Literacy Model on Health Promotion of the experimental group had the scores of the knowledge attitude and the behavioral expression in post-test were higher than the scores of pre-tests with statistically significant at level of .05. 3) The factors of using a model related to the continuing of the policy of enhancing the elderly persons.

The development of Ikat fabric reflects the Thai Phuan identity to designing contemporary fashion products. The purpose of research divided into 3 selections 1 studying the Thai Phuan identity ‘s fabric 2 developing the weaving’s patterns of Thai Phuan fabrics 3 designing the contemporary fashion products from the fabrics based on the satisfaction of customers survey. The simple groups are the ancient pattern’s Ikat fabric and the applied pattern’s Ikat fabric. The collected equipments of the research analyzing the identification of Ikat fabric by separating the analyzed standard into 3 parts such as the characteristics outline’s pattern weaving and coloring the evaluation of pattern fabric developed for professional opinions the evaluation of satisfaction of fashion products from professional opinions. The results have found that the older Ikat pattern fabric has been inspired from nature as well as arithmetic and line. Straight line referred natural environment. The type of pattern layout from straight line using square pattern continued 2- shaft weaving has the favorite colors are red yellow green dark brown black white. The Ikat’s pattern adapted weaving has the arithmetic framework and straight line. Diagonal pattern was inspired the 4-shaft weaving the colors usually be complementary colors but the white colors would be tie-dying Ikat the popular basic tone colors would be pastel tone reducing the dark of colors by using the white. Researcher design and improve 3 Ikat pattern fabrics which inspired the identity of Thai Phuan culture three. There have found that the professionally fashion designs think the first designed Ikat fabric “Ruam Nam Chai Thai Phuan” should be mostly developed into fashion products by (xˉ= 4.56)(S.D.=0.59) And the fashion products was evaluated by the fashion professional they were satisfied with the design number.4 (unisex) by (xˉ =4.69) (S.D.= 0.40) From those results shows that the Ikat fabric presented the identity of Thai Phuan and the designs is responded the customers as well.

This research aims to 1) analyze the SMEs 4.0 market management factors for Thai clothing brands among generation Y 2) to study personal factors affecting the SMEs 4.0 market management for Thai clothing brands among generation Y and 3) to generate the SMEs 4.0 market management model for Thai clothing brands among generation Y. This study uses qualitative and quantitative research methods. In-depth interviews served as a qualitative data collection methodology. Seventeen participants were grouped into experts stores managers and specialist contemporary Thai clothing brands. For the quantitative data collection methodology the researcher used questionnaires with a specific group of 430 Generation Y male and female participants who used to purchase or frequently purchase Thai clothing brands. To analyze data percentage mean and multiple classification analysis with a statistically significant level at 0.05 the researcher used G*power. Furthermore it was analyzed if the results were consistent with the qualitative data. The research results show that market management factors significantly relate to Thai clothing brand customers’ purchasing behaviors. These factors include purchasing rationale factor purchasing motivation factor brand management factor and demand management factor. The research findings link to the best practices in the market management model both online and offline markets and sustainable development in 5.0 society including 1) a rapid technology replacement 2) adding creative value to the society 3) natural harmonization management and 4) sustainable development.