Graduate Qualifications of Fashion Merchandising Technology for Thai Qualifications Framework for Higher Education was survey research within Graduate Qualifications of Faculty of Home Economics Technology for Thai Qualifications Framework for Higher Education TQF: HEd. Aims of this research were : 1) to study the qualifications of graduates for Thai Qualifications Framework for Higher Education 2) to systematize the opinion of stakeholders to curriculum and 3) to be the information to guidelines the qualifications for graduates within the Graduate Qualifications of Faculty of Home Economics Technology for Thai Qualifications Framework for Higher Education of Fashion Merchandising Technology. There was survey by questionnaires through stakeholders of this research were fourth year students organizations lecturer/CEO and parents of fourth year students in academic year 2011. This research found that the opinion of mostly stakeholders had high level within 6 domains; ethics knowledge intellect social relations and responsibility analysis skill and practical skill. The sequences of 6 domains were ethics intellect social relations and responsibility knowledge practical skill and analysis skill with average 4.45 4.37 4.24 4.23 and 4.06 respectively.

The purpose of this research was to study the resirable characteristics of Home Economics Administration program Home Economics Faculty Rajamangala’s University of Technology Phra Nakhon graduates on Thai Qualifications Framework for Higher Education aimed to investigate employers/entrepreneurs’ opinion toward graduates who they employed. These results use for guide and control the quality of the producing graduates meet the standards that specified in the Qualifications Framework for Higher Education. The subjects divided into 5 categories; were 33 of the fourth year students and graduates the workplace where 20 of the internships were practice skills 33 parents’s graduates 18 lecturers and 6 managements of Home Economics Faculty. The tools for this research were survey questionnair Rating scale and then analyzed data by use Software program were Frequency Distribution Percentage Average and Standard Deviation

The objectives of this research are to study and find the relation between the attitudes towards Home Economics Profession of students of the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon and personal factors internal factors and external factors. The sampling group having been used is 310 undergraduate students of the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. Tools used are questionnaires; data analysis is descriptive and inferential statistics. The result of the research reveals that: 1. The attitudes of students towards Home Economics Profession on the aspect of the idea and trend to express their behaviors are in a good level while the aspect of their feelings are in a mean level. 2. Level of class in which students are studying motivation in being enrolled to study Home Economics Profession pride in being Home Economics students recognitions on the role of Home Economics Profession methods of learning and teaching and Home Economics Profession Learning and Teaching Curriculum arrangements have the relation with the attitudes towards Home Economics Profession of students where as the subject having been studied has no relation with the attitudes towards Home Economics Profession of the students.

Development of food products from fresh water fish aimed to conduct food recipes and food processing consisted of fish sausage with hrebs fermented fish sausage Pla jor crispy crackers with herbs Namprik-Pla yor and transfer this knowledge and technology to the target community in Supanburee area. it found that most accepted recipe for fish flake glake gave the highest scores for color flavor taste and overall acceptance. the highest-preferable level by consumers for color flavortaste texture and overall acceptance was obtained from crispy crackers with herbs.These products were kept in the packaging at the ambient for six months and then taking samples every two months to analyze the physiochemical properties It was found that colors of both samples changed. a little bit.

Instant Breakfast cereal (IBC) is very popular and has increase tendency the target group in worldwide such as children teenager and adult which live in central city. In this study has aimed to 1.) to study for type and species of the Thai banana which produce to the standard and quality banana flour 2.) to study the fix factor of formula and condition by extruder machine 3.) to study the acceptance of consumer about IBC. The study used CRD to design the method and has a stable variable is 1 % CaCo. The part of vary variables are the ratio between banana flour (BF): corn flack (CF) and the processed condition of IBC at 30:70 had a fit extend ratio. And this research study about the level of GS at3 levels 03 and 6 g. which at 6 g.the IBC had well scores of 7 to 8 (likr moderately to like very much; used 9 Points Hedonic Scale method for the sensory test)