Development Project of food products from khao Hom Nil for food industry aimed to conduct food processing which consisted of Khao Hom Nil sliced breakfast and Khao Hom Nil ice cream cone. As for Khao Hom Nil sliced breakfast Khao Hom Nil flour to corn flour ratio was 30:30 and it was the most accepted for all attributes. The product obtained was dry crispy but lower puffing capacity than other products sold in markets. It also gave higher nutritional value when compared to other instant breakfast in markets in that it gave high fiber. As for khao hom Nil ice cream cone powdered sugar to shortening ratio was 14%:10% and the product obtained was the most accepted. Determination of water activity and moisture content was at low level. This helped logn-shelf life food.

Development of value added food product from freshwater fish aimed to develop processed food product from 5 types of freshwater fish. Because freshwater fish is found locally and cheap processed and value-added product from freshwater fish would enable a producer to have a wide range of market distribution. The findings of this study demonstrated that the most suitable products were fish sausage with Tom Yam flavour added developed by using seven-stripped carp fish partially substituted with spotted featherback fish at level 50% and 7.5% instant Tom Yum flavour. Pla-Yar produt with herbs product was developed by using Nile tilapia and 3.5% curry paste. Pla-Jor product was developed by using minced lard and thawing 2-week frozen Pla-Jor by microwave at heat level 70% for 1 minute. Fish flake from silver barb fish was developed by crushing to roll and sliding to sheet. Sauce of grilled silver barb fish paste and chill was developed by using silver barb fish partially substituted with shrimp at level 70% and the appropriate drying method was using tray dryer at 73 ◦C for 1 hour.