The purposes of this research is to study factors related to health food consumption behavior of undergraduate students in Rajabhat university of Bangkok metropolis. This resasearch was intended to investigate 1) to study the personal factors family factors and marketing mix factors of undergraduate students in Rajabhat University of Bangkok metropolis. 2) to study health food consumption behavior of undergraduate students in Rajabhat University of Bangkok metropolis. 3) to study the relationship between personality factors family factors and marketing mix factors health food consumption behavior of undergraduate students in Rajabhat University of Bangkok metropolis. By using the questionnaire collects data from 400 sampled. The data were analyzed by frequency percentage mean standard deviation Chi-square and Pearson’s Praduct Correration Coefficient define the statistical significance level .05 Most of respondents were females age between 18-20 years old studying the first year of Food industry and service faculty of management science Most are residential style living houses for rent. Their monthly average incomes were in the range 3001-5000 Baht. Family factors most parents graduating grade 6 or 7. General contractor with a career average monthly income of a family is in the range of 20001-30000 Baht and the number of family members is in the range of 4-5 people Marketing mix factors found that products based on healthy food labels identify the product date clear. Health food with quality certificates and standards according to the requirements of Ministry of public health and a health food-shaped luxury with the convenient packaging and consumption. Health food consumption behavior healthy food choices for side consider buying from “FDA” food cleanliness and neatness of the food packaging. To study the relationship between personality factors family factors and marketing mix factors health food consumption behavior of Undergraduate students in Rajabhat University of Bangkok metropolis. The results found that 1) For personal factors their age and average income significantly related of health food consumption behavior. Form healthy dietary pattern 2) Disciplines and universities are significantly related to health food consumption behavior the attitude to food health side. 3) A study of the father significantly related to health food consumption behaviorsided type of health food. 4) Dietary characteristics of the familysignificantly related to health food consumption behavior sided type of food for health: healthy food consumption patterns. Selection of food for health and food newsinformationawareness health. 5) The marketing mix collateral overview of health dietary patternhealthy food choices for sideshealthy food attitude towards the sideand cognitive health food news statistically significant at the .01

Product Development of Lotus Seeds for Health Food Industry aimed to develop 6 kinds of Processing food recipes and process which consisted of Instant lotus seed Lotus seed butter Lotus seed tablet Lotus seed Croquettes Lotus seed Cream and Lotus seed milk . The result process : time of boiled for lotus seed 20 minutes and Ratio of lotus seed and water type wet mill 2:1 and dry by tray dryer at temperature 70 °C time 6 hours. Instant Lotus seed was yellow light color and was Peak viscosity 113.675.51 RVU and Setback 39.66±±27.74 RVU. The Proximate analysis was found Moisture Protein Crude fiber Crude fat Ash and Carbohydrate were 5.06 16.47 3.26 0.72 35.48 และ 38.90 respectively. Lotus seed tablet was developed by ratio of Instant lotus seed : milk powder were 40:60 and using cocoa powder 9 %. Lotus seed tablet was brown color and moisture content 4.7% . The ingredient of Lotue seed paste were dry lotus seed : sugar powder 42:34 and using Carrageenan 1 % . Lotus seed Croquettes developed by ratio of Instant lotus seed : potato paste were 50:50 . Consumer test 52 % buyer. Lotus seed Cream using boiled lotus seed 20 % by weight and Lotus seed Cream no egg yolk it food for health. Lotus seed milk were Lotus seed 80% and pectin 0.5 %.

Tofu powder is the product from ground dried tofu which can be used as an alternative protein source.pre-emulsion from the mixtures of tofu powder and oil were prepared.The effect of per-emulsion(4050 and 60 % of surimi weight) on the qualities of fish tofu were elucidated. The pre-emulsion could be added to fish tofu at 60% of surimi weight.The result of sensory test showed that overall acceptance from panelists of this fish tofu was signlficantly. When the pre-rmulsion was added to fish ball (506070 and 80% of surimi weight) the pre-emulion could be added to fish ball at 80 % of surimi weight.The result of sensory test showed that overall acceptance from panellsts of fish ball was significantly.

1. To study the personal factors of Diploma students in Ubon Ratchathani Vocational College 2. To study the knowledge about healthy food consumption of Diploma students in Ubon Ratchathani Vocational College. To study the healthy food consumption of Diploma students in Ubon Ratchathani Vocational College 4. To study the relationship between personal factors and healthy food consumption of Diploma students in Ubon Ratchathani Vocational College 5.To study the relationship between knowledge about healthy food and healthy food consumption of Diploma students in Ubon Ratchathani Vocational College amount 313 students.The instrument used in the research is the questionnaire. The statistics used for data analysis is frequency percentage and chi-square values and sampling by method of landscape The results revealed that. 1) Most of the students are female aged between 18-20 years they are studying in the first year Department of Business Administration. They live in a dormitory Ubon Ratchathani Province they get money from their parents 51-100 baht and the index is in the normal range. 2) Most students have knowledge about healthy food. The index is in good. 3) The objective of consuming healthy food is for health. The types of health food that are most commonly consumed are fruits and fruit products. Frequency of consuming healthy food 3-4 times per week. The average cost of consuming healthy food is 51-100 baht per time and receiving health food news from YouTube. Where to buy healthy food is the fresh market / night market. The most popular healthy food items are fruit salads and soy milk. 4) The relationship between personal factors and healthy food that gender is correlated with the frequency of consumption of healthy food. Field of study housing characteristics and money received from parents per day correlated with the cost of consuming healthy food on average per time and the statistical significance is at the level of .05 5)The relationship between knowledge of healthy food and healthy food consumption found that there is a relationship between the frequency of healthy food and the cost of healthy food consumption per time and the statistical significance is at the level of .05

Types of tofu for replacement egg yolk affected the quality of salad dressing were studied with respect for health food industry. Soft and steam tofu could be replaced egg yolk on salad dressing processing. The salad dressing which was obtained from steam tofu was accepted than soft tofu. The steam tofu cause decreased the viscosity of the salad dressing. The salad dressing was obtained from 20% of steam tofu gave a good sensory quality. Modified starch could be used as ingredient for replacement of oil in salad dressing processing. Addition of modified starch also increased the viscosity of the salad dressing. The modified starch could be added as ingredient to 2-3% and could be kept more than 4 weeks at temperature 5 ± 1 C ํ The salad dressing which obtained from steam tofu technology was transferred to 30 panels. The trainee majority groups were female 86.67% 15-24 years old 50% the occupation were employees 36.66% and income 10001-15000 baht. The training process was evaluated by trainee the satisfaction was the most appropriate (x = 4.7) (83.2%)