The objectives of this research were 1) to study factors that promote and support entrepreneurial skill building for students of the Faculty of Liberal Arts. Rajamangala University of Technology Phra Nakhon 2) Develop a learning model to enhance entrepreneurial capacity For students of the Faculty of Arts Rajamangala University of Technology Phra Nakhon which summarizes the results of the study as follows: The results of a study of elements and indicators of entrepreneurial competency for setting goals developing and evaluating student competency. with the research process to analyze the exploratory factor analysis (EFA) sample of teachers Faculty of Arts Rajamangala University of Technology Phra Nakhon found that the performance components of Entrepreneurship of students of the Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon consists of 4 competencies: (1) Competency in promoting holistic thinking: 14 indicators; (2) Evidence-based competency: 8 indicators; (3) Empowerment competence. and quality of care with 11 indicators and (4) ethical competency with 8 indicators of which 41 performance indicators out of a total of 42 indicators were accurate to the actual condition.

The objectives of this research seek to desired factors for established of model on innovative development of logistics management 5.0 to increased competitiveness of local herb product and local economic development. Theoretically the future research method using Delphi Technique approached to consensus from is purposive key informants. Who were relevance experts involving three rounds of in-depth interviews and questionnaire and the descriptive statistics included median and interquartile range (IR) were used to analyses Delphi consensus. The research findings indicated that demand chain factors consisted of 1) innovative development of customer engagement 2) innovative development of customer services 3) innovative development of customer responses and 4) innovative of manufacturing flow management. It combined with supply chain factors consisted of 1) innovative development of adaption 2) innovative development of value engineering 3) innovative development of value chain for logistics management and 4) innovative development of strategic alliance. Ultimately this above research results can be using to established model of innovative development of logistics 5.0 management to increase competitiveness of local herb products and grassroot economics development. (husband/wife/children) after retirement most of them do not have credit cards is the same sample group that has the highest level of planning for life after retirement. However the researcher tested the hypothesis and found that the majority of people are aware of the rise of an aging society and has increased investments before retirement age. Relying on government’s policy for the elderly is no longer the real answer for the people as working age groups are well prepared to plan and manage their retirement living. Moreover the educational level of the sample population is related to financial education and investment to prepare for retirement. Lastly the researcher found that working age people still need a lot of support for knowledge about sustainable retirement life management.

The purpose of the study was set to analyze the current situation of the competency of accountants model of small and micro community enterprise of central region in 2030. The study was examined through the perspective of a group of experts scrutinizing future feasibility the competency of accountants of small and micro community enterprise of central region in 2030. The data were examined by delphi techniques with the data collected through the interviews and questionnaires from three different data collections. The data analysis was completed using median and consistency then confirmed the result with by the interquartile range calculation. It was found that the key components included 1. Intelligence Quotient 2. Resilience Intelligence 3. Moral Intelligence 4. Creative Intelligence and digital Intelligence of future forms of the competency of accountants model of small and micro community enterprise of central region in 2030 as examined and approved by the experts in all four skills for the feasibility of the future application.

This research suggests an add-on working compatibly with Google Forms to construct multiple-choice questions (MCQs). This add-on comprises two main components including software for constructing MCQs and a data storage for collecting data used to compose MCQs. I demonstrated effectiveness of the add-on by applying it in the context of repetition online learning in which students could learn relearn and take an exam of which MCQs generated by the add-on. At the last step of this research I suggest using a sentiment analysis method – based on natural language processing and machine learning to find environmental factors and teaching strategies suitable for the repetition online learning.

The objectives of the research on the application of dry ice in making chocolate mousse for the cold western dessert competition were to study the appropriate time for freezing chocolate mousse and test the physical quality of frozen chocolate mousse using randomized complete block design (RCBD) method at 95% reliability. The quality of senses sight color smell taste and texture and the overall preference were evaluated. The difference of mean was compared with by Duncan New Multiple Rang Test (DMRT) using a computer program to find the appropriate time to freeze chocolate mousse. 15 testers applied the 5 – point hedonic scale to test the product. Research results showed that the testers preferred the product that was frozen for 40 minutes the most. In terms of color smell taste and overall preference the mean was 4.50 4.41 4.00 4.35 4.25 and 4.21 respectively. The physical quality test results indicated that the texture of the mousse frozen for 30 minutes had the best hardness adhesion and flexibility 27.53 3.17 0.43 and 1.21 respectively. The product frozen at 40 minutes had the highest lightness (L*) yellowness (b*) and redness (a*) 40.15 13.03 and 22.31 respectively with the statistical significance (p≤0.05).