This research aims to develop product designs for bakery products and handmade flowers from Sa paper in order to transfer the technology to communities. It also intends to follow-up and evaluate the research project and technology transfer of community products in Nonthaburi province. The population in this research are community members in Bang Bua Thong and Bang Yai districts of Nonthaburi province. The sample used in a survey for desired characteristics of bakery products and handmade flowers from Sa paper were selected through accidental sampling from trainees participated in the short vocational training courses of Rajamangala University of Technology Phra Nakhon Chotiwet Campus. Experts who select and examine product designs are from Rajamangala University of Technology Phra Nakhon Chotiwet Campus and external organizations. The target groups for technology transfer -and also for project follow-up and evaluation -are members of Ban Lak Khon Community in Lam Pho subdistrict Bang Bua Thong district and members of Hand-made Flowers from Sa paper Community in Bang Yai subdistrict Bang Yai district in Nonthaburi province. Tools used in the research includes a survey questionnaire on desired characteristics of bakery products a survey questionnaire on desired characteristics of hand-made flowers an evaluation form of bakery product design an evaluation form of hand-made flowers design a report form for community product examination an evaluation form for project success an assessment form for training process and a form for project follow-up. The research process in the product development phase started from organizing a forum of community representatives in order to select specific products surveying consumers demand for desired characteristics of products developing product designs making products surveying for satisfaction in products and examining the products. After this the technology transfer phase began from studying about product curriculum and target groups developing research tools designing training courses implementing the training courses and evaluating the training courses. Finally the process for project follow-up and evaluation started by studying related documents and research papers in the past two years developing a follow-up form selecting samples gathering data analyzing data presenting data and preparing research report.

The purposes of this research were to collect the data about Thai cuisine from four regions to design and implement database about Thai cuisine and transfer on internet and to tranfer the technological database about Thai cuisine from four regions. The research process involved studying data collecting the lists of regional Thai cuisine : the North Northeast Central and Southern collecting the information about food recipes materials and tools choosing the appropriate data taking pictures materials and tools designing and implementing web database creating computer system developing computer system installing computer software in order to input data testing the system and transferring web database on internet. The result was found that regional Thai cuisine web database was divided into 4 categories21 Kinds of cooking methods 293 data of food with recipes 108 data of food without recipes 138 items of materials and 39 items of tools for perparing and serving food. Interested persons could reach our information about Thai cuisine from four regions at http://www.thaicuisinenetwork.com