This survey research was conducted to study teaching efficiency as well as comparing the individual factors and opinion on teaching efficiency of student center based on the National Education Act of B.E. 2542 (1999) Faculty of Business Administration Rajmangkala University of Technology Phra Nakhon. The sample taken for the investigation was 400 students who enrolled in the Faculty of Business Administration Rajamangala University of Technology Phra Nakhon for academic year 2010. The study presented the following results. 1. The perspective on teaching efficiency of student center based on the National Education Act of B.E. 2542 (1999) Faculty of Business Administration Rajmangkala University of Technology Phra Nakhon was in a high level. 2. The perspective on teaching efficiency of student center based on the National Education Act of B.E. 2542 (1999) Faculty of Business Administration Rajmangkala University of Technology Phra Nakhon classified by genders had a statistical significance at .05 level. 3. The perspective on teaching efficiency of student center based on the National Education Act of B.E. 2542 (1999) Faculty of Business Administration Rajmangkala University of Technology Phra Nakhon classified by study areas had a statistical significance at .05 level.

Development Project of Thai dessert products for export industry aimed to develop 5 kinds of Thai dessert recipes and process which consisted of cereal bar instant peanut paste powder instant fried banana flour Kratong Thong (Golden Thai Pastry Cups) adapted for keeping longer and instant Kanom Krok flour (Coconut Rice Cake). The result was found that cereal bar from black sticky rice was developed by using 2 % high-fructose syrup and 12% glucose syrup and total soluble solid of syrup was at 90 Brix. The product tested was accepted moderately. Instant peanut paste powder recipe development made by Miss Suphannika Kosum was tested for sensory evaluation to compare with other peanut paste produced in marketplace. It was found that the product was accepted and there was statistically significant difference at p< 0.05. The five sensory overall liking attributes (colour smell taste texture and total impression) were 7.83 7.76 7.73 7.63 and 8.03 respectively. The product had high preference score. Instant fried banana flour recipe development was done by using rice flour to wheat flour ratio at 120:20 12.5% baking soda and 0.5% calcium chloride. Water requirement was 200 milliliter. The product was accepted at medium to high level. The second recipe of Kratong Thong (Golden Thai Pastry Cups) was the most accepted because it was golden yellow and smooth and stir frying for 1.3 minutes. The product was accepted at medium to high level. For instant Kanom Krok flour (Coconut Rice Cake) it was found that 3 recipes of them were significantly different for texture liking at p< 0.05. 100 and 90 gram of rice flour were studied for producing Kanom Krok it was found that there was no statistically significant difference for overall liking attributes (p> 0.05). Because of indifferent quantity of flour Kanom Krok was slightly different. However Kanom Krok made by 90 gram rice flour was less firming when compared to 100 gram rice flour and the product quantity obtained was also less. There was no statistically significant difference for overall liking attributes. The researcher transferred this knowledge and technology to the target private organization. The first time held on “Thai Dessert Products Course” in Lopburi province between 12-13 May 2008. The result of the technology transfer was found that 80 % of the participants’ satisfaction was accepted and after the course was finished the target groups applied this knowledge and technology for their careers to increase community’s income. It is regarded that this project was accomplished according to its success in the goal and objectives. Remark: 1Assistant Professor 2Lecturer of the Faculty of Home Economics Technology 3Lecturer of the Faculty of Architecture and Design

Research project of product development of hemp dying for Hub-Kra-Pong agricultural cooperatives limited. The purposes of this research were 1) Products development from hemp dying for Hub-Kra-Pong agricultural cooperatives limited. 2) To transfer technology of creativeproducts from hemp dying. 3) following the result of the project success. The research in the first year (Budget 2551) divided their operations into 3 phases. Phase 1) the experiment selected the appropriate characteristics of hemp fibers to the dying. Phase 2) the experiment was tie and dye method for appropriating characteristics of hemp fibers. Phase 3) design patterns in order to create product bags and hats design forms of 15 styles and chosen by the expert. The expert selected in each type 3 styles for making products to survey the product satisfaction. The research in the second year (Budget 2552) is a transfer technology products (bags and hats) prototype from hemp fiber that are made to Hub-Kra-Pong agricultural cooperatives limited. For the satisfaction of 30 participants trained to result as follows.