This research aimed to study teamwork ability of Facully of Industrial Education students Electronic Engineering major. The questionnaire was used to determine number of sample by using purposive sampling technique. The target population of the study were students of Rajamangala University of Technology Pha Nakon (RMUTP) the Faculty of Industiral Education in the semester 2 academic year 2007. Data were analyzed by using frequency percentage and mean presented in context and pareto diagram. The results can be concluded as follows: the findings of the study reflected that students majoring Electronic Engineering have participated moderately in the activity but worked in teams. Therefore undergraduate students to graduate within appointed academic period they should have participated in any scholastic activity.

This research aimed to study the conditions of academic work productivity; to study and understand rules and regulations so as to achieve academic position as well as the opinions on the academic work productivity and the need to support the academic work productivity of 73 of the lecturers of the Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon. Data analysis was done by SPSS. This study Data statistics were percentage mean and standard deviation in terms of knowledge and understanding of rules and regulations in achieving academic position the lecturers of Faculty of Liberal Arts understood the rules and regulations at the medium level The reason why they did not want to make an academic work was the lack of motivation. The obstacle in making the academic work mostly was because they were engaged in other works. As for the need to be supported in making the academic work the lecturers required the faculty to provide them with various means of communications. T-test result showed that different obstacles significantly differ between different sex at .05 level.

This research aims to study the demand of vocational and high vocational graduates with commercial major by the entrepreneurs under the Industrial Estate Authority of Thailand (IEAT) during 2008-2010. The samples are the 340 entrepreneurs under the IEAT. The data are collected by questionnaire during June-August 2007 and analyzed by frequency and percentage; and it is found that: (1) the entrepreneurs’ demand with high vocational certificates is 61.17% whereas the demand for graduates with vocational certificates is 38.83%. (2) The top 3 fields of studies in vocational education which are in high demand by the entrepreneurs are sale accounting and business computer. High vocational education which are in high demand by the entrepreneurs are marketing accounting and business computer.

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.