Coffee is a critical agricultural commodity to be used to produce a premium beverage to serve people worldwide. Coffee microbiome turned to be an essential tool to improve the bean quality through the natural fermentation. Therefore, understanding the microbial diversities could create the final product's better quality. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand to characterize the microorganisms involved in correlation toward the biochemical characteristics and metabolic attributes. Roasting is another important step in developing the complex flavor/ aroma that make coffee to be enjoyable. During the roasting process, the beans undergo many complex and alternatively change in the physicochemical properties from the gained substances in the fermentation process. The changing in the formation of the substances responsible for the sensory qualities, physicochemical/ aroma attributes as well as the health benefits of the final product. Using the starter culture could also develop the distinguished characteristics of coffee (Research collaboration with Van Hart company)
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คณะวิศวกรรมศาสตร์
Telemedicine App is a prototype system that provides basic functions for communicating diagnosis between patients, nurses, and doctors via video conferencing. The system is contains different diagnostic room and it allows recording patient information. It is an open source for others to extend for further development.
คณะวิทยาศาสตร์
This project presents the development of an automatic recycling machine for plastic bottles and cans, utilizing Machine Learning for packaging classification through image processing, integrated with smart sensor systems for quality inspection and operation control. The system connects to a Web Application for real-time monitoring and control. Once the packaging type is verified, the system automatically calculates the refund value and processes payment through e-wallet or issues cash vouchers. The system can be installed in public spaces to promote waste segregation at source, reduce contamination, and increase recycling efficiency. It also provides financial incentives to encourage public participation in waste management. This project demonstrates the potential of combining Machine Learning and smart sensor systems in developing accurate, convenient, and sustainable waste management solutions.
คณะอุตสาหกรรมอาหาร
This study aims to investigate the co-encapsulation technique of vitamin C and coenzyme Q10 within liposomes to enhance their stability and encapsulation efficiency and evaluate their antioxidant activity and release behavior under simulated gastrointestinal conditions. Liposomes were prepared using the High-Speed Homogenization Method, and their characteristics, including particle size, zeta potential, encapsulation efficiency, and antioxidant activity, were analyzed using DPPH, ABTS, and FRAP assays. The results demonstrated that co-encapsulation significantly improved the stability of vitamin C and coenzyme Q10 compared to single encapsulation. The liposomes exhibited high encapsulation efficiency and maintained strong antioxidant activity. The release profile under simulated gastrointestinal conditions also indicated a sustained and controlled release. These findings highlight the potential of the co-encapsulation technique in enhancing the efficacy of functional bioactive compounds, making it applicable to the food and nutraceutical industries.