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)
-
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
This project aims to study the load transfer in timber building structures by analyzing weight distribution across key structural components such as beams, columns, and floors, as well as the load-bearing behavior of wood under different conditions. The research incorporates structural calculations and modeling to examine load transfer patterns. Additionally, it enhances skills in design, analysis, and teamwork, providing practical knowledge applicable to real-world construction projects.
คณะวิศวกรรมศาสตร์
-
คณะวิทยาศาสตร์
The synthesis using electrons as reagents instead of oxidants is a method for synthesizing drug molecules in a way that reduces the use of chemicals, thereby minimizing environmental pollution.