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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คณะเทคโนโลยีการเกษตร
Currently, Thailand is facing the issue of an aging agricultural workforce and a shortage of labor. The hiring process for agricultural workers is primarily based on word-of-mouth within a limited, narrow area. This may have indirect negative effects in various aspects, such as the lack of basic selection criteria (experience, skills), budget control, and hiring processes. As a result, the idea of creating a job platform specifically for farmers was conceived.Currently, Thailand is facing the issue of an aging agricultural workforce and a shortage of labor. The hiring process for agricultural workers is primarily based on word-of-mouth within a limited, narrow area. This may have indirect negative effects in various aspects, such as the lack of basic selection criteria (experience, skills), budget control, and hiring processes. As a result, the idea of creating a job platform specifically for farmers was conceived.
คณะศิลปศาสตร์
"Niyom Thai" represents health-centric footwear adorned with traditional Thai patterns, embodying an innovative approach to sustainable development tailored to the current needs of local communities. These shoes utilize natural materials to mitigate fatigue and integrate safety technologies, including location tracking via a mobile application and heart rate monitoring. This addresses the aspects of convenience and well-being in both daily life and travel
คณะอุตสาหกรรมอาหาร
This study aims to investigate the co-fermentation process between lactic acid bacteria (LAB) and Saccharomyces cerevisiae in the production of sour beer, with a focus on its impact on product quality, including pH, organic acid content, sugar content, and sensory characteristics. In this experiment, selected LAB strains and S. cerevisiae were utilized under controlled fermentation conditions. The microbial ratio was optimized to enhance growth and the production of key compounds. The findings indicate that co-fermentation significantly reduces pH compared to fermentation with yeast alone. Furthermore, an increase in lactic acid was observed due to sugar consumption by LAB, contributing to the distinctive flavor profile of sour beer.