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
In the present day, interest in health and the consumption of chemical-free food has been steadily increasing, particularly in homegrown produce such as Phoenix oyster mushrooms (Pleurotus pulmonarius), which are highly nutritious and suitable for weight control. However, small-scale mushroom cultivation often faces challenges related to unsuitable environmental conditions, such as unstable temperature and humidity, which affect the growth and quality of the mushrooms. The development of an automatic temperature and humidity control system plays a crucial role in addressing these issues by utilizing sensor technology to monitor and adjust environmental conditions with precision. This helps enhance production efficiency, reduce human errors in manual control, and promote safe food production at the household level. Additionally, it helps lower production costs and supports the concept of sustainable living. The adoption of this technology is considered an important innovation in improving the quality of mushroom cultivation and increasing sustainability in food production.
คณะอุตสาหกรรมอาหาร
Tepache is a traditional Mexican fermented beverage commonly made using pineapple peels, which naturally contain sugars and the enzyme bromelain. These components contribute to its distinctive aroma and unique flavor. This project aims to develop a health-enhancing tepache by fermenting pineapple peels with probiotic yeast and lactic acid bacteria. Additionally, prebiotics, including inulin and xylo-oligosaccharides, are incorporated as nutrients to support probiotic growth. The resulting synbiotic tepache promotes gut microbiota balance, exhibits antioxidant properties, and enhances the immune system, making it a functional and beneficial beverage for consumers.
คณะวิศวกรรมศาสตร์
Nowadays, rail transportation has a significant impact on people's lives and economic growth. Consequently, the number of rail systems being built around our country has dramatically increased. This process causes various types of pollution, such as noise and rail-way vibration, which can badly affect the life of citizens who live nearby. The most popular way to solve this problem recently is to decrease the noise from the sound source or to adjust the vibration by attaching a Track Damper to the railway. This technique is being used in many countries especially in Europe and Australia because it is cheap and has high efficiency. The key piece called Track Dampers are made by AUT company’s Thailand for a period of time. The company produces Track Dampers for the owner of the technology so as to sell more than 300,000 pieces of it overseas. Furthermore, the demand of Track Dampers grows as the railway systems expand. Unfortunately, the imported synthetic materials, which are used to create Track Dampers, are made from environmentally unfriendly sources. As a result, this research aims to develop the product to be environmentally-safe by replacing some imported materials with Thai’s local content; which are natural rubber and rubber crumbs. Furthermore, the product will be added value by mounting with embedded sensors for real-time monitoring of track vibration, noise, and rail temperature. All embedded devices developed will sense, collect, and automatically send to cloud by wireless technology platform. The AI and IOT platform will also be developed for safety, security, and maintenance proposed of railway track system. However, in conducting research, there will be close collaboration with AUT company through design, production, and testing. The outcome of this research is to upgrade AUT company from tier 2 manufacturer (TRL 8-9) to tier 1 manufacturer (TRL 7-8) which will be served the Thailand competitiveness enhancing strategic goal.