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
Mitsubishi Motors (Thailand) Co.,Ltd. This company has a zero-risk, zero-accident safety policy, and it has maintained records of all accidents that happened inside the factory in 2024.There have been 5 accidents to date, one of them was an accident that happened on the production line while the Production Engineer Assembly Department had control of it. I got this issue to be resolved as a result. by identifying issues, classifying them, and choosing solutions to address them. D using CCTV and AI cameras to identify behavior to prevent risky events from occurring by training AI with images or Equipment malfunctions, including pallets,X-Lifters, and conveyor Including designing the Concept Improvement of the software so that CCTV+AI Camera can detect it. Outcome following installation That area was accident-free after that. Avoid accidents Cut down on the losses that will happen Whether it be the costs incurred because of the accident Training new hires Resources for work or a variety of other purposes.
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
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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.