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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คณะแพทยศาสตร์
Migraine, a prevalent neurological disorder, is the third most common disease globally, causing significant health and financial burdens. It has four stages: prodrome, aura, headache, and postdrome. The prodrome (also known as premonitory) stage is crucial as it precedes the headache by up to 72 hours. Taking medication during the premonitory peroid has shown to prevent the headache phase . However, the symptoms of premonitory period lack specificity, making it difficult for patients to know if they’re experiencing premonitory symptoms. Calcitonin-gene related peptide (cGRP),is a protein that plays a key role in migraine pathogenesis and studies found that salivary cGRP levels increase during the premonitory stage. This study aims to develop and evaluate a lateral flow immunoassay kit for detecting salivary cGRP levels in migraine patients during the prodrome stage. It can serve as a confirmation tool for premonitory symptoms.
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
The " Center of Invention for Future and Sustainability Project (Continuing)" serves as a continuation of a pilot initiative focused on the retrofitting of older buildings (Vach. 7), specifically a five-story structure. The primary aim of this project is to develop methodologies for enhancing the sustainability of existing buildings in order to mitigate carbon dioxide emissions. In the execution of the Future and Sustainability Innovation Development Center Project (Continuing), a comprehensive analysis of relevant data and theoretical frameworks has been undertaken, leading to the formulation of a research methodology designed to identify optimal strategies for retrofitting older buildings to reduce carbon dioxide emissions. This approach is structured into three principal phases: the combustion of fuels associated with transportation, labor, and materials; the electricity consumption during the construction process; and the accumulation of greenhouse gases from both existing and new construction materials. The project employs an experimental research design, wherein empirical data is collected to evaluate and quantify the equivalent carbon dioxide emissions arising from the construction of new buildings compared to the retrofitting of the selected case study building. Subsequent analysis of the collected data revealed that retrofitting the existing structure—through the integration of sustainable design principles—resulted in greenhouse gas emissions of 11.88 kgCO2e/sq.m. In contrast, the emissions associated with new building construction amounted to 299.35 kgCO2e/sq.m., indicating a reduction in carbon dioxide emissions by a factor of approximately 26 when compared to the construction of new buildings.
คณะครุศาสตร์อุตสาหกรรมและเทคโนโลยี
Crispy Rice-berry Snack is a product made from broken rice-berry rice that has been processed into a snack that is thin and crispy, bite-sized. Broken rice-berry rice is cooked, finely ground, and mixed with other ingredients to increase its nutritional value, such as adding plant seeds, adding plant protein nutrients, and then forming it into sheets using heat. The resulting product is a thin sheet, purple-brown in color, crispy, and has the smell of the ingredients used in the production process. It does not contain sugar or sweeteners. It is used as a snack with tea or coffee. Crispy Rice-berry Waffle is a product that contains complete nutrients, including carbohydrates, protein, and fat, which are derived from the ingredients in the production formula.