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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คณะศิลปศาสตร์
As a value-added product of locally sourced fruits in Phang Nga, stevia-sweetened jelly offers a healthy and sustainable option for consumers seeking reduced sugar intake. This product has the potential to become a popular souvenir, promoting local agriculture and boosting the regional economy.
คณะเทคโนโลยีการเกษตร
"Eco Mango Pack: Eco-friendly Packaging for a Sustainable Future" focuses on developing innovative packaging for Nam Dok Mai mangoes, considering fruit safety, shelf life, and environmental impact. The selected materials include a box made from coconut husk, and dry water hyacinth stems have been utilized as internal cushioning to enhance shock resistance. Additionally, dried coffee grounds are incorporated into the packaging to extend the mango's shelf life. The design also takes into account the needs of small-scale farmers, making the packaging suitable for community enterprise production and reducing production costs. This project aims to add value to Thai agricultural products, support the circular economy concept, and promote the use of environmentally friendly materials in the packaging industry.
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
The thesis artwork titled “The Red Mist” presents a narrative adapted from a short story of the same name by Assistant Professor Chatnarong Wisutkul in 2003. The story is set in a future world where people's greed and selfishness have led to a war, forcing them to rely on "breathing machines" to survive in the "red toxic mist." Phakin, a 15-year-old boy, embarks on a journey with a group of refugees. As they pass through abandoned cities, they encounter a boy without a breathing machine who has recently lost his father. Phakin decides to help him, despite objections from others. The boy tries to end his life by shutting off his breathing machine, and when Phakin intervenes to save him, he collapses from inhaling the toxic air. Witnessing Phakin's selfless act, the others are moved and join forces to save both of them. Phakin demonstrates that in difficult times, humans must cooperate and help each other rather than being divided and selfish.