Efficient durian orchard development requires integrating knowledge, technology, and innovation from farmers and academics to cope with environmental changes and market demands. The Durian Web-based Learning Hub is an online learning platform developed to serve as a central hub for knowledge transfer from experts and as a space for experience exchange among farmers. Users can access learning resources conveniently and continuously. This platform is part of the Innovation Project for Production and Marketing Information Management Innovation for Enhancing the Quality of Durian Production Entering into Premium Markets, supported by the Program Management Unit for Area-Based Development (PMUA)
การทำสวนทุเรียนในปัจจุบันเผชิญกับความท้าทายหลายด้าน ทั้งการเปลี่ยนแปลงสภาพภูมิอากาศ โรคและแมลงศัตรูพืชชนิดใหม่ และความต้องการของตลาดที่เปลี่ยนแปลงอย่างรวดเร็ว ในขณะที่องค์ความรู้และประสบการณ์ที่มีค่าของเกษตรกรและผู้เชี่ยวชาญกระจายอยู่ในหลายพื้นที่ การเข้าถึงข้อมูลและการแลกเปลี่ยนประสบการณ์แบบดั้งเดิมมีข้อจำกัดด้านเวลาและระยะทาง จึงจำเป็นต้องพัฒนาแพลตฟอร์มการเรียนรู้ออนไลน์ที่จะเชื่อมโยงผู้คนในวงการทุเรียนเข้าด้วยกัน เพื่อสร้างชุมชนแห่งการเรียนรู้ที่เข้มแข็งและยั่งยืน
คณะวิทยาศาสตร์
Microalgae are rich in bioactive compounds that may contribute to the growth of probiotics, which require appropriate nutrients, known as prebiotics, to thrive. This study aims to evaluate the effectiveness of crude extracts from intracellular components residues of the microalga Chlorella sp. KLSc61 in promoting the growth of the probiotic bacterium Lactiplantibacillus plantarum JCM1149 under simulated gastrointestinal conditions. The intracellular extracts were obtained using 70% (v/v) ethanol, and their effects on probiotic growth were tested at concentrations of 0.1%, 0.75% and 1.5%. The growth of Lactiplantibacillus plantarum JCM1149 was assessed using the drop plate method. The findings of this study will provide insights into the potential of Chlorella sp. KLSc61 extracts in enhancing probiotic growth, which could lead to the development of synbiotic dietary supplements containing both probiotics and prebiotics. Additionally, this study may serve as a foundation for further research on the role of microalgal extracts in gut health and immune system modulation.
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.
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.