The innovation of aromatic and cooling inhalers stems from the widespread use of inhalers in modern times. This innovation aims to elevate the product to suit contemporary lifestyles, incorporating Thai identity in a way that resonates with the younger generation. The development focuses on enhancing scents using locally sourced Thai ingredients, adding value to Thai flowers and fruits. Various extraction methods are employed to preserve the fragrance for a longer duration. Additionally, borneol, camphor, and menthol are blended to provide a refreshing and cooling sensation. For the packaging, polymer clay is used to create the container, which is hand-molded and then baked to harden. Instead of a traditional cap, a fabric covering is used to introduce a unique and innovative alternative to conventional inhalers.
เพื่อยกระดับวัตถุดิบท้องถิ่นไทยให้มีกลิ่นที่แปลกใหม่ เพื่อให้เข้าถึงคนรุ่นใหม่ได้มากขึ้นและสร้างกลิ่นอัตลักษณ์ไทยโดยใช้ดอกไม้และผลไม้ไทยในการทำยาดม
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
Koh Tao, a picturesque island in Thailand, is famous for its breathtaking coral reefs and vibrant marine life, attracting diving enthusiasts from all over the world. Despite its natural beauty, the island currently lacks innovative accommodations that enhance the visitor experience and promote environmental sustainability. This project proposes the development of a unique four-star floating resort with underwater villas, designed to offer an extraordinary lodging experience that fosters a deeper connection with the marine environment. By incorporating sustainable practices into the resort's design and operations, the project addresses the growing demand for eco-friendly tourism in the region. The floating resort concept aims not only to provide guests with an immersive experience but also to raise awareness about marine conservation. Through eco-friendly design and operations, the resort seeks to set a benchmark for sustainable tourism in Koh Tao, showcasing how accommodations can align with environmental stewardship, benefiting both the local ecosystem and tourism.
คณะอุตสาหกรรมอาหาร
Spent coffee grounds (SCGs) are waste from coffee drink process, which are rich of a varieties of nutrients. This research applied SCGs as ingredient in cracker. The optimized formula and process are studied as well as addition of different levels of SCGs were studied. It was found that addition of SCGs in cracker had hedonic score in high level from panels, especially panels who drink coffee. Moreover, it was observed that SCGs could increase nutrients especially carbohydrate and fiber to the product.
คณะเทคโนโลยีสารสนเทศ
In the era where information technology plays a significant role in various fields, the use of website to support education has become essential. This case study focuses on the development of a website for the Object Oriented Programming (OOP) course at King Mongkut's Institute of Technology Ladkrabang (KMITL) to facilitate instructors and teaching assistants in grading, assessing student work, and tracking student progress. The developed system helps reduce grading errors, ensures accurate and timely assessments, and enables efficient monitoring of students' academic performance. Additionally, the platform allows students to schedule project submissions and track their grades, while providing statistical data on student performance. This development aims to modernize and enhance the quality of teaching and learning.