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K-link Application

K-link Application

Abstract

A platform that aims to connect students from all faculties and departments to promote joint activities and develop effective social and collaborative skills, focusing on: Promoting learning and self-development through reviewing lessons and collaborative learning that are relevant to all faculties and departments in the university, creating a space for negotiation and exchange of knowledge, and supporting joint activities to build relationships and cooperation among students.

Objective

จากสถิติโดยเฉลี่ยแล้วในแต่ละวันคนเราจะพบเจอคนแปลกหน้าประมาณ 47 คน นั้นเท่ากับว่าเรา จะพบเจอคนหน้าตาใหม่ๆมากถึง 17,155 คน ต่อปี ซึ่งในการพบเจอกันของผู้คนโดยปกติแล้วเป็นเรื่องที่ เป็นไปไม่ได้เลยที่จะเจอคนที่ชอบหรือมีความต้องการอะไรคล้ายๆกัน เราจึงเกิดแนวคิดที่จะนำพาคนเหล่านั้นให้มาเจอกันได้ง่ายขึ้นจากการสร้างแอปพลิเคชัน ที่จะ ส่งเสริมการทำกิจกรรมร่วมกันของนักศึกษาทั้งจาก ต่างคณะและภายในคณะ เดียวกัน และยังส่งเสริมการ ทบทวนบทเรียน ทำแบบฝึกหัด เพื่อพัฒนาความรู้ในบทเรียนร่วมกัน ที่จะมีรายวิชาจากทุกคณะ และทุก สาขาภายใต้คอนเซ็ปต์ที่ว่า KMITL GO and grow up together

Other Innovations

Designed Quality coffee from fermentation

คณะอุตสาหกรรมอาหาร

Designed Quality coffee from fermentation

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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Wellness center Project

คณะสถาปัตยกรรม ศิลปะและการออกแบบ

Wellness center Project

Thammadul Wellness Center is a health and wellness center focused on restoring balance to the body and mind through natural therapy and holistic care. Designed as a retreat for relaxation and rejuvenation, the center integrates alternative medicine, nutritional therapy, appropriate exercise, and an environment that promotes tranquility. The center offers a wide range of services, including Thai herbal spa treatments, yoga and meditation, nutritional counseling, and personalized health restoration programs. The architectural design emphasizes the use of natural materials and a setting that harmonizes with the surrounding environment, creating a serene atmosphere that allows visitors to reconnect with nature. Thammadul Wellness Center aims to promote the concept of holistic health care, emphasizing prevention rather than treatment, so that guests can adopt these wellness practices into their daily lives sustainably.

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Eco-Mango Pack: Green Packaging for a Sustainable Future

คณะเทคโนโลยีการเกษตร

Eco-Mango Pack: Green Packaging for a Sustainable Future

"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.

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