Layla, the hotel robot, is responsible for carrying guests’ luggage and guiding them to their accommodations. It is equipped with an internal map of the hotel, allowing it to navigate various locations efficiently. Additionally, it features an AI-powered system that enables interactive conversations in three major languages: Thai, English, and Chinese.
เนื่องจากปัญหาการขาดแคลนพนักงานโรงแรมในปัจจุบัน พนักงานจึงต้องทำหน้าที่หลายอย่างในเวลาเดียวกัน ทำให้ลูกค้าอาจต้องรอคิวนาน ดังนั้นเพื่อเพิ่มประสิทธิภาพการทำงานให้สะดวกและรวดเร็วยิ่งขึ้น จึงสร้างนวัตกรรมชิ้นนี้มาเพื่อช่วยลดภาระหน้าที่ของพนักงาน เช่น Bellboy, Concierge และ Receptionist เป็นต้น
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
Design a graphic concept for a vending machine and its surrounding area (5x6 meters) featuring INGU skincare products
คณะอุตสาหกรรมอาหาร
The "PRIVARY" product is an innovative herbal jelly beverage designed to support weight management and promote health through the benefits of four Thai herbs: roselle, safflower, chrysanthemum, and bitter melon. These herbs are rich in active compounds such as flavonoids, beta-carotene, and anthocyanins, which help reduce blood lipids, prevent inflammation, and exhibit antioxidant properties. The product emphasizes convenience and caters to health-conscious consumers using advanced production techniques like Inverse and External Gelation to create spheres encapsulating key bioactive compounds. Additionally, the product aligns with sustainability goals by enhancing the value of Thai herbs and supporting local communities.
คณะวิศวกรรมศาสตร์
The production process of the food rancidity indicator label consists of three main steps: 1) preparation of the indicator solution, 2) preparation of the cellulose solution, and 3) formation of the sheet. The indicator solution includes bromothymol blue and methyl red, which act as indicators. The cellulose solution consists of hydroxypropyl methylcellulose, carboxymethyl cellulose, sodium hydroxide, polyethylene glycol 400, and the indicator solution. For the sheet formation, the cellulose solution was mixed with natural latex to increase flexibility and impart hydrophobic properties. After drying, the invention appears as a thin, dark blue label. When exposed to volatile compounds from rancid food, the label changes color from dark blue to green, and then to yellow, corresponding to the increasing amount of volatile compounds from the rancid food.