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.
การพัฒนาผลิตภัณฑ์เจลลี่จากผลลูกชก ซึ่งเป็นผลไม้ท้องถิ่นของจังหวัดพังงาที่มีความโดดเด่นและหายาก วงจรชีวิตที่สั้นและให้ผลผลิตเพียงปีละครั้ง การนำลูกชกมาแปรรูปเป็นเจลลี่จึงเป็นการเพิ่มมูลค่าและยืดอายุการเก็บรักษาของผลผลิตทางการเกษตรท้องถิ่น นอกจากนี้ การใช้หญ้าหวานเป็นสารให้ความหวานแทนน้ำตาลยังสอดคล้องกับแนวโน้มของผู้บริโภคที่หันมาใส่ใจสุขภาพและต้องการผลิตภัณฑ์ที่มีน้ำตาลต่ำอีกด้วย ลูกชกมีคุณสมบัติทางโภชนาการที่น่าสนใจ โดยมีเนื้อสัมผัสที่นุ่มและมีสรรพคุณช่วยลดไขมันในเลือด ลดระดับน้ำตาลในเลือด และช่วยควบคุมระดับน้ำตาลในร่างกายได้เป็นอย่างดี การนำลูกชกมาแปรรูปเป็นเจลลี่จึงเป็นการนำเสนอผลิตภัณฑ์อาหารที่มีคุณค่าทางโภชนาการสูง และตอบสนองความต้องการของผู้บริโภคที่ต้องการดูแลสุขภาพ โครงการวิจัยนี้คาดว่าจะก่อให้เกิดผลประโยชน์หลายประการ ได้แก่ การอนุรักษ์พันธุ์พืชท้องถิ่น การสร้างรายได้ให้แก่เกษตรกร และการส่งเสริมการท่องเที่ยวในจังหวัดพังงา นอกจากนี้ ผลิตภัณฑ์เจลลี่ลูกชกยังมีศักยภาพที่จะสามารถสร้างรายได้ให้แก่ชุมชนได้อย่างยั่งยืน
คณะวิศวกรรมศาสตร์
The integration of intelligent robotic systems into human-centric environments, such as laboratories, hospitals, and educational institutions, has become increasingly important due to the growing demand for accessible and context-aware assistants. However, current solutions often lack scalability—for instance, relying on specialized personnel to repeatedly answer the same questions as administrators for specific departments—and adaptability to dynamic environments that require real-time situational responses. This study introduces a novel framework for an interactive robotic assistant (Beckerle et al. , 2017) designed to assist during laboratory tours and mitigate the challenges posed by limited human resources in providing comprehensive information to visitors. The proposed system operates through multiple modes, including standby mode and recognition mode, to ensure seamless interaction and adaptability in various contexts. In standby mode, the robot signals readiness with a smiling face animation while patrolling predefined paths or conserving energy when stationary. Advanced obstacle detection ensures safe navigation in dynamic environments. Recognition mode activates through gestures or wake words, using advanced computer vision and real-time speech recognition to identify users. Facial recognition further classifies individuals as known or unknown, providing personalized greetings or context-specific guidance to enhance user engagement. The proposed robot and its 3D design are shown in Figure 1. In interactive mode, the system integrates advanced technologies, including advanced speech recognition (ASR Whisper), natural language processing (NLP), and a large language model Ollama 3.2 (LLM Predictor, 2025), to provide a user-friendly, context-aware, and adaptable experience. Motivated by the need to engage students and promote interest in the RAI department, which receives over 1,000 visitors annually, it addresses accessibility gaps where human staff may be unavailable. With wake word detection, face and gesture recognition, and LiDAR-based obstacle detection, the robot ensures seamless communication in English, alongside safe and efficient navigation. The Retrieval-Augmented Generation (RAG) human interaction system communicates with the mobile robot, built on ROS1 Noetic, using the MQTT protocol over Ethernet. It publishes navigation goals to the move_base module in ROS, which autonomously handles navigation and obstacle avoidance. A diagram is explained in Figure 2. The framework includes a robust back-end architecture utilizing a combination of MongoDB for information storage and retrieval and a RAG mechanism (Thüs et al., 2024) to process program curriculum information in the form of PDFs. This ensures that the robot provides accurate and contextually relevant answers to user queries. Furthermore, the inclusion of smiling face animations and text-to-speech (TTS BotNoi) enhanced user engagement metrics were derived through a combination of observational studies and surveys, which highlighted significant improvements in user satisfaction and accessibility. This paper also discusses capability to operate in dynamic environments and human-centric spaces. For example, handling interruptions while navigating during a mission. The modular design allows for easy integration of additional features, such as gesture recognition and hardware upgrades, ensuring long-term scalability. However, limitations such as the need for high initial setup costs and dependency on specific hardware configurations are acknowledged. Future work will focus on enhancing the system’s adaptability to diverse languages, expanding its use cases, and exploring collaborative interactions between multiple robots. In conclusion, the proposed interactive robotic assistant represents a significant step forward in bridging the gap between human needs and technological advancements. By combining cutting-edge AI technologies with practical hardware solutions, this work offers a scalable, efficient, and user-friendly system that enhances accessibility and user engagement in human-centric spaces.
คณะเทคโนโลยีการเกษตร
The Public park project : Ancient Sea Park. This's a new park in Aangsila Chonburi make for learn and travel in concept The sea in 65 million years ago.
คณะอุตสาหกรรมอาหาร
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)