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Niyom Thai

Niyom Thai

Abstract

"Niyom Thai" represents health-centric footwear adorned with traditional Thai patterns, embodying an innovative approach to sustainable development tailored to the current needs of local communities. These shoes utilize natural materials to mitigate fatigue and integrate safety technologies, including location tracking via a mobile application and heart rate monitoring. This addresses the aspects of convenience and well-being in both daily life and travel

Objective

เนื่องจากปัจจัยผู้คนให้ความสนใจเรื่องสุขภาพมากขึ้นเเละรองเท้านับเป็นอีกหนึ่งเทรนด์สุขภาพที่กำลังได้รับความสนใจในยุคนี้ อีกทั้งผ้าไทยจัดเป็นศิลปะ ที่มีเอกลักษณ์เเละความสวยงาม คณะผู้จัดทำจึงมีเเนวคิดที่จะออกแบบลวดลายไทยให้เข้ากับยุคสมัยเเต่ยังคงความเป็นเป็นไทยและนำเทคโนโลยีมาผสมผสานเข้าด้วยกันให้เกิดนวัตกรรมรองเท้าเพื่อสุขภาพลายไทย

Other Innovations

Team Member Work Tracking System

วิทยาเขตชุมพรเขตรอุดมศักดิ์

Team Member Work Tracking System

This project focuses on developing a work tracking system for team members. Python is used to extract data from Excel files and import it into a SQL Server database for systematic data management. The system includes a function to notify task status via LINE and displays reports via Power BI, allowing supervisors to track progress and evaluate team members' performance efficiently. Additionally, the system helps promote work and time management skills for team members.

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Isolation and selection of antagonistic microorganisms against plant pathogens

คณะเทคโนโลยีการเกษตร

Isolation and selection of antagonistic microorganisms against plant pathogens

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Study of the physical properties of plant-based burger from chickpea and red bean

คณะอุตสาหกรรมอาหาร

Study of the physical properties of plant-based burger from chickpea and red bean

In recent years, many people have shown greater interest in plant-based proteins because of their health benefits and lower impact on the environment. This study will look at the physical and chemical properties of chickpeas and red beans. It will also create a plant-based burger that tastes and feels similar to meat-based burgers while providing comparable nutrition. We will steam the ingredients and then analyze important properties such as texture, color, water activity (aW), pH, and how well they retain water and oil. Additionally, we will conduct a sensory evaluation to understand consumer preferences.

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