This project is a part of KMITL business student’s thesis. The topic is business plan about blazers and trousers made by recycled fabric
Trend ในตอนนี้ถ้าไม่พูดถึง sustainability คงเป็นไปไม่ได้ พวกเรานักศึกษาจากคณะบริหารธุรกิจได้เล็กเห็นถึง trend ในปัจจุบันและนำมาประยุกต์ใช้ให้เข้ากับธุรกิจที่พวกเรามีแรงบันดาลใจในการทำ จึงเกิดเป็น Prize Brand ที่มุ่งมั่นที่จะเป็นที่รู้จักในด้าน eco-friendly and sustainability
วิทยาลัยการจัดการนวัตกรรมและอุตสาหกรรม
This research aims to study the waste management process of horse manure, the production process of organic fertilizer from horse waste, and opinions on the use of innovative organic fertilizer from horse manure. A mixed-method approach, combining qualitative and quantitative research, is employed. The organic fertilizer is produced from horse manure, which is a waste that incurs disposal costs. Through the fermentation process, it is transformed into an environmentally friendly fertilizer containing essential nutrients beneficial to plants. According to the laboratory analysis of the organic fertilizer conducted by the Soil Science Laboratory, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang, it was found that organic fertilizer from horse manure contains essential nutrients for plant growth, including macronutrients, secondary nutrients, and micronutrients. This reflects the potential of horse waste management, the production process of organic fertilizer from horse manure, the efficiency of the organic fertilizer, and strategies for adding value to expand its commercialization.
คณะวิทยาศาสตร์
The objective is to develop a web application for tool requests to issues arising from using Excel programs. The initial Excel file is copied from an existing SQL database and repeatedly duplicated, leading to excessive storage consumption. Additionally, the Excel files cannot be accessed concurrently by multiple users. Therefore, this web application aims to connect directly to the SQL database, eliminating the problems caused by using Excel files.
คณะอุตสาหกรรมอาหาร
Plant-based refers to food or products that are primarily made from plants. It can be divided into two categories: one is food that comes entirely from plants and does not include any animal products, and the other is food that contains small amounts of animal products, such as products that contain milk and eggs in limited quantities, which may also be considered part of the definition of plant-based. Plant-based meat products that closely resemble real meat and attract consumers are considered a relatively new innovation. Although tofu, tempeh, and seitan have been around for a long time, recent discoveries have led to the production of plant-based meat products that provide a sensory experience, making it difficult for consumers to distinguish between real meat and plant-based meat. Furthermore, the development of plant-based food products must prioritize quality and safety to maximize consumer benefits. Textured Vegetable Protein (TVP) is a plant-based protein made from soybeans using an extruder. It is used as a primary ingredient in the production of plant-based food products due to several advantages. These include: • High Protein Content: TVP is made from soybeans with the fat extracted, resulting in a high protein content. • Texture: When rehydrated, TVP has a texture that closely resembles meat. • Versatility: TVP has a neutral flavor, allowing it to easily absorb the flavors of various seasonings and sauces. • Cost-Effectiveness: Compared to other protein sources, TVP is relatively inexpensive while providing desirable characteristics. These benefits make TVP an attractive option in the production of plant-based foods. This study focuses on developing TVP into a plant-based crab cake and investigating the shelf life of the product in a tightly sealed container under refrigeration. It also analyzes the hygiene and cleanliness of the production process and how these factors affect the presence or growth of microorganisms that may pose a risk to consumers, referencing the cold food safety standards of Thailand. Finally, recommendations for cleaning operational areas will be provided to establishments as a guideline for developing preliminary food safety procedures in laboratory settings.