This project is a carbon safe haven of Bangkok, aspiring to be the prototypal gateway of the future's carbon net zero ambitions. The project aims to answer the fundamental "flaw" of the existing urban fabric, still being extremely inefficient and highly polluting. Conversely, Carbon Oasis would not only create its own energy, but look to provide its excess energy and water surplus' back to the city and its surroundings. Taking parts of the existing city and implementing new concepts to inspire a change in the urban fabric and its people.
โครงการนี้เริ่มต้นจากความสนใจส่วนตัวในด้านสิ่งแวดล้อมและ Green Design โดยณปัจจุบันโลกกำลังเผชิญกับวิกฤตสภาพภูมิอากาศ ซึ่งตอนนี้อุณหภูมิโลกได้เพิ่มสูงขึ้นถึงระดับ 1.5°C และกำลังเข้าใกล้ขีดจำกัด 2°C เพื่อรับมือกับสถานการณ์นี้องค์กร United Nations ได้กำหนดเป้าหมายใว้ในปี 2015 ในการบรรลุ Carbon Net Zero ภายในปี 2050 โครงการนี้ทำขึ้นเพื่อเป็นจุดเริ่มต้นของการเปลี่ยนแปลงในสถาปัตยกรรมสู่อนาคต
คณะอุตสาหกรรมอาหาร
The consumption of plant-based products has been gaining popularity as consumers become more health-conscious and aware of environmental impacts. The food industry has been developing meat analogs with properties similar to conventional meat. This study investigates the chemical and physical properties of chickpea-based meat analog burgers and hybrid burgers containing both chickpeas and pork, using the sous-vide cooking method. This technique helps maintain food quality in terms of texture, moisture retention, and nutritional value. The experiment examined various properties of both types of burgers, including cooking loss, water holding capacity, shear force, pH value, and color analysis. Additionally, sensory evaluation was conducted to assess taste, texture, and overall consumer preference. The findings will provide insights into the optimal sous-vide conditions for producing plant-based and hybrid burgers with desirable quality characteristics that meet the needs of health-conscious consumers. This study serves as a valuable guideline for the food industry in developing high-nutritional-value alternative protein products while reducing meat consumption. By incorporating plant-based ingredients, it helps minimize environmental impact and promotes sustainability in food production. The research is significant in both food science and the development of healthier, competitive food products for the future market.
คณะเทคโนโลยีการเกษตร
The innovation of the vertical aquaponics system for rearing golden apple snails integrating with vegetable cultivation by using substrates to water treatment. The system aims to maximize the use of vertical space, save water, and produce safe vegetables for consumption or commercial purposes, and to support living things. The golden apple snail excretes wastes/leftover food scraps that are filtered on the substrates used for water treatment. Meanwhile, natural bacteria help change these wastes into nutrients that plants can use. Therefore, the system is environmentally friendly.
คณะครุศาสตร์อุตสาหกรรมและเทคโนโลยี
Ballet dancing requires clear and precise body gestures. To raise standard and motivation for Thai ballet dancers, this testing console is developed such that dancers and beginners are able to learn and keep track of their dancing progress. Their gestures can be compared with internationally recognized ballet dancers without face-to-face learning. This enables self-development according to their purposes and pace. The portable console is easy to use. Connect it to a monitor, turn on, and enjoy.