The Public Park Project: Bubbledel Park is a new-style public park located at Suan Phra Nakhon in Lat Krabang District, Bangkok. Designed to be modern and entertaining, the park incorporates the concept of using bubbles to add vibrancy and create a unique connection with nature, unlike any other place.
สวนสาธารณะที่เกิดด้วยจินตนาการที่เต็มไปด้วยความมหัศจรรย์และความสุข สวนแห่งนี้โดดเด่นด้วยพื้นที่สีเขียวเข้ามาประดับประดาไปด้วยฟองอากาศที่เปรียบเสมือนลอยขึ้นสู่ท้องฟ้า ให้เห็นสีสันที่สวยงาม แต่ยังสามารถสัมผัสได้และให้ความรู้สึกเหมือนอยู่ในโลกแห่งความฝัน ถูกออกแบบมาเพื่อให้ผู้คนได้ผ่อนคลาย สนุกสนาน และเชื่อมต่อกับธรรมชาติในแบบที่ไม่เหมือนที่ใด แบ่งโซนได้อย่างชัดเจน นอกจากนี้ ยังมีกิจกรรมที่น่าสนใจ เช่น การเล่นกีฬากลางแจ้ง เวที และลานอเนกประสงค์ในการชมการแสดงต่างๆ ทำให้ที่นี่เป็นสถานที่ในอุดมคติสำหรับทุกเพศ ทุกวัย
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.
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.
คณะอุตสาหกรรมอาหาร
Spent coffee grounds (SCGs) are waste from coffee drink process, which are rich of a varieties of nutrients. This research applied SCGs as ingredient in cracker. The optimized formula and process are studied as well as addition of different levels of SCGs were studied. It was found that addition of SCGs in cracker had hedonic score in high level from panels, especially panels who drink coffee. Moreover, it was observed that SCGs could increase nutrients especially carbohydrate and fiber to the product.