In raising crickets for meat consumption, the growth rate and growth period of crickets are important data used to identify the number of crickets per breeding area at each age. Therefore, the researcher has an idea to create a system for monitoring the growth rate of crickets in a closed system using an infrared camera combined with computer image processing to study the growth and identify the growth period of crickets at each age in order to obtain knowledge that can be disseminated to farmers to improve the breeding process for maximum efficiency.
ปัจจุบันจิ้งหรีดถือได้ว่าเป็นสัตว์เศรษฐกิจชนิดใหม่ของประเทศไทยซึ่งทางภาครัฐโดยเฉพาะกรมปศุสัตว์ได้เริ่มมีการส่งเสริมให้ภาคการเกษตรได้เพาะเลี้ยงจิ้งหรีดเพื่อการบริโภคสำหรับการส่งออก และเป็นการตอบรับกับเทรนด์อุตสาหกรรมอาหารใหม่ (Novel food) ตามแนวทางขององค์การอาหาร และเกษตรแห่งสหประชาชาติ (FAO : Food and Agriculture Organization) ซึ่งคาดการณ์เอาไว้ว่าจำนวนประชากรโลกจะเพิ่มขึ้นอย่างต่อเนื่องทำให้ความต้องการแหล่งโปรตีนมีมากขึ้นตามไปด้วย คณะผู้วิจัยจึงมีแนวความคิดที่จะหาสร้างระบบเลี้ยงจิ้งหรีดที่มีประสิทธิภาพ
คณะวิทยาศาสตร์
The species Enterococcus lactis is closely related to E. faecium and is known for its beneficial and probiotic effects. In this study, strain RRS4 was isolated from Raphanus sativus Linn. and identified based on both phenotypic and genotypic characteristics. Strain RRS4 exhibited cell viability in environments with 2-8% NaCl, pH ranging from 4 to 9, and temperatures between 4°C and 45°C. Through comprehensive genomic analysis, strain RRS4 was confirmed to be E. lactis. E. lactis RRS4 demonstrated inhibitory effects against Vancomycin-resistant E. faecalis JCM 5803. Safety assessments via in silico methods, including KEGG annotation, indicated the absence of virulent and undesirable genes in E. lactis RRS4. VirulenceFinder analysis aligned virulence-related genes with those from three strains of E. lactis and four strains of E. faecium. While antibiotic resistance genes were found to be conserved, they did not correlate with key pathogenicity traits. Furthermore, safety evaluations highlighted that E. lactis RRS4 is generally safe, despite the presence of genes associated with antibiotic resistance. Lastly, we propose guidelines for assessing the safety of microbial strains using whole-genome analysis. These findings represent advancements in probiotic research.
คณะเทคโนโลยีสารสนเทศ
Cancer is one of the major health issues in Thailand, particularly as the country enters an aging society. The risk of chronic diseases among the elderly often results in limitations in treatment, making it difficult for most patients to achieve a complete recovery. This necessitates continuous care and the provision of accurate information and guidance about cancer. However, current health record systems for patients lack effective interconnectivity, which hinders data analysis and the development of patient care models. Additionally, incorrect information about cancer spread across social media can lead to misunderstandings among elderly patients. To address these issues, researchers have developed a chatbot system that utilizes Natural Language Processing (NLP) technology to understand human language and accurately respond to questions about elderly cancer patient care. The chatbot provides reliable and up-to-date information based on medical knowledge sourced from a database reviewed by healthcare professionals. Furthermore, a web application has been developed to record and analyze patient assessments according to medical standards, enabling healthcare providers to plan and develop appropriate treatment approaches in a better way. This system also facilitates data sharing and connectivity across hospital systems, allowing information to be used to enhance the precision and modernity of treatment approaches. In addition, the chatbot acts as an assistant, providing information and guidance to patients, reducing the workload of healthcare staff in answering questions and encouraging patients to take a more active role in managing their own health.
คณะอุตสาหกรรมอาหาร
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.