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
คณะวิทยาศาสตร์
This project presents the development of a "Smart Cat House" using Internet of Things (IoT) and image processing technology to facilitate and enhance the safety of cat care for owners. The infrastructure of the smart cat house consists of an ESP8266 board connected to an ESP32 CAM camera for cat monitoring, and an Arduino board that controls various sensors such as a motion sensor in the litter box, a DHT22 temperature and humidity sensor, an ultrasonic water and food level sensor, including a water supply system for cats, an automatic feeding system, and a ventilation system controlled by a DC FAN that adjusts its operation according to the measured temperature to maintain a suitable environment. There is also an IR sensor to detect the cat's entry into the litter box and an automatic sand changing system with a SERVO MOTOR. All systems are connected and controlled through the Blynk application, which can be used on mobile phones, allowing owners to monitor and care for their pets remotely. Cat detection and identification uses image processing technology from the ESP32 CAM camera in conjunction with YOLO (You Only Look Once), a high-performance object detection algorithm, to detect and distinguish between cats and people. Data from various sensors are sent to the Arduino board to control the operation of various devices in the smart cat house, such as turning lights on and off, automatically changing sand, adjusting temperature and humidity, feeding food and water at scheduled times, or ventilation. The use of a connection system via ESP8266 and the Blynk application makes it easy and convenient to control various devices. Owners can monitor and control the operation of the entire system from anywhere with internet access.
คณะวิทยาศาสตร์
Recruitment is a crucial process that enables organizations to select candidates whose qualifications match the requirements of a given position. However, this process often faces challenges related to data management, delays, and human bias. This research aims to design and develop an intelligent web application for employee recruitment using artificial intelligence (AI) technology to evaluate and score candidates' suitability for job positions. The system leverages data analysis techniques on resumes and a qualification-matching process based on predefined criteria. Developed using Agile principles, the system employs Natural Language Processing (NLP) to analyze resumes, assess candidates’ qualifications, skills, and experience, and utilizes Machine Learning to predict and rank suitability. The system consolidates data from multiple sources into a unified database to reduce redundancy and input errors. Additionally, it presents insights through a dashboard, enabling HR teams to make more effective hiring decisions.
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.