学术

可持续创新与社会中心 (SIS)

About

SUSTAINABLE INNOVATION AND SOCIETY

KKUIC Network provides professional development to the assessment community. We equip practitioners with the skills and knowledge needed to design and develop effective assessments, from an understanding of the key principles to in-depth and practice-based learning in the design and delivery of successful, valid assessment.

a little effort towards saving the environment is better than no effort.

WORKSHOPS

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Research Publications

The impact of citizen science on environmental attitudes, environmental knowledge, environmental awareness to pro–environmental citizenship behaviour

Lefebvre’s Spatial Ternary Theory in Regional Planning of Mulan Retirement Community

Eco-innovation policies for food waste management: A European Union-ASEAN comparison

Assessing the role of public policy in fostering global eco-innovation

Study on the influence of network live broadcasts on contemporary inland China

Chapter 14 – Bioresorbable polymers: Challenges and opportunities for development and applications of medical devices

Green Consumer Profiling and Online Shopping of Imperfect Foods: Extending UTAUT with Web-Based Label Quality for Misshapen Organic Produce

Two New Species of Elaphoidella (Copepoda, Harpacticoida) from Subterranean Waters in Northeast Thailand, with a Record of a Gynandromorphic Specimen and an Up-to-Date Key to Elaphoidella Species from Southeast Asia †

Rice Grains from A Slightly Saline Field Exhibited Unchanged Starch Physicochemical Properties but Enhanced Nutritional Values

Comparative quantitative trait loci analysis framework reveals relationships between salt stress responsive phenotypes and pathways

A new cyclopoid genus (Copepoda, Crustacea) from a deep aquifer in northeastern Thailand with comments on peculiar sampling sites and local fauna

Production of Biocalcium from Fermented Fish Bone Residue for Fish Emulsion Sausage Fortification

Encouraging sustainable consumption: Investigating consumer inclination to purchase products made from mango wastes

The impact of a crisis on monetary policy’s influence on financial markets: Evidence from the COVID-19 pandemic

The analysis of marking reliability through the approach of gauge repeatability and reproducibility (GR&R) study: a case of English-speaking test

Factors that Influence Innovation Acceptance on Bioactive Paper for Fruit Shelf Life Extension

Green or greed? Generational perspectives of sustainability claims in restaurants

QR code payment in Thailand 4.0 era: expand the understanding of perceived susceptibility to COVID-19 in the TAM theory

Unleashing Customer Empathy in the Circular Economy: Development of A High-Calcium Fish Sausage Prototype from Fermented Fish Residue

Mekong–ROK cooperation: a perspective from Thailand

Trust and website conversion in consumer responses to green product purchasing: A new perspective through the lens of innovative website Design’s technology integration

Enhancing the multifunctional properties of cellulose fabrics through in situ hydrothermal deposition of TiO2 nanoparticles at low temperature for antibacterial self-cleaning under UV–Vis illumination

Sustainability assessment for Thai mango: The environmental impact and economic benefits from cradle-to-grave

Phyllodiaptomus parachristineae, a new species of copepod (Copepoda, Calanoida, Diaptomidae) from the floodplain of the lower Mekong River Basin in Thailand and Cambodia

Parartemiopsis shangrilaensis, a new species of fairy shrimp (Branchiopoda, Anostraca) from Yunnan, with a key to the Chirocephalidae of China

Regime type and Thailand’s foreign policy position, 1950–2020: Some statistical evidence

Development of eco-friendly antifungal and antibacterial adhesive derived from modified cassava starch waste/polyvinyl alcohol containing green synthesized nano-silver

From pride to plate: how feelings of pride and guilt lead Gen Z to plant-based consumption at restaurants

Transgenerational stress memory and transgenerational effects caused by wood vinegar and spermidine are associated with early germination of rice seeds under salt stress

Factors of Food Waste Reduction Underlying the Extended Theory of Planned Behavior: A Study of Consumer Behavior towards the Intention to Reduce Food Waste

OUR TEAM

ASST. PROF. WUTTIWAT JITJAK

PROJECT ADVISOR

ASST.PROF. SIRIMONBHORN THIPSINGH

PROJECT ADVISOR

ASST. PROF. DR. CHAVIS KETKAEW

PROJECT ADVISOR

Assoc. Prof. Dr. Phaninee Naruetharadhol

DIRECTOR OF SUSTAINABLE INNOVATION & SOCIETY

Sasikorn Wongsaichia

RESEARCH ASSISTANT

Wutthita A. Srisathan

RESEARCH ASSISTANT

SIRINAPHA PHONSIRI

GENERAL ADMINISTRATION OFFICER