Only when the variables that create academic achievement align properly can students succeed. Given this, this study aims to reveal the effect of multiple intelligences, academic motivation and attitude towards the profession of undergraduate gastronomy and culinary arts students on their academic achievement. Through a quota sampling method, research data was collected online from undergraduate students of gastronomy and culinary arts. By performing a missing value analysis, a multivariate sling analysis, and a multivariate normal distribution analysis, this study analyzed a total of 384 valid questionnaires. This study also employed descriptive statistics, explanatory and confirmatory factor analyses, and structural equation modeling (CB-SEM). Multiple intelligences of students affected both their attitudes towards the profession and their academic motivation; similarly, their attitudes towards the profession significantly enhanced their academic motivation. Academic motivation of students also had a positive and significant effect on their academic achievement; however, this effect seemed to be very low. This study found that there is an interaction between academic motivation, multiple intelligences, and attitude towards the profession. Yet, academic motivation poorly explained academic achievement. This finding is significantly congruent with the relevant theoretical background, but it ascertains that academic motivation is not a particularly strong factor in influencing academic achievement.

This study evaluated the effect of ultrasound (US) as soft thermal processing or thermosonication technology to improve the properties of a functional beverage made from noni (Morinda citrifolia) and carambola (Averrhoa carambola). A 3² factorial design was applied with ultrasound temperatures (50–60°C) and times (25–35 min). Physicochemical, bioactive, and colorimetric parameters were analyzed, modeling their responses using quadratic regression. The results showed that US significantly increased polyphenol content (up to 2200 mg FAGE/L) and antioxidant capacity (>100 μmol Trolox/g) under optimal conditions (60°C/30 min), although it reduced vitamin C by 32% compared to the control. Viscosity decreased in the treated samples to 3.1 mPa s, improving product fluidity, while the pH remained stable (3.6–3.7). Predictive models showed a high fit (R² >95%) for antioxidants and color. It is concluded that ultrasound improves bioactive extraction and technological properties at 52.4 °C and 31.2 min at 40 kHz. This technology offers a sustainable alternative for functional beverages, although it highlights the need for a balance between maximizing bioactive compounds and preserving thermolabile components. Future studies should evaluate the sensory impact and shelf life of products optimized using this technology.