{"id":11391,"date":"2024-01-04T16:34:21","date_gmt":"2024-01-04T08:34:21","guid":{"rendered":"https:\/\/hm.mcu.edu.tw\/?page_id=11391"},"modified":"2026-01-22T11:40:45","modified_gmt":"2026-01-22T03:40:45","slug":"research-projects-of-nsc","status":"publish","type":"page","link":"https:\/\/hm.mcu.edu.tw\/en\/research-projects-of-nsc\/","title":{"rendered":"Research Projects of NSC"},"content":{"rendered":"

College Student Participation in Research Projects of National Science and Technology Council<\/span><\/h3>\n

2025 College Student Participation in Research Projects of National Science and Technology Council<\/strong><\/span><\/p>\n\n\n\n\n\n
\n

Year<\/strong><\/span><\/p>\n<\/td>\n

\n

Student Name<\/strong><\/span><\/p>\n<\/td>\n

\n

Project<\/strong><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

2025<\/span><\/p>\n<\/td>\n

\n

Wu, Yi-Dong<\/span><\/p>\n<\/td>\n

Project: Innovation and Sustainability in the Hand-shaken Beverage Industry in the AI Era: The Moderated Mediating Roles of Personal Innovativeness, Job Standardization, and Drink Innovation<\/span><\/p>\n

Number: 114-2813-C-130-098-H<\/span><\/p>\n

Advisor: SUNG, YUNG-KUN<\/span><\/p>\n

Fund: 51,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2025<\/span><\/p>\n<\/td>\n

\n

Yang, Li-Shan<\/span><\/p>\n<\/td>\n

Project: Evaluating the Influence of Consumer Health Consciousness and Product Packaging on Purchase Intention of Healthy Lunch Boxes<\/span><\/p>\n

Number: 114-2813-C-130-121-H<\/span><\/p>\n

Advisor: CHOU, SHENG-FANG<\/span><\/p>\n

Fund: 48,000 NTD<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

2024 College Student Participation in Research Projects of National Science and Technology Council<\/strong><\/span><\/p>\n\n\n\n\n\n\n\n\n
\n

Year<\/strong><\/span><\/p>\n<\/td>\n

\n

Student Name<\/strong><\/span><\/p>\n<\/td>\n

\n

Project<\/strong><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

2024<\/span><\/p>\n<\/td>\n

\n

Lin, Chun-Ying<\/span><\/p>\n<\/td>\n

Project: Exploring Consumer Experiential Feelings and Behavioral Intentions toward AI Services<\/span><\/p>\n

Number: 113-2813-C-130-121-H<\/span><\/p>\n

Advisor: CHEN, KUO-WEI<\/span><\/p>\n

Fund: 48,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2024<\/span><\/p>\n<\/td>\n

\n

Liu, Hui-Chuan<\/span><\/p>\n<\/td>\n

Project: Assessing the Impact of Different Sustainable Development Indicators on Consumption Intention in the Lodging Industry: A Case Study of Sustainable Hotels and B&Bs in Taiwan<\/span><\/p>\n

Number: 113-2813-C-130-002-H<\/span><\/p>\n

Advisor: CHOU, SHENG-FANG<\/span><\/p>\n

Fund: 48,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2024<\/span><\/p>\n<\/td>\n

\n

Tung, Chia-Yu<\/span><\/p>\n<\/td>\n

Project: Reducing Food Waste to Implement ESG: Exploring the Effect of Message Framing on Consumers’ Intentions regarding Food Waste<\/span><\/p>\n

Number: 113-2813-C-130-165-H<\/span><\/p>\n

Advisor: HU, HSIN-HUI<\/span><\/p>\n

Fund: 68,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2024<\/span><\/p>\n<\/td>\n

\n

Chen, Yi-Chen<\/span><\/p>\n<\/td>\n

Project: Practical Application Combining Nutrition and Consumer Behavior: A Study on the Impact of Menu Information and Health Consciousness on Consumer Behavior in Mediterranean Cuisine Restaurants<\/span><\/p>\n

Number: 113-2813-C-130-175-H<\/span><\/p>\n

Advisor: SU, CHING-SHU<\/span><\/p>\n

Fund: 48,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2024<\/span><\/p>\n<\/td>\n

\n

Feng, Ching-Chi<\/span><\/p>\n<\/td>\n

Project: Is “Having an Elder at Home like Having a Treasure”? Factors Influencing Middle-aged and Elderly People’s Willingness to Return to the Workforce: The Case of the Food and Beverage Industry<\/span><\/p>\n

Number: 113-2813-C-130-173-H<\/span><\/p>\n

Advisor: CHANG, YA-YUAN<\/span><\/p>\n

Fund: 48,000 NTD<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

2023 College Student Participation in Research Projects of National Science and Technology Council<\/strong><\/span><\/p>\n\n\n\n\n\n\n\n\n
\n

Year<\/strong><\/span><\/p>\n<\/td>\n

\n

Student Name<\/strong><\/span><\/p>\n<\/td>\n

\n

Project<\/strong><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

2023<\/span><\/p>\n<\/td>\n

\n

Low, Wee-Chuan<\/span><\/p>\n<\/td>\n

Project: Will green marketing indirectly affect consumers\u2019 willingness to stay in environmentally friendly hotels through<\/span><\/p>\n

Number:112-2813-C-130-028-H<\/span><\/p>\n

Advisor: CHEN,KUO-WEI<\/span><\/p>\n

Fund:50,000NTD<\/span><\/td>\n<\/tr>\n

\n

2023<\/span><\/p>\n<\/td>\n

\n

\u5eb7\u4ee4\u5b9c<\/span><\/p>\n<\/td>\n

Project: Yes 2.0! A Study on the Innovative Planning of Taiwan\u2019s Tourist Night Markets.<\/span><\/p>\n

Number:112-2813-C-130-119-H<\/span><\/p>\n

Advisor: CHOU, SHENG-FANG<\/span><\/p>\n

Fund:48,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2023<\/span><\/p>\n<\/td>\n

\n

\u6b50\u8559\u745c<\/span><\/p>\n<\/td>\n

Project: Exploring Factors Influencing Food Surplus Behavior: A Case Study of Taiwanese Consumers.<\/span><\/p>\n

Number:112-2813-C-130-140-H<\/span><\/p>\n

Advisor: KAO, FUH-JUIN<\/span><\/p>\n

Fund:51,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2023<\/span><\/p>\n<\/td>\n

\n

Choh, Zheng-Lyn<\/span><\/p>\n<\/td>\n

Project: The impacts of customer entitlement on proactive customer service performance<\/span><\/p>\n

Number:112-2813-C-130-129-H<\/span><\/p>\n

Advisor: HU, HSIN-HUI<\/span><\/p>\n

Fund:51,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2023<\/span><\/p>\n<\/td>\n

\n

CHEN, CHIA-YU<\/span><\/p>\n<\/td>\n

Project: A research of consumers\u2019 intention of using mobile application by applying extended unified theory of acceptance<\/span><\/p>\n

Number:112-2813-C-130-093-H<\/span><\/p>\n

Advisor: SU, CHING-SHU<\/span><\/p>\n

Fund:48,000 NTD<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

2022 College Student Participation in Research Projects of National Science and Technology Council<\/strong><\/span><\/p>\n\n\n\n\n\n\n\n
\n

Year<\/strong><\/span><\/p>\n<\/td>\n

\n

Student Name<\/strong><\/span><\/p>\n<\/td>\n

\n

Project<\/strong><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

2022<\/span><\/p>\n<\/td>\n

\n

Zeng, Li-Wen<\/span><\/p>\n<\/td>\n

Project: The Study of Female College Students on Disposable Food Container Consumption Demand, Purchasing Behavior, Product Attributes, and Influencing Consumer Willingness<\/span><\/p>\n

Number:111-2813-C-130-073-H<\/span><\/p>\n

Advisor: CHOU, SHENG-FANG<\/span><\/p>\n

Fund:48,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2022<\/span><\/p>\n<\/td>\n

\n

Hung, Yu-Ju<\/span><\/p>\n<\/td>\n

Project: The Impact of Customer Complaints on Frontline Staff Defensive Behavior and Positive Customer Service Performance in the Food and Beverage Industry.<\/span><\/p>\n

Number:111-2813-C-130-117-H<\/span><\/p>\n

Advisor: HU, HSIN-HUI<\/span><\/p>\n

Fund:58,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2022<\/span><\/p>\n<\/td>\n

\n

Fan, Jiang- Qing<\/span><\/p>\n<\/td>\n

Project: The Development of Chinese-style Vegetarian Products with Plant-based Meat and a Survey on Acceptance Across Different Generations.<\/span><\/p>\n

Number:111-2813-C-130-066-H<\/span><\/p>\n

Advisor: KAO, FUH-JUIN<\/span><\/p>\n

Fund:53,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2022<\/span><\/p>\n<\/td>\n

\n

Chen, Jin-Hong<\/span><\/p>\n<\/td>\n

Project: A Study on the Willingness of Catering Operators to Participate in the Operation Model of Malaysian Tea Restaurants: Applying the Theory of Coopetition.<\/span><\/p>\n

Number:111-2813-C-130-054-H<\/span><\/p>\n

Advisor: SU, CHING-SHU<\/span><\/p>\n

Fund:48,000 NTD<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

2021 College Student Participation in Research Projects of National Science and Technology Council<\/strong><\/span><\/p>\n\n\n\n\n\n\n\n\n
\n

Year<\/strong><\/span><\/p>\n<\/td>\n

\n

Student Name<\/strong><\/span><\/p>\n<\/td>\n

\n

Project<\/strong><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

2021<\/span><\/p>\n<\/td>\n

\n

Liu, Xin-Yi<\/span><\/p>\n<\/td>\n

Project:The Effect of Decent Work and Workplace Dignity on Work Engagement and Job Performance : A study of Restaurant Industry<\/span><\/p>\n

Number: 110-2813-C-130-092-H<\/span><\/p>\n

Advisor: Chen, Po-Tsang<\/span><\/p>\n

Fund: 48,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2021<\/span><\/p>\n<\/td>\n

\n

Zhang, Ya-Chun<\/span><\/p>\n<\/td>\n

Project: The Role of Co-Creation on Consumers\u2019 Purchase Intentions toward Eatertainment<\/span><\/p>\n

Number:110-2813-C-130-123-H<\/span><\/p>\n

Advisor: Hu, Hsin-Hui<\/span><\/p>\n

Fund: 48,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2021<\/span><\/p>\n<\/td>\n

\n

Cen, Si-Jia<\/span><\/p>\n<\/td>\n

Project: A research of stay experience, customer satisfaction and positive eWOM intention in epidemic prevention hotels during the period of Coronavirus Disease 2019 (COVID-19)<\/span><\/p>\n

Number: 110-2813-C-130-089-H<\/span><\/p>\n

Advisor: Su, Ching-Shu<\/span><\/p>\n

Fund: 48,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2021<\/span><\/p>\n<\/td>\n

\n

Liang ,Yu-Chian<\/span><\/p>\n<\/td>\n

Project: The application and relating product development for edible insect in the baking industry<\/span><\/p>\n

Number: 110-2813-C-130-055-H<\/span><\/p>\n

Advisor: Kao, Fuh-Juin<\/span><\/p>\n

Fund: 48,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2021<\/span><\/p>\n<\/td>\n

\n

Chen , Xin-Wang<\/span><\/p>\n<\/td>\n

Project: How to improve the restaurant\u2019s service quality for visual impairment customer- Applies Kano model analysis<\/span><\/p>\n

Number: 110-2813-C-130-053-H<\/span><\/p>\n

Advisor: Chou, Sheng-Fang<\/span><\/p>\n

Fund: 48,000 NTD<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

2020 College Student Participation in Research Projects of National Science and Technology Council<\/strong><\/span><\/p>\n\n\n\n\n\n\n\n\n
\n

Year<\/strong><\/span><\/p>\n<\/td>\n

\n

Student Name<\/strong><\/span><\/p>\n<\/td>\n

\n

Project<\/strong><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

2020<\/span><\/p>\n<\/td>\n

\n

Zhang, Wei-Ling<\/span><\/p>\n<\/td>\n

Project: Networking Sites and Electronic word-of mouth on Consumers\u2019 Behavior Intention of Mobile Food Truck(Action dining car)<\/span><\/p>\n

Number: 109-2813-C-130-151-H<\/span><\/p>\n

Advisor: Su, Ching-Shu<\/span><\/p>\n

Fund: 48,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2020<\/span><\/p>\n<\/td>\n

\n

Jhang, Yu-Ling<\/span><\/p>\n<\/td>\n

Project: Important Performance Analysis to Explore the Influencing Factors of Family Friendly Hotel Customer Perception-A Comparative Study of Industry and Consumer<\/span><\/p>\n

Number: 109-2813-C-130-015-H<\/span><\/p>\n

Advisor: Su, Ching-Shu<\/span><\/p>\n

Fund: 48,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2020<\/span><\/p>\n<\/td>\n

\n

Vu, Thi Ha<\/span><\/p>\n<\/td>\n

Project: The influence of catering service technology innovation on experiential value, brand relationship quality, brand advocate-using hotel industry as a sample<\/span><\/p>\n

Number: 109-2813-C-130-025-H<\/span><\/p>\n

Advisor: Hu, Hsin-Hui<\/span><\/p>\n

Fund: 48,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2020<\/span><\/p>\n<\/td>\n

\n

Yap, Sheen-Ling<\/span><\/p>\n<\/td>\n

Project: Development and Application of Ginseng By-product.<\/span><\/p>\n

Number: 109-2813-C-130-106-H<\/span><\/p>\n

Advisor: Kao, Fuh-Juin<\/span><\/p>\n

Fund: 48,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2020<\/span><\/p>\n<\/td>\n

\n

Chen, Wen-Chieh<\/span><\/p>\n<\/td>\n

Project: Research on the Construction of the SuccessfulModel of Micro-entrepreneurship-Taking the Baking Industry as an Example<\/span><\/p>\n

Number: 109-2813-C-130-155-H<\/span><\/p>\n

Advisor: Chen, Chi-Ting<\/span><\/p>\n

Fund: 48,000 NTD<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

2019 College Student Participation in Research Projects of National Science and Technology Council<\/strong><\/span><\/p>\n\n\n\n\n\n\n
\n

Year<\/strong><\/span><\/p>\n<\/td>\n

\n

Student Name<\/strong><\/span><\/p>\n<\/td>\n

\n

Project<\/strong><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

2019<\/span><\/p>\n<\/td>\n

\n

Liao, Fang-Yi<\/span><\/p>\n<\/td>\n

Project: The impact of Electronic Word-of-Mouth, Conformity behavior and Brand Image on the generation Z consumers\u2019 Purchase Intention \u2013 As Famous Japanese restaurants<\/span><\/p>\n

Number: 108-2813-C-130-099-H<\/span><\/p>\n

Advisor: Su, Ching-Shu<\/span><\/p>\n

Fund: 48,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2019<\/span><\/p>\n<\/td>\n

\n

Hong, Yan-Ling<\/span><\/p>\n<\/td>\n

Project: The Impact Of Mobile Applications on Customer Value, Attitudinal Loyalty and Behavioral Loyalty: A Case of the Food and Beverage Industry.<\/span><\/p>\n

Number: 108-2813-C-130-088-H<\/span><\/p>\n

Advisor: Su, Ching-Shu<\/span><\/p>\n

Fund: 48,000 NTD<\/span><\/td>\n<\/tr>\n

\n

2019<\/span><\/p>\n<\/td>\n

\n

Chen, Lien-Chao<\/span><\/p>\n<\/td>\n

Project: Evaluation on the perception and risk assessment about acrylamide in food for Taiwanese.<\/span><\/p>\n

Number: 108-2813-C-130-057-H<\/span><\/p>\n

Advisor: Kao,Fuh-Juin<\/span><\/p>\n

Fund: 48,000 NTD<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

College Student Participation in Research Projects of National Science and Technology Council 2025 College Student Participation in Research Projects of National Science and Technology Council Year Student Name Project 2025 Wu, Yi-Dong Project: Innovation and Sustainability in the Hand-shaken Beverage Industry in the AI Era: The Moderated Mediating Roles of Personal Innovativeness, Job Standardization, and Drink Innovation Number: 114-2813-C-130-098-H Advisor: … <\/p>\n

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