5. 食品加工或貯藏過程發生非酵素性褐變或酵素性褐變的原因為何 ？如何防止酵素性褐變？(15 分)

1. Please discuss arguments for and against social responsibility.

2. Based upon your managerial knowledge and personal experiences, please discuss three sets of variables that have been found to stimulate innovation.

3. Please describe how managers might motivate professional workers.

4. Please name two leadership styles and give further elaborations concerning those leading styles.

5. How to manage conflicts in international work teams?

6. How can individuals/coworkers/supervisors contribute to achieve positive outcomes of virtual teams?

1. Why are you applying for this graduate program? (100 words; 30%)

2. Carbon emissions cause climate change and affect the environment rapidly. Theeconomy of Taiwan is changing rapidly; so is the structure of industry.Therefore, companies must maximize business performance to increasecompetitive advantages in response to rapid changes in the global economy. Forinstance, improved financial performance to increase corporate values mustconsider the resources that the enterprise takes from the society and vice versa.How can companies strike a balance between making profits and protectingthe environment in order to create a sustainable enterprise? Please elaborate onthis question in your own words (250-300 words; 70%)

(a) w (5%)

(b) q (5%)

115年 - [無官方正解]113 國立宜蘭大學_碩士班考試入學招生試題_食品科學系碩士班：食品科學 ( 含食品加工、食品化學)#147910

110年 - [非官方正解]110 國立宜蘭大學_碩士班招生考試_食品科學系：食品科學 (含食品加工、食品化學)#102133

109年 - 109 國立宜蘭大學_碩士班招生考試_食品科學系：食品科學(含食品加工、食品化學)#103077

108年 - 108 國立嘉義大學_轉學生招生考試試題：食品科學概論#144294