何若瑄,(大專) 添加兒茶素與番石榴葉萃取物對可食膜之性能影響,國科會大專學生研究計畫,2021.07-2022.02
國科會計畫
何若瑄,兒茶素與番石榴葉萃取物搭配介電質電漿技術開發生物活性可食膜及其應用,專題研究計畫,2019.08-2020.07
何若瑄,常壓常溫電漿殺菌技術延長HTST鮮乳之保存期與降低黃嘌呤氧化酶之活性,專題研究計畫,2018.08-2019.09
非國科會計畫
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何若瑄,Any Detect用於食品病原菌快速檢驗準確性確認(共同主持人),皇友科技股份有限公司,2023.09-2024.05
何若瑄,(CO-PI)鮮食達人培育計畫-第四期鮮食培育課程(共同計劃主持人),全家便利商店股份有限公司,2023.05-2024.03
何若瑄,The effect of high-intensity ultrasonic treatment of egg yolk on mayonnaise properties II (from Kewpie Research Division for Egg Innovation),Tokyo University of Agriculture,2022.09-2023.08
何若瑄,The effect of high-intensity ultrasonic treatment of egg yolk on mayonnaise properties,Tokyo University of Agriculture,2021.05-2022.04
何若瑄,(CO-PI)調理麵達人培育計畫-第二期進階(共同計畫主持人),全家便利商店股份有限公司,2021.04-2021.09
何若瑄,(CO-PI)2021-鮮食達人培育計畫-第三期初階課程(共同計畫主持人),全家便利商店股份有限公司,2021.03-2021.12
何若瑄,The effect heat-induced denaturation of egg yolk on the physical properties of mayonnaise(續),KEWPIE Corporation,2020.05-2020.10
何若瑄,(CO-PI)鮮食達人培育計畫(共同計畫主持人),全家便利商店股份有限公司,2019.05-2020.02
何若瑄,1.The effect heat-induced denaturation of egg yolk on the physical properties of mayonnaise 2.Survey of actual use of Roasted Sesame Salad Dressing,KEWPIE Corporation,2019.05-2020.04
何若瑄,Research on processing, commodity, and functional development of mayonnaise: a comparison between Japan and Taiwan,公益財団法人住友財団,2018.04-2019.03
何若瑄,(CO-PI)米飯與調理麵達人培育計畫(共同計畫主持人),全家便利商店股份有限公司,2017.11-2019.12