115 年 國立臺灣大學食品科技研究所乙組《專業英文（G）》

本題考查文章中關於植物固醇 (phytosterols) 的「雙重角色」。文章第一段提到：「Crucially, the structural diversity of phytosterols directly influences their physicochemical properties and bioactivities. More interestingly, their unique structures endow them with intrinsic capabilities, including self-assembly, emulsification, gelation, and liposome stabilization, enabli

本題考查植物固醇的結構骨架。文章第二段提到：「To date, over 250 types of phytosterol have been identified from nature, sharing a characteristic rigid perhydrocyclopentanophenanthrene skeleton.」這句話直接指出了植物固醇共有的主要結構骨

本題考查限制植物固醇實際功效的因素。文章第三段提到：「In spite of these, their practical efficacy is severely limited by low absorption, rapid metabolism, and excretion.」這句話明確指

本題考查推薦的每日攝取量與典型飲食攝取量之間的差異。文章第三段提到：「Consequently, the recommended daily intake (1.5-3.0 g/day) of phytosterols far exceeds typical dietary consumpti

本題考查 C-3 位置的修飾（酯化）對植物固醇的影響。文章第四段提到：「For instance, a hydroxyl group at the C-3 position results in very low oil solubility (<1.0%), whereas esterification dramatically increases the oil solubility, absorpti

本題考查驅動植物固醇自組裝行為的主要力量。文章第三段提到：「Intriguingly, their unique molecular structures enable self-assembly behavior with hydrogen bonds, ㅠ-ㅠ stacking, and hydrophobic interactions as the main driving forces.」這句話直接列出了自組裝的三種

本題考查奈米粒子和脂質體等載體在提升生物可及性時的潛在缺點。文章第三段提到：「Despite these advantages, it cannot be ignored the potential toxicity induced by the used carrier mate

本題考查植物固醇在臨床上降低膽固醇能力的結構基礎。文章第二段提到：「Their structural similarity to cholesterol underpins their clinically demonstrated ability to reduce choleste

本題考查在「無載體傳遞系統」的脈絡下，植物固醇相較於其他載體材料的優勢。文章第四段提到：「Notably, the inherent bioactivity of phytosterols is conducive to constructing bioactive carriers, which is one of the advantages over o

本題考查文中提及的植物固醇強化食品種類。文章第三段提到：「They have been introduced into various foods, such as margarines, cheese, yogurt, mayonnaise, salad sauces, and others, w

本文主要探討的是食源性細菌的傳播方式以及如何控制這些細菌。文章開頭即指出日常飲食的風險，並提到食源性疾病的發生率、住院率和死亡率，以及細菌是主要元兇。接著，文章詳細闡述了細菌如何污染食物（例如肉類處理、受污染的水源），細菌如何快速繁殖，以及在廚房環境中的傳播途徑。

本題考查根據文章 C 段，為何即使輕微污染的食物也可能危險。文章 C 段提到：「A single bacterium, given the right conditions, divides rapidly enough to produce billions over the course of a day. This means that even only slightly contaminated food can be dangerous.」這段話直接解釋了原因：單一個

本題考查 PulseNet 的作用。文章 F 段提到：「To link cases together, the scientists use a powerful tool called PulseNet, a national computer network of health laboratories that matches types of bacteria using DNA analysis. PulseNet allows scientists to associate an illness in California, say

本題考查根據文章 H 段，食物污染為何成為更全球化的問題。文章 H 段提到：「The mango outbreak had a larger lesson: We no longer eat only food that is in season or that is grown locally. Instead, we demand our strawberries, peaches, mangoes, and lettuce year-round. As a result, we are depending more and more on imports. Eating food grown elsewhere in the world means depending on the soil, wat

本題考查 Carmela Velazquez 所說的「受訓農民將成為所有種植者的典範」的含義。文章 J 段引用 Carmela Velazquez 的話：「The farmers we've trained," she says, "will become models for all our growers."」在 J 段的前一段（I 段）描述了

本篇文章主要探討的是工業 4.0 (Industry 4.0) 和人工智慧 (AI) 如何重塑食品產業。文章開頭即指出食品加工業正經歷工業 4.0 帶來的轉變，並強調了機器人、AI、物聯網 (IoT) 和機器學習等智慧技術的引入，促成了自動化新時代，提高了營運效率、產品和服務。

本題考查中小企業 (SMEs) 在採用工業 4.0 技術時面臨的挑戰。文章第二段提到：「Areas of interest include investment, maintenance, and practical applications. Furthermore, apprehensions arise regarding the technical preparedness concerning data management, infras

核心觀念

本題考查閱讀理解中的「細節辨識」：根據文章列出的人工智慧（AI）在食品產業中的實際應用，找出文章未提及的項目。解題重點不是判斷該技術在現實中是否可行，而是核對選項是否出現在原文的應用清單中。

解題方法

題幹中的關鍵字是 NOT listed，意為「沒有被列出」。因此應逐一比對選項：

1. 是否屬於文章明確提到的 AI 應用？
2. 若文章提到，即使該選項內容看似相近，也不能選。
3. 未出現在文章應用範圍中的項目，才是正確答案。

選項分析

• (A) Sensory evaluation（感官評估）
  食品產業可利用 AI 分析食品的色澤、香氣、口感等感官特徵，協助進行感官評估。此項屬於文章列出的應用，因此不是答案。

本題考查文章為何要回顧先前關於食品產業 AI 研究的文獻。文章倒數第二段提到：「The paper serves as a comprehensive review of the work conducted by researchers worldwide on the application of Al in the food industry. Beyond that, it sheds light on various Al technologies, tools, and unexplored areas within

本題考查 Roy 所說「AI 在食品產業的應用仍處於早期階段」的含義。文章倒數第三段提到：「The transformative potential of technology, particularly Artificial Intelligence (Al), in the food industry is still in its early stages, as noted by Roy. This early stage presents ample opportunities for food te

本題考查玫瑰 (Rosa spp.) 近期吸引科學興趣的主要原因。文章第一段提到：「In recent years, there has been growing scientific and commercial interest in roses due to their rich profile of bioactive compounds, including essential oils, polyphenols, flavonoids, polysaccharides, and vitamins, which are associated with a wide range of health

本題考查玫瑰中哪類生物活性化合物與抗氧化及抗發炎活性最相關。文章第二段提到生物活性化合物的健康益處，包括抗氧化、抗發炎等。文章第四段進一步細分了生物活性成分：「The major classes of bioactive constituents include phenolic compounds, polysaccharides, vitamins, carotenoids, and essential oils. These phytochemicals are primarily concentrated in the petals and fruits...」文章在描述玫瑰精油成分

本題考查玫瑰屬 (Rosa genus) 所屬的植物科。文章第二段開頭即提到：「Rosa spp., a genus within the family Rosaceae, comprise approximately 317 species and thousands of cultivat

本題考查文章作者希望呈現的「新發現」中，哪個「不是」作者想呈現的。文章的總體目標是「summarizes the advances in the principal bioactive compounds and key biological functions of Rosa species, with a particular focus on rose bioactive ingredients and their practical, economically viable applications in industry. Ultimately, this study seeks to provide a roadmap for the integrated and sustainable utilization of rose resources, supporting the transition fr

本題考查在玫瑰精油中發現的香葉醇 (Geraniol)、香茅醇 (citronellol) 和芳樟醇 (linalool) 主要屬於哪一類植物化學物質。文章第四段提到：「Geraniol (42.08%), heneicosane (22.07%), n-heptadecane (16.70%), and linalool (11.55%) are the main constituents of the essential oil from R. canina flowers. The total monoterpenoid content of R. rugosa essential oil is 70.31%, of which the linalool content is 33.73%. In addition, the relative contents of g

本題考查 GC-MS 分析顯示，玫瑰精油的成分會受到哪些環境因素的顯著影響。文章第四段提到：「GC-MS analysis identified citronellol and geraniol as the predominant constituents within the essential oil composition, although their relative abundances exhibited signific

本題考查精油萃取後產生的玫瑰副產品之所以有價值，主要是因為它們富含哪些物質。文章第五段提到：「Rose waste has potential applications in food production owing to its rich in bioactive substances, including flavonoids, anthocyanins, polysaccharides, and dieta

本題考查在保加利亞玫瑰 (R. damascena) 殘留水中，被識別為主要成分的化合物。文章第六段提到：「In R. damascena residue water, the main compound is phenylethyl alcohol, which is also rich in polyphenols, including epicatechin and

本題考查從玫瑰殘渣中識別出的多醣體（如 WSRP-2A 和 WSRP-2B）主要被歸類為哪種類型。文章第六段提到：「Additionally, polysaccharides are essential components of rose residues, especially water-soluble pectic extracts of R. damascena residues. Two pectic polysaccharide components, WSRP-2A and WSRP-2B, have bee

本題考查玫瑰資源的綜合利用與哪個永續發展目標最為相關。文章第七段（最後一段）提到：「The integrated utilization of rose resources is most closely aligned with which sustainable development goal? (A) Maximization of ornamental value only (B) Reduction of genetic diversity (C) Waste reduction and circular bioeconomy (D) Increased reliance on synthetic additives」這段話的最後一句就是題目本身。

本題考查本文的主要目的。文章開頭即指出：「Artificial sweeteners—sometimes referred to as low-calorie or non-nutritive sweeteners are chemically synthesized compounds intended to replace or reduce added sugar in foods and beverages. ... Yet, claims that artificial sweeteners are linked to weight gain, adverse cardiometabolic outcomes, and cancer have gained widespread attention in the media, causing many consumers to shy away from their use.

本題考查根據文章定義，哪種物質不是人工甜味劑。文章第二段提到：「Of note, this definition excludes those non-sugar, high-intensity sweeteners derived from plants, such as stevia and monk fruit, as well as sugar alcohols and low-calorie sugar isomers, such as allulose

本題考查關於環己胺磺酸鹽 (cyclamate) 的敘述，哪一項「不」為真。文章第二段提到：「The European Food Safety Authority (EFSA) has approved cyclamate in addition to these same six sweeteners, albeit with slightly different acceptable daily intakes.」這表示 EFSA 批准了環己胺磺酸鹽。

本題考查根據本文，人工甜味劑的主要屬性是什麼。文章開頭定義：「Artificial sweeteners—sometimes referred to as low-calorie or non-nutritive sweeteners are chemically synthesized compounds intended to replace or reduce added sugar in foods and beverage

本題考查關於人工甜味劑對健康有害的說法，根據本文，其性質為何。文章最後一段提到：「Despite data supporting their safety, claims that artificial sweeteners are deleterious to one's health remain. Given the preponderance of evidence, there is little reason to remove artificial sweeteners from product form

本題考查文章標題中「Reengineered」一詞的含義。文章標題是「Reengineered Cocoa」。文章內容探討的是「cell-based cocoa」，即「基於細胞的可可」。Tilo Hühn 教授的團隊利用「cell cultures to make wine grape plants」，並將這種技術應用於可可：「They made their first chocolate from plant cell-cultured cocoa in 2015」。

本題考查文章中提到，首次使用植物細胞培養的可可製作巧克力是在何時。文章第三段提到：「We made their first chocolate from plant cell-cultu

本題考查文章對於工業界關於「再工程化可可」(reengineered cocoa) 的目標有何建議。文章倒數第二段提到 Barry Callebaut 的支持：「Barry Callebaut's support for cocoa cell culture technology 'is about broadening the spectrum of cocoa-based ingredients available to our customers in a way that complements existing agricultural practices as well as customer demand, innovation, and taste,' a company representative said in a

本題考查被確定為商業化「再工程化可可」的障礙是什麼。文章倒數第三段提到：「But there are hurdles to commercializing cell-based cocoa, including the cost of the bioreactors needed for large-scale production. At the moment, most bioreactors are created for the pharmaceutical industry and are very expensive. ... His team has filed patents for a pl

本題考查根據文章，哪句話最能反映 Barry Callebaut 對「再工程化可可」的立場。文章倒數第二段引用了 Barry Callebaut 的代表說法：「Barry Callebaut's support for cocoa cell culture technology 'is about broadening the spectrum of cocoa-based ingredients available to our customers in a way that complements existing agricultural practices as well as customer demand, innovation, and ta

本題考查消費者對高品質食品的需求日益增長的原因，其中哪一項「不是」負責的原因。文章第一段提到：「In recent decades, the demand for high quality food has steadily increased, as has interest in the issue of food quality, both in response to market pressures (e.g., requests from increasingly demanding and knowledgeable consumers) and in response to other factors, such as health and environmental concerns, climate changes, and legislation advances such as the U.S. Food Safety Modernization Act [4], EU Regulation 2019/1

本題考查文章中將食品品質的演變分為幾個階段，其中「食品品質 1.0」階段的最佳描述是什麼。文章第二段提到：「The food quality 1.0 stage was based on inspection-based quality control, which focused on detecting and removing defective food products after production.」這段話明確指出，1.0 階段是基於檢驗的品質控制，重點在於生

本題考查確保食品品質的「2.0 階段」的關鍵術語。文章第二段提到：「The food quality 2.0 era introduced prevention-based quality assurance, which focused on preventing defects by applying statistical process control tools and standards during prod

本題考查食品品質 3.0 階段的目標是滿足並超越消費者期望，達成此目標的方法中，哪一項「不」包含在內。文章第二段描述 3.0 階段：「Food quality 3.0 was the next step toward customer-oriented quality improvement, which focused on meeting and exceeding customer expectations through the application of total quality management (TQM) principles and continuous improvement methods. This included the use of advanced technologies and practices, such as precision agriculture and organic farming. Consumer awareness and demand for clean lab

本題考查食品品質 4.0 與先前階段的主要區別。文章最後一段提到：「The main difference between the earlier stages of food quality and stage 4.0 is the level of digitalization and data integration. Earlier stages relied mainly on manual inspection, prevention, and improvement methods, while stage 4.0 uses digital technologies and data analytics to automate and optimize quality management

本題考查水果的主要成分。文章第一段提到：「The major component in fruit is water which is required for metabolic processes and to mai

本題考查果汁萃取後，水果中不可溶部分主要會分離成什麼。文章第一段提到：「The solids are a mixture of hundreds of identified components composed of natural and/or polymer sugars such as glucose, fructose, starch, cellulose, pectin, and hemicellulose, representing a large portion of the total solids. The solid contents are classified into soluble and non-sol

本題考查濃縮果汁的目的，哪一項「不是」其目的之一。文章第二段提到：「The concentration of fruit juices is carried out to extend the shelf-life of products by reducing microbial activities (low water activity) and costs (volume for storage and transportation).」因此，濃縮果汁的目的包括：延長貨架期 (extend the shelf-life)、降低微生物活性（即降低水活性，lower water ac

本題考查水果汁的熱濃縮所伴隨的不利影響，其中哪一項「目前不包括」在內。文章最後一段提到：「However, thermal drying has always been associated with adverse effects on fruit juices' quality, antioxidant activities, shelf-life, and nutritional attributes. For example, orange, lemon, grapefruit, and lime juices heated at 74-88 °C will experience cloud stabilization through complete or partial inactivation of pectic enzymes. The heating of fruit juices also leads to the escape of flavors and aromas, which are volat

本題考查哪種技術可以在相對較低的溫度下濃縮果汁。文章最後一段提到：「To prevent the loss of valuable contents in the juice, membrane filtration can be used to concentrate fruit juices at a low operating temperature. Currently, forward osmosis (FO), reverse osmosis (RO), osmotic distillation (OD), and membrane distillati