Industrial Development Administration, Ministry of Economic Affairs

⌕

This project adopts four major implementation strategies—capacity building, diagnostic services, technical counseling, and demonstration promotion—to establish industry- and scale-based service and counseling mechanisms tailored to different types of food enterprises. The initiative aims to support the food industry in achieving the goal of net-zero carbon emissions. The execution summary of this project is as follows: (1) Net-Zero Carbon Consultation and Promotion: A total of 24 consultation services on net-zero carbon emissions and smart production have been completed for food industry factories. These services included diagnosing carbon emission status, introducing carbon hotspot analysis, and supporting feasibility assessments for smart manufacturing and industrial connectivity. In addition, one net-zero carbon promotion event, one practical workshop, and one results presentation event were organized in collaboration with food industry associations. These activities reached 78 industry participants, providing practical experience and knowledge on energy conservation and carbon reduction. (2) Technical Assistance for Carbon Reduction and Smart Production Applications in Food Factories. Two cases of low-carbon technology counseling for food processing were completed. Examples include optimizing equipment and process technologies for milk beverage sterilization and upgrading refrigerant pipelines in frozen meat production lines to reduce refrigerant replenishment. These improvements resulted in an estimated carbon emission reduction of approximately 717 tons of CO₂e. Two cases of smart production implementation were also completed. For example, the automation of the tapioca pearl packaging process improved packaging yield by 4%. Another case involved the development of an automatic optical inspection (AOI) defect detection system with AI recognition modules for tablet (capsule) inspection, enabling precise defect identification and increasing the detection rate from 80% to 98%. Equipment improvement investments associated with these initiatives exceeded NTD 20 million. (3) Low-Carbon and Smart Transformation Counseling and Talent Development: A. Promotion and Outreach: Four information sessions and one industry sharing event on post-pandemic low-carbon and smart transformation in the food industry were organized, reaching 115 factory participants. These activities resulted in six on-site consultations, two carbon inventory counseling applications, and one approved subsidy case, thereby enhancing enterprises’ independent carbon inventory management capabilities. B. Transformation Counseling: A total of 52 cases of low-carbon and smart transformation counseling were completed. The project supported five food enterprises in applying for low-carbon transformation subsidies and three enterprises in applying for the Industrial Competitiveness Enhancement and Overseas Market Expansion Program. After review, three companies received subsidies, with an estimated carbon reduction of 343 tons of CO₂e and investment of approximately NTD 15 million. C. Talent Training: Nine training courses were conducted, training 303 participants in total. The average course satisfaction score exceeded 4.5 out of 5. (4) AI Transformation Counseling: A. Promotion Activities: Two AI transformation promotion events were organized. B. AI Transformation Counseling: A total of 12 AI transformation counseling cases were completed. These consultations assessed each enterprise’s AI maturity level and proposed direction for AI adoption. By implementing recommended AI application tools, enterprises can effectively improve production and operational efficiency, decision-making quality, and overall competitiveness. C. AI Elite Training: One AI elite training course was conducted, training 38 participants to build AI knowledge capacity and strengthen corporate human capital.