2026

• Symposium   施慧雯*, TONG SAMANTHA, TANG ZHI QING, Luo, Chieh-I, Cultural Influences on Dining Motivations: A Comparative Study of Hong Kong and Malaysian Tourists Visiting Taiwan, INCBAA 2026 Conference, 孔敬, 泰王國(泰國), 253-261
• Symposium   The Impact of Participating in Community Learning Activities on Well-being and Learning Satisfaction among the Elderly, APacCHRIE 2026, 大阪, 日本
• Symposium   Brewing New Flavors: Development and Sensory Evaluation of Waffles Incorporating Spent Coffee Grounds, 永續創新與數位轉型： 2026 年觀光暨餐旅產業學術研討會, 台南, 中華民國
• Prize   Review Board, INTERNATIONAL COUNCIL ON HOTEL, RESTAURANT AND INSTITUTIONAL EDUCATION, 美國
• Journal   From Sensory Engagement to Culinary Innovation: Integrating Five-Sense Experiential Learning and Scaffolding Theory with Local Ingredients, Journal of Hospitality & Tourism Education, Taylor & Francis, 0, 0, 1-14
• Journal   Exploring industry attitudes and educational approaches to support aspiring students with disabilities in the tourism sector, Journal of Teaching in Travel & Tourism, 26, 3, 229-247

2025

• Symposium   施慧雯*, Chen, Yu-Hsing, YenChuChen, Innovative Approaches to Enhancing Elderly Acceptance of Nutritional Products: Exploring in Functional Meals, APacCHRIE 2025 Conference , 清邁, 泰王國(泰國), 111-114

2024

• Symposium   施慧雯*, Sensory and Nutritional Challenges in Designing Food for Elderly Populations: A Path Toward Improved Acceptance, International Conference on Development and Application of Elderly-Friendly Foods, 嘉義, 中華民國
• Symposium   施慧雯*, DIGITAL LEARNING IN CULINARY EDUCATION: THE ROLES OF PARASOCIAL INTERACTION, STICKINESS, AND EWOM, The 43rd ISTTE Annual Conference, Hong Kong, 香港