Science parks contribute to a country’s economic growth, promote industrial transformation, and meet the development needs of high-tech industries. They also play an essential role in enhancing technological development and competitiveness. Due to the impact of the fierce U.S.-China trade war on the global economy, many Taiwanese companies are considering moving their high-end product production lines back to their home country. This trend may promote the growth of the population in the surrounding areas of science parks and affect the limited infra-structure at the same time. This study explores how science parks could achieve sustainable development goals by formulating their development strategy. We summarized four evaluation aspects for constructing the driving factors for developing the science park through literature review and interviews with experts. Combined with the hybrid multiple-criteria decision-making (MCDM) approach, we analyzed stakeholders’ satisfaction among the four aspects of the driving factors for the development of the science parks and put forward appropriate strategy recommendations. We found that the improvement of public infrastructure (PI) can improve not only the environmental quality (EQ) but also promote the business environment (BE) and the working environment (WE). This improvement could attract domestic and foreign manufacturers, create employment opportunities, expand the park’s scale, and eventually promote industrial development. This research improves the method of collecting empirical data to establish the driving forces for developing science parks through suitable development strategies.

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Brown rice, purple rice and red rice are the basic components of macrobiotic diet. The aim of study was to examine the lower weight gain and antihyperlipidemic activities of brown rice, purple rice and red rice on mice fed high fat diet. The mice were divided into 5 groups: group 1 was normal control mice fed with normal pellet diet; group 2- hyperlipidemic control mice was fed with high fat (15 % wt/wt)/cholesterol (0.5 % wt/wt) supplemented with either corn starch (50 % wt/wt) or cooked brown rice - group 3 or cooked red rice –group 4 or cooked purple rice–group 5 (50 % wt/wt) as the main carbohydrate source for 6 weeks. The results showed that group 2 exhibited significantly increased on weight body and total cholesterol (TC), triglyceride (TG), LDL-cholesterol (LDL-c) and decreased in HDL-cholesterol (HDL-c) as compared to control group 1. Group 3, 4, 5 exhibited reduction on body weight and significantly decreased in the elevated TC, LDL-c and TG as compared to group 2. Among them, the reduction in body weight and TC and TG of group 4 was lower than other groups; the increase of HDL-c of group 5 was higher than group 3 and group 4. This is the first report identifying lower weight gain and anti-hyperlipidemic activities of cooked brown rice, cooked purple rice and cooked red rice on mice fed high fat diet. The results obtained in the present study indicate that brown rice, red rice and purple rice are health food for lower weight gain, anti-hyperlipidemic agent and prevention of heart diseases.