教授各種具保健功效機能食品之研究與產品開發，針對免疫調節、調節過敏反應、護肝、延緩衰老、骨質疏鬆、牙齒保健、抗疲勞、預防代謝症候群疾病，調整腸胃道功能、促鐵吸收、腫瘤預防等作用機轉探討。本課程兼具分析產業動態與產業需求，將課程所學之知識於實際產程中展現，更配合業界專家之論述，瞭解並改善學習成效，讓修習者可由實證案例中瞭解真正機能性食品的研發。Professor research and product development of various functional foods with health-care functions, promote immune regulation, allergic reactions, liver protection, prolong aging, bone relaxation, dental health care, anti-fatigue, prevent tropopathy syndrome diseases, adjust gastrointestinal function, promote iron absorption, Exploration of the mechanism of action such as tumor prevention. This course analyzes industry dynamics and industry needs, displays the knowledge learned in the course in the actual process, and cooperates with the discussions of experts in the industry to understand and improve learning results, so that practitioners can understand the research and development of truly functional foods from practical cases .
1. Robert E. C. Wildman. Handbook of Nutraceuticals and Functional Foods. CRC; 1 edition (November 10, 2000) ISBN: 0849387345
2. Ronald R. Watson. Functional Foods & Nutraceuticals in Cancer Prevention. Iowa State Press; Illustrate edition (May 30, 2005) ISBN: 0813818540
3. Klaus Kramer. Nutraceuticals in Health and Disease Prevention (Oxidative Stress and Disease). CRC; 1st edition (May 15, 2001) ISBN: 0824704924
1. Robert E. C. Wildman. Handbook of Nutraceuticals and Functional Foods. CRC; 1 edition (November 10, 2000) ISBN: 0849387345
2. Ronald R. Watson. Functional Foods & Nutraceuticals in Cancer Prevention. Iowa State Press; Illustrate edition (May 30, 2005) ISBN: 0813818540
3. Klaus Kramer. Nutraceuticals in Health and Disease Prevention (Oxidative Stress and Disease). CRC; 1st edition (May 15, 2001) ISBN: 0824704924
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期末報告期末報告 Final report |
100 | 期末報告 |
