讓修課學生學習、瞭解並應用食品原料開發各種具保健功效之機能性健康食品，並符合健康食品法規，且對國際保健食品市場之認識。教授國內外機能性健康食品法規、功能評估方法、食物中各種具保健功效之活性成分及作用機轉，並具備開發健康食品之能力。
Let students learn, understand and apply food raw materials to develop various functional health foods with health benefits, comply with the Healthy Food Regulations, and understand the international health food market. He teaches domestic and foreign functional health food regulations, functional evaluation methods, various active ingredients and mechanisms in food that have health benefits, and has the ability to develop healthy foods.
說明機能性食品之生理保健機能。
Explain the physiological health care function of functional foods.
保健食品概論(八版)
版本 2022年7月八版
作者 王進崑
總校閱 陳師瑩、周志輝、黃進發、林士民、湯雅理、陳惠英、高尚德、王玟玲、楊山明
出版社 華格那企業有限公司
電話 04-2326-5530
ISBN 978-986-362-893-4
Health Food Overview (Eighth Edition)
Version July 8, 2022
Author Wang Jinkong
Chief Executive Chen Master Chen, Zhou Zhixiu, Huang Jinfa, Lin Shimin, Tom Yali, Chen Huiying, Gao Shangde, Wang Wenling, Yang Shanming
Publishing House Huagena Enterprise Co., Ltd.
Telephone 04-2326-5530
ISBN 978-986-362-893-4
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席率,上課表現及平時測驗 出席率,上課表現及平時測驗 Attendance rate, class performance and daily test |
30 | |
| 期中評量期中評量 Midterm evaluation |
35 | 考試或報告 |
| 期末評量期末評量 Final evaluation |
35 | 考試或報告 |
