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。

This course allows students to learn, understand and apply food raw materials to develop various functional health foods with health benefits, comply with health food regulations, and gain an understanding of the international health food market. Teach domestic and foreign functional health food regulations, functional evaluation methods, various active ingredients with health effects in food and their mechanisms of action, and have 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 functions 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

Introduction to Health Food (8th Edition)
Version July 8, 2022
Author Wang Jinkun
General reviewers Chen Shiying, Zhou Zhihui, Huang Jinfa, Lin Shimin, Tang Yali, Chen Huiying, Gao Shangde, Wang Wenling, Yang Shanming
Publisher: Wagner Enterprise Co., Ltd.
Phone 04-2326-5530
ISBN 978-986-362-893-4