| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
| 期望透過課程內容節紹培養理論與實務經驗兼具之碩博士班研究生，透過課程內容之論文導讀，建構學生於論文實驗架構設計與實驗結果分析，論文撰寫能力提升應有顯著之效益 |
|
|
| topic Discussion / Production |
| Visit |
| Discussion |
| Lecturing |
|
| Written Presentation |
| Attendance |
| Oral Presentation |
|
| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
點名及確認名單
台灣及中國大陸保健食品產業現況之介紹及相關法規 |
| Week 2 |
日本特定用保健產品產業現況及功效產品之介紹 |
| Week 3 |
機能性原料之種類及特性各論
(A)乳酸菌之保健機能(NTU101) |
| Week 4 |
紅麴製品之研究及機能性(紅麴色素) |
| Week 5 |
常見食用香料之保健功效(薑黃、南薑、迷迭香、羅勒及蔥屬植物) |
| Week 6 |
調節血糖功效之健康食品(β‐聚葡萄醣(β‐Glucan) 、紅景天苷(Salidroside)、α-mangostin(α-倒捻子素)、人參皂苷及麥芽糊精)
|
| Week 7 |
調節血壓功效之健康食品(乳三肽、腺苷、咖啡甘露寡糖、GABA) |
| Week 8 |
輔助調整過敏體質功效之健康食品(乳酸菌及靈芝多醣) |
| Week 9 |
延緩衰老功效之健康食品(靈芝粗多醣、總多酚、管花苯乙醇苷)
|
| Week 10 |
不易形成體脂肪功效之健康食品(薑黃素、辣椒素) |
| Week 11 |
牙齒保健功效之健康食品(Xylitol、CPP-ACP及茶多酚)
|
| Week 12 |
促進鐵吸收功效之健康食品(甘胺酸亞鐵及 FeSO4) |
| Week 13 |
骨質保健功效之健康食品(calcium citrate malate、大豆異黃酮、胜肽) |
| Week 14 |
抗疲勞功效之健康食品(總人參配醣體、總支鏈胺基酸BCAA、腺苷、牛磺酸及刺五加苷B) |
| Week 15 |
抗憂鬱功效之健康食品(大麥若葉、山胡椒) |
| Week 16 |
期末報告
自主學習周(參訪或影片觀賞)
自主學習周(參訪或影片觀賞) |
self-directed
learning |
|
|
| Evaluation |
| 參觀及上台報告(75%)及出席狀況(25%) |
| Textbook & other References |
| 自編講義 |
| Teaching Aids & Teacher's Website |
|
| Office Hours |
星期四 8:00~10:00
|
| Sustainable Development Goals, SDGs(Link URL) |
| 03.Good Health and Well-Being 12.Responsible Consumption | include experience courses：Y |
|