課程說明
功能性食品與天然健康產品之生物活性成分，用以改善健康與營養。生物活性成分之來源與化學性質、作用機制、製程技術、效能與安全性。產業中研發在新產品商業化之角色。
條件與方式
- 同時於本科層級開設但要求不同，編號為 FOOD 4203，修讀後不得重複計學分。
原文參考文本
Bioactive components of functional foods and natural health products, for improvement of health and nutrition. Sources and chemistry of bioactives, mechanisms of actions, process technology, efficacy and safety. Role of research and development in industry in commercialization of new products.
- Also offered at the undergraduate level, with different requirements, as FOOD 4203 , for which additional credit is precluded.
來源與參考
保留日期與來源以協助你核實資料。為便於閱讀提供譯文；官方來源為條件與要求的參照。
來源參考 : https://calendar.carleton.ca/grad/courses/FOOD/