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Promotion Project on R&Amp;D of Functional Foods (Invited Project)
The development of functional food market in Taiwan is more popular than ever before. Owning to the problems such as complicated composition, multi-functions, and unconfirmed safety dose, the functional food products in the marketplace of Taiwan are relatively messy and chaotic, resulting in some difficulties in administration. The National Science Council accordingly has cooperated with the Department of Health, and Council of Agriculture to implement some integral research program. It has been ten years for the “Inter-departments Promoting Committee for Research and Development of Functional Food” to implement functional foods research and development scheme. Research achievements included publications, 8 industry-university cooperation, 4 patents, 4 technology transfers, and 12 prototypes available to be commercialized. In this year (August 2011 to July 2012), four integrated research projects and 3 industry-university cooperative research projects are currently under performing.The major goal of this year keeps on soliciting integral research projects and academy-industry cooperation projects. These projects should be product-oriented and aim to develop concrete functional products. Two progress reports and assessments of the achievements will be carried out each year by the reviewers with the expertise of relevant subject to provide opinion for reference. The committees also regularly trace and assess the progress and achievements of each project in order to anticipate that all projects can fulfill the task of developing the functional food prototypes or products as proposed. In every 3-4 months, the convener and executive secretary of the committee will held a seminar for the announcements of the convener, quarterly report of the achievements, and discussion among the reviewers and investigators. Improvements and amendments about the project will be suggested by the reviewers in the seminar. The future goal and directions of the development of functional foods will be discussed by the committee as well.This project is the third year of the three-year functional foods research and development scheme. The major goals of the scheme are to promote the technology transfer and academy-industry cooperation, hence to encourage the commercialization of the research results. Another goal is to verify the exact physiological functions of the functional food products in the market in order to enhance the added value and characteristics of these products. The improvement of public health by consuming functional foods developed in Taiwan and also the prosperous functional food industry are the ultimate goal of the research scheme.
|Appears in Collections:||食品暨應用生物科技學系|
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