課程資訊
課程名稱
 機能性乳品學
FUNCTIONAL DAIRY PRODUCTS 
開課學期
 97-2 
授課對象
 生物資源暨農學院  動物科學技術學研究所  
授課教師
 陳明汝 
課號
 AniSci8014 
課程識別碼
 626 D0220 
班次
  
學分
 3 
全/半年
 半年 
必/選修
 選修 
上課時間
 星期二2,3,4(9:10~12:10) 
上課地點
 加工105室 
備註
 總人數上限：15人 
  
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課程概述

1. The health benefits of functional dairy products
(1) Coronary heart
(2) Osteoporosis
(3) Probiotics and the management of food allergy
(4) Dairy products and the immune function in the elderly
(5) Gastrointestinal inflammation
2. Functional dairy ingredients
(1) Caseinophosphopeptides
(2) Oligosaccharides
(3) Lactic acid bacteria in functional dairy products
(4) Conjugated linoleic acid
(5) Bioactive peptide
3. Biotechnology strategies for producing specific food ingredients
(1) Prebiotics from lactose, sucrose, starch and plant polysaccharides
(2) Prebiotics and the prophylactic management of gut disorders
(3) Proteins and peptides
4. Physiological targets of functional foods
(1) Immunology and inflammation
(2) Influence of diet on aging and longevity
(3) Food and food components in the prevention of cancer 

課程目標
 During the last two decades, increasing interest has been paid to identifying dairy-derived dietary components that have a measurable impact on biological processes at a physiologically realistic level and thus an impact on body function and health. The range of biologically active dairy-derived ingredients is wide and includes, for example, effects on functions related to digestion, nutrient absorption, functioning of the intestinal flora, immune defenses and effects on blood pressure. The purpose of this course is to explore developments in functional dairy ingredients and products. In addition to focusing on selected ingredients and products, the course also seeks to stimulate thought and consideration about a wide range of inter-related issues, including safety assessment, dossier development, impact of biotechnology and communication of the health benefits of ingredients and products. 
課程要求
  
預期每週課後學習時數
  
Office Hours
  
指定閱讀
  
參考書目
 1. Shortt, C., and J. O’Brien. 2004. Hand book of functional dairy products. CRC press.
2. Mattila, T, and M. Saarela. 2003. Functional dairy products. CRC press.
3. Nesser, J., and J. B. German. 2004. Bioprocesses and biotechnology for functional foods and Nutraceuticals.
 
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