教授各種具保健功效機能食品之研究與產品開發，針對免疫調節、調節過敏反應、護肝、延緩衰老、骨質疏鬆、牙齒保健、抗疲勞、預防代謝症候群疾病，調整腸胃道功能、促鐵吸收、腫瘤預防等作用機轉探討。本課程兼具分析產業動態與產業需求，將課程所學之知識於實際產程中展現，更配合業界專家之論述，瞭解並改善學習成效，讓修習者可由實證案例中瞭解真正機能性食品的研發。

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2. Ronald R. Watson. Functional Foods & Nutraceuticals in Cancer Prevention. Iowa StatePress; Illustrate edition (May 30, 2005) ISBN: 0813818540
3. Klaus Kramer. Nutraceuticals in Health and Disease Prevention (Oxidative Stress andDisease). CRC; 1st edition (May 15, 2001) ISBN: 0824704924