學歷
國立台灣大學 農學士
日本國東京大學 農學碩士
日本國東京大學 農學博士 現職
國立台灣大學食品科技研究所 教授
國立台灣大學食品與生物分子研究中心 主任
主要經歷
國立台灣大學食品科技研究所 副教授、教授、所長
台灣保健食品學會 第一、二屆理事長
台灣大學教授聯誼會 理事長
中華民國食品科學技術學會 秘書長、總編輯
專長
保健食品科技、穀類食品加工
著作
健康飲食新主張(元氣齋出版社)
得獎記錄
1.國科會甲種研究獎助18次以上、優等研究獎助1次
2.中華民國食品科學技術學會食品學術榮譽獎
3.中國農業化學會學術榮譽獎
4.台灣保健食品學會保健食品發展特殊貢獻獎
研究領域
1.食品機能性之基礎研究與機能性食品之研發。
2.薏仁輔助抑制腫瘤、降血脂、降血糖、抗過敏、改善腸道功能和荷爾蒙調節等特殊生理機能。
3.「薏而康」和「薏而美」保健食品之保健功效研究。
4.國內外保健食品管理制度之比較研究。
5.食品擠壓機應用於穀類雜糧和組織化蛋白加工之研究開發。
教授課程
機能性食品特論，穀類加工學，食品與腫瘤學特論，食品與健康
研究成果
1.薏苡籽實及其區分物具有輔助抑制腫瘤、降血脂、降血糖、抗過敏、改善腸胃道功能和荷爾蒙調節
等特殊生理機能。
2.分離薏苡籽實中具有抗氧化、消除自由基、抑制腫瘤和抑制發炎的化合物。
3.「薏而康」具有輔助抑制腫瘤，調節血脂、血糖，及抗過敏等保健功效。
4.荷葉萃取物具有消除自由基、減少體脂肪生成和調節血脂等功能。
5.利用雙軸擠壓機成功研製「薏而康」和組織化蛋白等產品，並已商品化。
˙Education
National Taiwan University, B.S. in Agriculture
The University of Tokyo, M.S. in Agriculture
The University of Tokyo, Ph.D. in Agriculture ˙Present Position
Professor, Institute of Food Science and Technology, National Taiwan University
Director, Research Center of Food and Biomolecules, National Taiwan University
˙Main Professional Experience
Associate Professor, Professor, Director, Institute of Food Science and Technology,
National Taiwan University.
President, Health Food Society of Taiwan.
General Secretary, Chinese Institute of Food Science and Technology Society.
˙Honor
1.Recipient of Research Award from National Science Council More Than 18 times.
2.
| Recipient of Food Science and Technology Achivement Award from Chinese Institute of Food Science and Technology Society. |
3.Recipient of Science Achivement Award from Chinese Agricultural Chemical Society .
4.
| Recipient of Health Food Research and Development Achivement Award from Health Food Society of Taiwan . |
˙Research Fields
1.Basic study of food function and development of functional food.
2.
| Study on anti-cancer, blood lipid and sugar-lowering, immune and hormone-regulating activities, improving gastrointestinal tract function of adlay. |
3.Study on functional activities of health foods—ERKANG and ERMEI.
4.Comparsion of regulation system on health food between Taiwan and foreign countries.
5.Application of food extruder to develop grain processing and texturized protein products. ˙Teaching Courses
Special Topics on Functional Food, Grain Processing Technology, Special Topics on Food and
Cancer, Food and Health
˙Research Accomplishment
1.
| Adlay seed and its fractions have anti-cancer, blood lipid and sugar-lowering, immune and hormone -regulating activities, and improving gastrointestinal tract function. |
2.
| Some anti-oxidants, free radical-scavenging, anti-cancer and anti-imflammatary components from adlay seed are isolated and identified. |
| 3. | ERKANG has anti-cancer, blood lipid and sugar-regulating, and anti-allergy effects. |
4.
| Extract of louts leaf has free radical-scavenging, blood lipid-lowering activity and reducing body fat synthesis functions. |
5.
| ERKANG and a texturized protein product are successfully produced by a twin-screw extruder and commercialized.
|
沒有人能否認：健康是人生最大的資產，但卻少有人能做到讓健康成為人生最寶貴的資產。
