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Introduction

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Development

1. The field of Food Processing and Engineering
Establish microbial fermentation techniques for producing bioactive compound-containing healthy food products. Develop naturally occurring antibacterial compounds and their application techniques in food safety and for extending food shelf-life. Assist industry to improve microbial fermentation process, providing microbial examination and identification services.
 
2. The field of Food Chemistry
We aim to contribute to the field of functional food by matching up the research related to cell culture and the activity of antioxidant with our major technology (chromatography, spectrophotometry)to serving a series of high-quality services for functional food studies in identification and explanation of active constituent.

3.The field of Food Microbiology

Establish microbial fermentation techniques for producing bioactive compound-containing healthy food products. Develop naturally occurring antibacterial compounds and their application techniques in food safety and for extending food shelf-life. Assist industry to improve microbial fermentation process, providing microbial examination and identification services.

最後修改者 : 2014-11-28 20:52:00