Center for Health Food Development and Inspection

Center for Health Food Development and Inspection

Recently, population aging is progressing rapidly in Taiwan. More and more youth and middle ages suffer from chronicle diseases due to stress and dining out. The governmental costs for covering the needed medical resources and expenses are getting higher and higher. Meanwhile, the ideas of preventive medicine and health promotion have been widely accepted for improving the quality of health and longevity of the individual. As a result, the market of Health Food is growing rapidly.

To address the needs of the society, Chung Chou Institute commissioned the Center for Health Food Development and Inspection in 2009.  The Center identifies and performs research and projects to develop health food, food inspection system and food nutrient analysis for anti-oxidation and cancer prevention.

The Center is directed by Vice President Chin-Yin Tseng and consists of 18 researchers from multidisciplinary areas in the College of Health Care.  The Center delivers services for food nutrient analysis and assessment, food safety inspection and health food development. Furthermore, in order to enhance the techniques and analysis results of food and products, the center will working on the recognition of Taiwan Accreditation Foundation to ensure the accuracy of the analysis results for quality services.

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