中文简介 保健食品原理与功能评价是食品科学与工程、食品质量与安全专业的必修课。本课程主要是使学生掌握保健食品特点，保健食品基本原料的选择和功能因子的确定，各种保健食品的设计、功能评价、保健食品的质量检测与安全性评价及进展等诸方面。通过该课程的学习，为学生能够独立能够承担功能性食品领域的教学、科研及生产，奠定良好的基础。 英文简介 Health food principle and function evaluation is a compulsory course for students majoring in Food Science and Engineering and Food Quality and Safety. This course introduces the characteristics of health food, materials selection for health food and functional factors determination, the design, function evaluation, quality inspection and safety evaluation of different kinds of health food. The course also analyzes current situation of health food in China and other countries. Students are expected to know the main components of health food, and to lay a good foundation for undertaking teaching, scientific research and production in the field of functional food.