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Food Analysis Testing Services
食品分析檢測服務
1. Quality Control 自主檢測
2. Advanced Testing 進階檢測
3. Analysis,Purification R&D 分析及純化研發
4. Industry-Academic Co-work 產學合作專案案

Overview of Food Ingredients, Additives & Colors
食品配料, 添加劑和顏色概述
https://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm094211.htm
For centuries, ingredients have served useful functions in a variety of foods.
Our ancestors used salt to preserve meats and fish, added herbs and spices to improve the flavor of foods,
preserved fruit with sugar, and pickled cucumbers in a vinegar solution.
Today, consumers demand and enjoy a food supply that is flavorful, nutritious, safe,
convenient, colorful and affordable. Food additives and advances in technology help make that possible.
There are thousands of ingredients used to make foods.
The Food and Drug Administration (FDA) maintains a list of over 3000 ingredients in its
data base "Everything Added to Food in the United States", many of which we use at
home every day (e.g., sugar, baking soda, salt, vanilla, yeast, spices and colors).
Still, some consumers have concerns about additives because they may see the long,
unfamiliar names and think of them as complex chemical compounds.
In fact, every food we eat - whether a just-picked strawberry or a homemade cookie - is
made up of chemical compounds that determine flavor, color, texture and nutrient value.
All food additives are carefully regulated by federal authorities and various international
organizations to ensure that foods are safe to eat and are accurately labeled.

幾個世紀以來, 配料在各種食品中發揮了有用的功能.
我們的祖先使用鹽來保存肉類和魚類, 添加草藥和香料, 以增進食物的風味,
用糖醃製的水果和醋溶液中的醃黃瓜.
今天, 消費者要求和享受美味, 營養, 安全, 方便, 豐富多彩和實惠的食品供應.
食品添加劑和技術的進步有助於實現這一目標.
有成千上萬的成分用於製作食物. 美國食品和藥物管理局(FDA)
在其數據庫"美國食品添加劑的一切" 中保留了超過3000種成分的清單,
其中許多我們每天在家中使用(例如, 糖, 小蘇打, 鹽, 香草, 酵母, 香料和顏色)
儘管如此, 一些消費者仍然擔心添加劑, 因為他們可能會看到很長的, 陌生的名字,
並把它們看作複雜的化合物.
事實上, 我們吃的每一樣食物, 無論是剛挑選的草莓還是自製的餅乾, 都是由決定味道,
顏色, 質地和營養價值的這些化合物所製成的. 所有的食品添加劑都經過聯邦當局
和各個國際組織的嚴格管理, 以確保食品的安全食用和準確標識.

What to eat, what not to eat, what to avoid, and how to improve
吃什麼, 不吃什麼, 要避免什麼, 以及如何改善 .
https://cspinet.org/eating-healthy
.

HyperLink HyperLink
What to Eat
What makes up a perfect diet?
What does a day's worth of food look like?
吃什麼什麼構成了完美的飲食?
一天的食物是什麼樣的?
https://cspinet.org/eating-healthy/what-eat
Foods To Avoid
Sugary drinks, salty foods,
and "Xtreme"-calorie restaurant meals
are among the things you should eat less of.
避免的食物含糖飲料, 鹹味食品和"極限"卡路里
餐廳的食物是你應該少吃的東西之一.

https://cspinet.org/eating-healthy/foods-avoid
HyperLink HyperLink
Ingredients of Concern
Get the facts about artificial food dyes, fake sweeteners, caffeine,
and other commonly used food ingredients.
關注的成分了解有關人造食品染料, 假甜味劑,咖啡因和其他常用食品成分的事實. https://cspinet.org/eating-healthy/ingredients-concern
Avoiding Foodborne Illness
Learn how to reduce your risk of foodborne illness
from Salmonella, E. coli, and other pathogens.
避免食源性疾病了解如何降低由沙門氏菌,
大腸桿菌和其他病原體引起的食源性疾病風險.
https://cspinet.org/eating-healthy/avoiding-foodborne-illness
HyperLink HyperLink
Tips & Articles 提示和文章
Daily advice about foods, weight loss, and supplements,
plus recipes to ward off diet-related disease.
每日關於食物, 減肥和補充劑的建議, 以及避免飲食相關疾病的食譜.
https://cspinet.org/eating-healthy/tips-articles
Chemical Cuisine 化學烹飪
Ranks the safety of food additives-
from acetic acid to yellow prussiate of
soda-in this definitive glossary of the chemicals used to flavor and preserve our foods.
食品添加劑安全性的分級 -
從醋酸到黃色的蘇打水-- 這是用於調味和保存我們食品的化學品的明確術語.

https://cspinet.org/eating-healthy/chemical-cuisine

Close cooperation between Manufactruing, Academic and Biological Communities.
產學及生物社群的密切協力合作.


We (ABDC) work closely with local and international renowned universities
and food analysis laboratories, actively providing related services and
assistance for food producer, logistics and the public.
Welcome to contact, including:
我們(ABDC)與本地及國際知名大學, 食品分析實驗室密切合作,
積極提供食品生產者, 物流及大眾的相關服務及協助. 歡迎積極連絡,
包括:

1. Quality Control 自主檢測
2. Advanced Testing 進階檢測
3. Analysis,Purification R&D 分析及純化研發
4. Industry-Academic Co-work 產學合作專案案

List of Food Analysis Testing Services Items:
食品分析檢測服務項目摘要:

1. General Composition 一般組成
2. Nutritional labeling ingredients 營養標示成分
3. (Total) Sugar: ()
4. Eight nutrition labeling ingredients: 八大營養標示成分
5. Sugar 糖類
6. Minerals 礦物質
7. Heavy metals in food: 食品中重金屬
8. Pesticide residues 農藥殘留
9. Animal medication 動物用藥
10. Preservatives - Acids 防腐劑-酸類
11. Preservatives - Esters 防腐劑-酯類
12. Preservative - Propionic acid 防腐劑 - 丙酸
13. Artificial pigment - 人工色素
14. Sweetener: 甜味劑
15. Mushroom active ingredients: 菇類活性成分
16. Mycotoxins:真菌毒素
17. Edible oil: 食用油脂
18. Microbes: 微生物
19. Others 其他
Caffeine 咖啡因
Catechins (EC, EGC, ECG and EGCG) 兒茶素
Plasticizer (9 items) 塑化劑(9)
Monochloropropanediol (3-MCPD) 單氯丙二醇(3-MCPD)
Acrylamide 丙烯醯胺
Nitrite (calculated as NO2) 亞硝酸鹽(NO2)
Sulfur dioxide 二氧化硫
Note: For other items not listed above, suitable cost may be provided according to the difficulties,
the amount of reagents, consumable, supplies, and equipment etc., of the analysis test.
對於其他以上未列出的檢驗項目, 也能依照檢驗分析之難易, 試劑, 耗材,
器材等成本多寡另行提供議價.


Definition & Method of Items
項目的定義及方法:
1. General Composition 一般組成
Item 項目:
Moisture
水分
Moisture (Karl Fisher Method)
水分(卡爾費雪法)
Ash content
灰分
Protein
蛋白質
Fat
脂肪
Carbohydrates
碳水化合物 
Method 方法:
Announcement on the allowable variation range of protein, fat, carbohydrate,
calorie and sodium in commercial packaged food, and the recommended measuring
method and applicable food.

公告市售包裝食品中蛋白質、脂肪、碳水化合物、熱量、鈉之誤差允許範圍,
與建議測定方法及其適用食品

https://www.fda.gov.tw/TC/newsContent.aspx?id=1626

 
2. Nutritional labeling ingredients 營養標示成分
Item 項目:
Heat 熱量
Sodium 鈉
Saturated Fat
飽和脂肪
Trans Fat 反式脂肪
Method 方法:
https://en.wikipedia.org/wiki/Fatty_acid
https://zh.wikipedia.org/wiki/脂肪酸
Method of Test for Fatty Acids in Food 食品中脂肪酸之檢驗方法
https://www.fda.gov.tw/tc/includes/GetFile.ashx?mid=133&id=8261&t=s
 
3. (Total) Sugar: (總)糖
Item 項目:
Including Glucose, Fructose, Galactose, Maltose, Sucrose and Lactose
包括葡萄糖、果糖、半乳糖、麥芽糖、蔗糖及乳糖
Method 方法:
https://en.wikipedia.org/wiki/Sugar
https://zh.wikipedia.org/wiki/食糖 Method of Test for Sugars in Food 食品中糖類之檢驗方法(TFDAO0022.01)
https://www.fda.gov.tw/tc/includes/GetFile.ashx?mid=133&id=17523&t=s
AOAC. 1995. Carbohydrates in soluble (instant) coffee.
AOAC Official Method 995.13.
 
4. Eight nutrition labeling ingredients: 八大營養標示成分
Item 項目:
Includes calories, carbohydrates, protein, fats, saturated fats, trans fat, sodium and sugar.
包括熱量、碳水化合物、蛋白質、脂肪、飽和脂肪、反式脂肪、鈉及糖. .
5. Sugar 糖類
Item 項目:
Glucose 葡萄糖
Fructose 果糖
Maltose 麥芽糖
Sucrose 蔗糖
Lactose 乳糖
Method 方法:
https://en.wikipedia.org/wiki/Glucose https://en.wikipedia.org/wiki/Fructose
https://en.wikipedia.org/wiki/Maltose https://en.wikipedia.org/wiki/Sucrose
https://en.wikipedia.org/wiki/Lactose 食品中糖類之檢驗方法(TFDAO0022.01)
https://www.fda.gov.tw/tc/includes/GetFile.ashx?mid=133&id=17523&t=s
AOAC. 2003. Determination of trace glucose and fructose in raw cane sugar.
AOAC Official Method 2000.17.
 
6. Minerals 礦物質
Item 項目:
Potassium 鉀 Calcium 鈣 Magnesium 鎂 Iron 鐵 Zinc 鋅
Method 方法:
Food additive specification and test methods
食品添加物規格及檢驗方法
https://www.fda.gov.tw/TC/siteList.aspx?sid=1798&pn=39
 
7. Heavy metals in food: 食品中重金屬
Item 項目:
Aquatic products - Lead, Cadmium 水產品-鉛、鎘
Mushroom - Lead, Cadmium 菇類-鉛、鎘
Rice - Lead, Cadmium, Mercury 食米-鉛、鎘、汞
Method 方法:
Toxic heavy metal
https://en.wikipedia.org/wiki/Toxic_heavy_metal
https://zh.wikipedia.org/wiki/重金屬
General Method of Test for Heavy Metals 重金屬的一般測試方法
https://www.fda.gov.tw/upload/133/Content/2013091015232586957.pdf
 
8. Pesticide residues 農藥殘留
Item 項目:
Multiple Pesticide Residues - 311 items 多重農藥殘留檢測-311項
Multiple Pesticide Residues - 310 items 多重農藥殘留檢測-310項
Method 方法:
Method of Test for Pesticide Residues in Foods-Multiresidue Analysis (5)
食品中殘留農藥檢驗方法-多重殘留分析方法(五)
http://www.fda.gov.tw/TC/includes/GetFile.ashx?mID=133&id=30045&chk=3fe10319-c359-4e81-9b56-6babfda7c1a2
Quechers
https://en.wikipedia.org/wiki/Quechers
The "Fast, Easy, Cheap, Effective, Rugged, and Safe(FaEChERS)" Sample Extraction Kit & Method for Pesticide Residues Determination
http://www.chromnet.net/FaEChERS_AMuchFastSampleExtractionKitAndMethod.aspx
 
9. Animal medication 動物用藥
Item 項目:
B-type Receptor -7 items 乙型受體素-7項
Method 方法:
https://en.wikipedia.org/wiki/Beta-adrenergic_agonist
https://zh.wikipedia.org/wiki/瘦肉精
Method of Test for Veterinary Drug Residues in FoodsTest of Multiresidue Analysis of -Agonists
食品中動物用藥殘留量檢驗方法-乙型受體素類多重殘留分析
https://www.fda.gov.tw/upload/133/Content/pdf
 
10. Preservatives - Acids 防腐劑-酸類
Item 項目:
Benzoic acid, Hexadienoic acid, Deacetic acid, p-Hydroxybenzoic acid and Salicylic acid
苯甲酸、己二烯酸、去水醋酸、對-羥苯甲酸及水楊酸
Method 方法:
https://en.wikipedia.org/wiki/Food_additive
https://zh.wikipedia.org/wiki/食品添加劑
https://en.wikipedia.org/wiki/Preservative
https://zh.wikipedia.org/wiki/防腐劑
Method of Test for Preservatives in Foods
食品中防腐劑之檢驗方法
https://www.fda.gov.tw/upload/133/Content/2012111910225774019.pdf
Food additives test (Preservatives, coloring agents, sweeteners)
食品中添加物之檢驗 (防腐劑、著色劑、甜味劑)
https://www.fda.gov.tw/tc/includes/GetFile.ashx?mID=133&id=24285
 
11. Preservatives - Esters 防腐劑-酯類
Item 項目:
Methyl, Ethyl, Propyl, Isopropyl, Butyl, Dibutyl, Isobutyl
對-羥苯甲酸甲酯、乙酯、丙酯、異丙酯、丁酯、第二丁酯、異丁酯
 
12. Preservative - Propionic acid 防腐劑 - 丙酸
Method 方法:
https://en.wikipedia.org/wiki/Propionic_acid
https://zh.wikipedia.org/wiki/丙酸
 
13. Artificial pigment 人工色素
Method 方法:
https://en.wikipedia.org/wiki/Food_coloring
https://zh.wikipedia.org/wiki/食用色素
 
14. Sweetener: 甜味劑
Item 項目:
Acesulfame Potassium, Saccharin, Glycerin, Cyclohexylsulfomethionate
醋磺內酯鉀、糖精、甘精、環己基磺醯胺酸鹽
Method 方法:
https://en.wikipedia.org/wiki/Sugar_substitute
https://zh.wikipedia.org/wiki/甜味劑
 
15. Mushroom active ingredients: 菇類活性成分
Item 項目:
Adenosine 腺苷
Cordycepin 蟲草素
Cordyceps acid 蟲草酸
Cordyceps sinensis and Cordyceps sinensis of the functional components
北蟲草及冬蟲夏草之機能性成分
Crude polysaccharide 粗多糖
Crude triterpenoids 粗三萜
Method 方法:

https://en.wikipedia.org/wiki/Mushroom
https://zh.wikipedia.org/wiki/
蕈類
https://en.wikipedia.org/wiki/Adenosine
https://zh.wikipedia.org/wiki/
腺苷
https://en.wikipedia.org/wiki/Cordycepin
https://zh.wikipedia.org/wiki/
蟲草素
https://en.wikipedia.org/wiki/Mannitol
https://zh.wikipedia.org/wiki/
甘露醇
https://en.wikipedia.org/wiki/Polysaccharide
https://zh.wikipedia.org/wiki/
多醣
https://en.wikipedia.org/wiki/Triterpene#Triterpenoids
https://zh.wikipedia.org/wiki/
三萜
Method of Test for Adenosine and Cordycepin in Foods in Capsule and Tablet Form

膠囊與錠狀 膠囊與錠狀 食品 中腺核苷 及蟲草素 之檢驗方法
https://www.fda.gov.tw/tc/includes/GetFile.ashx?mid=133&id=24756&t=s
The test of Dietary functional ingredients
膳食機能性成分之檢驗
https://www.fda.gov.tw/tc/includes/GetFile.ashx?mID=133&id=18514
 
16. Mycotoxins:真菌毒素
Item 項目:
Yellow curcumin toxin 黃麴毒素
Ocher venom toxin 赭麴毒素
Method 方法:
https://en.wikipedia.org/wiki/Mycotoxin
https://zh.wikipedia.org/wiki/真菌毒素
https://en.wikipedia.org/wiki/Aflatoxin
https://zh.wikipedia.org/wiki/黃麴黴素
https://en.wikipedia.org/wiki/Ochratoxin
https://zh.wikipedia.org/wiki/Ocher_venom_toxin_赭麴毒素
Method of Test for Mycotoxins in Foods-Test of Multimycotoxin
食品中黴菌毒素檢驗方法-多重毒素之檢驗
https://www.google.com.tw/url?
Method of Test for Mycotoxin in Foods-Test of Aflatoxins
食品中黴菌毒素檢驗方法-黃麴毒素之檢驗
http://www.fda.gov.tw/TC/includes/GetFile.ashx?id=19895&mid=86
Method of Test for Mycotoxin in Foods-Test of Aflatoxins
食品中黴菌毒素檢驗方法-黃麴毒素之檢驗
https://www.google.com.tw/url?sa=t&rct
Method of Test for Mycotoxin in Food -Test of Ochratoxin A
食品中黴菌毒素檢驗方法-赭麴毒素A 之檢驗
https://www.google.com.tw/url?sa=t
 
17. Edible oil: 食用油脂
Item 項目:
Erucic acid 芥酸
Acid Value 酸價
Benzo (pyrene) pyrene 苯駢芘
Method 方法:

https://en.wikipedia.org/wiki/Cooking_oil
https://zh.wikipedia.org/wiki/食用油
https://en.wikipedia.org/wiki/Erucic_acid
http://www.mcleeoil.com/?p=1851
https://en.wikipedia.org/wiki/Acid_value
https://zh.wikipedia.org/wiki/酸值
https://en.wikipedia.org/wiki/Polycyclic_aromatic_hydrocarbon
https://en.wikipedia.org/wiki/Benzopyrene
https://zh.wikipedia.org/wiki/苯并[a]芘
https://zh.wikipedia.org/wiki/多環芳香烴
Oil test items and methods 油品之檢驗項目及方法
https://www.fda.gov.tw/upload/133/2014090615014194499.pdf
Establishment of Multiple Residue Test Method for Polycyclic Aromatic Hydrocarbons in Edible Fats
食用油脂中多環芳香族碳氫化合物多重殘留 檢驗方法之建立
https://www.fda.gov.tw/upload/133/Content/2012102509220293876.pdf
 
18. Microbes: 微生物
Item 項目:
Total number of bacteria 總生菌數
Coliform 大腸桿菌群
Escherichia coli 大腸桿菌
The total number of lactic acid bacteria 總乳酸菌數
Method 方法:
https://en.wikipedia.org/wiki/Microorganism
https://zh.wikipedia.org/wiki/微生物
https://en.wikipedia.org/wiki/Colony-forming_unit
https://zh.wikipedia.org/wiki/菌落形成單位
https://en.wikipedia.org/wiki/Coliform_bacteria
https://en.wikipedia.org/wiki/Escherichia_coli
https://zh.wikipedia.org/wiki/大腸桿菌
https://en.wikipedia.org/wiki/Lactobacillus
https://zh.wikipedia.org/wiki/乳桿菌屬
Methods of Test for Food Microorganisms - Test of Standard Plate Count (Aerobic Plate Count)
食品微生物之檢驗方法-生菌數之檢驗
https://www.fda.gov.tw/upload/133/Content/生菌數之檢驗(參考方法).pdf
Methods of Test for Food Microorganisms-Test of Coliform bacteria
食品微生物之檢驗方法-大腸桿菌群之檢驗
https://www.google.com.tw/url?sa=t
Methods of Test for Food Microorganisms -Test of Escherichia coli
食品微生物之檢驗方法-大腸桿菌之檢驗
https://www.ntshb.gov.tw/Files/Information/20160425151043
Methods of Test for Food Microorganisms-Test of Lactic Acid Bacteria
食品微生物之檢驗方法-乳酸菌之檢驗
https://www.google.com.tw/url?sa=t&rct
 
19. Other Items 其他項目
Caffeine 咖啡因
Method 方法:
https://en.wikipedia.org/wiki/Caffeine
https://zh.wikipedia.org/wiki/咖啡因
Method of Test for Caffeine in Soft Drinks 飲料中咖啡因之檢驗方法
https://www.fda.gov.tw/tc/includes/GetFile.ashx?mID=19&id=65701
 
Catechins (EC, EGC, ECG and EGCG) 兒茶素
Method 方法:
https://en.wikipedia.org/wiki/Flavan-3-ol

https://zh.wikipedia.org/wiki/兒茶素
Method of Test for Catechins in Drink
飲料中兒茶素之檢驗方法
https://www.fda.gov.tw/upload/133
Analysis of Catechins in Tea Beverage by Liquid Chromatography
液相層析法分析茶飲料中兒茶素
https://www.google.com.tw/url?sa=t
 
Plasticizer 塑化劑
Method 方法:
https://zh.wikipedia.org/wiki/塑化劑
https://en.wikipedia.org/wiki/Plasticizer
Method of Test for Phthalate Plasticizers in Foods
食品中鄰苯二甲酸酯類塑化劑檢驗方法
https://www.fda.gov.tw/upload/133/Content/2013032513552190258.pdf
 
Monochloropropanediol (3-MCPD) 單氯丙二醇(3-MCPD)
Method 方法:
https://en.wikipedia.org/wiki/3-MCPD
https://zh.wikipedia.org/wiki/3-氯-1,2-丙二醇
Method of Test for 3-Monochloro-1,2-propanediol in Food (I)
食品中3-單氯丙二醇之檢驗方法(一)
https://www.google.com.tw/url?sa=t
Method of Test for 3-Monochloro-1,2-Propanediol in Soy Sauce
醬油類中3-單氯丙二醇之檢驗方法
https://www.fda.gov.tw/tc/includes/GetFile.ashx?mid=133&id=8070&t=s
 
Acrylamide 丙烯醯胺
項Method 方法:

https://en.wikipedia.org/wiki/Acrylamide
https://zh.wikipedia.org/wiki/丙烯醯胺
Acrylamide toxicity data 丙烯醯胺毒性資料
http://nehrc.nhri.org.tw/toxic/news/%E4.pdf
Method of Test for Acrylamide in Foods
食品中丙烯醯胺之檢驗方法
https://www.google.com.tw/url?sa=t
 
Nitrite (calculated as NO2) 亞硝酸鹽(以NO2計)
Method 方法:
https://en.wikipedia.org/wiki/Nitrite
https://zh.wikipedia.org/wiki/亞硝酸鹽
Method of Test for Nitrite in Foods
食品中亞硝酸鹽之檢驗方法
https://www.google.com.tw/url?sa=t
Method of Test for Nitrate and Nitrite in Vegetables
蔬菜中硝酸鹽及亞硝酸鹽之檢驗方法
https://www.google.com.tw/url?sa=t
 
Sulfur dioxide 二氧化硫
Method 方法:
https://en.wikipedia.org/wiki/Sulfur_dioxide
https://zh.wikipedia.org/wiki/二氧化硫
Method of Test for Sulfur Dioxide in Foods
食品中二氧化硫之檢驗方法
https://www.google.com.tw/url?sa=t
Method of Test for Sulfur Dioxide in Disposable Chopsticks
免洗筷中二氧化硫之檢驗方法
https://www.google.com.tw/url?sa=tusg=AOvVaw2A4HsL60v1gMz-9dTbH8aV
Method of Test for Sulfur Dioxide in Foods (GC/MS Method)
食品中二氧化硫之檢驗方法(氣相層析質譜法)
https://www.google.com.tw/url?sa=t
Method of Test for Alcoholic Beverages -Test of Sulfur Dioxide (1)
酒類中二氧化硫之檢驗方法(一)
https://www.fda.gov.tw/tc/includes/GetFile.ashx?mID=19&id=18507

If you have any analysis and testing needs, please contact us actively.
若有任何檢測需求, 歡迎積極連絡.
 

Note: 附註
1. Completion date: 
完成日期
The processing sequence is in accordance with the application order cascade,
the completion date depend on the property and requirement of the items for test,
and may be usually about four weeks.
However, if the client has special needs, "urgent handling" may be applied for with the
double cost and about two weeks for the completion date, or otherwise arrangement.
按申請先後順序處理、其完成日期視物品性質及檢驗項目之需要而定(一般約四週).
但委託者有特殊需要者, 可申請「急件辦理」, 其費用加收一倍(完成日期約二週)或另議
.

2. Other items:
其他檢驗項目
For other items not listed above, suitable cost may be provided according to the
difficulties, the amount of reagents, consumable, supplies, and equipment etc.,
of the analysis test.
對於其他以上未列出的檢驗項目, 也能依照檢驗分析之難易, 試劑, 耗材, 器材等成本多寡
另行提供議價.
 

3. Use and legal effect:
用途及法定效力
The test report is for reference purposes only, and is very helpful for internal
autonomous QC.
The report is only responsible for the submission of samples, shall not be used as proof
of litigation or advertising publications and other commercial promotional purposes.
the relevant practitioners also did not have obligations to attend various kinds of
briefings or public proof.
檢驗報告僅供參考用, 對於內部自主品管特別有幫助.
檢驗報告僅供參考用, 並只對送檢樣品負責, 不得做為訴訟上之證明或出版物之廣告等商業宣傳
推銷之用. 各有關檢驗人員亦無出席各種說明會或公開證明之義務
.

Reference:
Food science: https://en.wikipedia.org/wiki/Food_science
Food chemistry: https://en.wikipedia.org/wiki/Food_chemistry
Food quality: https://en.wikipedia.org/wiki/Food_quality
Analytical chemistry: https://en.wikipedia.org/wiki/Analytical_chemistry
Food sampling: https://en.wikipedia.org/wiki/Food_sampling
Nutrition analysis: https://en.wikipedia.org/wiki/Nutrition_analysis
Particle size analysis: https://en.wikipedia.org/wiki/Particle_size_analysis.

Ingredient https://en.wikipedia.org/wiki/Ingredient
Food additive: https://en.wikipedia.org/wiki/Food_additive
List of food additives: https://en.wikipedia.org/wiki/List_of_food_additives
Overview of Food Ingredients, Additives & Colors:
https://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm094211.htm
Food Additive Status List:
https://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm091048.htm

Food defense: https://en.wikipedia.org/wiki/Food_defense
https://www.fda.gov/food/fooddefense/default.htm

Eating Healthy: https://cspinet.org/eating-health
NutritionAction - Unbiased advice to help you eat healthfully and live longer:
https://www.nutritionaction.com/

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