生技產業政策、食品科技與商品化─以台灣紅麴保健食品為例

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Title:	生技產業政策、食品科技與商品化─以台灣紅麴保健食品為例
Authors:	陳尹婷 Chen.Yin-Ting
Contributors:	鄭斐文 Cheng, Fei-Wen 東海大學社會學系
Keywords:	保健食品;健康食品;行動者網絡理論;紅麴;生技產業政策;食品科技;商品化;藥食同源;食品醫療化
Date:	2011
Issue Date:	2011-10-12T07:03:49Z (UTC)
Abstract:	本研究主要在探討台灣保健食品生成的各種社會條件，並且關注保健食品的發展與生技產業政策、中小企業產業結構、食品科學營養知識、食品技術和農業等各因素的關係，並且以台灣紅麴保健食品的發展，來突顯出各種社會條件的整合，才能穩定化紅麴保健食品作為一種科技食品的科學事實。本研究希望藉著探討台灣保健食品發展的各種社會條件，除了說明特定的歷史脈絡下，當各種條件具備之時，保健食品才能蓬勃發展外，也試圖揭露這過程背後充滿政治經濟的產業目的。本研究採用質性研究方法之檔案分析與深度訪談。先透過各種文獻作為檔案來源，並在分析過程中針對關鍵性、技術性的問題去訪談專業人士，這些專業人士包括食品科學專業、保健食品產業研究員與宜蘭酒廠共四位。而訪談的主題，包括：保健食品產業發展狀況、保健食品技術內容、微生物發酵技術、健康食品認證問題、紅麴館建置背景等。研究結果發現，我們可以從政治經濟學的角度來看台灣保健食品發展，政府以經濟發展為取向來推動生技產業，再加上國內中小企業結構限制，導致生技製藥未成功，卻成為保健食品產業發展的利基。此外，從歷史文化角度來看，1980年代多層次傳銷的影響，提高民眾對保健食品的接受度，再搭配國人藥食同源的養生文化觀念，使得保健食品在台灣具有一定的市場。而從技術層面來說，除了科學實驗外，台灣業者大多依賴國外進口成品，或是既有的食品技術來製造，也因為無法有高科技，將既有的萃取與發酵技術加以延伸，反而成為製造國內保健食品最主要的技術來源。 This thesis is main concerns about some social conditions to contribute to functional food in Taiwan. And I also concerns the policy of biotechnology industry, Small and medium-sized enterprises structure, nutrition knowledge of food science, food technology and agriculture elements relationship with development of functional food in Taiwan. Furthermore I chose The Red Rice Yeast of Functional Food as the topic of my case study to explain how all elements conformity will Stabilizing to be a techno-food of The Red Rice Yeast. This study used qualitative research methods. Through the way of documentary analysis and depth interviews. I reviewed documents at first and interviewed with professional in main technical issues. Their domain of professional including: food science and technology, industry of functional food, and Yilan brewery. The interview subject about development condition of functional food industry, technique of functional food, Bio-fermentation technology, certificate of Health food, a showroom of The Red Rice Yeast in Yilan brewery etc. This study found that first we can use political economy viewpoint, The government is in order to pursue economic advancement to promote biotechnology industry, and Small and medium-sized enterprises structure restrictions in Taiwna, to lead to program for Biotechnology and Pharmaceuticals failure, but promote industry of functional food instead. In addition we can also use historical culture viewpoint, multilayers improved the acceptance of functional food in 1980s. And to match up with health-preserving of both as drug and food, causing the functional foods have the general markets. Nevertheless In technology viewpoint, Entrepreneur depends on pre-existing food technique to make functional food beside Scientific experiment in Taiwan. Also because Small and medium-sized enterprises do not possess high technology so that depends on extraction and Fermentation technology be main functional food technologies in Taiwan.
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