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臺東大學綠色科學學刊

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篇名 國立臺東大學深層海水產業產學合作建構之展望:邁向以科學為基礎的綠色產業
卷期 3:2
並列篇名 The Prospect in University-Industry Collaborations of Deep Sea Water Industry in National Taitung University
作者 劉烱錫王文清劉金源徐享崑段文宏李俊霖陳芝融陳孟炬張禎祐楊春桂陳雲芳陳小琪馮千芝
頁次 037-053
關鍵字 深層海水創新育成產業碩士班學界科專deep sea waterinnovationincubationindustrial technology master programacademic technology development program
出刊日期 201311
DOI 10.3966/222369612013110302004

中文摘要

經濟部於2007 年選定在臺東縣知本溪南岸設置深層海水低溫利用及多目標技術研發模廠,國立臺東大學生命科學系李俊霖副教授自2008 年起8 月起,獲行政院國家科學委員會支持研究,發表論文證實深層海水可促進紅麴菌與樟芝菌之生長與功能代謝物之生成,並提升紅麴降血脂效果與樟芝護肝之效果。國立臺東大學理工學院在2010 年5 月成立深層海水產業科技研發中心,在經濟部深層海水低溫利用及多目標技術研發模廠旁投資渡假村的能高休閒育樂(股)公司主動尋求合作,協助本校在2011 年9 月設置綠色科技產業碩士班,並開設深層海水產業利用特論等課程,2013 年7 月已有5 位同學分別以深層海水在冷能利用與雞松茸培養、海洋運動休閒、外國人旅遊及原住民議題等,完成碩士論文並有4 位已在該公司就業,預計2014 年7 月再發表5 篇產學合作碩士論文。 2013 年6 月起,國立臺東大學結合臺東專科學校取得深層海水製品(股)公司、能高休閒育樂(股)公司、富洋國際開發(有)公司、菜籃子生物科技(有)公司及晉安製藥(股)公司合作意願書,而獲得經濟部技術處學界科專「臺東深層海水產業關鍵技術研發3 年計畫」,A 項計畫為建立研發基礎力,包括建立辦公室、網站、專業文獻資料庫、專利與技轉服務能力、產業輔導能力、產業論述規劃能力,以及產官學研平臺外為主,另邀請校長劉金源教授就取水技術,以及陳孟炬助理教授就冷能利用技術提出評估技術報告。B 項計畫為生物有效機轉,邀請李俊霖副教授主持「應用DSW 與其功效離子開發具降低體脂肪功能之乳酸菌發酵製品」計畫,邀請段文宏助理教授「以深層海水開發培育微藻生產天然抗氧化劑技術」。C 項計畫為食品利用,邀請陳芝融助理教授研究「深層海水梅子發酵酒之製程研發與機能性成分分析」、張禎祐教授主持「海洋深層水於蔬果、肉品及漁獲保鮮之研究」等。 本校以促進臺東地方永續發展為重要任務之一,深層海水產業將是長遠發展之重點,除利用既有學術專業人才外,也將依深層海水產業需求聘任教授,並結合公部門與研究機構,邀請企業進駐、合作研究、培訓人才及捐款助學;利用深層海水產業學界科專辦公室將研發成果轉化為專利並技轉給企業或以專業諮詢顧問方式服務企業。另外,大學為企業提供工讀生及專業人力,非營利與科學形象有助於形成產業聯盟平臺及提高產品的公信力,這些對企業的長遠發展也甚為重要。

英文摘要

Ministry of Economic Affairs (MOEA) of Taiwan government decided to construct a low temperature sea water and multipurpose technical R&D model plant in Taitung in 2007. Supported by National Science Council since 2008, professor Lee, C.-L. of Life Science, National Taitung University (NTTU) has found and published in scientific journal that deep sea water (DSW) accelerated the growth of Monascus species and Antrodia camphorota, and the formation of functional metabolites. DSW also accelerated the hypolipidemic effect of Monascus species and liver protection effect of Antrodia camphorota. The Science and Engineering College of NTTU established the DSW R&D Center in May, 2010, Neng-Gao Entertainment Corporation expected the cooperation with NTTU and assisted NTTU establishing the green technology industry master program in Aug, 2011. There were five master degree students graduated with the thesis about thermal energy utilization of DSW, breeding of Agaricus blazei Muril with DSW, coastal recreational activities, attraction of foreign tourists and indigenous peoples’ issues. Four of them had been employed by this company. And there are another five students may graduate in 2014. Since June, 2013, NTTU has cooperated with National Taitung College, and signed the letter of intention with DSW Production Co. Ltd., Neng-Gao Entertainment Corporation, Rich Gate International Ltd., Org. & Nat. Basket Co. Ltd., and Chin- Ang Pharmaceutical Co., Ltd. Supported by Technology Development Program for Academic, MOEA, NTTU has made an effort to the 3-year-research project on key technologies of DSW in Taitung and divided into three parts. A part is accumulating the abilities of research and development, including project office, website, database, patent and technology transfer service, industrial counsel, planning abilities and information exchange platform for industry, government, universities, and research organizations. Besides, president Liu, J.-Y. held a conference and invited domestic and international experts to discuss the water pumping technology. And assistant professor Chen, M.-C. conducted the evaluation of “Cold energy utilization in air conditioning”. B part is bio-functional mechanism, including “Using DSW and its ion develop lactic acid bacteria fermented products that reducing body fat” by associate professor Lee, C.-L., and “Technology of producing natural antioxidan from microalgae cultured by DSW” by assistant professor Twan, W.-H. C part is food utilization including “Manufacturing process study and functional ingredients analysis of DSW plum-wine” by assistant professor Chen, C.-R. and “Research on using DSW in vegetables, meat, and fishery preservation” by associate professor Chang, C.-Y.

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