Abstract: New techniques of the evaluation of functional food, such as XYZ evaluation system, the relative database construction and DNA microassay techniques were extensively employed in functional food in Japan. Compared with these new developments in functional food, fundamental studies on functional factors and their active mechanisms should be thoroughly intensified. These studies will provide a solid scientific base for functional food in China. The author also suggested that standardization of assay evaluation, producing procedures and applications and legislation of market management should be established using the advanced technology and experiences on functional food, which will promote the developments and approach of Chinese health food to the international functional food.

Key words: Japan&rsquo, s functional food Evaluation techniques Scientific strategy；