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In the field of food and health food research and development, an increasing number of companies are facing the following challenges: - Difficulty in exploring new functional materials and differentiation themes, leading to a depletion of research topics. - While they are collecting information from conferences and papers, they struggle to translate this into research themes directly related to their products. - They remain limited to competing similar products and follow-up projects, failing to establish uniqueness. - Although there are seeds of ideas, they struggle to elevate them to scientific hypotheses and build the necessary foundations for internal approval. Behind this lies a "wall of execution" that cannot be overcome by traditional information gathering and research processes. In this webinar, we will introduce a new R&D approach to break through these challenges. It is a next-generation research and development scheme that combines AI-driven hypothesis generation, which has achieved results in drug discovery, with scientific hypothesis verification by a food human trial CRO. This will allow for the transformation of vague ideas into scientifically verifiable projects, simultaneously achieving the construction of persuasive foundations for upper management and differentiation development.

Recommended for: - Researchers and professionals in the research and development and marketing departments of food manufacturers, ingredient manufacturers, health food manufacturers, and others. - Researchers from universities and academic institutions (in fields such as food science, nutrition, medicine, pharmacy, etc.). - Others interested in food functionality evaluation, clinical research, monitoring surveys, and research and marketing related to food. This seminar will focus on "Creating New Value through the Fusion of Secondary and Tertiary Functions of Food," delivering presentations that emphasize the visualization of taste through preference evaluation and methods for building scientific evidence regarding biological regulatory functions. Additionally, we plan to propose a new food development strategy that integrates sensory evaluation and biological function assessment. This is a valuable opportunity for researchers and engineers in research and development, evaluation, and marketing departments to gain practical tips for balancing sensory value and functional value. We also welcome participation from academic researchers interested in food functionality from the perspectives of food science, nutrition, medicine, and pharmacy.