Human clinical trials for food, healthcare products and services, and pharmaceuticals.

In the field of research and development for food and health foods, 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 collect information from academic conferences and papers, they struggle to translate this into research themes directly related to their products. • They remain limited to competing similar products or follow-up projects, failing to establish uniqueness. • Although there are nascent ideas, they struggle to elevate these to scientific hypotheses and to build the necessary evidence 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, combining hypothesis generation through discovery-oriented paper exploration AI with trial implementation and risk assessment based on insights from human trials in food research. Specifically, we will start from our own materials and existing research to identify hypotheses related to functionality expansion that are not easily visible through keyword searches, and examine whether these hypotheses can be connected to human trials and implemented as research plans. This will allow us to redefine the potential of existing materials as "next value" and translate them into scientifically verifiable research themes, thereby providing a pathway for functional development and differentiation.

How to increase the "success rate" of clinical trials in functional food research? This is a theme that many researchers and companies are facing now that the functional food labeling system has become established. In fact, many may have experienced situations such as "the effects were not as significant as expected," "individual differences were so large that the effects were obscured," or "despite conducting clinical trials, we did not reach the notification stage." Issues such as suboptimal trial design and insufficient control of diversity within the group have led to an inability to capture the potential of the materials. Such challenges are repeatedly encountered in the field. How to control this individual diversity = "potential variability"? In recent years, one of the keys that has garnered attention is "clinical trial design that takes genetic background into account." In this seminar, we will introduce a practical approach to "next-generation functional food research considering genetic background," which combines the genomic analysis technology of GeneQuest Inc. and the clinical research design expertise of Imech RD Inc.

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.