アイメックＲＤ Company Overview

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 system for functional food labeling 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 like 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. 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. We hope you will pay attention to the fact that not only economic efficiency but also challenging and interesting strategies can be realized in research. We would be grateful if you could take this opportunity to feel that the approach we provide could become a new key for future functional research and notification strategies.

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 food science, nutrition, medicine, pharmacy, etc.). - Anyone 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," featuring presentations on visualizing deliciousness through preference evaluation and methods for building scientific evidence regarding biological regulatory functions. Additionally, we plan to propose new food development strategies that integrate 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.

This seminar will explain methods for creating new value in clinical research on food functionality by utilizing cutting-edge multi-omics technologies (proteomics, metabolomics). In particular, it will focus on practical approaches that combine exploratory multi-omics analysis to deepen the understanding of the health effects and functional mechanisms of food, thereby accelerating the construction of scientific evidence. Specific case studies will be included to provide insights that will be useful for future research and development. Lecture 1: The Cutting Edge of Functional Food Research Using PEA Technology - The Importance of Quantitative Analysis of Immune and Inflammation Markers Lecture 2: The Cutting Edge of Food Research Illuminated by Metabolomics: Exploring Food Functionality Based on Abundant Contract Research Experience Lecture 3: Multi-Omics Strategies Indicating the Next Steps in Functional Research: Integrated Value Provided by Supportive CROs