【NEWS】 International Conference on Functional Foods, Medicinal Foods, and Food Psychology

The collaboration between TU’s Faculty of Agriculture and TMU’s College of Nutrition focuses on addressing food sustainability and healthy challenges through annual international conferences and research collaboration. Their “Design Food for the Future” thematic program, supported by a three-year grant from TU’s Knowledge Creation Center, tackles global issues such as rising food demand, climate change, and resource scarcity by designing sustainable and health-focused food solutions.

The final event of 2024, titled “Functional Foods, Medicinal Foods, and Food Psychology” was held at TMU, featuring experts from Tohoku University, Chulalongkorn University, and TMU.

Discussions covered topics such as the cardiovascular benefits of black rice anthocyanins, vitamin K’s role in age-related diseases, and the health effects of Taiwan’s Si Wu Tang medicinal formula, particularly for women. The second day addressed food psychology and eating behaviors, highlighting Japan’s high-sodium diet and Taiwan’s overconsumption of hand-shaken drinks. Experts proposed strategies like sensory nudges and stricter regulations on social media food marketing to encourage healthier eating habits.

This partnership exemplifies how academic collaboration can address global challenges through innovation and shared expertise. Moving forward, TMU and TU will continue to explore applications of generative AI in healthcare, advance international clinical trials, and promote sustainable practices in healthcare administration and academic exchange, paving the way for transformative advancements in medicine and public health.