Health Functional Foods Innovative Technology for Future Growth...Completion of Health Functional Food Session at the Korea Food and Nutrition Science Association Conference
Nov 03, 2025
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The conference, hosted by the Korea Food and Nutrition Science Association in BEXCO, Busan on October 29, was organized as a venue for food and nutrition science academics and industries to come together to discuss technical and policy directions for building a sustainable health ecosystem under the theme of 「25 Years of Development: Innovation of Food and Nutrition for One Health」.
Under the theme of Introducing Innovative Technologies for Future Growth of Health Functional Foods, Kang Il-joon, a food and nutrition professor at Hallym University, led the dry season session. ▲ Park Hyun-woo, an assistant professor of food and biotechnology at Korea University, Cho Hye-young, a professor of pharmacy at ▲ Cha Medical University, and Kim Joo-hee, a professor at Kyunghee University's College of Nursing and Science, participated as speakers to present three topics, focusing on industrial issues and future technologies such as AI-based variety classification, distributed clinical trials (DCT), and heavy metal reduction technology, respectively.
First, assistant professor Hyun Woo Park (Korea University) introduced 'AI-based variety classification technology for future growth of health functional foods centered on Haskap cases' and explained the classification and quality standardization of functional raw material varieties using AI technology. In particular, it suggested the possibility of future industrial application, such as quality automation and functionality securing in the harvest and raw material distribution stages.
Professor Hye-young Cho (University of Medicine) presented the concept, background of DCT, and the status of domestic and international regulations and implementation under the theme of 「Understanding Distributed Clinical Trials (DCT) for the Application of Health Functional Food Human Application Tests」. In addition, the possibility of applying DCT in the field of human application testing for licensing functional food ingredients was discussed.
Professor Kim Joo-hee (Kyunghee University) announced 'Hard metal reduction technology applicable to dry food manufacturing' and shared the latest research trends to reduce heavy metal exposure in food and health functional food manufacturing, new heat treatment and non-heating technologies, and biological control technologies.
Chung Myung-soo, Chairman of the Korea Health Functional Food Association, said, `We prepared a health functional food session at this year's conference to share the future vision of our industry 'K-HEALTH W.A.V.E.' through presentations of various topics,' and added, `It was a meaningful occasion for academia and industry to cooperate to seek new growth engines for the health functional food industry.'
This article was translated by Naver AI translator.
