- ALL
- Innovation Forum 6:Whole Grain Foods and Health
- Section IV:Sports Foods Session 1:Electrolyte and Fluid Supplementation
- Innovation Forum 15:High-end Healthy Snacks
- Innovation Forum 9:Health Foods
- Section VI:Probiotics,Prebiotics and Postbiotics Session 3:Mining and Application of Probiotic Resources
- Section II:New Technologies and New Products Session 3:New Era for Frontier Research and Market Applications of Human Milk Oligosaccharides (HMOs)
- Innovation Forum 14:Smart Diet
- Section IV:Sports Foods Session 2:Protein
- Innovation Forum 16:Balanced carbohydrates and substantiated dairy with prebiotics
- Section VI:Probiotics,Prebiotics and Postbiotics Session 4:Prebiotics
- Section IV:Sports Foods Session 3:Marathon Nutrition Support
- Section II:New Technologies and New Products Session 5:Lutein and Eye Health
- Innovation Forum 4:Cocoa and Health
- Section VI:Probiotics,Prebiotics and Postbiotics Session 5:Postbiotics
- Section IV：Roundtable Meeting:Focusing on Sports Nutrition:Transformation and Innovation Driven by Public Demand
Innovation Forum 9:Health Foods |
Feb 20,2025 |
| 2025-02-20 09:00-09:10 |
| 2025-02-20 09:10-09:30 Gut Nutrition and Multi-Omics Research on Autism in Children:New Discoveries |
| 2025-02-20 09:30-09:50 Post-Market Real-World Study on the Effects of Vitamin-Mineral Complexes on Immunity and Upper Respiratory Infections |
| 2025-02-20 09:50-10:10 Building and Application of Phytochemical Standard Databases |
| 2025-02-20 10:10-10:30 Focusing on industry university research,leading innovation in nutritional food with technology |
| 2025-02-20 10:30-10:50 New Era of Nutritional Science:Human Taste Trials from a Clinical Perspective |
| 2025-02-20 10:50-11:10 Innovative Manufacturing of Food-Medicine Homology Nutritional Interventions and Health Benefits |
| 2025-02-20 11:10-11:30 Basic Cognition and Market Application Practice |
| 2025-02-20 11:30-11:50 The Lactobacillus plantarum that contributes to cardiovascular health |
| 2025-02-20 11:50-12:10 Exploratory Research on Key Technologies Affecting the Quality of Low-Temperature Fresh Milk During Thermal Processing |
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| 2025-02-20 14:00-14:20 To produce functional food proteins via precision fermentation |
| 2025-02-20 14:20-14:40 The association Between Dietary Total Choline and L-alpha-glycerylphosphorylcholine intake and the Cognitive Function in Chinese Adults Aged over 55 years |
| 2025-02-20 14:40-15:00 "She Blooms". 2025 New Trends in Women's Health and Nutrition |
| 2025-02-20 15:00-15:20 Methods and practices for Post-market evaluation of health foods |
| 2025-02-20 15:20-15:40 Functional Food Market Development in the Silver Age:Insights from the Japanese Market |
| 2025-02-20 15:40-16:00 The Way to Protect Gastrointestinal Mucosa:From Basic Research to Innovative Health Products |
| 2025-02-20 16:00-16:20 Research on Phospholipid Omega-3 from Natural Marine Mammals |
| 2025-02-20 16:20-16:40 The development of the food with functional claims system in Japan,with postbiotics gaining strength by riding the trend. |
| 2025-02-20 16:40-17:00 GMI—The Breakthrough Ganoderma Protein and Its Innovative Applications |
| 2025-02-20 17:00-17:30 Roundtable Meeting |