On May 26th and 27th, the highly anticipated seminar "Innovation-Driven, Safety-Founded: Functional Foods and Health Trends in the Baking Industry" took place, bringing together industry experts, academics, and professionals to explore cutting-edge developments in food safety, functional nutrition, and health innovation.
The event featured distinguished speakers who shared their expertise on key topics:
- Professor Yao-wen Huang delivered an insightful session on "Advanced Food Safety Practices in the Baking Industry," emphasizing the latest strategies to ensure quality and compliance.
- Professor Xiaoqin Luo provided an in-depth analysis of "The Landscape of Functional Foods and Nutraceuticals in Central and Western China," highlighting regional trends and market opportunities.
- Professor Amber Chiou captivated the audience with a presentation on "Gut Microbiota, Functional Foods, and Human Health," shedding light on the vital connection between diet, microbiome, and wellness.
The seminar fostered vibrant discussions and knowledge exchange, leaving a lasting impact on attendees. Participants praised the event for its practical insights and forward-looking perspectives, which are set to inspire innovation and elevate safety standards in the baking and functional food sectors.
