Innovative Cross-border Collaboration between Taipei Medical University and Tohoku University
Source: College of Nutrition, Office of Global Engagement
Published on 2025-01-08
In response to global medical and food challenges, Taipei Medical University (TMU) and Tohoku University (TU) are collaborating to integrate generative AI into medical research and to advance food design initiatives.
Additionally, the partnership promotes diverse academic exchange activities, fostering an innovative future.
Deepened Academic Collaboration between TMU and TU
On November 21, 2024, TMU hosted an academic exchange delegation from TU, led by its president, Teiji Tominaga, alongside the vice president and key figures specializing in medical care, industry–academia collaboration, education, and related fields. TMU Chairman Ray-Jade Chen and President Mai-Szu Wu reminisced about their earlier visit to Japan, where they gained valuable insights from touring TU’s advanced facilities, including Nano Terasu and the Medical Megabank.
During the exchange, TMU showcased key innovations, including TMU Health’s Generative AI solution for optimizing information systems and physician remuneration systems. The TMU Office of Business Development presented its Trinity medical innovation ecosystem, while the Office of Human Research and the Office of Research and Development highlighted achievements in clinical trials and research.
The two universities outlined future collaboration in generative AI applications for medical care, industry–academia cooperation, international clinical trials, physician remuneration systems, and academic exchange, extending their partnership into healthcare administration.
Exploring Food for the Future: Challenges of Sustainability and Health
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.