AIAP (AJINOMOTOCO. INNOVATION ALLIANCE PROGRAM)

Target Fields

1. Innovative ideas for diagnosis and digital technology to provide personalized nutrition services.
2. Novel manufacturing and analytical technology (to improve and compensate Ajinomoto group's technology such as AJIPHASE® and Corynex®) for peptides, proteins, oligonucleotides and their derivatives.
3. Innovative ideas for the process in which cell therapy products (CTPs) are prepared, stored and delivered to patients.
4. Innovative ideas for next-generation food ingredients, food processing technology and preservation methods that contribute to food sustainability.
5. Innovative ideas for food manufacturing and processing of alternative proteins for meat or milk

Targets

1.Personalized Nutrition
Diagnosis/digital technology to monitor individual health and nutritional status (motor functions, cognitive functions, physiological parameters, etc.) conveniently at low cost.
Digital technology to evaluate individual nutrition intakes, food preferences and lifestyles (activity etc.)
Innovative UI/UX and AI tools to encourage individual engagement for improved health and wellbeing.
Programs to improve individual health status based on the PDCA cycle, by combination of multiple modules such as digital technologies, data analysis (AI), customized nutrition, exercise etc.
2.Biopharmaceuticals
DDS technology for targeting, stabilization, penetration, controlled release, etc. of antibodies, proteins, oligonucleotides.
New manufacturing and analytical technology (to improve and compensate Ajinomoto group’s technology such as AJIPHASE® and Corynex®) for peptides, proteins, oligonucleotides and their modifications.
3.Cell Therapy Products
Technology for derivation of functional cells or organoids from human pluripotent stem cells.
Storage or freezing technology.
Markers to assess safety, especially non-carcinogenicity.
Raw materials for scalable production.
4.Food Bioengineering
Manufacturing method of food ingredients suitable for “Natural” food labeling
Manufacturing method of food ingredients suitable for “Clean Label”.
Novel bacteriostatic or sterilization techniques that don’t use chemical preservatives
5.Alternative Protein
Technology for manufacturing, processing and functional improvement (water solubility, meat-like texture, taste, flavor, etc.) of plant based protein
Technology for novel protein sources which generally aren’t distributed (unutilized resource of food, microorganism, culture-meat etc.).
Technology for manufacturing, processing and functional improvement (taste, flavor, etc.) of plant based protein for patients with allergies