Host Organization

The Asian Federation of Societies for Lactic Acid Bacteria (AFSLAB) is a non-profit organization dedicated to advancing research, communication, and education in the field of lactic acid bacteria. By organizing conferences and symposiums, AFSLAB promotes discussions, disseminates knowledge about lactic acid bacteria, raises public awareness of their role in human health and disease, and supports the sustainable development and growth of the lactic acid bacteria-related industry. Each year, AFSLAB enables its member countries to jointly host two major international events: the Asian Conference on Lactic Acid Bacteria (ACLAB) and the AFSLAB International Symposium (AFSLAB-IS). These events aim to facilitate the global exchange of information on lactic acid bacteria research.

The Taiwan Association for Lactic Acid Bacteria (TALAB) was established in 2003 to connect domestic and international experts in the promotion of research, development, information exchange, and industrial applications of lactic acid bacteria. TALAB actively participates in international conferences related to lactic acid bacteria and regularly maintains communication and exchanges with relevant organizations both within Taiwan and abroad. Emphasizing talent development and sustainable learning, the association encourages Taiwanese researchers in the field of lactic acid bacteria to pursue further education. Additionally, TALAB organizes an annual conference to enhance foundational education in lactic acid bacteria research and provide a platform for academic exchange among scholars from Taiwan and other countries.

Institute of Food Science and Technology, NTU was established in 1976 as the only stand-alone graduate institute independent to undergraduate departments in the College of Bioresources and Agriculture. The growth in food industry generated a great demand for graduates trained in food science and technology at that time. National Taiwan University filed in the application for establishing this institute to the Ministry of Education and received approval based on the suggestion from Dr. Stephen S. Chang, a professor at the Food Science Department of Rutgers University in the USA and a consultant to the Ministry of Economic Affairs of the ROC then, and his colleagues with support from the Ministry of Economic Affairs, the Council of Agriculture, and local food-industries. It was the first food science graduate school in this country.