This symposium explores the future of food through the integration of science and technology. Food is essential for health and daily life, and advanced methods such as metabolomics, genetic analysis, and microbial engineering now provide new insights into its functionality and sustainability. The program highlights research on compositional analysis, dietary studies, fermented products, and alternative protein sources. Tsuruoka, with its rich natural resources and diverse food culture, offers an ideal setting. The Institute for Gastronomic Sciences connects local strengths with global perspectives, positioning itself as an international hub for food research. Through interdisciplinary dialogue, the symposium seeks to redefine food scientifically and envision pathways for the next generation.