Functional food science—born from collaborative efforts among Japan’s government, industry, and academic sectors—has progressed from fundamental research to development- and application-oriented science, thereby contributing to society through improved dietary practices. The concept of functional foods has broadened from “disease-preventive functions” to “functions that maintain both physical and mental health.” In this chapter, we discuss two key challenges for promoting the global dissemination of functional foods: (i) functional foods as a cornerstone of a sustainable food industry that integrates food and health sciences, and (ii) personalized functional foods aimed at enhancing well-being through the application of artificial intelligence.