Latest news with #AlbertYang
Yahoo
20 hours ago
- Health
- Yahoo
Taiwan's BrainProbe platform uses AI to detect schizophrenia with 91% accuracy
From catching cancer to creating life, artificial intelligence (AI) is rewriting the rules of medicine, and how! It is now being used by scientists in Taiwan to diagnose schizophrenia. As per a report on Taipei Times, researchers at Taipei Veterans General Hospital (TVGH) have developed an artificial intelligence-powered platform capable of helping diagnose schizophrenia. The tools, a first-of-its-kind in the world, mark a major leap forward in the world of psychiatric care, long hampered by subjectivity and guesswork. Named BrainProbe, the tool analyzes magnetic resonance imaging (MRI) scans to detect structural and functional changes in the brain associated with schizophrenia. With an accuracy rate of 91.7 percent, it's the world's first AI tool of its kind and a dramatic departure from traditional methods that rely heavily on clinical interviews and behavioral observation. 'The field of psychiatry has long hoped to identify objective biological markers that can help quantify the symptoms [of mental illness],' TVGH Medical AI Development Center deputy director Albert Yang was quoted as saying by Taipei Times. Schizophrenia is a complex mental disorder characterized by hallucinations, delusions, and cognitive disruptions. Despite decades of research, diagnoses are still mostly based on self-reported symptoms and physician interpretation, leaving room for misdiagnosis and delayed treatment. This subjective approach often overlooks subtle biological markers, making early detection difficult and preventing timely, personalized interventions that could significantly improve patient outcomes. With that challenge in mind, Yang's team turned to artificial intelligence. Using more than a decade of brain scan data from over 1,500 individuals, including both healthy and those diagnosed with schizophrenia, the AI tool was trained to detect subtle, early-stage changes invisible to the human eye. One such case involved a 30-year-old man experiencing auditory hallucinations and paranoid delusions. 'BrainProbe was able to detect signs of degeneration in his brain function and structure, particularly in deeper regions such as the insula and temporal lobe,' Yang said. 'Abnormalities associated with schizophrenia prompted further evaluation, and the man was later confirmed to have the disease.' More than just a diagnostic tool, BrainProbe can also track how the brain changes over time. 'The most important capability of BrainProbe is its ability to track changes in the brain as it ages,' Yang said. 'It has established a brain aging prediction index and a mechanism for monitoring pathological changes.' The technology is currently being offered at TVGH through a self-pay clinical trial program while awaiting approval from Taiwan's Food and Drug Administration. Yang and his team are also working with international partners to include brain scan data from other populations to incorporate information from other populations and validate the tool across ethnic groups for its wider applicability. 'We hope this platform can be applied across different ethnic groups to enable more accurate research,' Yang added. As the platform moves toward broader clinical use, it may eventually become a foundational tool in psychiatric diagnostics that gives physicians a new lens into the human mind.
The Province
05-05-2025
- Entertainment
- The Province
Din Tai Fung: A family's food and their humble road to a grand opening in Vancouver
Dumpling trainees — who have been training in Vancouver for months — drape the dough over a special light box to learn how to get the exact thickness. Read more. CEO Albert Yang inside Din Tai Fung in Vancouver. Photo by Arlen Redekop / PNG Albert Yang hasn't seen the view from Quarry Rock or sampled the dumpling trail in Richmond since he arrived in Vancouver to open the new, 311-seat soup dumpling emporium, Din Tai Fung on Alberni Street, although he is keen to try both the view, and the local fare. This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors 'It's been all work,' says Yang as he settles into a booth bearing a pot of oolong tea, and two cups. He wouldn't ask a staff member for it. In a family business, as in dumpling-making, you pitch in. His brother is here. His parents, too. Cousins are in town. They are behind the bar, training staff, and popping into the glass-enclosed dumpling kitchen that is the heart of the operation. Yang grew up a restaurant kid, doing homework at a Formica table, and taking orders as soon as he was tall enough to see over the counter at the Din Tai Fung that his parents opened in a strip mall in Arcadia, California, then a 'humble mom and pop shop.' He also learned the art of making Xiao Long Bao, or soup dumplings, but not until he was 12 and strong enough to roll the dough. 'Making dumplings is hard, physical work. It's very difficult,' says Yang. Din Tai Fung Vancouver, which opens May 5, is one of 171 worldwide, including spots in London, Manhattan and Dubai, and features Taiwanese dishes and, most importantly, the Xiao Long Bao his grandfather, Yang Bing Li first made to survive, and later, to his surprise, became famous for. Stay on top of the latest real estate news and home design trends. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. Vancouver food lovers, no strangers to Asian cuisine, have been locked in on the arrival of DTF, arguing passionately on social media for the soul of the soup dumpling. Its 18-fold top, its gush of hot broth on first bite, is seen as a measure of skill, heritage and artistry. 'Xiao Long Bao is a traditional food,' says Yang. 'We feel a responsibility to carry that tradition forward.' But a restaurant is also about hospitality, said Yang, and creating an experience. Behind the scenes at Din Tai Fung, there have been weeks of dress rehearsals. The interior design, like a stage set, reflects the story it wants to tell: one that stays true its Taiwanese heritage but honours the west coast with a rock garden, and jewel green tones. Although Xiao Long Bao originated in Mainland China, Din Tai Fung's have a strong Taiwanese influence. 'They are a smaller in size compared to original versions found near Shanghai,' said Yang, 'and we are also known for the incredibly thin skin that doesn't break.' This advertisement has not loaded yet, but your article continues below. Din Tai Fung in Vancouver. Photo by Arlen Redekop / PNG Yang's grandfather, Yang Bing Yi, was born in China's Shanxi province in 1927 but moved to Taiwan in 1948, where he took a job delivering cooking oil by bicycle. In 1970, as grocery stores began to pop up, the oil cooking oil business became obsolete. A friend suggested he sell some specialty items that Chinese immigrants in Taiwan longed for, like Xiao Long Bao. Yang Bing Li set up four tables in his shop, and the first Din Tai Fung restaurant was born. The business grew from one floor to five, and in 1993 was named one of the world's top 10 best restaurants by the New York Times. Yang Bing Yi Photo by Felix Chen Din Tai Fung's Xiao Long Bao has three components, all made from scratch at the restaurant: a soup stock, simmered overnight; pork ground fresh every morning; a dough made hourly, lest it dry out and become too stiff to work. The cooled broth is mixed with pork, ginger, green onion and sesame oil and nestled in a packet with 18 precise folds (18 is a lucky number in Chinese culture). This advertisement has not loaded yet, but your article continues below. The dough, rolled with a traditional dowel, must be thinner at the edges so it can be folded, and thicker at the centre so it can hold the soup. Dumpling trainees drape the dough over a special light box to learn how to get the exact thickness. 'It is that difficult, and that simple,' said Yang. In the dumpling room, 40 dumpling makers are at work. 'It's a very skilled position,' said Yang. The dumpling trainers have been in Vancouver for months, working with the staff. Din Tai Fung in Vancouver Photo by Arlen Redekop / PNG Yang, who was born in Taiwan, and whose father helped grow the Din Tai Fung empire, remembers the original shop in Taipei, with the narrow staircase to the top floor, and the hospitality his grandfather, who died in 2023, showed to every guest. 'In Taiwan at that time there were no elevators, so he carried a disabled guest on his back up that tiny little staircase so he could dine with his friends. It shows the humility and dedication he had, and his ethic about treating our guests like family.' You might not have to get your own tea, or make your own dumplings, and yes, there is an elevator, but if they get it right, Yang hopes you will feel like part of the family. See these historical photos of the family: Din Tai Fung, in Taiwan Yang Bing Yi in original dumpling shop in Taiwan. Mrs. Yang, Frank and sister in front of original dumpling shop in Taiwan. Frank is the dad of the current CEO of Din Tai Fung. Yang Bing Yi in Din Tai Fung, in Taiwan. dryan@ Read More Vancouver Canucks Vancouver Canucks News Vancouver Whitecaps News
Globe and Mail
10-04-2025
- Business
- Globe and Mail
DTF™ Makes Its Canadian Debut, Bringing a Taste of Taiwan to the Heart of Downtown Vancouver
VANCOUVER, British Columbia, April 10, 2025 (GLOBE NEWSWIRE) -- For its first entrance into Canada, the Taiwan-based Din Tai Fung Restaurant Group is unveiling a fresh new name and logo with the debut of DTF™, a premium dining destination opening at 1132 Alberni Street in Vancouver, B.C. Brought to life by the same team behind the globally celebrated restaurant group, DTF™ showcases the menu offerings and commitment to quality and consistency that guests have come to know and love across more than 165 locations worldwide. Known for the art of Xiao Long Bao—delicate soup dumplings handcrafted with 18 signature folds to achieve the perfect Golden Ratio—DTF™ brings this iconic dish, along with other traditional delicacies, to the heart of Vancouver. 'Bringing our first restaurant to Canada is a deeply meaningful milestone for our family and our team,' says Albert Yang, Co-CEO of DTF Restaurant. 'DTF™ is rooted in generations of tradition, of handcrafted food, warm hospitality, and cultural connection, and we can't imagine a better city than Vancouver to carry that forward. With its global perspective, deep appreciation for culinary excellence, and vibrant community, Vancouver feels like a natural home for the next chapter of our story.' Reservations Open April 10th, 2025 Guests can now plan their experience as reservations for the grand opening are officially live. DTF™ is currently accepting guests by reservation only. Walk-in seating, take out, and delivery will be offered at a later date. Please visit DTF™ to make a reservation today. Celebrate the Grand Opening on May 5th The doors to DTF™ will officially open at 11 a.m. on May 5, 2025. Guests can visit early for a sneak peek during the restaurant's soft opening period, April 24–May 4, when a limited menu will be available by reservation. To commemorate the opening of its first Canadian restaurant, DTF™ has partnered with the son of the renowned calligrapher Yu Youren, Yu Chung Ling, who created the original calligraphy that became the brand's first emblem in Taiwan. This collaboration brings together two families whose legacies are deeply rooted in heritage, artistry, and cultural expression. In honor of the Vancouver debut, Yu Chung Ling has created two original works inspired by a phrase that speaks to 'establishing purpose for the people.' The message reflects DTF™'s mission to enrich lives through the artistry of food. One piece will be displayed inside the restaurant, while the second will be donated as a gift to the Vancouver community in celebration of this milestone opening. Get a Sneak Peek at the Soft-Opening For those who can't wait until the official grand opening in early May, reservations can be made during the restaurant's soft opening from April 24th to May 4, 2025 where a limited menu will be available. Eager food lovers who book a reservation during this period will enjoy an exclusive first taste of DTF™'s most iconic dishes—like the famed 18-fold Xiao Long Bao—alongside a limited selection of guest favorites. A Celebration of Culture, Community, and Excellence The opening of DTF™ on Alberni Street is more than the launch of a restaurant—its design reflects its Taiwanese heritage and local flair through thoughtful details—from a dumpling expo kitchen to custom lanterns and a serene, garden-inspired entrance. Designed by the Rockwell Group, every detail has been thoughtfully crafted to celebrate Taiwanese roots while embracing the richness of Vancouver's diverse cultural scene. 'Vancouver is a city that values design, culture, and craftsmanship—and we knew our first Canadian restaurant had to reflect that,' says Aaron Yang, Co-CEO of DTF Restaurant. 'Every detail of the space has been thoughtfully curated to create a dining experience that feels both rooted and refined—from the rock garden and lantern-lit entryway to the exposed dumpling kitchen and garden-inspired interiors. It's a space that honors our Taiwanese heritage while embracing the beauty and sophistication of Vancouver.' What to Expect at DTF™ Guests can look forward to DTF™'s signature dish, Xiao Long Bao—delicate soup dumplings made with premium ingredients like Kurobuta pork, hand-folded 18 times for the perfect golden ratio of thin skin, then steamed in traditional bamboo baskets. Other guest favorites include Spicy Wontons in DTF™'s signature house sauce, a variety of handmade noodles, String Beans with Garlic, and the viral Chocolate & Mochi Xiao Long Bao. A thoughtfully curated beverage menu of teas, signature cocktails and wines complete the dining experience. With seating for more than 300 guests, DTF™ will combine warm hospitality with an elevated dining ambience. The restaurant is excited to source a portion of its ingredients from Canada to pay homage to the Yang Family's first restaurant in Canada. Join Us for This Momentous Occasion DTF™ warmly welcomes Vancouver's food lovers to this historic opening. Guests are invited to mark their calendars, make reservations, and experience the artistry, flavours, and community that are at the heart of DTF™. The journey starts at About DTF™ Restaurant DTF™ is a premium dining destination owned and operated by the same team behind the Din Tai Fung Restaurant Group, which originated in Taiwan and is now globally acclaimed for the art of the Xiao Long Bao with 18- handcrafted pleats. Recognized for its thoughtful approach to an immersive guest experience, DTF™ brings forth a tradition of rich cultural heritage, hospitality excellence, quality and consistency in culinary, service and ambiance. With its origins dating back to 1958 as a cooking oil business in Taiwan, Din Tai Fung Restaurant Group has evolved into an iconic, Michelin-recognized name around the world. Now, DTF™ builds on this foundation while carving out a distinct identity for its introduction to Canada, starting with its first location on Alberni Street in the heart of Downtown Vancouver, B.C. With each restaurant, each interaction, and each bite, DTF™ aims to bring people together to celebrate culture and inspire community. For more information, please visit Facebook @dtfcanada, and Instagram @dtfcanada.
Yahoo
28-01-2025
- Business
- Yahoo
CIM Group Appoints Albert Yang as Head of EMEA in Expansion of Institutional Client Group
Mr. Yang will lead business development and investor relations for Europe, the Middle East and Africa LOS ANGELES & LONDON, January 28, 2025--(BUSINESS WIRE)--CIM Group announced today the continued expansion of its Institutional Client Group with the appointment of Albert Yang as Managing Director to lead business development and investor relations in Europe, the Middle East and Africa (EMEA). Mr. Yang will be based in London. "CIM Group's diversified investment platform – with offerings across the alternative asset classes including real estate, infrastructure, and credit – has become more attractive to institutional investors across EMEA. To better serve the growing needs of this client base, we look forward to having Albert lead our efforts in this region. His extensive industry experience will be instrumental in strengthening our presence and growing institutional relationships in this key market," said Jason Fisher, Managing Director and Global Head of Institutional Sales who oversees the Institutional Client Group at CIM Group. Albert Yang brings more than 23 years of experience in private markets to his role at CIM Group with a strong track record in capital formation of real asset strategies and establishing new regional investment capabilities. Most recently, Mr. Yang served as Head of Investor Relations for EMEA at Harrison Street, where he was a founding member of the firm's European Investment platform, a member of the Investment Committee, and led the launch of its European opportunistic and core real estate strategies. Prior to that, Mr. Yang was Head of Business Development at Barings Real Estate Advisers and has held senior positions in the real estate divisions of J.P. Morgan Asset Management, Nuveen, Schroders and Deutsche Bank. "CIM Group offers investment opportunities that I believe appeal to a broad array of institutional investors across the EMEA region. I am committed to working closely with our team to not only support our current clients but also to introduce new investors to CIM Group," said Yang. CIM Group's Institutional Client Group also appointed Melannie Pyzik to lead business development and client relations in the Asia-Pacific (APAC) region, another key international region. Based in Sydney, Ms. Pyzik has nearly 25 years of experience in real assets investing across APAC, EMEA, and North America with a deep knowledge of private markets investing, particularly in infrastructure, having invested across a wide range of subsectors including energy, utilities, transportation, digital infrastructure and energy transition. About CIM Group CIM is a community-focused real estate and infrastructure owner, operator, lender and developer. Since 1994, CIM has sought to create value in projects and positively impact the lives of people in communities across the Americas by delivering more than $60 billion of essential real estate and infrastructure projects. CIM's diverse team of experts applies its broad knowledge and disciplined approach through hands-on management of real assets from due diligence to operations through disposition. CIM strives to make a meaningful difference in the world by executing key environmental, social and governance (ESG) initiatives and enhancing each community in which it invests. For more information, visit View source version on Contacts Media Contact: Bill MendelMendel Communications212.397.1030bill@ Sign in to access your portfolio
