Food effect, formulation switching, and IVIVC correlation
Predict food effect direction and magnitude based on BCS class, logP, and formulation type with FDA meal specs
Estimate dose adjustments when switching formulation types (IR, ER, DR, ODT) based on BCS and relative bioavailability
Fit Weibull dissolution models and establish IVIVC (Level A/B/C) between in vitro dissolution and in vivo absorption