About the Functional Food Center
Since 1998, FFC has hosted 25 international conferences around the globe, upheld an open-access journal for more than 7 years, published 25 books including 5 textbooks on functional food science and establishing the Academic Society of Functional Foods and Bioactive Compounds(ASFFBC) with more than 3,000 scientists. Among the most recent textbooks published on functional food science include:
Functional Food Textbook Volume 1: Introduction to Functional Food Science
Functional Food Textbook Volume 2: Functional Foods for Chronic Diseases
Functional Food Textbook Volume 3: Functional Foods and Cancer
Functional Food Textbook Volume 4. Bioactive Compounds and Cancer
Functional Food Textbook Volume 5. Functional Foods in Integrative Oncology
With monthly updates on new investigations in functional foods and bioactive compounds, FFC sends newsletters regarding research and public education to more than 800,000 readers. Additionally, the organization now has two peer-reviewed, open access scientific journals: Functional Foods in Health and Disease (FFHD) and a new journal on Bioactive Compounds in Health and Disease (BCHD).
The Functional Food Center is known for its definition of Functional Foods as follows: “functional foods” as “Natural or processed foods that contain biologically-active compounds; which, in defined, effective non-toxic amounts, provide a clinically proven and documented health benefit utilizing specific biomarkers, for the prevention, management, or treatment of chronic disease or its symptoms”.