Since 1998, The Functional Food Center (FFC) has been a pioneer in functional industry, combining cutting-edge expertise in the biomedical sciences with practical business experience in order to aid in further research, development, and commercialization of functional food innovations in both domestic and international markets. The FFC connects a global network of professionals (scientists, functional food experts, and food industry representatives) to an environment conducive to innovative research collaboration. Functional foods are part of a normal dietary food intake for optimized nutrition.The Functional Food Center defines “functional foods” as “Natural or processed foods that contains known or unknown biologically-active compounds; which, in defined, effective non-toxic amounts, provide a clinically proven and documented health benefit for the prevention, management, or treatment of chronic disease”.
Food Science Publisher specializes in publishing books in the field of food science, nutrition,functional foods, bioactive compounds, and chronic diseases.
This latest edition is the result of collaboration betwenn 54 scientists, 44 universities, and international medical and food organizations.
Paperback: 500 pages
Publisher:Food Science Publisher. Edited, Published and Printed in the USA
Library of Congress Control Number: 2015940502
Product Dimensions:8.5 x 1.1 x 11 inches. Shipping Weight:3.1 pounds
For more information about the book, please visit Amazon.com. To order the book with discounted rate, please send your request to firstname.lastname@example.org
The Journal of Functional Foods in Health and Disease (FFHD) strives to develop concepts that help readers understand the mechanisms of disease and the creation of specific functional and medicinal foods used for the prevention and management of various diseases. Established December 3, 2010, FFHD is a peer-reviewed, open-access journal, which keeps members of the ASFFBC, readers of FFC newsletter (more than 450,000 readers composed of scientists, medical doctors, dietitians, nutritionists, and food industry professionals), as well as the public up-to-date on the latest collective information on the topic of functional food and bioactive compound research and development.
Since 2004, the FFC/Functional Food Institute has organized conferences where scientists, researchers, and food industry professionals present their research and discoveries about functional foods and bioactive compounds for the management of chronic diseases such as diabetes, CVD, obesity, cancer, etc. In the past, the FFC has organized conferences jointly with top level universities such as the University of California (Los Angeles, California), Texas Women’s University (Denton, Texas), Kyoto Prefectural University (Kyoto, Japan), University of California (Santa Barbara, California), Southern Methodist University (Dallas, Texas), Southern University Agricultural Research and Extension Center (Baton Rouge, Louisiana), University of San Diego (San Diego, California), and the University of Nevada (Las Vegas, Nevada).
The Academic Society of Functional Foods and Bioactive Compounds (ASFFBC) was founded at the 11th International Conference of FFC, which was held at the University of San Diego in 2012. Ever since its inception, the ASFFBC has continued to grow and develop. Currently, it has over 2000 members (comprised of medical doctors, scientists, dietitians, nutritionists, and other food and medical industry professionals) who are dedicated to the research and development of functional and medical foods, bioactive compounds, and nutraceuticals. The society’s mission is to increase the global awareness of functional foods and their ability to improve overall health and wellness.
The FFC’s services include:
Development of special recipes
Individual training for the development and analysis of functional food products
Latest information for the functional foods
Aid in the development, analysis, marketing, and commercialization of functional food products
Organization of international conferences in the series of "Functional Foods in the Prevention and Management of Chronic Diseases"