19th International Conference of FFC - 7th International Symposium of ASFFBC 

Functional and Medical Foods, Bioactive Compounds and Biomarkers: Longevity and Quality of Life

November 17-18, 2015, Kobe University, Kobe, Japan

Welcome Letter  

We are pleased to announce that the 19th International Conference of Functional Food Center will be held from the 17th to the 18th of November, 2015 in Kobe, Japan.

The concept of functional foods started in Japan during the 1980’s, and the Japanese government, known as “the Ministry of Health and Welfare”, established Food with Health Claims (FHC) in 2001. FHC originally consisted of Food for Specified Health Uses (FOSHU) and Food with Nutrient Function Claims (FNFC). FOUSHU is called “TOKUHO” (TOKUtei HOken-you shokuhin) and has become very popular for many Japanese consumers. Since then, new categories have been added, such as Qualified FOSHU, Standardized FOSHU and Reduction of Disease risk FOSHU. The development of laws regarding functional foods by Japanese government reflects great interests of Japanese people on “Food and Health”. The background in Japan enables us to develop high-level scientific research on functional foods. However, there are still several issues, including human safety and lack of scientific evidence.

In addition to Japan, other countries developed the field of functional foods based on their science and established their own system. The international conference is a good opportunity to compare and discuss the systems of functional foods, and to share the recent knowledge on bioactive molecules. We believe it will lead to improvement of longevity and quality of life.

On behalf of the organizing committee of the 19th International Conference of Functional Foods, I sincerely invite everyone interested in the field of Functional and Medical Foods to take part in this event, and to reserve extra time to enjoy Kobe and Japan. Kobe has a beautiful port and a special hot spring, called Arima, and is especially famous for Kobe beef. In addition, Kobe is very close to Kyoto and Osaka, which makes it a convenient location to enjoy Japanese culture and foods. I look forward to seeing each of you in Kobe.









Yasuhito Shirai, PhD, Professor, Graduate School of Agricultural Science, Department of Agrobioscience, Kobe University, Kobe, Japan