16th International Conference of FFC - 4th International Symposium of ASFFBC and 8th International Symposium of Food Science:
Functional Foods, Bioactive Compounds and Biomarkers:
Research and Practical Application
July 26-27, 2014, Chengdu, Sichuan, China
Along with China Food Publishing Co. (China), Functional Food Center (Dallas, USA) is pleased to announce its 16th International Conference, "Functional Foods, Bioactive Compounds and Biomarkers: Research and Practical Application". This will be held at Chengdu, Sichuan, China. The conference will bring together experts in medicine, biology, and the food industry to discuss the contribution of functional/medical foods and bioactive compounds in the prevention and management of chronic diseases.
Main Conference Topics:
- The epidemiology of chronic diseases (obesity, diabetes, CVD, cancer, mental and other chronic diseases)
- Food, nutrition, beverage, and chronic diseases
- Functional food ingredients and bioactive compounds: sources and potential benefits in public health
- The effects of bioactive compounds and functional foods on biomarkers of chronic disorders
- Functional and medical foods with bioactive compounds for health
- Functional and medical foods with bioactive compounds for the management of chronic diseases
- Legislation on health claims: healthy, functional and medical foods.
- Research and development of new functional food products
To register for the conference click here!
Call for Abstracts:
The abstract submission deadline is June 25, 2014. However, space is limited so don't wait; submit your abstract today! The entire abstract should have a maximum of 650 words, or up to 3 pages. There is no up-front fee for submitting a conference abstract. An abstract must be submitted knowing that the submission fee will be deducted from your conference registration payment, as long as the payment is made within 7 days of submission. Failure to register with payment within 7 days of acceptance will result in an additional abstract publication fee of $49. First authors are expected to register, pay the conference fee, and present the paper if the conference committee accepts their submission. In the case of an emergency and the author(s) are unable to attend the conference, they are required to pay an abstract publication fee of $99. Decisions on selection will be communicated to the authors via email. All contributions will be reviewed, and accepted abstracts will be published in the conference proceedings book. Please email your abstract as an attachment to email@example.com. See our sample abstract.
There is no charge for the withdrawal of an abstract. When the first author cannot attend the conference and present, he or she must email the conference organizing committee at firstname.lastname@example.org to provide notification of withdrawal or to request a substitute presenter. Withdrawals must be received before June 25th, 2014.
Please note: Abstracts withdrawn after June 25, 2014, will be published and the first author will be expected to pay the abstract publication fee. The conference does provides neither financial support nor registration fee waivers for presentations.
To avoid the last-minute rush, submit your abstract in advance. Abstracts reaching the Conference Organizing Committee after June 25, 2014 at 5 pm will not be accepted. For any information concerning publications please contact us at email@example.com. For more information about abstract submission, please click here.
Instructions for Poster Presenters:
Poster presentations give the audience a clear visual of the presenter's work in a simple format. The reasonable size for posters is 2.5 – 3.0 feet high by 3.5 - 4 feet wide.
Poster presentation recommendations:
- The poster should clearly present the title, the author(s), affiliation(s), and a description of the research along with highlighting the abstract's major elements.
- Remember that pictures, tables, and figures are key to any poster display
- At least 50% of the surface area should be used for photos, graphs, or diagrams.
- Good use of color, and black or dark blue for text. Too much color can be hard to read!
- One or two large high quality photographs attract attention.
- Make it the title large and clear! Include author(s) name(s) and address (es). Your poster title should be easily readable 3-4 meters away.
- We recommend the following sections on the poster: Abstract, Introduction, Methods, Tables, Figures, Results, and Conclusions.
For more information about poster sessions, please click here.
The registration fee will cover the Conference Proceedings book (abstract book), welcome dinner, and refreshments for 2 days, as well as a 12 month membership to the Academic Society for Functional Foods and Bioactive Compounds.
Cancellation Policy: Two months before conference: 75% refund, 45 days before conference: 50% refund, one month before conference: No refund. Refunds will be sent after the conference. Notice of cancellation of registration must be received in writing to the Conference Secretariat: firstname.lastname@example.org. All refunds will be provided after the conference within 14 days.
Please click here to make a payment for the conference registration fee.
Conference registration fees (Early Bird Registration by June 25, 2014)
||Early Bird Registration Fee
Please note: space at this conference is limited and will be allocated on a first come, first served basis.
The deadline for abstract submission is June 25, 2014. Full-text papers for oral presentations or posters should be submitted before June 30, 2014. Power Points for oral presentations should be submitted before July 12, 2014. Please send all documents to email@example.com
Friday, July 25th, 2014 Chengdu
Saturday, July 26th, 2014 Chengdu
Opening Ceremony, functional food and bioactive compounds
Sunday, July 27th, 2014 Chengdu
Functional food and bioactive compounds Session, food quality and safety control technology Session.
Monday, July 28th, 2014 —Wednesday, July 30th, 2014 Technical Tour Sichuan Province
Hotel location: Xin Hua hotel, No 29 Jianghan Lane, Xinhua Road, Chengdu, China. Click here for more information about the hotel.
For more information about the conference, please contact us by Email at firstname.lastname@example.org. For international calls, please use: 469-441-8272.
Conference Organizing Committee:
Main Conference Organizers:
Danik M. Martirosyan, PhD, Founder, Academic Society for Functional Foods and Bioactive Compounds; President, Functional Food Center, Inc.; Editor-In-Chief, The Jounal of Functional Foods in Health and Disease, Dallas, TX, USA
Sun Yong, Vice-President, China Food Publishing Co., Editor-in-Chief, Food Science, China; Deputy Chief Editor, Food Science and Human Wellness, China
Shiming Li, PhD, Professor, College of Life Sciences, Huanggang Normal University, Hubei, China; Department of Food Science, Rutgers University, New Jersey, USA
Prof. Wang Shou-wei, President, Beijing Academy of Food Science (BAFS), China, President, China Food Publishing Co., China, Director, China Meat Research Center, China
Prof. Xie He-ping, President, Sichuan University, China
Prof. Chen Dai-wen, Vice-President, Sichuan Agricultural University, China
Researcher Li Jian-yue, President, Sichuan Academy of Agricultural Sciences, China
Dr. Joel Abecassis, President, International Association for Cereal Science and Technology (ICC), French
Prof. Danik M. Martirosyan, Founder, Academic Society of Functional Foods and Bioactive Compounds
Southwestern MedicalCenter, University of Texas, USA, President, Functional Food Center/Functional Food Institute, USA, Editor-In-Chief, the Jounal of Functional Foods in Health and Disease, USA
Prof. Huang Guang-wei, President, the Chinese American Food Society (CAFS), USA
Dr. Roland E. Poms, Secretary General, International Association for Cereal Science and Technology (ICC), Austria
Prof. Jan A. Delcour, President, American Association of Cereal Chemists International (AACC International), USA
Prof.Da-Wen Sun, Academician, Academia Europaea (The Academy of Europe), UK, Academician,Royal Irish Academy, Irish, Academicianof International Academy of Food Science and Technology (IAFoST), President, the International Commission of Agricultural Engineering (CIGR), Editor-in-Chief, Food and Bioprocess Technology, Ireland, National University of Ireland, Dublin, Ireland
Prof. Sun Bao-guo, Academician, Chinese Academy of Engineering, China, Vice-President, Beijing Technology and Business University, China
Prof. Rao Ping-fan, President, International Union of Food Science and Technology (IUFoST), Academician of International Academy of Food Science and Technology (IAFoST), Vice Chairman, China Institute of Food Science and Technology, China, Former Vice President, Fuzhou University, China
Prof. Lee Yuan Kun, President, International Union of Microbiological Societies (IUMS), YongLoo Lin School of Medicine, National University of Singapore, Singapore
Prof. Daryl B. Lund, Founder and President, International Academy of Food Science and Technology(IAFoST)
Former Editor-in-Chief, Journal of Food Science, USA
Prof. James N. Seiber, Chief Editor, Journal of Agricultural and Food Chemistry, USA
Prof. Rui-hai Liu, Academician of International Academy of Food Science and Technology (IAFoST), Editor-in-Chief, Food Science and Human Wellness, China, Associate Editor, Journal of Food Science,USA , Department of Food Science and Technology, College of Agriculture and Life Sciences, Cornell University, USA
Prof. Fereidoon Shahidi, Academician of International Academy of Food Science and Technology (IAFoST)
Academician of Royal Society of Chemistry, UK, Principal Founder and Executive Board Member, International Society for Nutraceuticals and Functional Foods, Editor-in-Chief, Journal of Functional Foods, UK, Editor, Food Chemistry, UK, Department of Biochemistry at Memorial University of Newfoundland, Newfoundland
Ms. Zhao Yan, Vice-President, Beijing Academy of Food Science (BAFS), China, Executive President, China Food Publishing Co., China, President, Beijing Institute of Food Brewing, China
Prof. Luo Ya-guang, Agricultural Research Service, United States Department of Agriculture, USA, The Chinese American Food Society (CAFS), USA
Prof. He Qiang, Vice Dean, College of Light Industry, Textile and Food Engineering, Sichuan University, China
Prof. Pu Biao, Dean, College of Food Science, Sichuan Agricultural University, China
Researcher Zhu Yong-qing, Director, Agro-Food Science & Technology Research Institute, Sichuan Academy of Agricultural Sciences, China
Prof. Zhen-Yu Chen, Director, Food & Nutritional Sciences Programme, School of Life Sciences, Chinese University of Hong Kong, China, Associate Editor, Journal of Agricultural and Food Chemistry, USA
Prof. Steven Feng Chen, Vice Dean, College of Engineering, Peking University, China, Winner of Chinese Recruitment Program of Global Experts, Chinese Changjiang Scholars, China, Associate Editor, Food and Function, Royal Society of Chemistry, UK
Prof. Youling L. Xiong, Department of Animal and Food Sciences, College of Agriculture, University of Kentucky, USA, Scientific Editor,Journal of Food Science, USA, Chinese Changjiang Scholars, China
Prof. Louise Wicker, University of Georgia, USA, Scientific Editor, Food Science and Human Wellness, China
Prof. Li Shi-ming, Rutgers University, USA, Scientific Editor, Food Science and Human Wellness, China
Mr. Sun Yong, Vice-President, China Food Publishing Co., China
Chief Editor, FOOD SCIENCE, China, Deputy Chief Editor, Food Science and Human Wellness, China
Prof. Lu Xiao-li, Former Vice Dean, College of Light Industry, Textile and Food Engineering, Sichuan University, China
Prof. Li Cheng, Vice Dean, College of Food Science, Sichuan Agricultural University, China
Prof. Qin Wen, Vice Dean, College of Food Science, Sichuan Agricultural University, China
Associate Researcher Zhu Yu, Secretary General, the Chinese Communist Party ofAgro-Food Science & Technology Research Institute, Sichuan Academy of Agricultural Sciences, China, Deputy Director, Agro-Food Science & Technology Research Institute, Sichuan Academy of Agricultural Sciences, China
Prof.ILKIM, Vice-president of Korea Polymer Society, South Korea, Department of Polymer Science and Engineering, Pusan National University, South Korea
Prof. Chen Feng, Department of Food, Nutrition, and Packaging Sciences, Clemson University, USA, Associate Editor-in-Chief, Food Science and Human Wellness, China
Researcher Chen Ning, The Cancer Institute of New Jersey, USA, Associate Editor-in-Chief, Food Science and Human Wellness, China
Prof. Shen Qing-wu, Northwest A&F University, China, Associate Editor-in-Chief, Food Science and Human Wellness, China
Associate Prof. Alexander M. Gosslau, City College of New York, USA, Associate Editor-in-Chief, Food Science and Human Wellness, China
Associate Prof. Xu Bao-jun, BeijingNormal University - Hong Kong Baptist University United International College, China, Associate Editor-in-Chief, Food Science and Human Wellness, China
Zheng Li, PhD, Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Florida, USA
Venue and Accommodation
The conference venue is Chengdu Xinhua Hotel.
All the nicely decorated rooms come with a minibar, a refrigerator, a flat-screen cable TV, an in-room safe, ironing facilities, a work desk and a seating area. The en suite bathroom has a hairdryer, soft bathrobes and a bathtub.
Luggage storage and ticketing services are provided at the property. A barber shop and a mini-market are available. Dry cleaning, laundry service and concierge service are included.
The large on-site Chinese restaurant serves local Sichuan cuisine and the breakfast buffet is served daily.
Chengdu Xinhua Hotel, No. 29, Jianghan Road, Xinhua Avenue, Chengdu 610031, Sichuan, Telephone: 028-89497777, 89497666, Fax: 028-89497999, Website: http://www.cdxinhua.cn
Xinhua Hotel is a 10-minute walk from Wenshu Yuan Monastery, an 8-minute drive from Chunxi Road or Chengdu North Railway Station, and a 10-minute drive from Tianfu Square. It takes 30 minutes by car to Shuangliu International Airport.
A short stroll from Wenshuyuan Subway Station (line 1), Xinhua Hotel is located in a Chinese-style 15-level main building. It offers an indoor swimming pool, a fitness centre and a business centre with meeting and banquet facilities. Airport shuttle service is provided.
- Chengdu Shuangliu International Airport (CTU) 9.4 miles
- Wenshu Monastery
- Tianfu Square
- North Railway Station
- Chunxi Road
- Sichuan Gymnasium
- Chengdu North Railway Station