FFC's 28th International Conference and Expo -16th International Symposium of ASFFBC

Traditional and Designed Functional Foods: Marketing, Health Promotion and Disease Management

April 16-18, 2020, Istanbul Okan University, Istanbul, Turkey

Functional Food Center is pleased to announce its 28th International Conference and Expo on "Functional Foods, Bioactive Compounds and Nutraceuticals in Health and Disease".  The conference will be held at ?stanbul Okan University, Istanbul, Turkey on April 16-18, 2020. The 28th International Conference of Functional Food Center will bring together experts in medicine, biology, and the food industry to discuss the functional foods with bioactive compounds as dietary interventions for chronic diseases, as well as for health promotion. Conference organized by FFC and ?stanbul Okan University.


Main Conference Topics/Sessions:

Main Topics/Sessions at the 26th FFC's International Conference will include:


Session 1: Functional Foods, Bioactive Compounds and Nutraceuticals: Definition and the Status in Different Countries
Session 2. Functional Food Ingredients: Sources and Potential Benefits in Public health
Session 2: The Effects of Bioactive Molecules on Biomarkers of Chronic Diseases
Session 3: The Effects of Nutrition and Functional Foods on Aging and Health
Session 4: Nutraceuticals in Health and Disease
Session 5: Functional Foods and Chronic Diseases

  1. Functional Foods and Obesity
  2. Functional Foods and Diabetes
  3. Neurological Diseases
  4. Cardiovascular Diseases
  5. Functional Foods and Cancer
  6. Functional Foods and other Chronic Diseases

Session 6: Functional Foods with Bioactive Compound(s): Prevention and Management of Non-communicable Diseases
Session 7: Food Bioactive Compounds, Biomarkers, and Functional Foods: Promising Concept for Chronic Disease and Healthy Aging
Session 8: Safety of the Bioactive Compounds and Functional Foods
Session 9: Biomarkers and Functional Food
Session 10: Marketing Size of Functional Foods

Session 11: Traditional Functional Foods and Beverages. Session Organizer: Assist. Prof.Dr. Ilkay Gök, Head of Gastronomy Department,
Head of Eurasia Cooks Association, Okan University, Istanbul, Turkey 
Session 12: Current Research & Development of New Functional Food Products: Session Organizer: Danik Martirosyan, PhD, FFC, Dallas, TX

You may suggest and organize your own special session.

For more details about the Sessions and main conference topics please visit Conference Topics page.

Call for Abstracts:

The deadline for abstract submissions is December 30th, 2019. The entire abstract should have a maximum of 1,000 words, up to three pages (including references). There is no up-front fee for submitting a conference abstract. Once the abstract is generally accepted for the conference, the corresponding/first author is responsible to pay the abstract publication fee of $49 within 10 days. Failure to pay the abstract publication fee within 10 days after abstract acceptance day will result in a late abstract publication fee of $99. First authors are expected to register, pay the conference and abstract fee, and present the paper (if submission is accepted). 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 promptly communicated to the authors via e-mail. All contributions will be reviewed, and accepted abstracts will be published in the conference proceedings book. Please email your abstract as an attachment to ffc@functionalfoodcenter.com. Please review our sample abstract.

There is no charge for the withdrawal of an abstract before December 30th, 2019. In the case that the first author cannot attend the conference and present, he or she must contact the conference organizing committee via e-mail at ffc@functionalfoodcenter.com, to provide notification of withdrawal or to request a substitute presenter. Withdrawals must be received before December 30th, 2019.

Please note: Abstracts withdrawn after December 30th, 2019, will be published and the first author will be expected to pay the abstract publication fee. The conference does not provide financial support nor registration fee waivers for any presentations.

To avoid the last-minute rush, submit your abstract in advance. Abstracts received by the Conference Organizing Committee after December 30th, 2019, at 5 pm will not be accepted). For any information concerning publications please contact us at ffc@functionalfoodcenter.com. For more information about abstract submission, click here.

Instructions for Poster Presenters:

Poster presentations allow the audience to get a clear visual of the presenters' work in a simple format. The reasonable size for posters is 2.5 feet width (76.2 Centimeter), 3.5 feet height (106.68 Centimeter).

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 the use of black or dark blue for text. Too much color can be hard to read! One or two large high-quality photographs attract attention. Make the title large and clear! Include author(s) name(s) and address(es). Your poster title should be easily readable from 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.

Full Registration Benefits:

The complimentary package will also contain:

  • Access to all oral sessions
  • Access to daily poster sessions
  • Conference Proceedings Book (Abstract Book)
  • Lunches for 3 days  
  • 12-Month membership for ASFFBC (Academic Society for Functional Foods and Bioactive Compounds)
  • Each registration allows the registrant to present a maximum of 3 accepted abstracts
  • Hourly credits for conference attendance will be allocated towards certification as a Certified Functional Food Scientist
  • Endless opportunities to network with colleagues from around the globe

Cancellation Policy: Before December 30th, 2020: 75% refund; before February 16, 2020: 50% refund; after February 16, 2019: No refund. Reimbursements will be sent after the conference. Notice of cancellation of registration must be received in writing to the Conference Secretariat, at: ffc@functionalfoodcenter.com. All refunds will be provided after the conference within 14 days.

Registration Rates:

Registration fees do not include abstract publication fees or membership fees. You can save up to $100 off the price of registration by first becoming a member of Academic Society for Functional Foods and Bioactive Compounds. If you're not already a member, join today by clicking the Society logo below. 


Early Bird Registration is avelable until August 1st, 2019. 

 Registration Type

May 1, 2019 to 

September 1, 2019

September 1, 2019 to 

October 1, 2019

Student Nonmembers*

Student Members of ASFFBC





Academic (Researchers and Professors at Universities)

Members of ASFFBC





Food and Medical Industry Representatives-Nonmembers

Members of ASFFBC





Exhibitors (with one free registration and table for exhibition)



Abstract Publication Fee $49 $49
Visitor/Exhibits Only** $99 $99
Networking Event / Banquet for Presenters only $0.00 0.00

*Students enrolled in an undergraduate, MSc., PhD or MD program (full time students only) are eligible for the student discount rate. You must enter your mentor's name and Email address during checkout to verify your student status.

**Visitor/Exhibits Only** must be 16 years of age or older and may not be current members of Academic Society for Functional Foods and Bioactive Compounds. Guest fees include only the expo of exhibitors for 3 days (lunches and refreshments are not included). A name badge is required for admittance to the above activities. Visitors cannot attend educational sessions or earn credits toward certified functional food professionals. 

Please note: space at this conference is limited and will be allocated on a first come, first serve basis.

Please note that the program and sessions are subject to change. For more information about the conference, please contact us by e-mail at ffc@functionalfoodcenter.com. For international calls, please use: 469-441-8272, Toll free: 1-866-202-0487