Certified Functional Food Professionals

Kamon Chaiyasit, Ph.D., Thailand: has successfully completed the requirements of Functional Food Institute’s Certified Functional Foods Scientist program on July 6, 2017. The certificate is valid for 3 years, until July 6, 2020. Certificate number: 1001FFC/FFI. To see a  short biosketch of Dr. Chaiyasit please click here. 

Uwe Albrecht, MD, Mediconomics GmbH, Hannover, Germany. He has successfully completed the requirements of Functional Food Institute’s Certified Functional Foods Scientist program on July 26, 2017. The certificate is valid for 3 years, until July 26, 2020. Certificate number: 1002FFC/FFI. To see a short biosketch of Dr. Albrecht please click here. 

Wimonchan Wutthikongsombat, MD, Thailand: has successfully completed the requirements of Functional Food Institute’s Certified Functional Foods Scientist program on August 7, 2017. The certificate is valid for 3 years, until August 7, 2020. Certificate number: 1003FFC/FFI

Jyoti D. Vora, PhD, Professor, India: has successfully completed the requirements of Functional Food Institute’s Certified Functional Foods Scientist program on August 20, 2017. The certificate is valid for 3 years, until August 20, 2020. Certificate number: 1004FFC/FFI. To see a short biosketch of Dr. Vora please click here

Sopon Iamsiriunkool, MD, Bangkok, Thailand. Dr. Sopon Iamsiriunkool has successfully completed the requirements of Functional Food Institute’s Certified Functional Foods Scientist program on September 13, 2017. The certificate is valid for 3 years, until September 13, 2020. Certificate number: 1005FFC/FFI

Dolores del Castillo, Ph.D., Senior Scientist, Head of Food Bioscience group, Institute of Food Science Research, CIAL (UAM-CSIC), Madrid, Spain. Dr. Dolores del Castillo has successfully completed the requirements of Functional Food Institute’s Certified Functional Foods Scientist program on October 13th, 2017. The certificate is valid for 3 years, until October 13th, 2020. Certificate number: 1006FFC/FFI. To see a short biosketch of Dolores del Castillo please click here

Francesco Matrisciano, MD, Ph.D., Loyola University Chicago Department of Molecular Pharmacology and Therapeutics, Loyola University
Chicago, IL, USA.  Dr. Matrisciano has successfully completed the requirements of Functional Food Institute’s Certified Functional Foods Scientist program on February 7th, 2018. The certificate is valid for 3 years, until January 7th, 2021. Certificate number: 1007FFC/FFI. To see a short biosketch of Dr. Matrisciano please click here

*From November 25, 2018: for the Certified Functional Food Scientist could be applied by person who has PhD and MD degree or by other person who working in the field of Functional Food Science for more than 5 years and  has BS or MSc degree. 

Professionals who have passed the Functional Foods course

The students enrolled in the course consisted of medical doctors, scientists, dietitians, nutritionists, pharmacists, and students with a food, nutrition and general biology background. The course consisted of using the "Introduction to Functional Food Science",  "Functional Foods for Chronic Disease", "Cancer Biology and Dietary Factors", "Bioactive Compounds and Cancer", "Functional Foods in Integrative Oncology" textbooks and powerpoint lectures provided by FFC. After completing the course and passing the final exam, students were well trained and aware of how functional foods can help prevent chronic diseases.

Instructors: Danik M. Martirosyan, PhD and Kamon Chaiyasit, PhD

Caitlin Feltch, B.S. in Nutrition, Texas Women's University, Denton, TX, USA (IFFS course: 2013 - completed 200 internship hours)

Kathryn Martinez, M.S. in Public Health, UT Southwestern Medical Center, Dallas, TX, USA (IFFS course: 2013 - completed 200 internship hours)

Kyle McGannon, B.S. in Biology, University of South Carolina, Columbia, South Carolina, USA (IFFS course: 2013 - completed 200 internship hours)

Rachel Katharine Vaughan, B.S. in Anthropology, Marketing Major, SMU, Dallas TX, USA  (IFFS course: 2013 - completed 200 internship hours)

Reagan Richter, B.S. in Food and Nutrition, Texas Women's University, Denton, TX, USA (IFFS course: 2013 - completed 200 internship hours)

Tracy Johnson, Student, B.S. in Biology, Indiana University, Bloomington, IN, USA (IFFS course: 2014 - completed 200 internship hours) 

Gargi Shastri, B.S. in  Physiology and Biophysics, Georgetown University,  Washington, DC, USA (IFFS course: 2014 - completed 200 internship hours)

Cui Fan, Ph.D., Food Technologist, G&A Baking Company, Taylor, MI, USA (IFFS course: 2014 - completed 200 internship hours)

Kristen Williford, B.A. in Biology, Clayton State University, Gergia Atlanta (IFFS course: 2014 - completed 200 internship hours)

Callen Pacier, B.S. in Dietetics, Arizona State University, Phoenix, Arizona, USA (IFFS course: 2015 - completed 200 internship hours)

Pooja Makkar, Ph.D. in Biochemistry, San Diego, CA (IFFS course: 2015 - completed 200 internship hours)

Jaishree Singh,  B.A. in Psychology, The State University of New Jersey, Newark, New York, USA (IFFS course: 2015- completed 200 internship hours)

Keely Hollyfield, B.S. University of Maryland, College Park, Maryland (IFFS course: 2015 - completed 200 internship hours)

Song Qiao, B.S. in Biology, Concordia College, Bronxville, Concordia College, Bronxville, New York
USA, (IFFS course: 2015 - completed 200 internship hours)

Stacie Poulin, B.S. in Food Science, University of Maine, Food Science and Human Nutrition (Major), University of Maine, Orono, ME, USA (IFFS course: 2015 - completed 200 internship hours)

Nicole Ling, B.S. in Nutrition, University of Massachusetts Amherst, Amherst, MA, USA (IFFS course: 2015 - completed 200 internship hours)

Lluvia Castaneda, B.A. in Biological Sciences, University of California, Santa Barbara, CA (IFFS course: 2015 - completed 200 internship hours)

Angela Morales, B.S. in Biology, UC Santa Barbara, Santa Barbara, CA, USA (IFFS course: 2015 - completed 200 internship hours), 

Rebecca Coats, B.S. in Nutrition, Miami University, Oxford, OH, USA (IFFS course: 2015 - completed 200 internship hours)

Seo Ho (Sofia) Moon, B.S. in Nutritional Science-Dietetics, University of California, Berkeley, CA, USA (IFFS course: 2015 - completed 200 internship hours)

Thomas Raynolds, M.S. in Biotechnology, University of San Francisco, San Francisco, CA, USA (IFFS course: 2015 - completed 200 internship hours)

Jennifer Alway, B.S. in Human Nutrition, The Ohio State University, Columbus, Ohio, USA (IFFS course: 2016 - completed 200 internship hours),

Brian McAnany, M.S. in Nutrition and Dietetics, West Chester University, West Chester, PA, USA (IFFS course: 2016 - completed 200 internship hours)

April Mitchell, B.S. in Health Sciences with Pre Medical Emphasis, Ithaca College, Ithaca, New York (IFFS course: 2016 - completed 200 internship hours),

Carissa Penrose, B.S. in Community Health, Utah Valley University, Orem, UT, USA (IFFS course: 2016 - completed 200 internship hours)

Boglarka Jordan, B.S. in Health Sciences, University of Bridgeport, Bridgeport, CT, USA (IFFS course: 2016 - completed 200 internship hours)

Vidhya Udare, MD, MS, University of Bridgeport, Bridgeport, CT, USA (FFCD course: 2016 - completed 200 internship hours)

Banchob Junhasavasdikul, MD, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Bhurinud Salakij, MD, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Churailuck Asokanant, Student, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Danai Dhampibal, MD, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Eknapa Namsirikul, MD, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Kazekamon Suwan, MD, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Natchaya Maitreewech, MD, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Natnicha Loichuen, MD, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Nattasak Sribuathong, MD, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Panisuda Siriwan, Student, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Pattraprapa Piemyart, Pharm., Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Penkamol Monthiankasem, TCM, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Pichet Nampulsuksan, MD, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Pinyapat Chaipurihiran, MD, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Pornluck Harnphanich, MD, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Praimast Bintachitt, MD, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Sarankorn Suchanac, TCM. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Sopon Iamsirinukool, MD, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Theerathat Tanamankongprom, TCM. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Tidarat Boonsriroj, MD, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Ukrit Jiraputrsunton, MD, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Wanviput Sanphasitvong, MD, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Wimonchan Wutthikongsombat, MD, Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand (FFCD course: 2016 - completed 80 classroom hours)

Katherine Pisarski, Bachelor of Science in Nutrition, Kaplan University, Davenport, Iowa, USA (IFFS course: October 2017 - completed 200 internship hours)

Natalie Kopplin, Southeast Missouri State University, Cape Girardeau, Missouri, USA (IFFS course: 2017 - completed 200 internship hours)

Francesco Matrisciano, MD, Ph.D., Loyola University Chicago Department of Molecular Pharmacology and Therapeutics, Loyola University
Chicago, IL (FFCD course: July 2017 - completed 80 hours course and passed Exam)

Stephanie MacDonald, B.S. in Nutritional Sciences, Michigan State University, East Lansing, MI, USA (FFCD course: 2017 - completed 200 internship hours)

Bryan Singharaj, Employee at Stanford University, Stanford, CA, USA (FFCD course: 2017 - completed 800 internship hours)

Francesco Matrisciano, MD, Ph.D., Loyola University Chicago Department of Molecular Pharmacology and Therapeutics, Loyola University
Chicago, IL (IFFS course: January 2018 - completed 80 hours course and passed Exam)

Marselinny Mawuntu, B.S. Hickman Science Center, Southern Adventist University, Collegedale, Tennessee, USA (IFFS course: January 2018 - completed 200 internship hours)

Danai Thampibal, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Banchob Junhasavasdikul, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Chitchanan Aphinchayaphat, Pharm. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Jongrak Thepsuwan, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Kawisara Limapichat, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Kazekamon Suwan, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Kobkan Junhasavasdikul, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Mallika Techolarn, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Nanthachart buakaew, Pharm. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Norradet Pongparit, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Ohm Sudchumpae, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Oran Piamkulvanich, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Parisa Chutiphongphairot, Mrs. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Phonlawat Prechaborisutkul, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Phuwasit Sirisantidamrong, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Pitch Pisessith, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Praimast Bintachitt, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Sopon Iamsirinukool, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Tatchai Ruangrattanatavorn, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Thanaporn Srisuppachaiya, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Wanviput Sanphasitvong, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Wimonchan Wutthikongsombat, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Worawit Kitisakronnakorn, M.D. Integrative Functional Nutrition and Wellness Center, Bangkok, Thailand. Functional Foods in Integrative Oncology course: 2018 - completed 80 classroom hours

Marselinny Mawuntu, A.S., B.S. Marselinny Mawuntu received her A.S. degree in Allied Health Nutrition and Dietetics and her B.S. degree in Biology Research at Southern Adventist University, Collegedale, TN, USA. She has successfully completed the requirements of Functional Food Institute’s Certified Functional Foods Scientist program on March 5th, 2018. The certificate is valid for 3 years, until March 5th, 2021. Certificate number: 1008FFC/FFI. To see a short biosketch of Marselinny Mawuntu please click here.

Weronika Bucwinska, Boston University, Boston Massachusets, Boston, USA (Introduction to Functional Food Science course: 2018)

Johanna Gur, B.S. University of California at Berkeley, Berkeley, CA, USA (Introduction to Functional Food Science course: 2018 - completed 200 internship hours)

Emma Miller, Cornell University, USA (Introduction to Functional Food Science course: 2018 - completed 200 internship hours)

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