About the Functional Food Center
The Functional Food Center (FFC) is the leading organization in the world for evaluating functional food products and educating public in Functional Food Science. The primary goal of the FFC is to educate physicians, health professionals, researchers, scientists, students, and the public on the health benefits of functional foods and food bioactive compounds to increase their knowledge in this specific field of science. For these reasons, FFC organizes annual international conferences, publishes textbooks and research articles, as well as writes informative newsletters promoting these events and accomplishments.
Since 1998, FFC has hosted 27 international conferences around the globe, upheld an open-access journal for more than 7 years, published more than 30 books including 7 textbooks on functional food science and establishing the Academic Society of Functional Foods and Bioactive Compounds (ASFFBC) with more than 3,000 scientists. Among the most recent textbooks published on functional food science include:
Functional Food Textbook Volume 1: Introduction to Functional Food Science
Functional Food Textbook Volume 2: Functional Foods for Chronic Diseases
Functional Food Textbook Volume 3: Cancer Biology and Dietary Factors
Functional Food Textbook Volume 4: Bioactive Compounds and Cancer
Functional Food Textbook Volume 5: Functional Foods in Integrative Oncology
Functional Food Textbook Volume 6: Basic Principles of Functional Food Science
Functional Food Textbook Volume 7: Functional Foods and Mental Health (coming out in 2019)
With monthly updates on new investigations in functional foods and bioactive compounds, FFC sends newsletters regarding research and public education to more than 1,200,000 readers. Additionally, the organization now has two peer-reviewed, open access scientific journals: Functional Foods in Health and Disease (FFHD) and a new journal on Bioactive Compounds in Health and Disease (BCHD).
The Functional Food Center is known for its definition of Functional Foods as follows: “functional foods” as “Natural or processed foods that contain biologically-active compounds; which, in defined, effective non-toxic amounts, provide a clinically proven and documented health benefit utilizing specific biomarkers, for the prevention, management, or treatment of chronic disease or its symptoms”.